* 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)

Directions

1. Pour hot liquid over TVP, stir and let sit 10 minutes.
2. Heat a spray of PAM in a saucepan over medium-high heat.
3. Add onion, and cook until translucent.
4. Add reconstituted TVP, and season with garlic, cumin, salt and pepper.
5. Stir in the chilies and black beans until well blended. Turn off heat, but keep warm.
6. In a saucepan, combine the chili, salsa and enchilada sauce.
7. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
8. Place a warmed tortilla on a plate, and spoon a generous portion of the TVP and bean mixture onto the center. Top with lettuce and tomato.
9. Roll up tortilla over the filling. Repeat for remaining tortillas and filling.
10. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions.
11. Bake at 375F for 10 minutes and serve immediately.

* 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

1. In large bowl combine corn bread crumbs, 1/2 cup enchilada sauce, onion, garlic, cumin and salt
2. Add ground beef; mix well
3. Shape into 1-inch little meat balls
4. Place in shallow pan
5. Bake at 350 degrees, uncovered for about 20 minutes
6. Meanwhile in a small saucepan, heat tomato sauce, the remaining enchilada sauce, chili powder and chilies
7. Place meatballs in a chafing dish*, pour sauce over
8. Top with cheese
9. Keep warm over low heat
10. Serve with toothpicks
11. May place in crock pot

* 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

Directions

1. Heat oven to 325.
2. Spray rectangular glass baking dish with cooking spray.
3. Reserve 2 tablespoons enchilada sauce for brushing on chicken.
4. In large bowl mix remaining enchilada sauce, rice, salsa and soup then pour into dish.
5. Arrange chicken skin side up over rice mixture.
6. Cover tightly with foil and bake 1 hour.
7. Uncover and brush chicken with reserved sauce then uncover and bake 1 hour longer.

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

For enchilada sauce:
* 3 tablespoons vegetable oil
* 1 tablespoon flour
* 1/4 cup chili powder (or a little less)
* 2 cups chicken stock
* 10 ounces tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/2 teaspoon salt

Directions

1. Preheat oven to 350°F.
2. Make enchilada sauce:
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Keep warm.
3. Stack 6 tortillas at a time, wrap each stack in foil, bake in pre-heated oven for 5-6 minutes. Leave oven on.
4. Heat 1 tablespoon vegetable oil in heavy large skillet. Add onion, pepper, oregano and basil and sauté until onion and pepper are tender, about 5 minutes. Season to taste with salt and pepper.
5. Lightly oil 13×9x2-inch glass baking dish. Briefly dip each enchilada in the sauce just to coat each side. Spoon 1/2 cup enchilada sauce into baking dish. Place 1/4 cup chicken in center of 1 tortilla. Sprinkle with 1 generous tablespoon onion mixture. Set aside 1/2 cup cheese for topping. Spoon 2 generous tablespoons cheese atop chicken. Sprinkle a small amount of diced chili peppers on cheese. Roll up tortilla and place seam side down in prepared dish. Repeat with remaining tortillas, chicken, onion mixture, cheese and diced peppers. Sprinkle with reserved 1/2 cup cheese. Cover with foil. (Can be made 1 day ahead. Chill.)
6. Bake enchiladas, covered, about 35 minutes. Remove from oven. Serve hot with a generous spoonful of sauce poured over the tops, a dash of sour cream, and a sprinkle of chopped cliantro.

* 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

Directions

1. Brown and drain meat.
2. Add onion, black-eyed peas, celery, soups, enchilada sauce and garlic then stir to blend.
3. Grease 1 large casserole dish.
4. Build up layers beginning with the chips then the meat and then the cheese.
5. Repeat process and bake at 450 for 35 minutes.

* 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

Directions

1. Mix soup, sour cream, picante sauce and chili powder.
2. Mix 1 cup picante sauce mixture, chicken and cheese.
3. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish.Pour remaining picante sauce mixture over enchiladas. Cover.
4. BAKE at 350°F.for 40 min.or until hot.Top with tomato and onion.
5. TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water,cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

Directions

1. Preheat oven to 400
2. In a greased 9×13 pan add a thin layer of salsa, then add two and half tortillas, then cheese, then Chicken, then another two and a half tortillas. Repeat till you are three fourths from top, end with Tortilla layer, pour over remaining salsa and sprinkle with remaining cheese.
3. Bake for 25 minutes or until heated through.
4. To Serve top with Sour Cream

* 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

1. Preheat oven to 350 degress F.
2. coat 9 x 11 inch casserole with no- stick spray
3. make a layer of tortillas in bottom of casserole dish.
4. spread half the chicken over tortillas.
5. combine soups, chiles, and seasonings; in a bowl
6. top chicken with 1/2 of the soup mixture and sprinkle with 1/3 of the cheese.
7. cover this with a layer of tortillas, layer chicken, cheese and the rest of the soup mixture.
8. spread sour cream over this layer.
9. layer with pimentos now and remaining cheese.
10. top with tortillas.
11. pour chicken broth over casserole

* 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

1. Heat oil in a skillet over medium high heat.
2. Saute onion until translucent.
3. Stir in flour and chili powder, reduce heat to medium and cook until lightly brown.
4. Stir constantly to prevent burning flour.
5. Gradually stir in tomato sauce, water, cumin, garlic powder and onion salt into the flour and chili powder until smooth.
6. Continue cooking over medium heat for approx. 10 minutes or until slightly thickened.
7. Season to taste with salt and pepper.

* 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

Directions

1. Cut chicken into strips. Coat chicken with 1/2 c. of flour mixture and salt. Melt butter in large skillet. Brown chicken strips 2 to 3 minutes per side. Place chicken into Crock pot. Add chicken broth to skillet scraping up browned bits. Pour broth mixture into Crockpot. Add onion, jalapeo peppers and oregano. Cook on low 8 hours or on high 4 hours. Mix 2 tablespoons flour and cream in small bowl, form a paste. Stir into chicken mixture; cook on high until thickened. Spoon chicken mixture onto center of flour tortillas. Top with cheese slice. Fold up tortillas and serve.