Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas

(from sixsistersstuff.com)

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 Tablespoon vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Directions:

Spray slow cooker with non-stick cooking spray. Place all ingredients in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours or high for 2 hours.

Serve with tortillas, shredded cheese, salsa, and guacamole.

Easy and good!

The Best Enchilada Soup- Chili's copycat. Crockpot

Chicken Enchilada Soup {Chili’s Copycat}

this recipe makes a lot- I usually halve it

• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 4 cloves garlic, minced
• 1 quart chicken stock ( I used Just Like Bouillon with water)
• 1 tablespoon chicken soup base (I took it down a little)
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon black pepper
• 1 (8 oz). can tomato sauce
• 1 (19 oz.) can enchilada sauce (or two 10 oz. cans) I used this quick recipe
• 1 cup masa harina (or 6 small corn tortillas, minced, I blended mine in the blender)
• 16 oz. Velveeta, cubed
• 1 (22 oz.) bag Tyson roasted and diced chicken, thawed (I just threw my 1 or 2 breasts in the crockpot)
• 1 can whole kernel corn, drained (optional)
• 1 can black beans, drained (optional)
• Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

1. In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.

2. Add all the other ingredients, except the chicken (unless you're using the uncooked chicken), corn and black beans. Cook over high heat for 4 hours or low for 5-7. However you work your crockpot magic. Whisk until smooth (you may wish to use a stick blender).

3. Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

This is so great!  I've made it twice already.  The tortillas thicken it up nicely and add a nice flavor, even though I usually don't go for corn tortillas.  The velveeta adds a nice richness and creaminess.  I have two other recipes for Enchilada Soup on this site, but one uses cream of chicken soup and one uses little pastas so they all have a place here.

Tomatillo Ranch Burritos from the Food Nanny!

Chicken Burritos With Salsa Verde and Lime
(from thefoodnannyblog.com)

BURRITOS:
1 pound boneless skinless chicken breasts
Salt and ground black pepper
1 (15-oz) can black beans, drained
Santa Fe Lime Rice (recipe to follow)
6 burrito sizes flour tortillas
1 cup shredded pepper Jack cheese or Monterey Jack

SAUCE:
1 cup bottled salsa verde
1 (0.4 oz) packet buttermilk dressing mix (ranch)
1/3 cup chopped fresh cilantro
1/3 cup sour cream
1/3 cup mayonnaise
1 tsp minced garlic
½ tsp coarse salt
1 TBLS fresh limejuice
¼ tsp ground cumin
¼ cup sugar
Dash Tabasco (optional)

1. Prepare the rice and keep warm.
2. Meanwhile, grill (or broil) the chicken breasts over medium heat, until tender and no longer pink. Shred the chicken with two forks and season with salt and pepper.
3. To make the sauce, put all the sauce ingredients in the blender and blend until smooth. Heat the sauce in a saucepan or the microwave.
4. Heat the black beans in a saucepan or the microwave
5. To assemble burritos: Divide the chicken among the tortillas. Add a scoop of rice and a scoop of beans to each one. Fold up the bottom third of one tortilla over the filling, fold in the sides, and then fold down the top. Repeat for the remaining tortilla’s
6. Preheat the broiler to low and adjust the oven rack to about 6 inches from the heat. Place the filled burritos seam side down in a broiler pan, or oblong metal pan, and pour the sauce over all. Sprinkle with cheese.
7. Place the pan under the broiler, watch closely and broil until the sauce is bubbly, just a few minutes.

Variations: As an alternative to broiling, bake the burritos, topped with sauce and cheese, in the oven at 350 degrees for 40-45 minutes, until the sauce is bubbly. Or simply serve the filled burritos on a platter and pass the heated sauce and the cheese in separate bowls.

Santa Fe Lime Rice

1 cup uncooked long-grain white rice
2 cups chicken broth
¼ tsp salt
Juice of ½ lime
2 TBLS butter
2 TBLS chopped fresh cilantro
¼ tsp ground cumin

Combine the rice, broth, and slat in a large saucepan over med-high heat. Bring to a boil. Decrease the heat to simmer and add the lime juice, butter, cilantro, and cumin. Stir, cover, and simmer 15-20 minutes, until rice is tender.

These are delectable!  I love how easy the dressing is to make, how it tastes just like the famous Cafe Rio Cilantro Creamy Dressing,  but uses bottled green sauce.  I like how it's on top of the burritos too, instead of just plain enchilada sauce.  

Ranch Chicken Enchiladas

Ranch Chicken Enchiladas

(from recipecritic.com)

3-4 Boneless Skinless Chicken Breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package tortillas

1.   Cook and shred the chicken.  I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth.  The chicken just peeled apart.  I cooked it on low for about 3-4 hours.
2. Mix the 1/2 cup of ranch and 1/2 salsa in a bowl.  Spray a 9x13 pan with cooking spray and spread a very thin layer of the mixture on the bottom.
3. Start assembling the enchiladas by putting 2 Tbs of the ranch and salsa mixture on the bottom of tortilla.  Then put the shredded chicken on top of that.  Sprinkle with cheese and roll it up.
4. Line up the enchiladas in the 9x13 pan and sprinkle heavily with the cheddar cheese.  Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through.
5. Drizzle the top with ranch and enjoy!

These are great!  Especially good for picky eaters.  Ranch tends to tone down spicy flavors.  I enjoyed these a lot.

Favorite Taco Salad

Favorite Taco Salad
(from sixsistersstuff.com)

Ingredients:

• 1 pound lean ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 (16 ounce) can chili beans or black beans
• 1 cup (about half a bottle) Catalina salad dressing (I used a lite dressing)
• 1/2 cup water
• 1 head iceberg lettuce
• Tortilla chips
• Your favorite taco toppings: cheese, tomato, avocado, olives, sour cream, salsa, etc

Directions: 
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and Catalina dressing. Add 1/2 cup of water. Bring to a boil, reduce heat and simmer for 15 minutes. 
Set out meat mixture, lettuce, chips, and all other taco toppings. Let everyone assemble their own salad. Top with salad dressing of choice.

We have made this several times over the summer and it hits the spot every time.  All the kids like it, it isn't as spicy as other Mexican dishes due to the more sweet Catalina dressing.  Our new taco salad of choice.

EASY Crock Pot Vegetarian Chili and Taco Filling

Southwest Beans 


1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can refried beans
1 can diced stewed tomatoes
1 can corn
1 can green chilies
1 envelope taco seasoning
1 envelope ranch dip mix


Combine all ingredients in crock pot on low 2-3 hours or until beans soften.  Great as a dip, chili, burrito or taco filling.


Yum!  We loved this!  We used it as a burrito filling and surprisingly the kids ate it up (with ketchup and sour cream).  I liked it plain, too.  So healthy and easy.  Just open can after can and you're done.

Fish Tacos

Fish Tacos
(from favfamilyrecipes.com)

• 1 lb. mahi mahi, tilapia, whatever you like
• Kosher salt, to taste
• 1/4 c. canola oil
• 1 large lime, juiced
• 1 Tbsp. chili powder
• 1/4 tsp. cumin
• 1 Tbsp. diced jalapeno
• 1 tsp. minced garlic
• pinch oregano 
• 1/4 c chopped fresh cilantro leaves
• 8 flour tortillas (soft taco size)

Garnish options:
Shredded cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Sliced green onion
Chopped cilantro leaves
Avocado
Pico de Gallo
Salsa
Cotija (or feta) cheese

Preheat grill to medium-high heat. Place fish in a medium size dish and sprinkle with Kosher salt. Whisk together the oil, lime juice, chili powder, cumin, jalapeno, garlic, oregano and cilantro and pour over the fish. Let marinate for about 20 minutes.

Remove the fish from the marinade place onto a hot grill (flesh side down if flesh is still on). Grill the fish for 7-8 minutes on the first side (or until fish is just opaque) and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for a few seconds. Place fish on tortillas and garnish with any or all of the garnishes.


We used tilapia because it was the best price at Sam's Club, and we really liked these tacos.  Very light.     You  can definitely just bake in your oven or cook on your stove as well.  I used tinfoil on the grill because the fish falls apart easily.  

Tomatillo Ranch Dressing

Tomatillo Ranch Dressing

• 1 packet Traditional Hidden Valley Ranch mix (not Buttermilk)
• 1 c. mayonnaise
• 1 c. buttermilk (I use 1 cup milk with 1 T. vinegar cause I usually don't have buttermilk on hand)
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro (I always skip and it's great without too)
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (if you like it spicy keep the seeds in it, if you like it mild, just remove the seeds or just skip altogether)

Mix all ingredients together in the blender. Enjoy over salad, on mexican food, whatever!


I know a lot of people make the Cafe Rio Pork a lot and love this famous dressing.  I have only made it a couple of times but I am amazed how good it tastes.  Don't limit it just to pork!

My favorite bean burrito crockpot/stove recipe

Beef and Bean Burritos

• 1 can refried beans
• 1/2 lb. lean ground beef, cooked and drained
• 1-2 T. taco seasoning
• 1 heaping tablespoon brown sugar
• 1/2 c. salsa

1. Combine all ingredients and either warm on stovetop or keep in crockpot on low for 2-3 hours.  Serve in tortillas with desired toppings.

These are so kid-friendly even my 1 year old was eating them!  The brown sugar just adds a touch of sweet to offset the spice.  You can definitely forgo the sugar altogether if you'd prefer.  But we really enjoy this burrito filling.  Very versatile, easy, and tasty.

Bulking up your tacos with that little baggie of meat...

Grandma Hope's Taco Filling
(from ourrecipeclub.com)

• 6 lbs. lean ground beef, browned and drained
• 2 green peppers, chopped
• 1 yellow onion, chopped
• 6 potatoes, peeled and grated (use hashbrowns if you'd like)
• 6 carrots, peeled and grated
• 1 pint ketchup
• 1- 46 oz. can tomato juice
• 3 packages taco seasoning (season to taste)

In a very large pot or electric skillet, brown ground beef and drain off fat. Add peppers, onions, potatoes and carrots. Stir until combined. Add in ketchup, tomato juice & taco seasoning. 

Simmer for about 3 hours, or until veggies are tender. Makes enough for a very large crowd, or for placing in tupperware containers and freezing until needed. Perfect for tacos, nachos, taco salads, etc.


This was really tasty, actually.  I had a little bag of meat, what- 1/2 lb or something?, and after all the potatoes and stuff were added there was actually a lot of taco meat!  Awesome.  This is great for big family dinners or reunions and stuff.  The potatoes bulk it up, the carrots are hidden tasty veggies, though I do recommend you grate them rather than chop them because they'll disappear better if they're grated.  The potatoes disappear, though you can taste them just a little.  I didn't have tomato juice, so I used crushed tomatoes and some water.  I also pretty much halved and halved again this recipe for my family. You just kind of eyeball it.  Also- to save time, because for sure I did not plan for 3 hours of simmering time, I nuked the potatoes and carrots in the microwave to soften them (don't overcook the potatoes) and then combined them with the cooked beef and onions.  The kids liked these tacos.  I made sure not to make them too spicy.  

Some spice in your fajitas

Cinnamon Lime Fajitas
(from allrecipes.com)

• 4 boneless, skinless chicken breast halves
• 1 tablespoon ground cinnamon
• salt and pepper to taste
• 2 large baking potatoes, peeled and cubed
• 1/4 cup canola oil
• 1 large yellow onion, chopped
• 1 large clove garlic, peeled and minced
• 1 tablespoon chopped jalapeno peppers (optional)
• 1 lime, juiced
• 12 (6 inch) corn tortillas, warmed

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
3. Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
4. Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
5. Serve the chicken and potatoes in warmed tortillas.

My adaptation to save time:

Throw some chicken in the crockpot; sprinkle a little salt, pepper, diced onion, garlic powder and cinnamon on there.  When done, add a couple potatoes (peeled and cubed) you've nuked in the microwave.  Drain juice from crockpot, add lime juice and more salt/pepper/cinnamon to taste.  Serve in tortillas with cheese, sour cream, and lettuce.  I like ketchup; you might like salsa.  

Try something new- these aren't over the wrong edge with cinnamon!  If you're scared just scale back as much as you need to.  The potato adds a nice flavor and texture.    

Taquitos! Merry Christmas too!

Baked Chicken Taquitos
(from mmcafe.blogspot.com)
4 ounces cream cheese, softened (I used chive and onion)
1/3 cup green salsa (I just used regular)
2 tablespoon fresh lime juice
3/4 teaspoon cumin
1 1/4 teaspoon chili powder
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons chopped cilantro (I skipped)
1 green onion, sliced finely 
2 cups shredded cooked chicken
1 1/4 cup grated monterey jack cheese

14 small yellow or white corn tortillas (I don't like corn so I used my pre-cooked uncooked flour torts!)
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and 1 cup cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. (I didn't have to do this as I used uncooked tortillas and just cook them, making sure to not cook until crispy) Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Use a toothpick to secure if need.

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven, top with remaining 1/2 cup of cheese. Serve immediately with salsa, sour cream, and guacamole on the side. These extras really made the taquitos for us!

I loved these!  This is my kind of meal.  I just wish my kids liked mexican food.  I end up making quesadillas for them.  Booo!
****This is great with CANNED chicken!  Throw the chicken and the spices in a pot along with the cheeses and it makes a great mexi-dip too!  YUMMMMMY!

A no beans, no tomato mexican soup that's delicious!

Mexican Chicken Chowder
(from ourrecipeclub.blogspot.com)

• 3 pounds Chicken (I halved the recipe and used half a rotisserie chicken)
• 1 cup chopped Onion
• 2-3 Garlic cloves, minced
• 4 T. Butter
• 4 Chicken bullion cubes
• 2 cup liquid (reserved from chicken) (I used a can of chicken broth)
• 2 tsp. cumin (I used 1 teaspoon for the kid's sake and it was about right for them)
• 4 cups Half and Half
• 4 cups grated Jack Cheese (I used cheddar)
• 2- 14oz. can Cream of Corn
• 2- 4oz can Green Chiles
• a few shaked of Tabasco

Boil chicken with 1 onion quarted & 1 T. salt. Reseve 2 cups of the chicken stock for soup. Cool chicken & shred.

Saute onions & garlic in butter in pot until soft. Then add rest of ingredients except for half and half and jack. Bring to Boil. Then add half and half and jack. Make sure to turn your heat to low.  Stir constantly until combined.

This soup was awesome!  It was a nice change from taco soups, chili, etc, but with the hint of spice, while mostly creamy.  Try it!!

Beef in your fajitas..

(I'll get a real picture next time)

Mexican Shredded Beef

• 3-4 Lbs. lean roast beef
• 1 pkg. onion soup mix
• 2-3 c. water
• 1 onion, diced
• 1/4 c. butter
• 1/4 c. flour
• 2 c. salsa

1. Lightly sear the roast on all sides.
   
2. Add to crock pot and sprinkle with onion soup mix and add 2 c. water.
   
3. Cook in crock pot on low for 8-9 hours, check every now and then to make sure the liquid remains. (wasn't a problem for me.)
   
4. After meat is cooked, drain juices, keeping about 1-2 cups for the gravy.
   
5. Shred the meat and toss out any excess fat. Saute onion in butter. When onions are clear, add flour and stir until smooth. Add 1-2 c. of the meat drippings, stirring or whisking constantly until it is a gravy-like consistency.
   
6. Return shredded meat to crock pot and add gravy mixture and salsa. Add salt and pepper to taste. Stir and simmer. Meat should be moist and juicy.

We love our mexican nights! It's nice to change it up a bit with chicken, ground beef, and "real" beef. This is a really good recipe for roast, though, and we love it.

Crockpot Mexican night

(steamy)

Saucy Chicken, Rice and Bean Ensemble

• 2-3 chicken breasts
• 1 cup green enchilada sauce (I used green salsa verde)
• 1 can red enchilada sauce
• 1/3 c. brown sugar
• 1 c. rice, uncooked
• 1/2 can black beans (or the whole thing if you want more)

1. Combine all ingredients except rice in a crockpot.
   
2. Add rice halfway through cooking time and finish cooking.
   
3. I cooked on high for 4 hours and added rice after about 2 hours. Serve in tortillas (please the uncooked kind!) or over chips with cheese and sour cream.
4. The beans and rice bulked it up, along with the sauce. It was really good and we enjoyed leftovers the next day.

You can also make this on the stovetop if you want to use canned chicken and already cooked rice. We found a really good dressing we love- jalapeno ranch by Litehouse in the produce refrigerated section. Cheapest at Walmart. Great in place of sour cream, but also good over salad and with carrots dipped in.

Crockpot Refried Beans and Black Beans=Heaven

Crockpot Refried Beans (Bean and Cheese Enchilada recipe follows)

• 16 oz bag dry pinto beans (4 cups dry)
  

1. Rinse beans (maybe they're dirty? I don't know...), soak them covered with water for an hour or how much time you have, (I did an hour successfully), rinse them off again, then place them in the crockpot.
   
2. Add 6 cups water and cook on high 5 hours, or until soft.
   
3. Throw in 1/2 T seasoning salt, 1/2 T garlic salt, 1/2 t onion powder, 1/2 t cumin and 1 T chili powder for the last half hour.
   
4. I then blended the entirety of the crock pot in my blender until mostly smooth. I like no lumpy beans, but you can choose your own consistency. You can remove excess liquid from the crockpot before pureeing if desired. Really easy and I was eating these beans like ice cream! Well, not with the exact passion but these were some seriously good, fresh, yummy beans!

I never thought I would use bagged beans. It always just seemed like something that would take too much time. Well, it does take time, but the crockpot is doing all the work and you just have to factor that into your day. The beans are SO MUCH better than canned, and the enchiladas we made with them were heavenly. Not bad for a 2 dollar bag of beans! And there are a lot of beans leftover!

Homemade Enchilada Sauce

• 1 can tomato sauce
• 1/4 c. flour
• 2 cans water (from tomato sauce can)
• 1/2 t. cumin
• 1 t. chili powder
• 1 chicken bouillon cube
• 1/8 t. garlic powder
• salt and pepper to taste

1. Whisk flour with tomato sauce in saucepan until lumps are gone.
2. Add the rest of ingredients and heat slowly until slightly thickened, stirring constantly.

Assemble enchiladas: (you know what to do)

I like using the tortillas I cook myself, but any will do. You can also use canned enchilada sauce, but this sauce is great and it's fast to make. 13x9 pan, cover about 3/4 c. of enchilada sauce on bottom of pan. If desired, add green chiles to refried beans. Place about 1/4 c. beans on tortilla, then sprinkle with cheddar cheese, roll up and place in pan. Do the same with remaining tortillas. Add remaining sauce and cheese on top (and olives if desired). Cook at 350 for about 20 minutes, or until heated through. Serve with sour cream, lettuce, tomatoes.

These were awesome enchiladas and the leftovers were excellent! Give this a try!

Slow Cooker Black Beans

(from 365 days of slowcooking)

1 cup dry black beans

1 Tbsp Shirley J Chicken bouillon or 2 Tbsp regular bouillon granules

1/4 cup dehydrated onion flakes

7 garlic cloves, peeled

1 tsp salt

1 bay leaf

3 Tbsp red wine vinegar

1.  Rinse beans and soak them overnight in plenty of water.  They will expand and become a bit soft.

2.  Drain the beans and pour them into the slow cooker.  Fill the slow cooker with water, about 2-3 inches above the beans.

3.  Add in bouillon, dried onion, garlic cloves, salt and bay leaf.

4.  Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours.

5.  Fish out the garlic cloves and the bay leaf.  Add in 3 Tbsp red wine vinegar. 

6.  Use a slotted spoon and serve.

Delicious!

A good mexi crockpot recipe

Crockpot Chicken with Beans and Cream Cheese
( from recipezaar.com)

• 2-3 chicken breasts
• 1 can black beans, drained
  
• 1 can corn, drained
  
• 2 cups salsa
• 8 oz cream cheese (I used light, but I think fat-free could also work!)

1. Place chicken in crockpot, then add salsa, beans and corn.
2. Cook on high for a few hours, or until chicken is done.
   
3. Add cream cheese and cook for another half hour, or until blended.
4. Serve over rice or tortilla chips with cheese, sour cream , or whatever.

This was a lot like my snowman chili recipe but this used salsa instead of canned tomatoes and didn't use any cannelloni beans. But honestly, this is a good recipe! Very delicious. On recipezaar it got about 800 4 1/2 star reviews (out of 5). Fast, easy, good...what more can one want??

Kid-friendly (really!) enchiladas

Beef & Brown Sugar Enchiladas(from recipeclub.blogspot.com)

• 1 1/2 lb. lean ground beef
• 1 can refried beans
• 1 can red enchilada sauce, divided
• 1/3 cup brown sugar-- or to taste
• 1/2 tsp. onion powder
• 2 cups grated cheddar cheese, divided
• 10-12 flour tortillas

1. Brown ground beef in a large pan. Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder. Mix well & bring to a simmer. Remove from heat.
2. Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese. Roll up & place in a 9x13 pan. Repeat process until pan is full.
3. Pour remaining enchilada sauce over prepared enchiladas. Sprinkle with remaining cheese.
4. Bake at 350 degrees for 30 minutes. Serve with sour cream, chopped tomatoes, sliced olives, diced onions, shredded lettuce, avocado or guacamole.

Our in-home enchilada hater (Anika) even liked these! She didn't realize they were enchiladas until the next day. I had to try this recipe because of the brown sugar. I try every main dish recipe that uses it! These don't come off overly sweet, but do err on the side of less brown sugar and add to what flavor you like. The red sauce adds subtle spiciness to offset any sweet, as does the Mexican blend cheese, if you use that. I liked the beans mixed in with the beef. Made the consistency better than just beef, imo. Plus it tasted good. Of course I used uncooked tortillas! They only take a few minutes to get ready, and they taste so much better than regular torts!

Southwestern Egg Rolls

Southwestern Egg Rolls
(adapted from tasteandtellblog.com)

• 2 chicken breast halves, cooked - shred or cube
  
• 2 tablespoons red bell pepper, minced
• 2 tablespoons green onion, minced
• 1/2 cup frozen corn
• 1/4 cup canned black beans, drained and rinsed
• 2 tablespoons frozen spinach, thawed and drained
• 2 tablespoons diced jalepenos (I skipped)
  
• 1/2 tablespoon parsley, minced
  
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• dash of cayenne (skipped- I'm a wuss)
  
• 3/4 cup Monterey Jack cheese, shredded
• 5-8" flour tortillas (I used uncooked tortillas for the first time...I love them! So much tastier!)
  

1. Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender
2. Mix chicken into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender.
   
3. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. (Or lightly fry uncooked tortillas until ready-doesn't take long and uses no oil)
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the refrigerator. These are best if refrigerated for 24 hours. (I didn't do this, but I wonder how it would be different)
6. Fry each stuffed tortilla for about 2 minutes on each side, drain on a paper towel, then transfer to a baking sheet. Bake for 15 to 20 minutes or until heated through. (Since I didn't refrigerate mine they were ready to eat without need of oven time)
   

Avocado Ranch Dipping Sauce

• 1 smashed, fresh avocado
• 1/3 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon buttermilk (I skipped)
• 1 1/2 teaspoons white vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon dried parsley
• 1/8 teaspoon onion powder
• dash dried dill weed (I didn't have)
• dash garlic powder
• dash pepper

Smash avocado. Combine all ingredients and mix well. Keep refrigerated.

I loved these, but the kids didn't! What is their problem?? The dip is delicious, but it isn't necessary; you could dip them in salsa, sour cream, ketchup....whatever floats your boat! They don't take as long as it looks, but they do require a few ingredients you may not have on hand.