Line bottom of pan with crushed tortilla chips. Add chicken. Mix remaining ingredients
(except cheese) together. Pour over chicken and chips. Top with cheese. Bake until cheese
is melted and casserole is hot and bubbly.
Combine chicken, green chilies, onion and 1/2 cup of cheese. In another bowl, combine enchilada sauce and sour cream til well blended. Add 1/2 cup of enchilada sauce to chicken mixture. Spread small amount of enchilada sauce over bottom of a 9x13 baking dish. Spread some chicken mixture down the center of each tortilla. Roll up and place seam-side down in dish. Pour remaining sauce over the tortillas. Sprinkle with remaining cheese. Bake 25-30 minutes.
In large frying pan, heat � cup chicken broth. Add onion and garlic and cook
until veggies wilt and start to give off their own liquid. Then crumble in ground turkey.
Continue cooking, adding more broth if necessary, until meat loses it's pink color.
Add the beans, salt and � cup of enchilada sauce. Continue cooking at simmer until
all liquid has evaporated and meat is done. Grease a 9x13 casserole dish. Spread with a thin
layer of enchilada sauce. Dip 6 tortillas in sauce, turning so both sided are softened. Place in single
layer. Cover with half the bean and meat mixture and a little of sauce. Sprinkle � the cheese.
Dip remaining tortillas in sauce and layer into pan. Cover with rest of bean and meat, more sauce, cheese.
Bake in preheated at 350� oven for 20-30 minutes.
Heat � cup chicken broth in tall 3-quart saucepan. Add onions and garlic and saut�
until veggies are limp. Add tomato puree. Bring to a simmer. Stir chili powder into
remaining chicken stock. Add this to the tomato puree mixture. Add other seasonings.
Cover and simmer at least 30 minutes, stirring frequently, add additional chicken broth
if mixture is too thick. Be careful not to scorch.
Preheat over to 425� Cook chicken until done and juices evaporate. Add soup
and salsa and heat through. Spread about 1/3 cup coup mixture on half of each tortilla.
Moisten edge with water. Fold over and seal. Place on baking sheets. Bake 5 minutes or until hot.
| 1 � cups rice(dry) | 1 tsp. sugar |
| 1/8 tsp. red pepper | 1 tsp. cajun spice |
| 1 lb. ground beef | 1 tsp. salt |
| � to 1 lb. smoked sausage | � tsp. pepper |
| big tbsp garlic, chopped | 1 tbsp. chili powder |
| bell pepper, chopped | bacon bits |
| 1 can diced tomatoes | worchestershire sauce |
| 1 tsp. paprika |
Brown beef, smoked sausage, garlic, bell pepper and onion. Drain grease. Add
remaining ingredients plus 3 cups water. Bring to boil, reduce heat, cover and simmer
until most of water is absorbed.
| Marinade: | Mojo Sauce: |
| 6 to 8 cloves garlic(chopped) | � cup olive oil |
| 2 tsp. salt | 6 to 8 garlic cloves |
| 1 tsp. cumin | 2/3 cup lime or orange juice |
| 1 tsp. oregano | � cup water |
| 1 tsp. pepper | 1 tsp. cumin and pepper |
| 2/3 cup sour orange or lime juice | � tsp. oregano |
| 3 tbsp. cilantro | |
| 2 tsp. salt |
Puree all ingredients for marinade. Marinade over night. Grill chicken. Mojo: heat olive oil.
Add garlic. Cook till golden brown. Stir in limejuice, water and seasonings. Bring to rolling boil.
Let cool to room temperature. Stir in cilantro. Store in glass bottle in fridge up to several weeks.
| 1 lb. ground beef | Sauce: |
| 1 egg | 2(8oz.)cans tomato sauce |
| 1 cup bread crumbs | 2 tsp. chopped garlic |
| 2 tsp. chopped garlic | 1 tsp. basil |
| 1 tsp. salt | � tsp. pepper |
| � tsp. pepper | parmesan cheese |
Combine first 6 ingredients. Wet hands. Form into mini-sized meat loaves. Roll in bread crumbs.
Brown in oil on all sides. Remove from pan. Drain grease from pan leaving about 2 tbsp. Brown garlic.
Add tomato sauce. Stir to remove crusties from the pan. Add the meat back into the pan.
Cover and simmer until meat is done, stirring occasionally. Sprinkle with parmesan and serve.
| 1 cup melted butter | Sauce |
| 4 boneless, skinless chicken breasts | 5 tbsp. blackened seasoning |
| 1 lb. pasta (we like linguine) | 4 tbsp. olive oil |
| Blackened Chicken Spices | 2 tbsp. chopped garlic |
| 2 tbsp. salt | 1� cups green onions |
| 1 tsp. garlic powder | 1� cups bell peppers(coarsely chopped) |
| 1 tsp. black pepper | 1 cup mushrooms(chopped) |
| 1 tsp. white pepper | 3� cups heavy whipping cream |
| 1 tsp. onion powder | � cups diced tomatoes |
| 1 tsp. cumin | |
| � tsp. cayenne | |
| � tsp. paprika |
Sauce: Saute garlic in olive oil. Add the onions and bell peppers. Cook until peppers are limp.
Add the muchrooms and cook for 3 minutes. Add the whipping cream and the blackened seasoning.
Bring to a boil, reduce heat and cook until cream starts to thicken.
When sauce starts to thicken, add the tomatoes and cook
until sauce is thick.
You can cook the chicken in the kitchen or you can fire up the grill outside. If you cook inside,
you MUST have good ventilation! I have done it both ways and I like the control I have indoors.
Heat cast iron skillet until VERY hot. Place chicken between plastic wrap
and pound until flat. Dip chicken in butter. Sprinkle with seasonings and place in skillet.
Ladle 2 tbsp. butter on top. Cook for 2 minutes then turn. Ladle butter on top. Slice before serving.
Spoon sauce over pasta, top with sliced chicken.
Hopefully the smoke has cleared the house by now!!
| Filling: | Topping: |
| 1 lb ground beef(chopped) | 1/2 cup sour cream |
| 1/2 lb italian sausage | 1/2 cup mayonnaise |
| 1 clove garlic | 1/2tsp garlic powder |
| 2 tbls onion(chopped) | 1/2 tsp pepper |
| 1/2 lb fresh mushrooms(sliced) | 1/2 cup parmesan cheese |
| 8 0z can tomato sauce | 4 oz mozzarella cheese, chredded |
| salt to taste | |
| 1/8 tsp pepper | |
| 1/4 tsp italian seasoning | |
| 4 oz mozzarella cheese, shredded | |
Brown meats with the garlic, onions and mushrooms; season with a little salt and pepper. Drain. Stir in ramaining ingredients. Spread in greased baking dish. Combine topping ingredients and spoon over surface of meat mixture. Spread evenly. Bake at 350 for 40 minutes.