Spanish Rice Wraps

This is a recipe I got from a cookbook from my sister. Her Relief Society put together a cookbook and this was in it. It was delicious, but made WAY too much for our little family. I ended up making up many more wraps and freezing them for future use.
Ingredients:
2 Tbsp. butter
1 pkg. Spanish Rice (Rice a Roni)
2 cups water
1 16 oz jar salsa (or to taste)
12 oz. boneless skinless chicken breast
1 cup black beans
1 cup corn
1 pkg. flour tortillas

Melt butter in pan and brown Spanish Rice mixture until golden brown. Add 2 cups water, salsa, chicken and Spanish Rice seasoning packet. Bring to a boil and then reduce heat to low, simmering 15-20 minutes or until liquid is absorbed and chicken is cooked through. Stir in beans & corn. Let stand 5 minutes before serving. Serve warm in tortillas with grated cheese, sour cream, guacamole and anything else you want! Also good with corn chips as a dip.

Cafe Rio Shredded Chicken Recipe

This was such a super easy and absolutely delicious meal! I highly recommend it to MOST of you... I wouldn't recommend nursing mothers eat this. It was a little spicy and my little one was VERY upset the day after I ate this. But it was absolutely delicious and I can't wait to make it again... in 9 months when I'm done nursing... **sigh**
Okay.. onto the recipe:

1 small bottle of Zesty Italian dressing
1 Tbsp. chili powder
1 Tbsp. cumin
3 cloves minced garlic
2 lbs. chicken breast

Place chicken breast in crockpot covered with water and sprinkle with onion (I always use dried onion). Cook on low for 5-6 hours until cooked. Drain the water, shred the chicken with a fork and add the dressing and spices about 1 hour before you want to eat it.

Serve on tortillas with cheese and mexican rice and any other toppings you want. YUM! We ate this without the rice because I didn't have time to make it before heading to work and it was still absolutely delicious. But... if you want it to be more like Cafe Rio, then make some rice to add to your burrito. Serious deliciousness!

Layered Enchilada Bake

This was a recipe I found on the back of a recipe I tore out of a magazine. In other words, I didn't even know I had this recipe. I saw it and since I had everything to make it, I did! It was totally easy and tasted great. I was having one of those "blah" kind of days and just needed something simple to make... and this was it!

1 lb. ground beef
1 onion chopped (I used chopped dried onions)
2 cups salsa
1 can black beans, drained and rinsed
1/4 cup Italian dressing
2 Tbsp. Taco Seasoning
6 flour tortillas
1 cup sour cream
Grated Mexican Style Cheese (or any other cheese you have!)

Preheat oven to 400. Brown meat and onions in large skillet on medium heat and drain fat. Add salsa, beans, dressing, taco seasoning and mix well.

Arrange 3 tortillas on the bottom of 9x13 pan in a single layer. (Don't line your pan with foil. The recipe said to do it, but it was SO hard to get it out without eating foil... so I don't recommend it!)Cover with layers of half the meat mixture, sour cream and cheese. Repeat all layers again (tortillas, meat, sour cream and cheese).

Cover with foil and back in preheated oven for 30 minutes, covered. Remove foil and bake an additional 10 minutes or until heated through and cheese is melted.

You could also freeze the uncooked casserole. When you want to use it, just bake covered for 1 hour, then remove the foil and back an additional 15-20 minutes.

I only made an 8x8, so I cut my ingredients down from this recipe since there really are only two of us to feed, but this was delicious! Give it a try!

Chicken Enchiladas

This is a recipe that I made up last night, and I LOVED it. Josh isn't a fan of enchiladas made with sour cream, so this was my attempt to make enchiladas that he would eat. Josh and I both agreed that it was the best pan of Enchiladas I have made our entire marriage...

Now that's quite something! (and sorry... no pictures of my own. My battery was dead and I couldn't find my charger... but I found it this morning! )

This is the perfect recipe to use that leftover chicken, either from a whole chicken, or extra grilled chicken. I had extra chicken from a whole chicken that I bought at Costco the other day. Yum.

So, I just chopped up that chicken to add it to this mixture:
1/2 can cream of chicken soup divided equally between 2 bowls (for an 8x8, or a whole can for a 9x13)
1 can mild red enchilada sauce(same size can as the cr. of chicken soup), divided equally between 2 bowls
chopped chicken in only one of the bowls
I would say to use enough chicken so that your enchiladas aren't SUPER runny... just add enough that it THICKENS your mixture a bit
tortillas and grated cheese

Take a tortilla and place a couple spoonfuls of chicken mixture in the center and top with some cheese. Roll up and place in greased pan. Repeat for entire chicken mixture until your pan is full. Cover all the enchiladas with the mixture from the other bowl and top with a little bit of cheese
Bake at 350 for about 30-40 minutes depending on how much you made!

I served mine with some yummy mexican rice... and like I said, Josh and I agreed these were the best enchiladas I've ever made! Try it... I think you're gonna love them!

Lime Chicken Soft Tacos

Alright, this fabulous recipe comes from my friend Laura Clark who gave me this recipe a LONG LONG time ago and I have never tried it. I decided last week that I need to expand my cooking and recipe list, so this was on my list to try. We ate this last night as our "Last Supper" (see post below about our Colon Cleanse...)

I was not disappointed and it was super easy!

1/2 t. ground pepper

1 1/2 lbs boneless skinless chicken breasts, cubed

1/8 c. vinegar (I used white vinegar)

1/2 lime

2 cloves minced garlic

2 green onions (I didn't have this.. so I didn't use it!)

1 t. white sugar

1/2 tsp. salt

Saute chicken in saucepan till thoroughly cooked. Add vinegar, lime juice, sugar, pepper, onion and garlic. Simmer 10 minutes (watch closely... I just about burned mine!) Serve on warm tortillas with anything you want! We put cheese, salsa, lime juice, olives and sour cream. YUM! You will not be disappointed with this recipe!


And Laura... You now get to post the "I was Featured" Button on your blog!! Thanks for this yummy yummy recipe!

Chicken Crockpot Fiesta

This recipe is another one of Josh's favorites. It is my oldest sister Carol's recipe that she gave me back when I was headed to college. It never really had a name until Josh came up with one. He loves this dish, and it is SO EASY!!

Here are all the ingredients you need to make this:
1 frozen chicken breast
1 can corn
1 can black beans
1 cup salsaTortillas, grated cheese, sour cream... whatever else you want to top your tortilla with!
And that really is it!!
Put the frozen chicken breast, corn, black beans and salsa in the crockpot and give it a quick stir. You can drain the cans if you want... I never do, but then I have to use a slotted spoon to get the yummies out. I think it is easier to just throw in the cans without draining, but you do whatever floats your boat. I turn mine on high for 3-4 hours and it is done, but you could put it on low for 5-6 and I think it would be about right. Just do whatever you think for your crockpot, because if I know anything about crockpots, its that every single one cooks differently.Then, take 2 forks and shred the chicken and mix it around. Serve on a warmed tortilla with whatever you like on it- My favorite is cheese, sour cream and more fresh salsa. It is yummy and is something you can throw in the crockpot before you run out the door...
Oh... and if you haven't tried the "clog your arteries" breadsticks below, they are to die for and only take about 40 minutes from start to finish!