SLOW-COOKER SALSA CHICKEN!

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat
Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.
Nutrition Info: Calories: 164.9; Fat: 2.5g; Carbohydrates: 7.3g; Protein: 27.6g

Chicken Enchilada Dip Roll-Ups

Ingredients:
2 - 8 oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.

Oven Baked Tacos

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

Corn and Black Bean Salsa

From Lynne Close

1 can Black Beans
1 can Corn (or fresh grilled corn on the cob can be used)
1/2 chopped onion
1 large tomato (or 2 Roma tomatoes)
4 oz chopped chilies
salt, pepper, chopped cilantro - to taste
Optional - 4-5 shakes hot sauce (tabasco)

Mix all together and serve with tortilla chips.

Deep Dish Taco Pie

1-1/2 pounds ground beef
1/2 small onion, chopped
1 pkg. taco seasoning mix
8 oz. can tomato sauce
Pillsbury All-Ready Pie Crusts
1 cup crushed corn chips
1-1/2 cups sour cream
1-1/2 cups shredded cheese

Combine first four ingredients. Line the Deep Dish Baker with the pie crust. Place the corn chips over the unbaked pie shell. Place the meat mixture over the chips. Cover with 1-1/2 cups sour cream. Sprinkle with 1-1/2 cups shredded cheese. Sprinkle with more corn chips. bake for 30-35 minutes at 350º. Cut into wedges. Garnish with lettuce, tomatoes, black olives, and taco sauce.

Wet Burrito Casserole

1 sm. onion
2 lb. ground beef
1 pkg. taco seasoning
3 c. cheddar cheese
1 sm. pkg. Mozzarella cheese
1 can refried beans with sausage
1 head lettuce
2 tomatoes
1 pkg. lg. flour tortillas
1 lg. jar Ortega taco sauce

In a 9 x 13 pan, pour sauce lightly over bottom. Break or cut up tortillas into bite-sized pieces. Put a layer of tortilla pieces over the sauce. Pour another layer of sauce. Fry beef, diced onions, taco seasoning and beans. Put mixture in pan. Add shredded lettuce and diced tomatoes, layered. Sprinkle with cheddar cheese on top. Add layer of tortilla pieces. Add layer of sauce. Top with mozzarella cheese. Bake at 350º for approximately 1/2 hour.

Chicken Chalupas

6-8 flour tortillas
1 can cream of chicken soup
1/2 cup sour cream
1/2 tsp. garlic powder
diced jalapeno chilies, optional or to taste
1/2 cup milk
4 chicken breasts, cooked and diced
1 medium onion, diced
16 oz. Monterey Jack cheese
Additional sour cream, salsa, and guacamole to garnish.

Preheat oven to 350º. Spray bottom and sides of 9 x 13 pan. Mix together soup, sour cream, garlic powder and chilies. Add enough milk for creamy consistency (not too runny). Set aside.
In center of each tortilla, place some of the chicken, onions and cheese. Spoon some sauce over the cheese and roll up tortilla. Place in baking dish. Continue until all ingredients are gone, reserving some sauce and cheese for the top. Spoon remaining sauce over chalupas and sprinkle remaining cheese over top. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15-20 minutes.

Mexican Skillet Chicken and Rice

2 boneless, skinless chicken breasts
2 tsp. chili powder
1 jar chunky salsa
1 cup water
1-1/2 cups MINUTE Rice, uncooked
1 cup shredded sharp cheddar cheese

Spray large skillet with no stick cooking spray. Coat chicken with chili powder. Add to skillet. Cook on medium heat, stirring constantly, until cooked through.
Stir in salsa and water. Bring to boil. Stir in rice. Top with cheese. Remove from heat. Cover and let stand 5 minutes.
Makes 4 servings.

Southwest Chicken Enchiladas

1 lb. boneless, skinless chicken breasts, coarsely chopped
1 jar chunky salsa, divided
1 pkg. cheddar cheese, shredded (8 oz.)
1/2 cup sour cream
1/3 cup chopped green onions
6 flour tortillas

Cook chicken in 1/2 cup salsa in skillet on medium heat for 8-10 minutes or until cooked through. Stir in 1 cup cheese, sour cream and onions. Place scant 1/2 cup chicken mixture on center of each tortilla. Roll up. Place, seam-side down, in 12 x 8 baking dish. Top with remaining salsa and cheese.
Bake at 350º for 20-25 minutes or until thoroughly heated. Makes 4-6 servings.

Chicken Enchiladas

4 cups chopped cooked chicken
1 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cups hot water
3 chicken bouillon cubes
8 oz. sour cream
2 cups shredded cheese
4 oz. can chopped green chillies, drained
1 tsp. ground cumin
10 flour tortillas, 8 inch

In saucepan cook onion in butter. Stir in flour, then water and bouillon cubes. Cook and stir until thickened. Remove from heat, add sour cream. Combine 2 cups sauce, chicken, 1 cup cheese, chillies and cumin. Put chicken mixture on tortillas, roll up and put in a greased 9 x 13 pan. Top with remaining sauce and cheese. Bake at 350˚ for 25 minutes or until hot.

Mexican Chicken and Rice

From Kristy

1 TBSP oil
1 pound boneless, skinless chicken (cut into cubes)
1 small onion, chopped
1 green pepper, sliced thin
1 can of corn
1 jar of salsa
1 can chicken broth
1-1/2 cup rice, cooked in broth
1/2 cup shredded cheese (or more, as desired)

Directions: Heat oil in skillet on medium high. Add chicken, onion, and green pepper. Cook and stir until chicken is tender. Add corn and salsa and chicken broth. Bring to a boil. Stir in the rice (the broth is replacing the water that rice is usually cooked in). Remove from the heat and let stand for 5 minutes. Fluff rice with fork. Mix everything together. Sprinkle cheese on top and cover until it melts.

4 servings

Wet Burritos

From Shaundra

1-1/2 lbs. ground beef (I usually use 2 lbs with 2 pkg. taco seasoning)
onion
package of taco seasoning (follow directions)
Supersized taco shells
refried beans
lettuce
tomato
cheese
sour cream
whatever you want in your burritos

sauce:
1 can tomato sauce
1 pkg. taco seasoning
1 can 10 oz enchilada sauce
1 can 10 oz brown gravy
mix together and simmer
(I sometimes double)
**Tried something new** Add a can of Hormel chili w/o beans! It's amazing!!!

Fill taco shells with meat, beans, lettuce, tomatoes and whatever ingredients you want in your burritos. Put a little sauce in the bottom of a 9 X 13 pan. Put burritos in pan. Pour sauce over burritos. Top with cheese. Bake at 350 degrees for 25-30 minutes or until cheese is melted.