Chicken Azteca

Chicken Azteca

Found here: http://favfamilyrecipes.blogspot.com/

Makes 10-12 servings)2 (15 oz) cans black beans, rinsed and drained4 cups frozen corn2 garlic cloves, minced1 tsp. ground cumin1/2 tsp. onion powder2 cups Pace salsa, divided (we used the black bean and corn salsa)Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)10 skinless, boneless chicken breast halves2 (8 oz) pkgs. cream cheese, cubedcooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)shredded cheddar cheeseCombine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.

Skillet Enchiladas

Skillet Enchiladas
Found Here: (http://realmomkitchen.blogspot.com/2008/09/skillet-enchiladas.html

1/2 to 1 pound ground beef (I use the 1 pd)
1/4 cup onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 tablespoons canned chopped green chilies (Sometimes I don't have these and leave them out)
Vegetable oil (I use canola)
8 - 10 corn tortillas
2-1/2 to 3 cups finely shredded cheddar cheese, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. When meat mixture has simmered for 20 minutes, top each tortilla with 1/4 cup cheese. Roll up and place over beef mixture, spooning some of mixture over the enchiladas and sprinkle with remaining cheese. Cover and cook until heated through and cheese is melted, about 5 minutes. Yield: 8- 10 enchiladas

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas
Found Here: (http://realmomkitchen.blogspot.com/2008/08/sour-cream-chicken-enchiladas.html)

4 large chicken breasts, cooked and shredded or diced
2 cans cream of chicken soup
1 can diced green chilies
1-2 c monterey jack cheese, shredded
2 c cheddar cheese, shredded
3-4 green onions, sliced
2 cups sour cream
1 doz flour tortillas
1 can sliced olives


Mix all together soup, chilies, onions, sour cream and olives (I don't add the olives and onions at this point). Divide 2 cups mixture into seperate bowl. Add chicken and monterey jack cheese to remaining mixture. Stuff tortillas with mixture and roll, pour 2 cups remaining soup mixture over the top and top with cheddar cheese. (This is where I now add the olives and onions. I just sprinkle on top of the cheddar cheese). Put into baking dish (I usually have to use a 9x13 and a 8 x 8 dish to fit them all in) and bake at 350 for 20 to 30 min until hot and bubbly.

Layered Chicken & Black Bean Enchilada Casserole

Layered Chicken and Black Bean Enchilada Casserole
submitted by Erin
Found Here: (http://sisterscafe.blogspot.com/2009/04/layered-chicken-black-bean-enchilada.html)

2 cups diced chicken breast meat
½ tsp ground cumin
½ tsp ground coriander
2 Tb chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce – MILD
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container low fat sour cream


Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.

Nutritional Info

DETAILED NUTRITION
Serving Size 1/8 of a recipe
Servings Per Recipe 8

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Amount Per Serving
Calories 414
Calories from Fat 215

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% Daily Value *
Total Fat 23.8g 37 %
** Saturated Fat 14.2g 71 %
** Cholesterol 92mg 31 %
Sodium 710mg 28 %
** Potassium 465mg 13 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 5.8g 23 %
Protein 26.2g 52 %
** Sugars 0.8g
Vitamin A 21 %
Vitamin C 26 %
Calcium 38 %
Iron 20 %
** Thiamin 15 %
** Niacin 77 %
** Vitamin B6 24 %
** Magnesium 21 %
** Folate

Cafe Rio Sweet Pork Salad

CAFE RIO SWEET PORK BURRITO RECIPE
Found Here: (http://favfamilyrecipes.blogspot.com/2007/11/jared-and-i-love-cafe-rio.html)
SWEET PORK

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!


CILANTRO-LIME RICE

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")


CILANTRO RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!