Spanish Chicken Wraps

I picked this little treasure up at a recipe exchange (enrichment) a few years back! Best part all of these ingredients are pantry staples for me!

2 Chicken breasts, cooked then cubed

1 box/package of spanish rice, cooked by directions

1/2 can of pinto beans, drained

1/2 can of black beans, drained

1/2 can of sweet corn, drained

1/2 cup of shredded mexican cheese

2 tblsp of Macayo's taco sauce (any sauce can be substituted, this is just my favorite)

1 package (8) flour tortilla wrap

1. Combine all ingredients in large bowl and mix together.

2. Place mixture in wrap (about 1 cup), fold in ends, then roll outside edges together.

3. Can be refrigerated for several hours and eaten cold or warmed. Serve with more taco sauce, sour cream, or guacamole.

Green Chili Chicken Enchiladas

I am LOVING this enchilada recipe!!! I like making this sauce- so YUMMY!!! I have issues with chunks- one of my favorite things is the blender- problem solved.

4 c. chicken; cooked and cut into bite-size pieces

2 c. cooked rice- I add leftover Cafe Rio rice

2 c. shredded cheese

8-10 tortillas

Green Chili Sauce:

1/2 yellow onion; big slices

2 tbsp. flour

1 1/2 c. chicken broth

1 small can of green chilies- OR if you have any Anaheim peppers you want to use, go here. I love getting peppers now that I know what to do with them!

1 1/2 c. sour cream

8 oz. cream cheese

In a medium saucepan, saute the onions over medium heat until soft. Whisk the flour and broth together and cook for 3 minutes. Add the green chilies. Bring to a slow simmer and continue to simmer for about 5 minutes, whisking occasionally. Add the sour cream and the cream cheese, whisk until blended. Remove from heat and pour into your blender- my favorite part! Blend until smooth.

Preheat your oven to 350. Spray a 13x9 baking pan with cooking spray and put a thin layer of the sauce in the bottom.

To a large mixing bowl, add the chicken, rice, and 1-2 cups of the enchilada sauce- depending on how saucy you like it- and mix well. Put 1/4 to 1/2 cup of the mixture into each tortilla one at a time. Roll and place seam down in the pan. Repeat until all the chicken mixture is used up. Pour the rest of the sauce over the top. Sprinkle with the cheese evenly over top. Bake 40 minutes; covered with foil until bubbly throughout. Take the cover off and bake 5-8 more minutes.

Cafe Rio Rice

I make this using my large rice cooker and usually double the recipe so I can freeze them in 2 cup serving size containers. I don't know how long it would stay good in the freezer- we go through a lot of rice here!

This is the single batch:

3 c. water

4 tsp. chicken bouillon

4 tsp. garlic- minced

1/2 bunch cilantro

1/2 bunch green onion

1 small can diced green chilies

3/4 tsp. salt

3 c. long grain rice

Spray your rice cooker with cooking spray. Blend cilantro, green chilies, and green onion together in a food processor. Add all the ingredients into the rice cooker and stir. Hit the cook button and that's all. Stir before serving.

Potato Tacos

lb ground beef
1 onion diced
2 baking potatoes
seasoned pepper to taste
seasoned salt to taste

Brown the meat. Halfway through, add the diced onion. Allow these to cook together while you work on the potatoes.
Peal and cut your potato into chunks. Boil until nice and tender.
Drain the meat.
Drain the potatoes.
Combine the meat and potatoes.
Add seasoned pepper (it's a real spice found in the spice isle) and seasoned salt to taste.

I love serving them in corn tortillas that have been crisped up on the stove. I top it with queso fresco, but of course you can add any of your regular taco toppings.

Here is a visual of what your potato taco guts will look like:

The stove is always littered with meat and potatoes when I make these. I need a bigger pot.

Southwest Eggrolls

Dinner tonight in the Larsen household found here.

I love these, and it is fun for kids because they get to dip the "egg rolls" in sauce. And in case you are leery, these are baked, not fried. They are actually really light and healthy.

**I don't add as much hotty hot things (jalapenos, etc.) as the author does.

Fiesta Chicken, Refried Beans, and Spanish Rice

I got these recipes from my friend Sheena (she posted them on her recipe blog).  I didn't make the refried beans (I just used canned ones - gasp!), so I can't vouch for those, but the chicken and rice are both really good and REALLY easy!  I served these more like burritos (chicken, beans, rice and cheese rolled up in a tortilla), but I think next time I'll try them as chicken tacos with the beans and rice on the side. 

Fiesta Chicken Tacos

From: Gather Round Our Table

4-5 boneless, skinless chicken breasts (or 12-15 chicken tenders)

1 can cream of chicken soup
1-2 cups salsa
1 pkg. Taco Seasoning Mix
Fixings for tacos (shells, lettuce, tomato, cheese, cilantro, guacamole, etc.)

Place chicken breasts in crock pot. Pour chicken soup on top, then salsa on top of that, then sprinkle taco seasoning all over the top of that. Cook on high for 3-4 hours, or on low for 8-10 hours. Shred the meat and serve with taco fixings.
**I usually put my chicken in the crock pot when it is still frozen and it turns out great!

Refried Beans

From: Food Brings Families Together

2-3 cups dried pinto beans, rinsed

6-8 cups water
2 tsp. salt: you may need to add more later
1 tomato diced
2 jalapeno's diced
1 onion, diced
1 T. minced garlic

Place all in a crock pot and cook on high for 4-6 hours or until the beans are soft. (I know this is a broad time to give you but my beans cook in about 4 hours and my friend when she does it in her crockpot it takes 6 hours to get them soft)When beans are tender pour most of the liquid off the beans. Leave a little bit of liquid, then mash the beans to your desired consistency. I use and immersion blender to do this but you can use a potato masher or the back of a large spoon.

Spanish Rice

From: Food Brings Families Together

2 cups uncooked rice

1 onion, chopped
2 T. garlic, minced
2 T. olive oil
1-15 oz. can diced tomatoes (I prefer petite diced for this)
3 heaping tsp. chili powder
3 heaping tsp. chicken bouillon
1 tsp. Salt
2 1/2 cups water

Heat the oil in a large pot. Add the rice, onion, and garlic and sauté for 5 minutes. Then add all the rest of the ingredients and bring to a boil. Stir, reduce heat to low, cover and simmer for 25-30 minutes. Serve with burritos or any other Mexican dish!!