Santa Fe Chicken Pita Pizza

This recipe was soooo easy.  Like usual, I added extra ingredients because I had some that I thought would be a good addition.  I added tomatoes, green onions and corn.  Also, I used regular black beans instead of refried black beans because I read the recipe wrong, but I think I'll use it that way again.  Also, of course I did not measure anything.  I just put how much I wanted on each pita flat.  For some reason the grocery store I was at didn't sell pitas?  So I made them on these sandwich flats that they had, but the centers got soggy.  I'm definitely looking somewhere else for pitas next time.

Ingredients:

• 4 pita breads (6 inches)
• 1/2 cup refried black beans
• 1/2 cup salsa
• 1 cup cubed cooked chicken breast
• 2 tablespoons chopped green chilies
• 2 tablespoons sliced ripe olives
• 3/4 cup shredded colby-monterey jack cheese

Directions
1.  Place pita breads on an ungreased baking sheet, spead with salsa and top with beans.  Top with all the other ingredients, finishing with cheese.

2.  Bake at 350 for 8-10 mins or until the cheese is melted.

Grilled Stuffed Burritos

When Kyle first had these, he was in love.  He said they were everything he ever wanted out of a "Grilled Stuffed Burrito" from Taco Bell, but even better.  They're pretty simple too.  Just make sure that you don't get the pan too hot when you're grilling the tortillas, or they'll turn out like these.....

Also, I have a really hard time not filling the tortillas too full.  When I make them, they usually become tacos instead of burritos.  

Ingredients:

1 1/2 to 2 cups cooked rice

1 cup cooked, shredded chicken

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

3/4 cup corn, cooked

1 tsp chili powder

1 tsp ground cumin

1/2 tsp garlic salt

2 cups shredded cheese

sour cream

Tortillas

I add other ingredients that I like in Mexican food, like tomatoes, onions or green onions.  

Directions

1. Mix rice together with chili powder, cumin and garlic salt.  Add remaining ingredients, except for the cheese and sour cream.  Sprinkle cheese over tortillas then dot sour cream down the center.  Arrange the chicken/rice mixture down the center.  Roll stuffed tortillas.  Arrange wraps seam side down on skillet  (med-low heat) and cook until golden brown and crisp, about 2-3 mins per side.

Lime Chicken Taco's (or burrito's or anything you want to put chicken into)

This recipe makes a very flavorful, tender meat. It's done in the crock-pot and you can use the meat for taco's, burrito's, tostado's, anything you want!

1 1/2 pound boneless skinless chicken breasts
3 tblsp. lime juice (or more depending on desired strength of flavor)
1 tblsp. chili powder
1 cup frozen corn
1 cup chunky salsa
1 can drained and rinsed black beans (optional)

Place the chicken in the crock-pot. Mix together the lime juice and chili powder and pour over the chicken. Place the lid on the crock-pot and cook on low for 5-6 hours.
After the chicken is cooked, shred it up with forks. Return it to crock pot and add remaining ingredients. Cook for 30 more minutes, then enjoy!

We love this stuff, we had it for dinner today. It's so easy to do and takes minimal ingredients. Enjoy!

Sour Cream Enchiladas

I'm not usually a fan of chicken enchiladas, but I love this recipe.  I got it from my genius cooking aunt, Lisa.  I don't really think its different than any other chicken enchilada recipe, but whatever.  The highlight is the fried tortillas you wrap the enchiladas.  It kind of reminds me of Cafe Rio's (I've never had enchiladas at Cafe Rio).  

Ingredients:

2 cans cream of chicken soup

2 cups sour cream

1 can (4 oz) green chilies, chopped

2 cups cooked and diced chicken

1 onion, chopped

2 dozen, 6 inch flour tortillas

2-3 Tablespoons cooking oil

3/4-1 lb longhorn grated cheese

1.  Combine soup, sour cream and chilies in a large sauce pan and bring to a boil.

2.  Divide the soup combination and add chicken and onions to half of the mixture.

3.  Heat the cooking oil in a medium skillet, heat and drain each tortilla.

4.  Place some of the chicken mixture and some cheese in each tortilla and roll up. 

5.  Place them all in a 9x13 pan.

6. Cover the tops with remaining sauce mixture and cheese.  

7.  Bake in 350 degree oven for 45 mins or until heated through.  

8.  Serve with Spanish Rice!

So, I halved this recipe because kyle and I wont eat 2 dozen enchiladas.  Cherie, you may not need to (we know Eli likes large portions, j/k man j/k).  Also, it calls for longhorn cheese, but I think cheddar is just fine.  

Texas Caviar

This is a fun appetizer except that I've made it a lot lately and never want to see or taste it again.

2 avocados- diced
2 cups frozen corn
4 tomatoes- diced
1 1/2 cup of canned black beans
1/2 chopped onion
1/2 bunch chopped cilantro
1/2 tsp garlic
1/2 tsp garlic salt
1/2 tsp season salt
1 cup ZESTY Italian dressing

1 bag corn chips

Directions:
1. Wash tomatoes- on cutting board- cut in half- then cut into small dices. Dice Onions.

2. Wash Cilantro- using a knife- strip the cilantro from the stems. Throw stems away. Then roll all the leaves up in a small ball and then cut and chop.

3. Put the spices in with the zesty salad dressing.

4. Mix all together- eat with corn chips to dip it up.

Crock-Pot Chicken Tortilla Soup

Ronda’s Chicken Tortilla Soup

Chicken (however much you want, it’s good without chicken too.)
4 oz. can chopped green chiles
3 cans great white northern beans
2 tsp oregano
1 can rotel tomatoes
½ tsp cayenne pepper
1 Tbls. Oil
½ tsp salt
½ onion, chopped
14 oz. chicken broth
3 cloves minced garlic
3 c. shredded Monterey jack cheese
12 oz. sour cream.

1. Cook and dice chicken
2. Sautee onions and spices in oil until transparent.
3. Combine everything in crockpot.
4. Cook on low all day.
5. 1 hour before serving add cheese and sour cream, 1 c. at a time.
6. Serve with tortilla chips, guacamole, or Spanish rice.

I love this soup. The recipe is from my sister Ronda. She's now vegan and probably doesn't eat this stuff, but I still do and you should too. This soup is very filling and there are many possibilities for the sides. I like to cook the chicken and sautee the veggies the night before I make it, then trow everything in the crockpot in the morning. You can make this in a pot on the stove, but I've found it tastes better in the crockpot because the flavors are richer. Seriously, this soup is so good I almost kicked my mom in the face.

Enchilada Stuffed Shells -Where Mexico Meets Italy...in my mouth!

Ingredients:

• 15 uncooked jumbo pasta shells
• 1 pound lean ground turkey
• 1 can (10 ounces) enchilada sauce
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 cup fat-free refried beans
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese

Directions:

Cook pasta according to package directions; drain and rinse in cold water. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir in enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 5 servings.


Eli and I really liked the simplicity and tastiness of this meal. We liked to eat it with a nice side salad, and maybe a fruit salad for dessert. Don't be scared of the diversity of this meal, it's well worth it!