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Chicken Enchilada Casserole
Chicken Enchilada Casserole
1 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 cups cooked chicken
chopped.
1 4 oz. can green chili
peppers, rinsed, seeded,
and chopped.
3 tablespoons butter
1/4 cup all purpose flour
1 tsp. ground coriander
seed
3/4 tsp. salt
2 1/2 cups chicken broth
1 cup dairy sour cream
1 1/2 cup shredded
montery jack cheese
12 6 inch tortillas.
In large saucepan cook
onion & green pepper in
the 2 tablespoons butter
till tender. Combine in a
bowl with chopped
chicken and green chili
peppers; set aside.
In same saucepan melt
the 3 tablespoons butter
Blend in flour, coriander,
and salt. Stir in
chicken broth all at
once; cook & stir till
thickened & bubbly. Remove
from heat; stir in sour
cream & 1/2 cup of cheese.
Stir 1/2 cup of the sauce
into chicken. Dip each
tortilla into remaining
hot sauce to soften;
fill each with about
1/4 cup of the chicken
mixture. Roll up. Arrange
rolls in a 13 x 9 x 2
inch baking dish; pour
remaining sauce
over. Sprinkle with
remaining cheese.
Bake uncovered, in
350° oven about
25 minutes or till
bubbly. Serves 6.
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# Chicken Enchilada Casserole
*Serves 6*
## Ingredients
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 2 Tbsp butter
- 2 cups cooked chicken, chopped
- 1 (4 oz.) can green chili peppers, rinsed, seeded, and chopped
- 3 Tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp ground coriander seed
- 3/4 tsp salt
- 2 1/2 cups chicken broth
- 1 cup dairy sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 12 (6-inch) tortillas
## Instructions
1. In a large saucepan, cook onion and green pepper in the 2 Tbsp butter till tender.
2. Combine in a bowl with chopped chicken and green chili peppers; set aside.
3. In the same saucepan, melt the 3 Tbsp butter. Blend in flour, coriander, and salt.
4. Stir in chicken broth all at once; cook and stir till thickened and bubbly.
5. Remove from heat; stir in sour cream and 1/2 cup of the cheese.
6. Stir 1/2 cup of the sauce into the chicken mixture.
7. Dip each tortilla into the remaining hot sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up.
8. Arrange rolls in a 13 x 9 x 2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.
9. Bake uncovered in a 350° oven about 25 minutes or till bubbly. -
Taco Sauce
TACO SAUCE
2 cups chopped hot red peppers
2 quarts peeled, chopped tomatoes, about 4
pounds
1 cup chopped onion
2 cloves garlic, minced
4 cups cider vinegar, divided
½ cup sugar
4 teaspoons salt
2 teaspoons seasoned salt
1 teaspoon dried oregano
1 teaspoon dried basil
Back:
Wear rubber gloves to prevent burning hands when
preparing peppers. Combine chopped peppers with to-
matoes, onion, garlic and 2 cups of the vinegar in large
saucepan. Cook 15 to 20 minutes or until vegetables are
soft. Press through a colander or sieve.
Combine sieved vegetables, the remaining 2 cups vine-
gar, sugar, salt, seasoned salt, oregano and basil in large
saucepan. Simmer about 1 hour or until thick. Or, cook in 250
degree oven with oven door slightly ajar until thick.
Ladle into hot, sterilized jars while hot and seal im-
mediately. Or, process in boiling water bath 10 minutes.
Yields 4 half pints.
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# Taco Sauce
## Ingredients
- 2 cups chopped hot red peppers
- 2 quarts peeled, chopped tomatoes, about 4 pounds
- 1 cup chopped onion
- 2 cloves garlic, minced
- 4 cups cider vinegar, divided
- 1/2 cup sugar
- 4 tsp salt
- 2 tsp seasoned salt
- 1 tsp dried oregano
- 1 tsp dried basil
## Instructions
1. Wear rubber gloves to prevent burning hands when preparing peppers.
2. Combine chopped peppers with tomatoes, onion, garlic, and 2 cups of the vinegar in a large saucepan.
3. Cook 15 to 20 minutes or until vegetables are soft.
4. Press through a colander or sieve.
5. Combine sieved vegetables with the remaining 2 cups vinegar, sugar, salt, seasoned salt, oregano, and basil in a large saucepan.
6. Simmer about 1 hour or until thick. Alternatively, cook in a 250°F oven with the oven door slightly ajar until thick.
7. Ladle into hot, sterilized jars while hot and seal immediately. Alternatively, process in a boiling water bath for 10 minutes.
Yields 4 half pints. -
Taco Salad (Mexican Chef's Salad)
do you have it? They claim it's just like
eating a taco but in a salad bowl. K.R.,
Tigard.
A.: Taco Salad has been popular for a
few years, and yes it is very much like a
taco but the ingredients are put together a
little differently. We also call it Mexican
Chef's Salad.
TACO SALAD
(Mexican Chef's Salad)
1 onion
4 tomatoes
1 head lettuce
4 ounces grated cheddar cheese
8 ounces 1000 Island or French
dressing
Hot sauce to taste
1 package tortilla chips (any size)
1 pound ground beef
1 can (15-ounce) drained kidney
beans
1/4 teaspoon salt
1 avocado, sliced
Chop onion, tomatoes, lettuce. Toss
with grated cheese, dressing and hot
sauce to taste. Slice and add avocado.
Brown beef; add kidney beans and salt.
Simmer for 10 minutes and mix into cold
salad. Decorate with tortilla chips, avoca-
do and tomato slices. Serve pronto.
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# Taco Salad (Mexican Chef's Salad)
## Ingredients
- 1 onion
- 4 tomatoes
- 1 head lettuce
- 4 oz grated cheddar cheese
- 8 oz 1000 Island or French dressing
- Hot sauce to taste
- 1 package tortilla chips (any size)
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained
- 1/4 tsp salt
- 1 avocado, sliced
## Instructions
1. Chop onion, tomatoes, and lettuce.
2. Toss with grated cheese, dressing, and hot sauce to taste.
3. Slice and add avocado.
4. Brown beef; add kidney beans and salt.
5. Simmer for 10 minutes and mix into cold salad.
6. Decorate with tortilla chips, avocado, and tomato slices.
7. Serve pronto. -
Margaritas with a Grapefruit Wallop
MARGARITAS WITH A
GRAPEFRUIT WALLOP
1 cup fresh squeezed grapefruit
juice
1 cup tequila
5 tablespoons Triple Sec or
Cointreau
2½ cups cracked ice
Salt
In a blender, combine grapefruit juice,
tequila, Triple Sec and ice. Blend until
smooth. Serve in salt-rimmed stemmed
glasses. (Note: Moisten rim of glasses
with grapefruit or lemon juice, dip in
salt.) Yields 5 servings.
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# Margaritas with a Grapefruit Wallop
## Ingredients
- 1 cup fresh squeezed grapefruit juice
- 1 cup tequila
- 5 Tbsp Triple Sec or Cointreau
- 2 1/2 cups cracked ice
- Salt
## Instructions
1. In a blender, combine grapefruit juice, tequila, Triple Sec, and ice.
2. Blend until smooth.
3. Moisten the rim of stemmed glasses with grapefruit or lemon juice, then dip in salt.
4. Serve in the salt-rimmed stemmed glasses. -
Texas Style Tacos
Texas Style Tacos
12 oz. Jimmy Dean
Special Recipe Sausage
1 lb. ground beef
2 tsp. chili powder
½ tsp. garlic powder
1 tsp. salt
1 cup shredded lettuce
½ cup chopped green pepper
½ cup chopped onions
¼ tsp. oregano
1 large can
stewed tomatoes
1 cup grated cheese
2 pkg. taco shells
In a large skillet, over medium heat, cook crumbled sausage
until lightly browned. Add peppers and onions and saute
in sausage drippings. Drain. Add ground beef and cook
until lightly browned. Stir in oregano and chili powder.
Reduce heat and simmer 8 to 10 minutes. While above
mixture is simmering, combine the stewed tomatoes,
garlic powder, salt and pepper and bring to a boil. Cook
uncovered for about 5 minutes, to reduce liquid content.
To assemble tacos: With a slotted spoon, place about ¼
cup meat mixture in each taco shell. Top with 2 or 3 table-
spoons of tomato mixture, and add cheese and lettuce.
Serve immediately.
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# Texas Style Tacos
## Ingredients
- 12 oz. Jimmy Dean Special Recipe Sausage
- 1 lb. ground beef
- 2 tsp. chili powder
- 1/2 tsp. garlic powder
- 1 tsp. salt
- 1/2 cup chopped green pepper
- 1/2 cup chopped onions
- 1/4 tsp. oregano
- 1 large can stewed tomatoes
- 1 cup shredded lettuce
- 1 cup grated cheese
- 2 pkg. taco shells
## Instructions
1. In a large skillet, over medium heat, cook crumbled sausage until lightly browned.
2. Add peppers and onions and saute in sausage drippings. Drain.
3. Add ground beef and cook until lightly browned.
4. Stir in oregano and chili powder. Reduce heat and simmer 8 to 10 minutes.
5. While the meat mixture is simmering, combine the stewed tomatoes, garlic powder, salt and pepper and bring to a boil.
6. Cook uncovered for about 5 minutes to reduce liquid content.
7. To assemble tacos: with a slotted spoon, place about 1/4 cup meat mixture in each taco shell.
8. Top with 2 or 3 tablespoons of tomato mixture, and add cheese and lettuce.
9. Serve immediately. -
Jalapeno Dip
Jalopeno Dip
lg. refried beans heated
taco sauce
guacomole dip (cream together
tomatoes
green onions
Jalopenios
cheese
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# Jalapeno Dip
## Ingredients (Quantities Inferred)
- 1 lg. can (28 oz) refried beans, heated
- Taco sauce (half jar)
- Guacamole dip (12 oz)
- Sour cream (1 cup)
- Tomatoes (2 medium, diced)
- Green onions (4-5, sliced)
- Jalapenos (2-4 sliced or diced)
- Cheese (2 cups cheddar or Mexican blend)
## Instructions
1. Heat refried beans.
2. Cream together guacamole dip and sour cream.
3. Layer or combine taco sauce, guacamole dip mixture, tomatoes, green onions, jalapenos, and cheese over heated refried beans. -
El Paso Dip
FROM THE KITCHEN OF: Beth Allen
El Passo Dip
1 can refried beans - cook over low heat
Halopeno Peppers
shredded Cheese Chedder
tomato green onions Chopped
guacamole dip
black olives
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# El Paso Dip
## Ingredients
- 1 can refried beans
- Jalapeño peppers
- Shredded cheddar cheese
- Tomato, chopped
- Green onions, chopped
- Guacamole dip
- Black olives
## Instructions
1. Cook refried beans over low heat.
2. Layer remaining ingredients over beans: jalapeño peppers, shredded cheddar cheese, chopped tomato, chopped green onions, guacamole dip, and black olives.