Line 9 x 12-inch baking dish with tortillas.
Layer chicken, onions and cheese in casserole.
Spread mixed soups on the layered ingredients.
Mash tomatoes and combine with chili powder.
Pour over casserole.
Bake at 325\u00b0 for 1 hour.
This freezes well.
f enchilada sauce.
Season with salt, pepper, onion salt and
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
Oil a nonstick frying pan and place over medium heat. Cook onion and chili flakes until onion softens. Add tomatoes, pepper, 2 tbsp water and vinegar. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 mins, or until pepper is tender and tomatoes begin to soften. Season to taste.
Meanwhile, cook tortillas, 1 at a time, in a small frying pan over medium-high heat for 1 min per side, or until browned lightly and warmed through.
Serve salsa with tortillas. Sprinkle with cilantro and parsley.
Apple Salsa: In a bowl, combine apples, strawberries and kiwi.
Grate orange peel to measure 1-1/2tsp.
;squeeze juice from orange.
Add peel and juice to fruit mixture.
Stir in brown sugar and jelly.
Chill.
Serve with Cinnamon Chips.
See following Recipe Brush tortillas lightly with water.
Combine cinnamon and sugar; sprinkle over tortillas.
Cut each tortilla into 8 wedges.
Place on a cookie sheet and bake 400 degrees for 6 - 8 minutes or until lightly browned.
Cool and serve with apple salsa.
n bowl. Cut steak lengthwise with grain into 2 equal pieces
ust softened.
Meanwhile, heat tortillas according to instructions on packet
Combine tomatoes, tomato juice, 1 tbsp lime juice, chili flakes, cumin and sugar. Blend until smooth and season. Cover and chill.
Meanwhile, to make the salsa, combine avocado, cilantro, remaining lime juice and oil. Season.
To serve, stir soup until combined. Distribute between serving bowls and top with avocado salsa. Serve with tortillas.
oat baking sheets with cooking spray.
Stack tortillas and cut into
edium bowl. Season to taste with coarse kosher salt.
To
ilk.
Beat egg mixture with a fork until blended.
pray a 13x9 baking dish with nonstick cooking spray.
Coarsely
Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
Cover with foil and bake at 350\u00b0F for 30 minutes.
eans into a bowl, mash with a potato masher, then stir
Cut chicken into bite size pieces.
Mix well with soup, tomatoes
and
chilies
and tapioca.
Line bottom of crock-pot with tortillas.
Add
1/3
of
the\tchicken
and soup mixture. Sprinkle
with
onion and cheese.
Repeat layers of tortillas, chicken soup mixture, onion and cheese.
Cover and cook on low 6 to 8 hours or on high for 3 hours.\tRecipe may be doubled.
sprinkle with shredded cheese.
Pass remaining sauce and warm tortillas.
Line
bottom
of
crock-pot with tortillas.
Add 1/3 of chicken,
tomato
sauce
and soup mixture; sprinkle with onion and cheese.
Repeat
layers.
Cook on high for 3 hours or low for 6 to 8 hours.
br>Warm tortillas according to package directions. Serve pork mixture with tortillas and
Line greased 2-quart or 11 x 7-inch baking pan with tortillas (bottom and sides).
Sprinkle with layer of carrots, then layer of spinach, then onion and chicken.
Mix sour cream, milk and soup with the chilies and pour over top, completely covering veggies. Cover with cheese.
Bake for 10 minutes at 450\u00b0, then at 350\u00b0 until soup mix is bubbling (30 or 40 minutes).
Combine the broth, soup, and chicken in a large saucepan and bring to a boil.
Add celery salt, salt, and pepper.
While keeping liquid boiling, drop tortillas into liquid one at a time.
Reduce heat and simmer 20-30 minutes, until tender.