Ingredients
* 1 ½ cups dry Textured Vegetable Protein
* 1 ¼ cups boiling water or vegetable stock
* 2/3 cup chopped onion
* 5 cloves garlic, minced
* 1 tablespoon cumin
* ¼ teaspoon salt
* ¼ teaspoon pepper
* ¼ cup diced green chili peppers
* 1 ½ cups black beans, slightly mashed
* 2 cups spicy vegetarian chili
* ½ cup salsa
* 1 (10 ounce) can enchilada sauce
* 10 (12 inch) tortillas, warmed
* 2 cups shredded lettuce
* 1 cup chopped tomatoes
* 1 cup shredded sharp cheese
* ½ cup chopped green onions (optional)
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Ingredients
* 2 cups crumbled corn bread
* 1-1/2 pounds lean ground beef
* 1/2 teaspoon salt
* 3/4 teaspoon cumin (or to taste)
* 1/4 cup finely chopped onion
* 1 clove minced garlic (can use garlic powder)
* 1 10-ounce can mild enchilada sauce
* 1 8-ounce can tomato sauce
* 1/2 teaspoon chili powder
* 1 small can chopped chilies
* 1/2 - 1 cup shredded Monterey Jack cheese
* Cayenne pepper to taste, either in meat balls Or sauce
Directions
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Ingredients
* 10 ounce can enchilada sauce
* 1 cup uncooked converted white rice
* 1 cup chunky salsa
* 2 cans condensed cream of celery soup
* 5 bone in chicken breast halves with skin
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Ingredients
For enchiladas:
* 1 tablespoon vegetable oil
* 12 6-inch corn tortillas
* 1 medium yellow onion, chopped
* 1 medium-size red bell pepper, seeded, chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 4-oz. can diced chili peppers
* 3 cups (about) shredded cooked chicken
* 3 cups packed grated Monterey Jack cheese (about 12 ounces)
* Sour cream
* ¼ cup cilantro, chopped fine
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Ingredients
* 2 pounds ground beef
* 1 large white onion chopped
* 1 rib celery chopped
* 15 ounce can jalapeno black-eyed peas
* 1 can cream of chicken soup
* 1 can cream of mushroom soup
* 1 can hot or mild enchilada sauce
* 1 teaspoon garlic powder
* 10-1/2 ounce bag tortilla chips
* 3 cups grated cheese
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Ingredients
* 1 can (10 3/4 oz.) Campbell’s Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
* 1 container (8 oz.) sour cream
* 1 cup Pace Picante Sauce
* 2 tsp. chili powder
* 2 cups chopped cooked chicken
* 1 cup shredded Monterey Jack cheese
* 10 Mission Fajita Size Flour Tortillas, warmed
* 1 medium tomato, chopped
* 1 green onion, sliced
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Ingredients
* 3 cooked and shredded Chicken Breasts
* 8 tortillas
* 1 Bag Mozzarella Cheese
* 1 Jar Salsa Verde
* Toppings: Sour Cream, Jalapenos
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Ingredients
* 18 large corn tortillas, cut in half .
* 1 chicken, boiled , boned and shredded, can used a broasted chicken
* 1- (10 -1/2 )ounce can of cream of chicken soup
* 1 - ( 10-1/2 ounce) can of cream of mushroom soup
* 3 ( 4 -1/2 ounce) cans of chopped green chile’s
* 2 teaspoons minced garlic
* 2 teaspoon salt
* 2 teaspoons cumin
* 2 tablespoons chili powder
* 1/2 teaspoon black pepper
* 1 teaspoon crushed red pepper
* 2 pounds of Monterey jack cheese, grated
* 1 carton ( 16 ounce) sour cream
* 1 ( 4 ounce) jar of diced pimentos, drained
* 3 cups of chicken broth
Directions
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Ingredients
* ¼ cup vegetable oil
* 2 tablespoons self-rising flour
* ¼ cup New Mexico or California chili powder
* 1 (8 ounces) can tomato sauce
* ¼ cup finely chopped onion
* 1 ½ cups water
* ¼ teaspoon ground cumin
* ¼ teaspoon garlic powder
* salt and pepper to taste
Directions
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Ingredients
* 1-1/2 lbs. boneless chicken breasts
* 1/2 c. plus 2 tablespoons all-purpose flour
* 1/2 tsp salt
* 2 tbsp. butter
* 1 c. chicken broth
* 1 small onion, diced
* 1/4 c. canned jalapeno peppers, sliced
* 1/2 tsp. dried oregano leaves
* 2 tbsp. heavy cream or milk
* 6 flour tortillas (7 to 8 inches)
* 6 thin slices American cheese
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