Chicken, Black Bean & Green Enchilada Rice Bake

Modified from www.picky-palate.com

2 cups cooked, white long grain rice4 cooked, shredded chicken breasts (modification)
1 can (15 oz) mild green enchilada sauce or Hatch Green Enchilada Sauce
2 cans (2.25 oz) sliced black olives
1 can (15 oz) fire roasted diced tomatoes
1 can (15 oz) can whole kernel corn (modification)
1/2 cup sour cream
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tsp. McCormick Gourmet Roasted Ground Cumin or regular ground cumin works just fine
2 cans (15 oz) can black beans, drained and rinsed
2 cups shredded cheddar cheese

Season the chicken breasts with salt & pepper and cook at 375 degrees F for 35 minutes, or until juices run clear.  While chicken bakes, cook rice according to package directions. After chicken is finished, lower the oven to 350 degrees F & spray a 9×13-inch baking dish with non-stick cooking spray.  Shred chicken and place in a large mixing bowl with the enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese.  Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings

Crockpot Chicken Tortilla Soup

This recipe is very close to the Chicken Tortilla Soup recipe that Becky has shared before so I almost didn't post it. But it has a few slightly different ingredients, and this one is intended for the crockpot, so here it is anyway!

4 cups chicken breast, cooked and diced
1 large (28 oz.) can petite diced tomatoes
1 (14 oz.) can enchilada sauce
2 green onions, chopped
1 can chopped green chiles
1 can pinto beans, drained and rinsed
1 tablespoon garlic, minced
32 oz. low-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
1 (10 oz.) package frozen corn

Optional Toppings:
Corn tortillas for crispy tortilla strips (see instructions below)
Avocado
Shredded Cheese
Sour Cream

Place chicken, tomatoes, enchilada sauce, onion, green chiles, beans, garlic, and corn into crock pot. Pour in chicken broth. Add cumin, chili powder, salt and pepper. Cover and cook on low for 5-6 hours or on high for 2-3 hours. Serve with desired garnishes.

*To make crispy tortilla strips, preheat oven to 400 degrees. Brush both sides of corn tortillas with oil. Cut tortillas into approximately 1/2 inch strips using a pizza cutter. Bake at 400 until crisp, usually about 10-15 minutes. Sprinkle on top of soup.

Brisket Tacos

2-3 pound round roast, cut into large chunks
1 serrano chilie, chopped
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ancho chili powder (or regular chili powder)
2 teaspoons cumin
1 1/2 cups water

Place chunks of meat in slow cooker. Add serrano chile, garlic, salt, chili powder and cumin. Toss to coat meat. Add water. Cover and cook on high for 6-8 hours. Pull meat apart with two forks to shred. Serve with fresh tortillas and your favorite taco toppers.

Makes 6-8 servings.

Chicken Taquitos

6 oz. cream cheese, softened
1/4 cup salsa
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon onion powder
2 cloves garlic, minced
3 tablespoons chopped cilantro
1-2 green onions, chopped
3 cups shredded cooked chicken
1 cup shredded Monterrey Jack cheese
12 (6 inch) flour tortillas
Cooking spray
Kosher salt

Preheat oven to 425 degrees. Line a baking sheet with foil.

In a large mixing bowl combine cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese. Mix thoroughly until well combined.

Spoon about 3 tablespoons of the mixture into the middle of each tortilla. Roll the tortilla tightly around the filling and place seam down on the prepared baking sheet. Spray tops of tortillas lightly with cooking spray and sprinkle with a pinch of kosher salt.

(You can freeze the taquitos at this point on the baking sheet and then transfer to a plastic bag for cooking later.)

Bake 15-20 minutes (longer if frozen), until crisp and brown. Serve with sour cream and salsa, if desired. Makes 12 taquitos.

(Original recipe from Annie's Eats.)

Guacamole

4 ripe Hass avocados, peeled, pitted, and chopped
1/2 red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
2 cloves garlic, minced
1 small tomato, diced
Salt and pepper
Chopped fresh cilantro leaves, to taste

Combine all ingredients in a bowl and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro. Serve immediately with chips.

Lime Marinated Chicken with Tomatillo Corn Salsa

For the Chicken:
6 boneless, skinless chicken breasts
1/4 cup olive oil
Juice and zest of one lime
1 Tbsp. minced garlic (about 6 cloves)
1-1/2 tsp. kosher salt
1/2 tsp. ground pepper

For the Salsa:
2 1/2-inch-thick slices yellow onion
5 tomatillos, (about 1/2 lb.) papery skins removed, rinsed
1 ear fresh sweet corn, husked
1 medium poblano chile, 3 to 4 inches long
1/4 cup tightly packed fresh cilantro leaves
1/2 tsp. brown sugar
1/2 cup sour cream
1 Tbsp. extra virgin olive oil

One at a time, place each chicken breast, smooth side down, between 2 sheets of plastic wrap. Pound to even 1/2-inch thickness.

In large resealable bag combine the 1/4 cup olive oil, 2 Tbsp. of the lime juice, the garlic, salt and pepper. Add chicken, press air out of bag, and seal. Turn to coat evenly. Marinate, refrigerated, for 1 to 2 hours.

Prepare grill for direct cooking over medium heat (about 400 degrees F). To prepare the Tomatillo-Corn Salsa: Brush onion, tomatillos, corn, and chile with olive oil. Grill vegetables over direct medium heat, with lid closed as much as possible, until onions are lightly charred, tomatillos soften and begin to collapse, corn is tender, and chile is softened and lightly charred, turning as needed. (About 10 minutes for onion, and 12 to 15 minutes for tomatillos and chiles.) Place chile in bowl. Cover with plastic; let steam 10 minutes.

Peel off skin from chile; discard. Remove stem and seeds. Place vegetables (except corn), cilantro, brown sugar, and 1/4 tsp. salt in food processor or blender. Whirl until pureed; stir in corn. Add more brown sugar or salt to taste.

Increase grill temperature to high (about 500 degrees F) or add additional coals and heat until high heat is reached. Remove chicken from bag, letting excess liquid drip back into bag; discard liquid. Grill chicken, smooth side down, over direct high heat, with lid closed as much as possible, until well marked, 3 to 4 minutes. Turn; grill just until cooked all the way through, 1 to 2 minutes more. Transfer to a platter.

In bowl whisk together sour cream, the 1 Tbsp. olive oil, lime zest, remaining juice, 1/4 tsp. salt, and 1/4 tsp. pepper. To serve, spoon salsa over chicken and drizzle with lime sour cream mixture.

Makes 6 servings.

Black Beans and Rice with Cilantro Pesto

Recipe courtesy of Bobby Flay

1 pound black beans, picked over, soaked overnight and drained
2 tablespoons canola oil
1 Spanish onion (yellow onion), finely chopped
2 cups long grain rice
Salt and freshly ground pepper
2 cups chopped cilantro leaves
2 cloves garlic, chopped
1 tablespoon pine nuts
3/4 cup pure olive oil
1/2 cup grated cotija cheese

Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.

Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.

While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste.

Place rice and beans in a large bowl, fold in the cilantro pesto, and garnish with the additional chopped cilantro.

Chicken Empanadas

4 boneless, skinless chicken breasts, cooked and diced
2 cups Monterrey Jack cheese, shredded
6 ounces cream cheese, softened
1 tablespoon ground cumin
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 jalapeno, seeded and diced finely
2 (15 oz) packages refrigerated pie crusts

Combine the chicken and all other ingredients except pie crusts. Unroll the first pie crust onto a lightly floured surface and roll it gently into a slightly larger circle. Cut out approximately 4-inch circles using a cookie or biscuit cutter. Using one finger, wet the entire edge of a small circle with water. Place one heaping tablespoon of filling in the center of the circle and then fold the dough in half. Use a fork to seal the edges. Repeat for all the small circles. You can roll the dough remnants out again and cut more circles if you have remaining filling to be used.

Grease a baking sheet with cooking spray and arrange empanadas on the sheet about 2 inches apart. Bake for 15 minutes at 400 degrees. Serve with sour cream and salsa for dipping.

Tex-Mex Beef & Cheese Enchiladas

These are the enchiladas we brought to Life Group. I found the recipe on allrecipes.com:

• 2 pounds ground beef
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 (8 ounce) can tomato sauce
• 4 cups water
• 1/2 cup all-purpose flour, divided
• 1 1/2 teaspoons sugar
• 2 tablespoons cooking oil
• 12 (6 inch) corn tortillas
• 4 cups shredded American cheese

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in the tomato sauce and 2 cups of the water. Simmer over low heat. Mix the remaining water with the flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
3. While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in the hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13 inch baking dish, reserving some of the cheese to sprinkle on top. Pour the meat sauce evenly over the rolled tortillas. Top with remaining cheese.
4. Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

Some of the comments on the website mentioned that the enchiladas were a bit bland, so we added a can of green chiles to the meat mixture. Even with that, I might add a bit more of something to spice it up, if you like a little more kick to your Mexican food.

Layered Southwestern Salad

I received this recipe in an email forward from Sara Snyder, but I think it might have originally came from Beth Fullerton:

1/3 c. chopped fresh cilantro
1/2 c. lime juice
1/2 c. olive oil
1/2 c. sour cream
4 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 large head romaine lettuce, torn into bite sized pieces
3 plum tomatoes, chopped
1 15 oz. can black beans, rinsed and drained
1/4 c. purple onion, chopped
1/2 bag (8 oz.) shredded Mexican 4-cheese blend
1 15 oz. can whole kernel corn with red and green peppers, drained
1 c. crushed tortilla chips

Process first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss.
(I didn't layer the salad because it had to be tossed anyway before serving.)

Yield: 8-10 servings

Quick Beef and Bean Burritos

1 pound lean ground beef (or turkey)
1 can black beans, drained and rinsed
1/2 cup salsa
1 packet beef fajita seasoning
1/3 cup water
4 burrito-size flour tortillas
Shredded monterrey jack cheese
Sour cream

Brown beef in skillet. Drain fat and return to skillet. Add water and fajita seasoning. Stir to combine and heat to almost a boil. Reduce heat and cook for a few minutes until liquid is reduced. Add black beans and salsa; simmer until heated through.

Microwave tortillas until soft and pliable, about 30 seconds. Spoon sour cream onto the very center of each tortilla. Add 1/4 of the beef/bean filling to the center of each tortilla and top with desired amount of shredded cheese. Fold one side of the tortilla over and then one end at a time until burrito is completely closed.

Elva's Salsa Verde

Elva was a sweet lady at our church congregation in Kingsville, TX. She shared this recipe with my Dad, who has made it several times since. It's one of our family favorites:

1 lb. tomatillos
3 avocados
6 jalapenos
Salt to taste
Cilantro

Boil tomatillos & peppers until tender. Blend with cilantro & avocado. Salt to taste. Serve with tortilla chips & enjoy!

Southwestern Chicken Lettuce Wraps

I was looking for something different to make with chicken fajita leftovers and wanted it to be fresh and light. Casey gets credit for thinking to put this recipe into a lettuce cup, which turned out to give it a nice crunch.

1 1/4 pounds fajita-seasoned chicken, cooked and diced
1 can black beans, drained and rinsed
1 can corn, drained
1 can rotel-type tomatoes, mostly drained
Heaping handful of cilantro, chopped
Juice from 1/2 lime
1 head of iceberg lettuce

Toss all the ingredients together in a large bowl. Spoon into lettuce shells.

Sour Cream Chicken Enchiladas

This recipe is from my sister-in-law. These are the enchiladas I brought to Life Group.

1/4 cup chopped onion
2 T butter
1 (4 oz) can diced green chili peppers, drained
1 (8 oz) package cream cheese, softened
1 T milk
1/4 teaspoon ground cumin
3-4 boneless chicken breasts cooked and shredded
12 (7 in) flour tortillas

1 (10 1/2 oz) can cream of chicken soup
1 (8 oz) carton sour cream
1 cup milk
3/4 cup monterrey jack or cheddar cheese

In a skillet, cook the onion in butter over medium heat until onion is tender. Remove skillet from heat and add 1 T of the canned chili peppers. In a medium mixing bowl, combine cream cheese, 1 T milk and cumin. Add cooked onions and cooked chicken. Stir until combined. Spoon about 3 T of the chicken mixture onto each tortilla near an edge and roll up. Place filled tortillas seam side down in a greased 3-quart baking dish.

In a medium mixing bowl, combine soup, sour cream, 1 cup milk and remaining chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake at 350 degrees for about 30 minutes or until heated through. Remove foil and sprinkle with cheese. Return to over (uncovered) and bake for an additional 5 minutes or until the cheese is melted.

Makes 12 enchiladas.

Mexican Corn Dip

Mix this up next time you're serving any kind of Mexican food because it is a great appetizer. A warning though, it is seriously addictive.

Mix:
1/2 cup mayo
1/2 cup sour cream
2 TBS picante
1/2 tsp. salt
1/2 tsp. cumin

Add:
12 oz can mexicorn drained
3/4 cup grated cheddar
1/2 cup chopped green onions
4 oz can diced green chilies
1 jalepeno chopped fine

Chill and serve with tortilla chips.

Shrimp Ceviche

The first time I had shrimp ceviche was at Chad & Amy Carter's Murder Mystery Dinner fundraiser a few years back. It was delicious! (Of course, as I understand, Chad made it, so need I say more?) When I came across this recipe in a Kraft Foods calendar from 2004, I knew I had to try it someday. New Year's Eve was the perfect occasion for me to indulge in this delicious dip!

1 lb. cooked frozen shrimp (about 36-45), thawed, drained & chopped
1 cup fresh lime juice
1/2 cup Kraft Zesty Italian Dressing
1 red pepper, seeded & chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
tortilla chips

Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery & cilantro; mix lightly. Cover. Refrigerate several hours to marinate.

Drain shrimp mixture; discard marinade.

Serve with tortilla chips.

Makes 16 servings (4 chips topped with 1 tsp. ceviche each).

Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days. When ready to serve, drain and place on tortilla chips as directed.

John's Spanish Rice

I made my Dad's delicious Spanish rice recipe yesterday also & decided it definitely needs to be posted. It reminds me of home! So flavorful & yummy!!

1 cup uncooked rice
1/4 cup cooking oil
1 (15 oz.) can whole tomatoes or Ro-Tel (chop tomatoes & reserve liquid)
4 stalks celery, chopped
1/4 - 1/2 bell pepper, chopped
1/4 tsp. salt
1 onion, chopped
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 jalapeno, chopped (optional)

-OR-

Instead of the spices, use 4 tsp. Fiesta Spanish Rice Seasoning

Heat the oil in a large frying pan that has a tight fitting lid. Add the rice and saute until lightly browned. Mix reserve tomato liquid with enough water to make 2 1/2 cups liquid; add to the rice and stir. Stir in chopped tomatoes, celery, bell pepper, onion, jalapeno (if desired), and the seasoning. Bring to a boil and cover. Lower heat and simmer 15-20 minutes until the liquid is absorbed. Fluff and serve.

Makes 8 servings.

Black Bean Salsa

Ok, ya'll. This is the absolutely best black bean salsa in the world. Possibly my favorite dip too - and that's saying a lot. But I do like those black beans. This recipe was given to me by my aunt Pam right before Casey and I got married.

2 cans black beans, rinsed
2 cans Rotel-type tomatoes
2 teaspoons minced garlic (or 1 teaspoon garlic powder)
1 small package frozen corn
1/2 - 1 cup chopped onion (green or red)
1/3 - 1/2 cup minced fresh cilantro
3-6 tablespoons lime juice
1 tablespoon chili limon spice
1 teaspoon fajita seasoning
1-3 teaspoons ground cumin
2-5 drops of hot sauce (or more if you like)

In a large bowl or container, combine all ingredients. Store covered in refrigerator.

Chicken Enchiladas

2 Cups cooked chicken, cubed (I usually shred a rotisserie chicken from the grocery store)
2 4oz. cans chopped green chiles
1/2 cup salsa verde
1/2 tsp salt
garlic salt to taste
12 corn tortillas (warmed)
2 cups heavy whipping cream, warmed
8 oz shreded monterey jack cheese
Preheat oven to 300 degrees
Combine chicken, chiles, salsa, salt & garlic salt, stir
Dip each tortilla in warm cream
Fill center of each tortilla with chicken mixture, roll & place in 2qt glass baking dish
Pour remaining cream over tortillas
Top with cheese
Bake 10-15 minutes or until warm & bubbly

Yum!!! These are sooooo good!

Tomato Salsa

1996 Southern Living Annual Recipe Book - Tomato Salsa by Sheila Fogle

1 (16oz) can crushed tomatoes, undrained (I don't see this size ever... usually 20+ oz and I just use most of the can - leave a little out of it)
2 (14.5oz) cans diced tomatoes, undrained
1 (4.5oz) can chopped green chiles, undrained
1 medium onion, chopped
2 large jalapeno peppers, chopped
2 cloves garlic, minced
1/2 cup chopped fresh cilantro
2 Tablespoons lime juice
1 Tablespoon sugar

I sometimes add a little salt also (for more flavor). Combine ingredients... feel free to puree it further in a food processor if you don't like chunky salsa. The heat and flavor of the salsa will intensify over time (3 hours + before serving)... I usually make the day before serving and put it in a sealed container in the fridge overnight.

Love this recipe! Who doesn't love fresh salsa! Yum!