Fresh Pico de Gallo

Our neighbor brought over a huge grocery sack of tomatoes for us from his garden. I knew that I would be making some pico with them right away, because I LOVE pico de gallo!!!!! I combined a couple of recipes I found and made this. You can eat it right away, but it definitely tastes better when it has had time to chill, and the flavors have all blended together.
So yummy!!!!

Fresh Pico de Gallo
submitted by Camille

8-10 tomatoes, seeded
1/2 red onion, finely chopped
2 medium cloves garlic
juice of one lime
zest of one lime
1 Tbsp olive oil
4 Tbsp chopped fresh cilantro
1 tsp course salt
1/2 tsp black pepper

Mix all ingredients and chill over night.

Skinny Slow Cooker Taco Soup

Now, I usually steer clear of recipes that say either "skinny" or "low fat"....why, you ask? Well, to me skinny or low fat = tasteless. I have tried many recipes that claim that they are both skinny AND tasteful.
 Nope.
They weren't.
 BUT..... I was drawn into this recipe because of two things: the fact that it is made in a slow cooker, and because it called for chopped, green chilies. I love chopped green chilies and had never thought to put them in a taco soup.
 I was intrigued.
 Soooo.....I tried this soup.... and was SO glad I did!!! It is SO good!!! So good, in fact, that we have made it 2 times in the last 10 days!!!!
yum. o.

Skinny Slow Cooker Taco Soup
submitted by Camille
adapted from Gimme Some Oven

Ingredients:

•  1 Tbsp. olive oil
• 1 lb. ground turkey or chicken
• 4 cups chicken or vegetable stock
• 1 small white onion, diced
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can crushed tomatoes
• 1 (14.5 oz) can Great Northern beans, rinsed and drained
• 1 (14.5 oz) can red kidney beans, rinsed and drained
• 1 (11 oz) can whole kernel corn
• 1 (4 oz) can diced green chiles
• 1 can sliced black olives, drained (optional)
• toppings: tortilla chips (strips or crushed), diced avocado, light sour cream, fresh cilantro, lime wedges

 Heat oil in a saute pan over medium high heat until shimmering. Add ground turkey (or chicken) and saute until browned, breaking up chunks and stirring with a long spoon frequently, about 4-6 minutes. Drain, then add the meat to the bottom of a slow cooker.

 Add remaining ingredients (except the toppings) to the slow cooker, and stir to combine. Cover and cook on high heat for 4 hours or until the onions are soft and translucent. Season with salt and pepper if needed. Serve warm with desired toppings.

Cilantro Lime Chicken Rice Bake

Another delicious Pinterest find!!! We all loved this dish! Some of us liked it with the dressing on it, some of us liked it without the dressing. But, either way, we ALL LOVED this dish!!! It wasn't hard, but it is time consuming...just a heads up :) As you know, I adore Cilantro and Lime!!!! So good!!!!!

Cilantro Lime Chicken Rice Bake
submitted by Camille
(from Sugar Baby Boutique)

Cilantro Lime Chicken Marinade (for 4 chicken breasts)
-3/4 c vegtable oil
-Juice and zest of 2 limes
-2 cloves garlic -2 tsp sugar
-1/2 tsp salt -1/4 tsp black pepper
-1/2 C finely chopped cilantro
Put everything (minus the chicken) in blender to chop it up.
Marinate Chicken at least 4 hours, or even overnight. Now is a good time to make the Creamy Tomatillo Dressing since it has to sit in the fridge for a couple of hours.  

  Cilantro Lime Rice
-1 cup uncooked rice
-1 can chicken broth
-1 cup water
-2 cloves garlic, minced
-1 Tbls freshly squeezed lime juice
-2 tsp sugar
-3 Tbls finely chopped cilantro
* I throw the rice, broth, water, garlic & some lime juice into a rice cooker and let it cook. While it’s cooking I mix the sugar, lime juice & cilantro in a bowl. When rice is finished fluff the rice while mixing the sugar mixture into the rice.

Creamy Tomatillo Dressing
-1 batch prepared Ranch Buttermilk Dressing
-3-5 tomatillos (quartered)
-1 handful of cilantro
-1 jalapeno (optional)
-juice of 1 lime
-salt & pepper to taste
*Blend all ingredients in blender and chill for 2 hours before serving.
*This ranch is for drizzling on top of each slice of casserole after it's been cooked right before serving.

-Sour cream for 3rd layer (I use almost a whole small container of sour cream)

 **To create your bake: Layer cilantro lime rice, then grilled chicken, then sour cream, mango salsa (we buy prepared from deli), cover the top with shredded pepper-jack cheese. Bake at 350 degrees until heated through, about 20 min. Then turn on broil until the cheese crisps a little. When serving, drizzle tomatillo dressing on top and ENJOY!

Green Chile-Chicken Casserole

I get so tired of making the same old thing for dinner. Yet, I want something that is fairly easy, and something we ALL will eat. This totally fit that criteria!! No small feat, I tell ya, when you have 5 kids (well, the baby doesn't eat solids yet)!! This makes a good amount, which was perfect for us, since I LOVE having leftovers! That means one less meal I have to make ;) This one will definitely be a 'regular' at our house!

Green Chile-Chicken Casserole
submitted by Camille
(from My Recipes )

1 1/3 cups chicken broth
1-2 cans (4oz size) chopped green chile's, drained
1 cup chopped onion
1 cup sour cream
3/4 tsp salt
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
2 cans cream of chicken soup
1 garlic clove, minced
24 corn tortilla's
4 cups shredded, cooked chicken
2 cups shredded cheddar cheese

Preparation

1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Cilantro Lime Chicken Enchilada's

Our family loves enchilada's. You may have noticed that we have ALOT of different Enchilada recipes on here!! We have had enchilada's 3 times in the last week and a half...all different recipes!! THAT'S how much we love them!! LOL!! This was a new one I came across on Pinterest. It caught my eye because of 2 ingredients. Cilantro and Lime. Ahhhhh....how those 2 words together sing such sweet words to me! I had to try them! Oh my word, were they delicious!!! And I loved how creamy the avocado made them! Go ahead and give these bad boys a try!

Ingredients
 2 cups shredded chicken
 2 avocados, diced
couple cilantro leaves, chopped
 1/4 cup sour cream
 1/4 cup lime juice
1 tsp ground cumin
Salt and pepper
 flour tortillas
1 10 oz. can green chile enchilada sauce
1 – 1 1/2 cups shredded queso quesadilla or Mexican blend cheese

Preheat oven to 350. Lightly grease a 9×13 glass baking dish with non-stick cooking spray. In a mixing bowl, combine the shredded chicken, diced avocado, cilantro, sour cream, lime juice, cumin, salt and pepper. Spoon the mixture evenly onto the 12 tortillas. Roll, place seam side down, and fit snugly into the baking dish. Pour the enchilada sauce over the top. Sprinkle the shredded cheese over the top. Bake in the preheated oven for 25 minutes, or until cheese has melted and sauce is bubbly. Prepare a side dish. Serve Cilantro Lime Chicken Enchiladas with side dish.

Mexican Chicken Bake

Oh wow...I made this dish for dinner tonight, and BOY was it a HIT!!!! Fairly easy and healthy, and super yummy!!!! My husband kept saying "Babe! This is so good!!!" Ahhh...music to my ears! This is definitely a keeper for us, try it and tell me what you think : )


Mexican Chicken Bake
submitted by Camille
(adapted from My Recipes)

1 cup fat-free, less sodium chicken broth
2 (4oz) cans chopped green chilies, divided
1 1/2-2 lbs chicken
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4oz) Monterey Jack cheese, shredded
1/4 cup (2 oz) cream cheese
1 (10oz) can green enchilada sauce
8 corn tortilla's, torn into about 1-2 inch pieces
1 oz tortilla chips, crushed (about 8 chips) (I made my own chips by tearing up flour tortilla's, laying them on a cookie sheet, spraying them with Olive Oil non-stick cooking spray, and sprinkling them with salt, and baking them in the oven at 350 for about 8-10 minutes)
1/2 cup shredded sharp cheddar cheese

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Spray a pan with non-stick cooking spray. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place half of the torn tortillas in the bottom of a 9x12 casserole dish coated with cooking spray. Spoon half of chicken mixture over tortillas. Repeat layers once more, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Chicken Taco's with Pineapple Salsa

Here are the Taco's I served with the Pineapple Salsa...finally : ) It was such a yummy, and light meal! It easily can be made in the summer time, or in the broiler during the colder months!!! So good!

Chicken Taco's with Pineapple Salsa
submitted by Camille
(adapted from Family Circle Magazine)

Dressing: from previous post here

Salsa: also from previous post here

Chicken Taco's:
1 1/4lb boneless, skinless chicken, sliced into 1/2 inch strips
1/4 tsp salt
About 12 Corn tortilla's

Heat grill or broiler. Combine remaining dressing (you should have about 1/3 cup left from what you added to the salsa) with the chicken into a ziplock bag. Marinate in refrigerator for at least 15 minutes. Grill or broil chicken for about 6 minutes, turning, or until desired doneness. Sprinkle with 1/4 tsp salt. To serve, fill a warm tortilla with some of the chicken strips and some salsa, and fold up.

Pineapple Salsa

The hubs and I love salsa, and we love pineapple too!!!! So, I was soooo intrigued when I saw this recipe, and HAD to try it!!! It was so yummy!!!! We put it on top of some Chicken Taco's that I will post about next (which is what you use the remainder of the dressing for)!!!! So tasty. But, I totally could have eaten this salsa by the spoonful! Who's to blame me? It was THAT good!!!


Pineapple Salsa
submitted by Camille
(from Family Circle Magazine)

2 cups pineapple chunks, diced
2 tomatoes, seeded and chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely diced

In medium bowl, combine pineapple, tomatoes, garlic and jalapeno. Stir in 2 Tbsp of the dressing, reserving the rest of the dressing.

Dressing:
1/4 cup lime juice
1 tsp sugar
1/8 tsp salt
1/8 tsp pepper
3 Tbsp extra virgin olive oil
2 Tbsp chopped cilantro

In a small bowl, whisk together lime juice, sugar, salt, and the pepper. Slowly whisk in olive oil until blended. Stir in cilantro.

7 Layer Dip

Here is a basic, simple, yet delicious appetizer! We had this many times growing up! So yummy, and so easy!!!!



7 Layer Dip
submitted by Camille

1 16oz can Refried Beans
1 cup guacamole (I will only eat homemade)
1-1 1/2 cups sour cream
1 cup shredded cheddar cheese (we prefer Sharp Cheddar)
1/2 cup chopped tomatoes
1/4 cup diced olives
1/4 cup diced green onions

Heat refried bean in small saucepan until desired temperature (we like it to be at a warm to hot temp). Spread into a small glass dish (I used a 8x11.5 dish. You can also use a 9 inch pie dish). Spread guacamole over refried beans. Spread sour cream over guacamole. Sprinkle cheese, then tomatoes, then olives, then green onions over the top. Serve with either chips, crackers, veggies, or Taquitos. Enjoy : )

Chicken Lime Taco's

Yes, I know it's been awhile since either my sister or I have posted on here. The Holidays are so fun....but soooo BUSY!!!!!! But, now that we are on to a New Year, here is a healthy and delicious dinner for you to make for your family!!!! There is just something about lime flavored foods that just draw me to them. I saw this recipe, and knew I had to try it! It was so fresh, so flavorful, and pleased everyone's bellies and tastebuds : ) A winner in my book!!! Happy New Year to you all!!!!


Chicken Lime Taco's
submitted by Camille
(from Favorite Family Recipes)

1 1/2 Lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Baked Creamy Chicken Taquitos

Yummy!!! Taquitos are one of my favorite Mexican foods!!! And I liked that these were baked, not fried, so I didn't feel as guilty eating them : ) The recipe may seem like it is kinda long, but these really were quite easy to make! And they were delicious! Crunchy on the outside, creamy and flavorful on the inside!!!! Mmmmmmmm!!!!


Baked Creamy Chicken Taquitos
submitted by Camille
(from My Sisters Cafe)

1/3 cup (3 oz.) cream cheese
1/4 cup green salsa
1 Tb fresh lime juice (1/2 lime)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tb chopped cilantro
2 Tb sliced green onions

2 cups shredded chicken
1 cup grated pepperjack cheese

fajita size flour tortillas (or small corn tortillas)
cooking spray
kosher salt

Soften cream cheese in microwave for 20-30 seconds. Stir in green salsa, lime juice and spices until well mixed then add cilantro and green onions. Stir in shredded chicken and pepperjack cheese and combine well. **this can be made ahead of time and stored in the fridge.

Preheat oven to 425 degrees. Line cookie sheet with tin foil, lightly sprayed with cooking oil.

Working with 3-4 tortillas at a time, briefly heat in microwave so they are more malleable and easier to work with. Any time you want to heat up tortillas, it’s a good idea to place a damp paper towel draped over a small stack of them in the microwave. If you have more than 5, place a damp paper towel in the middle of the stack as well. (To dampen a paper towel just get it wet then squeeze out any water.) When working with corn tortillas you especially need to make sure they are warmed up with the damp paper towel or else they will crack and split as soon as you roll them – very frustrating! Here is a tip from the Sisters Cafe: "When I make this recipe with corn tortillas I warm up a stack of 6 with one damp paper towel in the middle and the other over the top. Put them in the microwave for 40 seconds and they are perfect to work with."

Spoon 2-3 Tb of mixture in a row across the bottom third of tortilla, keeping 1/2 inch away from edge. This makes it possible to roll it up very tightly. Place taquitos seam side down on cookie sheet, making sure they are not touching. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.

Serve with your favorite salsa, guacamole, and sour cream.

Creamy Chicken Enchiladas

I found a new food blog. I think I am in love. And funny enough, a lot of their older recipe posts they have the same dishes I do, and Camille used to have. Crazy. Anyhow, someone linked to this recipe somewhere, and I had to try it. I LOVE mexican food. And enchiladas are one of my faves! This was a huge hit. It will most definitely be being added to the regular dinner meal list.

submitted by Michelle
(from Kevin and Amanda)

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Seriously SO GOOD!

Shredded Beef and Salsa Verde Enchilada Bake

I love enchilada's, and I love slow cooker meals : ) This was a little more post-prep for a slow cooked meal then what I am used to. But, it was still very good, and I will make it again!!!




Shredded Beef and Salsa Verde Enchilada Bake
submitted by Camille
(from Rookie Cookie)

3-4 lb beef rump roast
Kosher salt and ground pepper
1 tsp cumin
1/2 tsp cayenne pepper
2 bay leaves
8 oz Monterey Jack cheese, shredded
1 lb cheddar cheese, shredded
13 corn tortillas, cut in half
1 16 oz jar prepared salsa verde
1 10 oz can enchilada sauce


Plug in slow cooker. Season all sides of the beef with salt and pepper. In a small bowl, combine cumin and cayenne pepper. Rub cumin and cayenne mixture on all sides of the beef. Place beef in the slow cooker. Fill with enough water to come 1 inch up the sides. Add the bay leaves to the water. Set the slow cooker to low. Cook for 6 hours, turning the beef over once halfway through cooking time. Remove roast from slow cooker and set on a cutting board to cool. Once cool enough to handle, shred the beef, discarding any fat. Set aside.
Set oven to 400 degrees. In a medium bowl, combine both cheeses. Pour 1 1/2 cups salsa verde into a shallow dish. Pour enchilada sauce into another shallow dish. In the bottom of a 9x13 inch baking dish, spoon in a small amount of the enchilada sauce to cover the bottom of the pan. With half of the tortillas, dip each one in the enchilada sauce and then the salsa verde and then lay them onto the bottom of the pan with the cut side facing outward. Add on half of the shredded beef and spread evenly. With a spoon, evenly sprinkle half of the remaining salsa verde (what's left from when you put 1 1/2 cups into the shallow dish) on top of the beef. Sprinkle on half of the cheese and then repeat for one more layer.
Spray a piece of foil with non-stick spray and cover pan with foil, sprayed side down. Bake for 20 minutes. Remove foil and bake for an additional 5 minutes, until cheese is browned. Let the bake cool and set for 10 minutes. Serve with fresh salsa if desired and some sour cream.

(Rookie's Notes: Why spray the foil? Because the cheese will stick to it and that will make you sad.)

Taco Stromboli

This one might sound different, but it was really good!!!! So very quick and easy to make, and everyone loved it!! Try it, and tell me what you think!!



Taco Stromboli
submitted by Camille
(from Blue Cricket Design)

1 1/2 lbs. ground beef or turkey
1 Tbs. oil
1/2 diced small Onion
1/2 pack of Taco Seasoning
1/2 cup Salsa
1/2 cup Sharp Cheddar Cheese
Sour Cream
Cheese for top
1 Pizza crust dough in a tube

Add oil into skillet and saute the onions for a few minutes. Add meat. Brown and drain meet. Add seasoning and salsa.

Roll out your pizza dough making it long and a large rectangle. Pour meat into the center of the dough and top with 1/2 cup of cheese. Fold over sides and close the ends of the dough.

Bake at 350 for about 16 minutes or until golden brown.

Slice and serve over a bed of shredded lettuce. Top with Sour Cream and cheese. You could also add tomatoes, olives and green onions on top.

Skillet Nachos

I made these Nachos for dinner one night. They were great! Defiantly would be a fun dish to take to a party or something. I didn't add the Zucchini since we aren't fans of it, though.

Skillet Nachos
submitted by Michelle
(from The Sisters Cafe)

½ lb ground beef

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup chili beans in chili sauce (from 15-oz can)

1 cup thick-and-chunky salsa, divided

Tortilla chips (the salted kind, of course!)

1 ½ c. shredded Monterrey Jack cheese (6 oz)

sliced ripe olives

diced fresh tomatoes

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.

Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes.

Serve with remaining salsa.

Black Bean Enchiladas

I love Mexican and am always looking for new yummy Mexican dishes to try out. These Enchiladas were awesome! My Hubs and kids all loved it, too, and that is a feat in and of itself!

Black Bean Enchiladas

submitted by Michelle

(from Sisters Cafe)

Flour tortillas
shredded Colby Jack cheese


Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired)
juice from canned tomatoes and chilies

Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed


Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese . Bake at 350 degrees for 20 to 30 minutes.

Chicken Nacho Bake

This is really good! We make it quite a bit around here. It is very easy, and I usually have most of the ingredients on hand. This picture doesn't do it justice!!! Enjoy!



Chicken Nacho Bake
submitted by Camille
(adapted from kraftfoods.com)

4 small boneless skinless chicken breast halves
1/2 cup chunky salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup Mexican-style shredded cheese (I actually used sharp cheddar, and I thought it was fine)

Preheat oven to 400 degree's. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with a sharp knife. Top each chicken breast evenly with salsa, sour cream and chips.
Bake 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through.

Chicken Enchiladas

I have been making these Enchiladas for years. I got the recipe from a church cookbook that I received when I was a teenager. They are so super yummy! I normally add olives to the recipe and sprinkle some on top as well, but I realized too late that I didn't have any and I wasn't going to put off dinner for 30 minutes just to run to the store with 4 little ones for a can of olives. So humor me and pretend they are there. :)
Chicken Enchiladas
submitted by Michelle

2 cups sour cream
4 cups grated cheese (approx. 1 pound)
2 cups cooked and shredded chicken (or Turkey)
1 (4oz.) can chopped green chilies
1 can of olives, sliced
1 (20 oz.) can of enchilada sauce
12-14 flour tortillas

Combine sour cream, 2 cups of the cheese, chicken, green chilies, and 3/4 of the sliced olives in a bowl. Heat enchilada sauce on low in frying pan. Dip 1 tortilla at a time in sauce and then fill with chicken mixture. Roll tortilla to close mixture inside. Lay each tortilla side by side in 9 x13 inch pan. After all tortillas are in pan, pour remaining sauce over them. Spread remaining 2 cups of cheese over top and then sprinkle with remaining sliced olives. Bake at 375 in oven for 20-25 minutes.

Honey-Lime Chicken Enchilada's

Wow!!! These were soooo good!!! And very easy too!!! I just love having new, and easy recipes to make for dinner!!! You gotta try this one!!!




Honey-Lime Chicken Enchilada's
submitted by Camille
(from The Sister's Cafe)

6 Tb honey
4.5 Tb lime juice
1 Tb chili powder
1/2 tsp garlic powder

1 lb cooked chicken, shredded
flour tortillas
colby or monterey jack cheese, shredded
10 oz. can green enchilada sauce


Mix first 4 ingredients together and toss with shredded chicken. Let it "marinate" for at least a half hour. Pour some green enchilada sauce on the bottom of a 10x10 casserole dish or 9x13 pan. Fill flour tortillas with chicken and shredded cheese. Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese. (When using a 9x13 I like to use 1 1/2 10 oz. cans) Bake at 350 for 30 minutes. (Put it under the broiler at the end to make the cheese brown and crispy on the top.) (I forgot this step, that is why mine don't look very crispy, but they still tasted GREAT!!!!!)

Chicken Tamale Casserole

Found a new food blog, saw this recipe and HAD to try it!!! It was very yummy!!! All of us loved it, even my Tucker (which is QUITE a feat!!). Just so you know, this is more of a sweet dish...the corn bread makes it a little on the sweet side. But, with the enchilada sauce, I thought it evened it all out quite nice. Very yummy, and will definitely be made again in our house!!

Chicken Tamale Casserole
submitted by Camille
(from Taste and Tell)


1 cup shredded cheddar cheese, divided (I like to use Sharp Cheddar)
1/3 cup milk
2 eggs
1 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne pepper)
1 (14 3/4 ounce) can cream style corn
1 (8.5 ounce) box corn muffin mix
1 (4 ounce) can chopped green chilies, drained
cooking spray
1 (10 ounce) can red enchilada sauce (I used medium)
2 cups shredded cooked chicken breast
1/2 cup sour cream (optional)

Preheat oven to 400°.

Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.