7 Layer Tostadas

These 7 layer Tostadas turned out SO good. The kids loved making their own and I loved how easy they were. I have made tostadas several times before, but these were the best tostadas ever!

1 can re-fried beans
1 1/2 cups guacamole
1 cup sour cream
1/2 tsp taco seasoning
1 cup cheddar cheese
1 cup chopped tomatoes
1/2 cup thinly sliced green onions
1/2 cup sliced black olives
6-8 tortillas - I used corn
olive oil

Preheat oven to 450. Lightly brush tortillas with oil and lay on a cookie sheet. Bake until crisp, flipping about every minute (it takes about 4 to 5 minutes for them to cook). Combine beans and taco seasoning in a microwave safe bowl and cook for 2 to 3 minutes, stirring every 30 seconds, until warm. To assemble tostadas, spread beans on tortilla, then guacamole, then sour cream. Top with cheese, tomatoes, green onions and olives.

Recipe adapted from Lemon Glaze.

Red Sauce Chicken Enchiladas

I am not a fan of red enchilada sauce from a can, but we love enchiladas. So, I was really excited when I found a recipe that lets me make my own red enchilada sauce. It does take a little longer, but it is well worth it. These Red Sauce Chicken Enchiladas are fabulous!

1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water and bring to a simmer. Place the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate and let cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Cut or shred chicken into bite-sized pieces and add to the onion mixture in the large bowl. Stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish. Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through. Remove foil and bake another 5 minutes.

Green Chicken Enchiladas

We love Mexican food at our house. I can't guarantee that the Mexican food I make is authentic, it's possible it's been Americanized, but we still love the stuff. These Green Chicken Enchiladas were loved by everyone. They were loved so much, in fact, that I didn't have a single complaint about them as leftovers. That's a near miracle! Not only are they super tasty, they are also easy to put together.

I served Green Chicken Enchiladas with the ever-so-tasty Mama's Rice.

3 to 4 (about 4 cups) chicken breasts, cooked and diced or shredded
1/4 cup chopped cilantro
2 1/2 cups green enchilada sauce - I used Green Tomato Salsa Verde
4 cups shredded Colby-Jack cheese (or your favorite)
12 to 15 (8 inch) corn tortillas
butter or oil

In a large bowl, combine chicken, 1 cup enchilada sauce, cilantro and 2 cups shredded cheese. Heat a flat bottomed skillet over medium heat. Lightly butter or oil both sides of the tortillas and cook, one at a time, for 30 to 45 seconds on each side, or until softened. Place 1/4 to 1/3 cup chicken filling down the center of each tortilla and roll up. Place in greased 9 x 13 inch baking pan seam side down. Pour remaining enchilada sauce on top of enchiladas and sprinkle with remaining cheese. Cover with foil and bake at 350 for 30 minutes. Uncover for the last 5 minutes. Garnish with sour cream, if desired.

Recipe from The Royal Cook - an original!

Chili's Salsa

We love chips and salsa at our house. As soon and my sweet hubby pulls out the chips and salsa, everyone swarms to him like flies. I can't think of another thing that will get everyone's attention like chips and salsa.

2 cans (14.5 oz each) whole tomatoes, drained
1 small (4 oz) can diced or whole jalapenos (not pickled)--about 4-5 jalapenos (or less if you don't like a lot of spice)
1/4 c. yellow onion, cut into quarters (you can also use dried minced onion)
1 tsp. garlic salt
1/2 to 1 tsp. salt (depending on how much you prefer)
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Combine all ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

I also added some cilantro, just because I love the stuff.

Recipe from Six Sisters Stuff.

Green Tomato Salsa Verde

I had a bunch of green tomatoes sitting in my garden (box) that I just didn't have the heart to let freeze, so I picked them. After I picked them, I decided to make Green Tomato Salsa Verde. YUM!!! I had enough (along with the donation of a sweet neighbor :)) to make 7 batches of Green Tomato Salsa Verde! I had to defrost my freezer in order to make it all fit. That was a chore but well worth being able to freeze this amazing salsa verde.

We ate some with chips and crackers dipped in it and then some with shredded chicken over rice. I will also use it for Chicken Enchiladas, Green Chile Chicken Chili and more.

2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
3 green jalapeño chilies (for a medium-hot salsa) or serrano chilies (for a hotter salsa), stems (and, if preferred, seeds) removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 1/2 teaspoons sea salt
1/4 teaspoon ground cumin
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves, coarsely chopped

Combine the green tomatoes, onion, chili peppers, garlic, salt, cumin, and water in a stock pot. Bring to a boil and cook covered on a medium-low heat burner for approximately ten minutes, stirring occasionally. Add more water only if needed to maintain the most minimal broth. Stir in and simmer for an additional five minutes the lemon zest, lemon juice, honey (or sugar), and cilantro. Taste the mixture and adjust the seasoning, if needed, by adding more lemon juice, honey, and/or salt, to taste. Allow mixture to cool until it is warm and spoon the mixture (in batches if necessary) into the container of a food processor or blender and pulse until the salsa reaches the consistency you prefer, either chunky or a smooth puree. Makes approximately one quart of salsa, which should be stored in the refrigerator or freezer. This recipe may be doubled or tripled.

Recipe adapted from Modern Comfort Food.

Cheese Rolls

These little cheese rolls are SO easy and tasty!! Most people use flour tortillas, but we love them with corn tortillas. I almost feel silly sharing my "recipe", but the corn tortillas are a little different. Yum!!

When I make these for my girls, they insist on having them cut in half so they can count the rings and see how old they are (like trees - I guess they paid attention in school). They always tell me that I need to make them a really, REALLY old cheese roll. Old cheese rolls don't sound too appetizing to me. I imagine them growing green stuff all over them, kind of like leaves on trees. Kind of.....

Small corn tortillas
Shredded cheese
Butter (I use I Can't Believe It's Not Butter spray)

Heat a flat bottomed frying pan on the stove over medium heat. Butter both sides of each tortilla. Place 1 tortilla in the hot frying pan. Cook for about 30 second - until the butter is melted and the tortilla is hot. Flip the tortilla and sprinkle with cheese (I use just under 1/4 cup on each tortilla) and cook for another 1 1/2 minutes, or until the cheese is melted. Remove tortilla from pan and roll. Be careful with the melted cheese. It is HOT!

Baked Chicken Taquitos

I had left over Mama's Rice and beans that needed to be used up. As I was looking through the fridge and freezer to find something to go with them, I found some frozen taquitos. Just as I was about to pull them out, I remembered a bunch of corn tortillas I had sitting in the fridge that needed to be used up. A funny little light bulb went on and I thought, "I can make those". Having never attempted to make taquitos before, and not having a recipe to go by, I made these tasty little buggers. I honestly had no intention on putting them on here (the results were unknown as I was making them), but when the kids loved them, I decided to. The family really liked them (and I liked how simple they were).

1 (12.5 oz) can chunk chicken breast, drained or 1 1/2 cups shredded chicken
1 cup cheese, shredded (I used cheddar)
2/3 cup salsa
14-16 (6 inch) corn tortillas

Combine chicken, cheese and salsa, mix until well combined. Heat tortillas to soften. Place a rounded tablespoon of filling in each tortilla and roll. Place seam side down on a baking sheet. Spray with cooking spray or butter spray (I used I Can't Believe It's Not Butter Spray) Bake at 400 for 15 minutes or until crisp. Recipe from The Royal Cook - an original!

Open Face Enchiladas

My sweet husband grew up with Open Face Enchiladas, and loved them. His mom served them for dinner one night when we were at her house and I fell in love with them too. They are quick, easy and yummy. The kiddos love that they can put their own toppings on them.

Linked on Recipe Swap Thursday #26, Tempt My Tummy Tuesday and Anything Related #38.

1 pound ground beef
1 packet enchilada sauce, mixed (you could use sauce from a can, I just prefer the packet)
12 small corn tortillas

Toppings:
shredded lettuce
shredded cheese (I like cheddar or colby jack)
sour cream
tomatoes
sliced olives
sliced green onions

Brown ground beef, then add enchilada sauce and heat through. Dip each tortilla in the sauce and let sit for about 10 seconds to soften (don't leave in too long or they will fall apart). Remove with a spatula. Top with desired toppings

Homemade Tortilla Chips

My kids think I am VERY cool 'cause I can actually make tortilla chips. Honestly, they are so very easy. Almost as easy as opening a bag of chips. They are so easy, in fact, that I almost feel silly for sharing the recipe (if it can even be called that).

I love that these chips are not only simple, but healthier and lower in fat than the store bought chips. And I guess it doesn't hurt that they make me a cool mom too. I will take cool however I can get it.

The chips are great with Quick and Easy Salsa and the salsa can be made up while the chips are baking.

Corn tortillas
Oil
Salt

Preheat oven to 375. Lightly brush one side of the tortillas with oil (I will sometimes use I Can't Believe It's Not Butter Spray - 0 calories). Cut each tortilla into 6 triangles (in half, and then each half in thirds). I like to stack 3 or 4 tortillas and cut them with a pizza cutter. Place triangles with the oil side up on a cookie sheet. Lightly salt and bake for 5 minutes. Turn the chips over and bake for an additional 5 minutes.

There's A Mouse In My House!!! And Green Chili, Black Bean Quesadillas

AHHH!!! There is a mouse in my house!! Or could that be my sweet little 2 year old? Like I have said before, she is a very efficient taster girl!



I asked my 4 year old what she wanted for lunch.
"Quesadillas!"
Silly me, I don't even know why I bothered to ask. She wanted quesadillas, and I wanted something a little different. I looked in the fridge and this is what we came up with.



1 (3 oz) package cream cheese
2 cups shredded cheddar cheese
2 tablespoons diced green chilies
1/2 cup black beans
8 (8 inch) flour tortillas

Mix together cream cheese and shredded cheese. Stir in green chilies and black beans. Divide the mixture between 4 of the tortillas and spread. Top with the remaining tortillas and cook in a flat bottom frying pan on medium heat for 1 to 2 minutes per side, or until cheese is melted.

Enchilada Casserole

I'm back!! We went on vacation and then Christmas rolled around and somethings got neglected. This being one of them. I made a TON of goodies and forgot to take pictures of them, so I won't get to post all the yummies I made.

This has got to be one of my favorite casserole recipes. It is quite easy and very delicious. It is easy to adjust the heat on it by the enchilada sauce you use. I have a daughter that is more sensitive to spice, so I always use mild. The whole family loves it. A comforting plate of hot, cheesy, yummy goodness.



1 1/2 pounds ground beef
1 (28 ounce) can enchilada sauce
1 (10 ounce) can enchilada sauce
1 large yellow onion, chopped
2 (6 ounce) cans olives, sliced
18 corn tortillas
1 pound Monterey jack cheese, grated
1 pound Cheddar cheese, grated

Sauté onion with ground beef. Add olives and large can of enchilada sauce. Pour small can of enchilada sauce in the bottom of an 11x15 inch casserole dish (if you use a 9x13 inch casserole dish, place on a cookie sheet lined with foil). Place 6 tortillas on top of sauce. Add 1/3 of the meat mixture and 1/3 of the cheeses. Repeat 2 more times ending with the cheese. Bake at 350 for 30 minutes. Serve with chopped tomatoes, lettuce, sour cream and guacamole.

Sweet Pork

I was trying to think what to write about this stuff, but nothing even semi clever came to mind. I asked my cute little 9 year old what I should write about it and she said "It's easy, it's delicious and my best friend even likes it. Everyone should try it." So there you have it. My pickiest eater says try it. It is delicious. My entire family loves it and requests it often.



1 (3 to 5 lb) pork roast (I used a shoulder picnic roast)
1 can Coca Cola
2/3 cup brown sugar
1 (4 oz) can diced green chilies
2 cups red enchilada sauce (I used sauce from a packet)

Cook roast with 2/3 of the Coca Cola in a crock pot on high for 4 to 6 hours. Drain liquid and shred pork. Add remaining Coca Cola, brown sugar, green chilies and enchilada sauce to the shredded pork. Cook on low for an additional 1 to 2 hours. Serve in tacos, burritos, salad or quesadillas.

Quick and Easy Salsa

I love chips and salsa. It is definitely my favorite part of going out to eat at a Mexican restaurant. This recipe is super easy and tasty. My kids love chips and salsa too, and get it often with this quick recipe.




1 clove garlic, chopped
½ cup onion, chopped
1 (14 oz) can diced tomatoes
1 handful cilantro
1 jalapeño, chopped (or to taste)
1 lime, juiced
Salt to taste

Combine garlic, onion, jalapeno, lime juice and half the can of tomatoes with juice in a blender. Pulse a few times, then add remaining tomatoes and cilantro. Pulse in blender until desired consistency. Salt to taste.

Mama's Rice

This recipe came from a local fresh-mex restaurant called Cabo Grill. The restaurant closed down in the fall of 2008, but, I happen to know a previous owner quite well and was able to snag the recipe with just a little sweet talk. Thank goodness I am good at sweet talking, because we were there weekly. I am still having withdrawls.



2 tablespoons butter
2 tablespoons jalapenos (I use an entire jalapeno)
2 tablespoons onion
2 tablespoons tomatoes
1 ½ teaspoons salt
1 cup long grain rice
2 cups chicken broth (I use Better Than Bullion to make the broth)

Melt butter over medium high heat. Add jalapenos and onions and sauté until onions are clear. Add tomatoes and salt, then rice. Sauté until rice starts to turn light brown. Add chicken broth. Let come to a boil and then reduce heat to low. Simmer 20 to 25 minutes.

Refried Beans

I LOVE refried beans! They are so easy and versatile. I like to eat them just plain or topped with salsa, but they are also great in burritos. My sister married a guy from Mexico and this is how she makes his beans.



1 pound pinto beans
1 tablespoon salt
1/2 onion
2 cloves garlic

Put beans in a pot with at least 5 cups of water. Bring to a boil and let boil 2 minutes. Turn off the heat and let sit 2 hour with the lid on. Drain beans and then cover again with water. Add salt, onion and garlic. Bring to a boil, then reduce the heat and simmer, covered, for 2 hours, or until tender. Drain off liquid and save to add back into the beans. Mash the beans - I use a potato masher. Gradually add in liquid while you are mashing to get the consistency you want.

Chicken Enchiladas

I love Mexican food! This is probably my favorite recipe. It is super easy and really yummy. My whole family loves it as well.





3 chicken breasts, cooked and cubed or shredded
1 (6 oz) can olives, sliced
1 pound Colby jack cheese, shredded
1 (10 oz) can enchilada sauce (I use a packet of McCormick enchilada sauce seasoning and mix it up. It makes about 2 times as much so I save the other half for something else)
12 (8 inch) corn tortillas
Butter

Butter both sides of tortillas and heat in a skillet to soften. Lay chicken and cheese down the center and roll. Place seam side down in baking dish. Top with enchilada sauce. Sprinkle with remaining cheese and olives. Bake at 350 for 30 minutes.

Taco Soup

Fall and soup seem to go hand in hand. I love soup!! This recipe is one of my oldest daughters favorites (I would say favorite, but as soon as I said it, she would change her mind just to be contrary :)). It is simple and delicious and always a hit.    



1 pound ground beef
1 medium onion
1 package mild taco seasoning
1 (16 ounce) can cut corn
1 (16 ounce) can kidney beans
2 cups chicken broth
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce

Toppings:
tortilla chips
grated cheese
1 (6 ounce) can olives, drained and sliced
diced avocados
sour cream

Brown ground beef and onion in heavy sauce pan, drain. Stir in remaining ingredients except toppings. Simmer 20 to 30 minutes. Serve with desired toppings.