Creamy Salsa Chicken Wraps

2-4 chicken breasts
1 c. chicken broth
1 c. salsa
1 15-oz can corn, drained
1 15-oz can black beans, drained
1 package taco seasoning

Combine all ingredients in crock pot. Cook on low 6-8 hours OR high 3-4 hours.

Just before serving, shred chicken and mix back into sauce. Then stir in:
1/2 c. sour cream
1 c. grated cheddar cheese

Serve with warm flour tortillas and Spanish rice.

*D: This is one of the easiest and most delicious recipes ever. I cooked 2 chicken breasts in the crock pot on high for 3 hours exactly (I set a timer), and it was done. The chicken was tender, so shredding with two forks was easy and only took me a few minutes.

I found that my sauce was really runny. In the future I might skip the chicken broth and just put in a tsp of chicken bouillon.

So yummy! Seriously, I ate the leftovers for breakfast the next morning. I'm not kidding. Pin It

Baked Chicken Chimichangas

2/3 cup chunky salsa
1/3 cup green onions, sliced
1/2 TBSP Oregano
1 can black beans, drained
soft taco sized tortillas (about 12)
1/4 cup melted butter (or a bottle of butter spray)
2 chicken breasts, cooked, shredded
1 tsp ground cumin
1/2 tsp salt
1 can diced tomatoes with green chilies, drained
1 5o 2 cups shredded cheddar cheese

1. combine all ingredients except tortillas, butter, and cheese into a saucepan. Simmer 5 minutes, or until most of the liquid is evaporated.

2. Spoon a heaping 1/3 cup chicken mixture onto center of tortilla. Top with a little shredded cheese. Fold 2 sides over filling, fold ends down. Place seam side down onto a cookie sheet.

3. Brush or spray the tops with butter. Bake at 475 degrees for about 10 minutes or until crisp and golden brown. If not golden brown by this time, put under broiler for 1 to 2 minutes. Top with guacamole, salsa, lettuce, sour cream, and/or cheese.

*D: This is a great freezer recipe! It makes about 12 - 14 chimichangas. You can just separate the leftovers and put them in a freezer bag.

I topped them with cheese and then baked them, and it was delicious.

I did not cook my chimichangas on a cookie sheet, I did it in a glass baking dish. I think either would work fine. I made two batches. The second time I accidentally forgot to put butter on top, and they turned out ok.

These had a very unique (and yummy!) flavor. They were relatively easy, and most of the ingredients are things I have on hand.

Yum! Pin It

Enchilada-zanga

2 - 3 cooked, boneless, skinless chicken breast halves, cut into small pieces (about 3 cups), divided
1 can (28 oz) or 2 cans (15 oz each) mild red enchilada sauce
1 container (8oz) sour cream
1 can (12 oz) evaporated milk
2 cups (8 oz pkg) shredded cheddar cheese
1 can (4 oz) diced green chilies, undrained
1 pkg (12) corn tortillas

Preheat oven to 350*F. Grease 13x9 inch baking dish.

Combine enchilada sauce and sour cream in a medium bowl, set aside. Combine evaporated milk, cheese and chilies in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.

Spread 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce and cheese sauce. Cover with foil.

Bake for 40 minutes. Uncover; cool for at least 10 minutes before serving.

*D: I was intrigued by the whole lasagna meets enchiladas concept, but what really got me was the evaporated milk. What? Well, I have most, if not all, of these ingredients in my food storage, so I thought I'd give it a try.

I followed the instructions as is. I probably added about 3 cups of cheese because I wasn't sure 2 was enough. Good call on my part. I drained my chilies. I didn't have enough cooked chicken, so I had to use a can. The flavor wasn't as good, but it works in a pinch.

Here is how the layers go, starting from the bottom.

1 cup enchilada sauce mixture
4 corn tortillas
1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
4 corn tortillas
1 cup enchilada sauce mixture
1 1/2 cups chicken
1 cup cheese sauce
4 corn tortillas
1 cup enchilada sauce mixture
1 cup cheese sauce

It is always easier for me to see it in a list like that when I'm layering dishes.

I usually sprinkle cheese on top of a casserole, but since the last ingredient is cheese sauce, I did not. It turned out just fine, I thought.

This is a delicious, easy casserole that tastes just like enchiladas. Very, very good. Pin It

Taco Casserole

1 lb hamburger - brown with onions
2 cans (8 oz) tomato sauce
1 1/2 TBSP chili powder
1 can cream of chicken soup
shredded cheese
corn tortillas

Brown hamburger with onions and then drain. Mix with tomato sauce and chili powder. In a separate bowl, mix soup and milk. Layer tortillas, meat mixture, soup mixture and top with lots of cheese. Bake uncovered at 350* for 15 - 20 minutes.

*D: Yum, yum and yum.

I cut back on the chili powder a bit, and I did not add enough corn tortillas to the bottom of the pan. When I made this I had about 1/2 pound of cooked ground beef already in my freezer, so I used that. The recipe made enough for 2 - 4 people, so if you plan to feed more than that, you may have to 1 and a half it or just double it. It's hard to say for sure since I only used half the meat, but when I made this I baked it in a square glass dish, 8 X 8 I think.

Great recipe, tastes almost like enchiladas.

Possible side dishes: corn, Mexican rice, beans, salad. Pin It