Mexican Chicken Casserole

This little goodie was always made for Sunday dinner. Once we found a nail in it! True story.

1 large onion, chopped

1 Tbsp. vegetable oil

3 medium tomatoes, chopped

2 C. chopped cooked chicken

½ cup broth

2 tsp. chili powder

1 tsp. salt

1 tsp. dried oregano

1 tsp. ground cumin

6 corn tortillas, cut into fourths and divided

1 cup shredded sharp cheddar cheese

Cooked chopped onion, in oil over medium heat, stirring constantly until tender; add tomato and next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer five minutes. Layer half of each of chicken mixture, tortillas, and cheese in a lightly greased 11x7 inch baking dish. Repeat procedure with remaining chicken mixture. Cover with foil and bake at 350º for 25 minutes. Uncover and sprinkle with remaining cheese and bake for 5 additional minutes.

Dad's Variation:

Dad's Mexican Casserole is essentially the same as the Chicken Enchilada recipe with this change: tomatoes rather than diced green chilies. This mixture is spread over one side of whole tortillas, (rather than cut up tortillas on the bottom of the pan) and rolled and placed with seam side down and mushroom soup (still condensed) poured over them and baked.

Emily‘s Green Chili Tacos

3 lbs. hamburger

1 onion

2 bottles medium green chili salsa

2 cans tomatoes

Lettuce, chopped

Cheese, shredded

Sour cream (optional)

Taco shells or flour tortillas

Sauté meat with onion. Add green chili salsa and tomatoes. Cook with lid on for an hour or so. Take lid off and simmer till nearly dry, stirring often. Fill shells and top with lettuce, cheese and sour cream. Serve with ambrosia.

Ex-Boyfriend Salsa

You might want to double this recipe.

1 small handful cilantro

¼ red pepper

½ green (bell) pepper

½ medium white onion

3 Tbsp. white vinegar

1 Tbsp. lime juice

1 Tbsp. sugar

1/8 tsp. salt

4-6 fresh tomatoes

Dice cilantro in food processor. Add remaining ingredients, and dice.

Chevy's Salsa

 

This yummy recipe comes from a restaurant cloning web site (see bottom of New Favorites page). It's very nearly addictive. The liquid smoke flavor is the secret--but careful not to overdo it.

 

6 medium tomatoes

10 jalapeños (red chipotle is best)

¼ of a medium Spanish onion

2 cloves garlic

2 Tbsp. white vinegar

2 tsp. salt

2 Tbsp. fresh cilantro

1 ½ tsp. mesquite flavored liquid smoke

 

Preheat your barbecue grill to high temperature. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapeños. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapeños onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. Makes approximately 2 cups.

Taco Salad

Dinner for 10 in less than 7.5 minutes.

1 head lettuce, chopped into bite sizes

16 oz bag of shredded cheddar cheese

2 large chopped tomatoes

15 oz can red kidney beans

15 oz bag Doritos nacho cheese tortilla chips

1 lb ground beef or turkey, browned and drained

1 envelope taco seasoning

8 oz bottle of Catalina dressing

Optional: olives, sour cream, guacamole, salsa

Dad's Delicious Chunky Salsa

1 large clove garlic

2-6 jalapeños, seeds removed

4 small tomatillos (about ½ cup)

1 medium white onion finely diced (about ½ cup)

½ green Italian pepper, finely diced

¼ cup pepperocini

2 tablespoons coarsely chopped parsley

2 tablespoons coarsely chopped cilantro

Juice of 1 lime (about 2 tablespoons)

½ teaspoon salt

In a food processor, finely chop garlic and jalapeños peppers. Add tomatillos and chop again. Remove mixture and combine it with the remaining ingredients. The salsa can be served immediately but the flavour will blend better if it's chilled for several hours or overnight. For salsa with more bite add more jalapeños, some cumin or a dash of vinegar. Makes about 3 ½ cups.