Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen

Ingredients

1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice

Directions

1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

King Ranch Chicken Casserole

I was first introduced to King Ranch Casserole many years ago.  I still love it.  King Ranch Casserole is rich and creamy chicken tortilla casserole that is simply yummy.   It is easy and quick to make.  In fact, I sometimes make mine a day ahead.  The  next day, I take it out of the fridge and let it sit at room temperature for about 1 hour.  Then I proceed baking it.  

This casserole is great for potlucks or for a weeknight dinner.  

King Ranch Chicken Casserole

From Southern Living

Ingredients

1 chopped green bell pepper

1 chopped onion

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can diced tomato and green chiles

1 teaspoon chili powder

1/4 teaspoon salt

2 pinches garlic powder

2 pinches pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated cheddar cheese or Mexican Cheese

Directions 

 Step 1

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

 Step 2

Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

Serves 6-8

Beef Enchiladas

Last night I made Beef Enchiladas for dinner.  They were fantastic.  I flavored the ground beef with taco seasoning and a little enchilada sauce.  Added some green chili and I was set to make the enchiladas.  Using a small flour tortillas (fajita size), I spooned the filling on the tortillas,sprnkeld with cheese and rolled.  I put the seam side down in the prepared baking dish.  Baked for about 25 minutes in a 375 degree oven.  Once done, I let them cool for about 10 minutes and then served.  An easy and delicious meal prepared in minutes.
I had a hard time getting a picture as the family started serving themselves while I got my camera.


Beef Enchiladas
From Pillsbury Adapted by From My Southwest Kitchen

Ingredients
1 lb lean (at least 80%) ground beef
2 cans (10 oz each)  enchilada sauce, red, green or use both for Christmas
1 package Taco Seasoning
1 can (4.5 oz)  chopped green chiles
1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch)
1 1/2 cups shredded Mexican cheese (6 oz)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
2. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the Taco Seasoning.  Mix well.  Add the chopped green chili.
3. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
4. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Serves 5-6

Green Chili Cheese Cornbread

Cornbread is easy and delicious.  Add cheese and green chili and you have a truly delicious cornbread.  It is moist, flavorful, and just has a hint of spiciness.  However, you can ramp up the heat level by putting in hotter green chili.

I usually serve this bread with a bowl of chili or my Chicken Enchilada Soup.  It is also great tasting warm with some butter.   Mmm.   A perfect snack.


Green Chili Cheese Cornbread
Simply Recipes

INGREDIENTS
1 1/4 cups (190 g) fine cornmeal
1 1/4 cups (175 g) all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder
1/4 cup (50 g) sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup (115 g) sour cream
2 large eggs
1 1/4 cups milk
2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
1 cup (130 g) corn kernels (if frozen, defrost)
1 cup shredded cheddar cheese (4 ounces, 113 g)


METHOD
1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish.
2 Make the batter: In a large bowl whisk together the cornmeal, flour, salt, baking powder and baking soda.
In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter sugar mixture.
Add the milk and the dry ingredients, a third at a time and alternating wet/dry.
Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake: Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.
Let cool almost completely before serving.

Serves 12

Chicken Enchilada Soup

This recipe is one of the family's favorite.  Tender bites of chicken in a rich and creamy base with a hint of spiciness.   You start with some carrots, onion, celery, and spices.  And  yes, a jalapeño.  Cook in some chicken broth with some tomatoes and corn tortillas.  When the soup is ready, blend in an immersion blender.  Add the chicken and some heavy cream, stir and heat through.  Ladle into a bowl and top with sour cream, cheese and some tortilla  chips.
A great soup for a light dinner served with a salad or have cup for lunch.  Enjoy.



Chicken Enchilada Soup
Our Best Bites
Ingredients

1 medium onion, chopped
5–6 cloves garlic, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 jalapeno pepper, chopped (remove the seeds and membranes to cut down on the heat)
1 1/2 teaspoons chili powder
1 heaping teaspoon cumin
1 heaping teaspoon ground coriander
1 teaspoon dried oregano
3/4 teaspoon smoked paprika
6 cups chicken broth
1 14.5-ounce can diced tomatoes, divided
1 cup water
5–6 6″ yellow corn tortillas
kosher salt and freshly ground black pepper to taste
Shredded breast meat from 1 medium rotisserie chicken
1/2 cup heavy cream
chopped green onions
sour cream
shredded cheddar or pepper jack cheese

Instructions

1.In a large soup pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. When hot, add the onion, garlic, carrots, celery, bell pepper, and saute until fragrant and the vegetables are tender.

2.While the vegetables are cooking, combine the chili powder, cumin, coriander, oregano, and smoked paprika. When the vegetables are tender, add the spices and stir to combine. add the chicken broth, 1/2 cup diced tomatoes, and water and then blend until smooth using an immersion blender (you can also it in batches in a regular blender). Bring to a boil and tear the tortillas and add them to the soup (6 will be pretty thick, it just depends on personal preference). Cover and turn the heat down to low and simmer 30-45 minutes or until the tortillas are breaking apart. Remove from heat. Whip out your immersion blender again and blend until smooth. Add the remaining tomatoes, the shredded chicken breast meat and the cream and stir until combined. Season to taste with salt and pepper. Serve immediately with green onions, shredded cheese, and fried tortilla strips.

Beef Taquitos

Beef Taquitos are simply delicious.  They are a great finger food you just pick up, dunk in some salsa, guacamole, sour cream and eat.  These taquitos have a creamy beef filling with a little zest to it.  I used corn tortillas to wrap my filling but you can use flour if you wish.    Note: This recipe is a great way to use any leftover roast beef you may have on hand.  Before baking the taquitos, I lightly sprayed some cooking oil on them and sprinkled them with kosher salt.  This really enhanced the flavor. They are baked in a 425 degree oven for about 17 minutes.  I let them cool a little  - about 5 minutes before serving.

Best Taquitos ever.  Crispy, yet slightly soft in the center.

Beef Taquitos


Ingredients:
3 ounces cream cheese
1/4 cup salsa verde
1 tablespoon fresh lime juice
2 teaspoons dried cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded cooked beef
1 cup shredded Mexican Cheese
12 corn tortillas
cooking spray
kosher salt


Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Place cream cheese in a microwave safe bowl.  Microwave for 20 seconds or until it is easy to stir.
3. In a large mixing bowl, add the cream cheese, salsa verde, lime juice, dried cilantro, chili powder, ground cumin, onion and garlic powders.  Stir until well mixed.
4. Add the beef and cheese to the mixture and combine well.
5. Heat corn tortillas wrapped in damp paper towels in the microwave for about 25-30 seconds.  This will make them easier to roll without cracking.
6. Place 2 tablespoons of the filling on the lower third of the tortilla keeping it away from the edges.  Roll up the tortilla and place seam side down on the prepared baking sheet.  Repeat until all filling has been rolled up.
Note:  As you are working on the taquitos, the ones placed on the baking sheet cover with a damp paper towel.

7. Remove the paper towels and lightly spray the taquitos.  Sprinkle the tops with kosher salt.  Place the pan in the oven and bake for about 15-20 minutes or until crisp and the ends start to brown.
8. Remove from oven and let cool slightly before serving.  Dip in sour cream, salsa, or guacamole.


Makes 12 Taquitos

Quick Green Chicken Chili

This chili is fantastic and so easy to make.  You use many ready made products like rotisserie chicken, green salsa, and canned cannelloni beans.  Put all of the ingredients in a pot, stir and cook.  That is it.  Dinner is ready and it tastes as if you spent hours preparing it.

I love this recipe.  It tastes wonderful and has a nice light spicy flavor to it. Leftovers taste better the next day.  The family also loved this chili.  It is a keeper.



Quick Green Chicken Chili
From Cook's Country

Ingredients:
1 tablespoon vegetable oil
1 onion chopped fine
3/4 teaspoon pepper
1/2 teaspoon salt
3 garlic cloves, minced
2 teaspoons ground cumin
4 cups chicken broth
2 (15-ounce) cans cannelloni beans, rinsed
1 cup jarred green salsa
1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bit-size pieces (3 cups)
1/2 cup chopped fresh cilantro

Directions:
1. Heat oil in Dutch oven over medium heat until shimmering.  Add onion, pepper, and salt and cook until softened, about 4 minutes.  Stir in garlic and cumin and cook until fragrant, about 1 minute.
2. Increase heat to medium-high.  Stir in broth, beans and salsa and bring to boil.  Reduce heat to medium-low and simmer until flavors have melded, about 10 minutes.
3. Using  the back of  a wooden spoon, mash some beans against side of pot until chili is slightly thickened. Stir in chicken and cilantro and cook until warmed through, about 2 minutes.  Serve.

Serves 4

Skillet Huevos Rancheros Bake

Huevos Rancheros  is on of my favorite dishes.  A delicious Southwestern dish that can be enjoyed for any meal.  I love the combination of  eggs smothered in green and red chile, sitting on top of a bed of tortillas, beans, and potatoes.   All of this goodness is then topped with cheese and placed in an oven.  After about 30 minutes you have a delicious meal  for you and your family.


Skillet Huevos Rancheros Bake

Ingredients:

3 (6-inch) flour tortillas, cut 2 of them in half
1 (15.5) can pinto beans, rinsed and drained
1 1/2 cups shredded Mexican cheese - divided
2 cups frozen hash browns, thawed
6 eggs
1 cup red enchilada sauce (you can do Christmas which would be half red enchilada sauce half green enchilada sauce)

Directions:

1. Preheat oven to 375 degrees F.
2. Spray lightly with cooking oil a 9-inch cast iron skillet.
3. Arrange the flour tortillas so they cover the bottom of the skillet.
4. Spoon pinto beans evenly over the tortillas.

5. Sprinkle half of the Mexican cheese over the beans and tortillas.

6. Spread the hash browns evenly over the cheese.

7. Make 6 wells in the hash browns using the back of a large spoon.

8. Crack one egg into each well.

9. Pour the enchilada sauce over everything.

10. Sprinkle the remaining cheese on top.

11. Bake for 20-25 minutes.  Check to make sure the yolks do not overcook.

12. Remove from oven and enjoy.

Serves 6

Instant Pot Beef Barbacoa

Beef Barbacoa makes the best tacos ever.  The meat has a tangy, salty and spicy flavor and is ever so tender.  This Instant Pot version is no exception.  I love the flavor and the easy preparation and quick cooking time.


Instant Pot Beef Barbacoa
From Epicurious


INGREDIENTS

1/4 cup apple cider vinegar
2 tablespoons freshly squeezed lime juice
3 cloves garlic, minced
1 chipotle chile in adobo, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
2 1/2 pounds boneless beef chuck roast, trimmed of most fat and cut into large chunks
1/2 cup reduced-salt chicken broth or All-Purpose Chicken Stock
2 bay leaves
Small (6-inch) corn tortillas,  or flour  for serving
Salsa or pico de gallo, for serving
Cotija cheese, for serving

PREPARATION

Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.
Press Sauté and use the Sauté or Adjust button to select the highest temperature (“More”). Place the vegetable oil in the inner pot. Wait until the display reads “Hot,” about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.
Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up!), and then the bay leaves. Stir to combine.
Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 30 minutes.
When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.
Serve the beef hot, piled into corn (flour) tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

Serves 6

Slow Cooker Chicken Burrito Bowls

There are days when I just want something easy to prepare for dinner. No fuss just throw it in the pan and let it cook.  These  Chicken Burrito Bowls are perfect for an easy and delicious meal.  I found this recipe on the kitchn website.  All of the ingredients are ones you probably already have.  I substituted white rice for brown rice.  The family isn't fond of brown rice.

I will say this recipe is a keeper.  The family loved it.  It was a great tasting dish that had a nice flavor.

Slow Cooker Chicken Burrito Bowls
the kitchn 

Ingredients:
1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
1 (14.5-ounce) can diced tomatoes
1 cup low-sodium chicken broth, divided, plus more if needed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon ground cumin
1 cup brown rice
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
Optional toppings: Shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions:
Combine the chicken breasts, diced tomatoes and their juices, 1/2 cup of chicken broth, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional broth if needed. Cover with the lid and cook on low for 3 to 4 hours.

Uncover and add the rice, beans, corn, and remaining 1/2 cup chicken broth. Cover and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.

Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a selection of toppings.

Taco Soup

I  am a soup fan.  In the winter months, nothing warms you up and is as satisfying as a nice warm bowl of soup.   Soup is also a very versatile - add a little of this and some of that and you have yourself a nice meal.

Taco Soup is a hearty soup with a warming southwestern flavor.  Take some ground beef and brown it.  To the browned meat, I added Taco seasoning and mixed until the meat was evenly covered.  I then added some crushed tomatoes, green chile, beef broth, pinto beans, white hominy, frozen corn, salt and pepper.  I simmered the soup for about 30 minutes and then served.  I served the soup with some sour cream, shredded Mexican Cheese, and some tortilla chips.   Simple and Delicious.

Taco Soup


Ingredients:
1 tablespoon vegetable oil
1 pound ground beef
1 (1-ounce) package taco seasoning
1 (4-ounce) can diced green chile
1 (14.5-ounce) can crushed tomatoes
1 (15.5-ounce) can white hominy, drained
1 (15-ounce) can pinto beans, drained
1 cup frozen corn
3 cups beef broth
Salt and pepper
Garnishes:
Sour Cream
Shredded Mexican Cheese
Crushed Tortilla Chips

Directions:
1. In a Dutch Oven heat the vegetable oil over medium high heat.  Add the ground beef and break into small pieces.  Cook until no longer pink.
2. Sprinkle the Taco Seasoning over the meat and mix until the meat is evenly coated.  Add the remaining ingredients (except for Garnishes) and stir.
3. Bring to a boil.  Reduce heat, cover and simmer for 30 minutes.  Remove from heat, taste and season with salt and pepper.
4. Serve with garnishes.

Serves 6

Chili con Carne

Chili con Carne is a delicious one pot meal that is extremely versatile.  You can eat it by itself with a flour tortilla, serve it over rice,  serve it over has browns topped with cheese,  make some tacos, serve it as a side with a nice Mexican meal.  It also goes great with scrambled eggs.

Chili con Carne is not difficult to make.   You basically cook all of the ingredients  for about 2 hours and then serve.  This dish smells wonderful as the meat is cooking in a rich red chili sauce.

I like making this dish ahead of time, the flavor gets better with time.  Chili con Carne is a dish I cook for our Christmas Eve Buffet.  Everyone enjoys it.

Chili con Carne
From Cook's Country Magazine

Ingredients:

1 (14.5-ounce) diced tomatoes
2 teaspoons minced canned chipotle chile in adobo sauce
4 slices bacon, chopped fine
1 (3.5 to 4 pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch cubes
Salt and pepper
1 onion chopped fine
1 jalapeno chile, stemmed, seeded, and chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 cups water
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix

Directions:

1. Process tomatoes and their juice and chipotle  in food processor until smooth, about 30 seconds; set aside.  Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.  Transfer bacon to paper towel-lined plate, reserving 3 tablespoons fat.
2.  Pat beef dry with paper towels and season with salt and pepper.  Heat 1 tablespoon reserved bacon fat in now-empty pot over medium-high heat until just smoking.  Brown half of beef on all sides, about 8 minutes; transfer to bowl.  Repeat with 1 tablespoon bacon fat and remaining beef.
3. Add remaining 1 tablespoon bacon fat, onion, and jalapeño to now-empty pot and cook until softened, about 5 minutes.  Stir in chili powder, garlic, cumin, and oregano and cook until fragrant, about 30 seconds.  Add water, reserved tomato-chipotle mixture, bacon, browned beef, and sugar, and bring to a boil.  Reduce heat to low and simmer, covered, for 1 hour.  Skim fat and continue to simmer, uncovered until meat is tender, 30 to 45 minutes.
4.  Transfer 1 cup chili liquid to bowl and stir in muffin mix.  Microwave, covered, until mixture is thickened, about 1 minute.  Slowly whisk mixture into chili and simmer until slightly thickened, 5 to 10 minutes.  Season with salt and pepper to taste.  Serve.
Note:  Chili can be refrigerated for up to 3 days.

Serves 6 to 8

Slow Cooker Carne Asada

Carne Asada is my favorite meat for making burritos and tacos. It is very flavorful and tender.  When making Carne Asada, I usually use flank steak and marinade it.  You can also use skirt steak.  This is the first time I have made it in a slow cooker and it was delicious.  The meat was tender, moist, and had a wonderful flavor.  I usually serve the Carne Asada with tortillas, sliced radishes, cilantro, avocados, and lime wedges.

Slow Cooker Carne Asada
From Slow Cooker Gourmet Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 (2.5-3) pound flank steak
1/4 cup olive oil
1/4 cup orange juice
2 cloves minced garlic
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon chopped cilantro
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
Flour or corn tortillas
Garnishes: Cilantro,  lime wedges, sliced radishes, avocado chunks

Directions:
1. Place flank steak in the bottom of the slow cooker.
2. Add the olive oil, orange juice, garlic, lime juice, honey, cilantro, salt, chili powder, and cumin in a small mixing bowl and whisk together.

3. Pour the marinade over the flank steak.  Cover and set the slow cooker to low.  Cook for 8 hours.

4. Remove the meat from the slow cooker and shred with 2 forks.  Place the meat back in the slow cooker and coat with the juices.
5. Serve on tortillas and garnish with lime wedges, sliced radishes, and avocado chunks.

Serves 6

Deb Wise's Tamale Pie Mix-Up

Tamale Pie  is a great tasting casserole full of southwestern flavor.  You have green chili, chili powder, corn, garlic, and black olives  just to name a few ingredients that make this casserole delicious.   This recipe is very easy to prepare.  All of the ingredients except the cheese are combined together and baked for about 1 hour. Remove from the oven and  sprinkle with cheese and bake for about 5 more minutes and dinner is done.   Perfect for large gatherings or when you need something easy and quick for the family.

Deb Wise's Tamale Pie Mix-Up
From Southern Living Magazine Adapted Slightly by From My Southwest Kitchen

Ingredients

• 2 cups whole milk

• 1 cup plain yellow cornmeal 

• 1 tablespoon vegetable oil 

• 1 teaspoon onion powder

• 1 tablespoon minced garlic (about 3 garlic cloves) 

• 1 (4-ounce) can diced green chile

• 1 pound ground beef 

• 2 cups tomato sauce 

• 1 cup frozen or drained canned corn 

• 1 cup cup drained canned sliced black olives 

• 2 tablespoons plus 1 tsp. chili powder 

• 2 teaspoons kosher salt 

• 1/2 teaspoon black pepper 

• 6 ounces extra-sharp Cheddar cheese, shredded (about 1 1/2 cups) 

• Sour cream (optional) 

• Chopped fresh cilantro (optional) 

Directions:

1. 1. Preheat oven to 350°F. Stir together milk and cornmeal; set aside.
   2. Heat oil in a large skillet over medium-high. Add beef to skillet and break the beef up as it cooks. Cook until all pink is gone. Add  garlic,  onion powder, and green chile.  Cook until fragrant about 30 seconds.  
   3. Stir beef mixture into cornmeal mixture. Stir in tomato sauce, corn, olives,chili powder, salt, and black pepper. Transfer to a lightly greased 13x9inch glass or ceramic baking dish. 
   4. Bake in preheated oven until set and well browned around edges, 55 minutes to 1 hour. Remove from oven; sprinkle with cheese. Return to oven, and bake until cheese melts, 3 to 4 minutes. If desired, top servings with a dollop of sour cream and sprinkle with cilantro.
   
   Serves 8
   
   

Cheese Enchiladas

Tonight for dinner, we had Cheese Enchiladas. A family favorite for years.  Enchiladas are a great dish to prepare.   They are easy to make,  quick ( 30 minutes), budget friendly, delicious and filling.   You can serve them with rice, beans, or a fried egg.  I usually garnish my enchiladas with sour cream, shredded lettuce and diced tomatoes.  As sides, I served Spanish Rice and beans.

Cheese Enchiladas
Ingredients:
1-2 tablespoons olive oil
10 corn tortillas
2 cups shredded Mexican cheese
1 (15-ounce) can enchilada sauce
Sour Cream, shredded lettuce, diced tomatoes
Directions:
1. Preheat oven to 350 degrees F. Heat 1 tablespoon oil in a large skillet.  When  the oil is hot place a tortilla in the pan.  Cook for about 3 seconds and turn.  Cook for another 2-3 seconds.  Lift the tortillas with a spatula and place another tortilla underneath.  Cook the tortilla for 2-3 seconds.  Lift both tortillas with the spatula and add another tortilla underneath.  Repeat with the remaining tortillas.  Add more oil if necessary. 
2. When all the tortillas are cooked, place them on a plate lined with a paper towel.  
3. Spread a small layer of enchilada sauce on the bottom of a 13x9-inch baking dish. Take a corn tortilla and cover about 2/3 of it with cheese.  Roll up the tortillas and place in the baking dish.  Repeat until all of the tortillas are rolled up.
4. Pour the remaining enchilada sauce over the enchiladas.  Sprinkle the remaining cheese over the enchiladas.
5. Cover the enchiladas with foil and bake for about 20 minutes or until the cheese has melted. 
6. Remove the enchiladas from the oven and garnish with sour cream, lettuce, and tomatoes.

Makes 5-10 servings