Enchilada/Taco Chicken

Also known as "Mexican Chicken" by some.  This is an easy baking dish that's packed full of flavor and cheesy goodness.  Serves two, but can be doubled to serve more.

2 boneless skinless chicken breasts, pounded thin
1 packet taco seasoning
1/4 onion, chopped
1/2 red pepper, chopped
1 cup green enchilada sauce
4 taco sized corn tortillas, chopped
2 oz shredded cheese (we used Mexican blend)
Salsa
Sour cream

Directions:

1.  Brush the chicken breasts with a little olive oil.  Take a few pinches of the taco seasoning and sprinkle over both sides of the chicken.  Grill chicken for about 6 minutes on each side, or until no longer pink.  Keep an eye on them because over-grilling = dry chicken.

2.  Remove chicken from grill and set aside.  Place the red pepper and onion at the bottom of an 8 by 8 inch glass pan in an even layer.  Preheat the oven to 350 degrees and place the pan in the oven while it is preheating.  This will make the veggies more tender and less crunchy.

3.  Chop the chicken into bite-sized pieces.  Add chicken, enchilada sauce and 3 tablespoons of taco seasoning in a mixing bowl and stir until well combined.  Once the oven is preheated, remove the pan and stir the veggies into the chicken mixture.  Be sure to use oven mitts with the hot pan!

4.  Line the bottom of the pan with the tortilla pieces, then pour the chicken mixture on top of it.  Spread the mixture into an even layer and top with shredded cheese.

5.  Cover the dish with aluminum foil and bake for 15 minutes, or until cheese is melted.

6.  Spoon into bowls.  Add sour cream and/or salsa, according to your preference.

Note:  I'm sure you will have leftovers of taco seasoning, enchilada sauce and tortillas that haven't been used.  Just store them for next time or use them in a different Mexican recipe.  Enjoy!

Shrimp Enchiladas

In celebration of Cinco de Mayo, I made a variation of my chicken enchilada recipe.  This one uses shrimp and onions instead of chicken and olives.  Most grocery stores now sell small, cooked shrimp with the tails already removed, which are perfect for this recipe.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-1 lb cooked shrimp, chopped into bite-sized chunks
-1/4 cup red onion, diced
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:
1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the shrimp, onions and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.  Serve with sour cream, rice and beans.

King Ranch Casserole

I recently completed a family recipe project, which introduced me to this yummy Tex-Mex casserole.  This particular recipe was taken from Campbell's Kitchen website, but closely resembles my family's version.

Ingredients:
1 can condensed cream of mushroom soup
¾ cup salsa
¾ cup sour cream
1 teaspoon chili powder
2 cans diced tomatoes, drained
2 chicken breast halves, cooked and diced
12 small corn tortillas cut into 1-inch strips
1 cup shredded cheese (we used a Mexican blend)
Sliced green onion

Directions:
1. Preheat the oven to 350 degrees. Stir the soup, salsa, sour cream, chili powder, tomatoes and chicken in a mixing bowl.
2. Place half of the tortilla strips as a layer in a 9 by 13 inch casserole pan. Top with a layer of half the chicken mixture. Repeat the layers again to fill the pan. Sprinkle the top of the casserole with cheese.
3. Bake for 40 minutes or until the mixture is hot and bubbling. Serve with additional salsa and sour cream. Sprinkle the top with the green onion (not in picture).