Pico de Gallo

Found this recipe on FB.  It's delicious!  Makes about 5 cups.
 
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

Pineapple Chicken Burritos

(http://realmomkitchen.com/5135/pineapple-chicken-burritos/)

Everyone loved these.  I think my kids are just partial to anything that includes green enchilada sauce!  The meat mixture was fine by itself but yummy with sauce on it - in or out of the tortilla.

• 6 fresh or frozen chicken breasts
• 1 (20-ounce) can crushed pineapple, drained
• 2 (15-ounce) cans black beans, rinsed and drained
• 2 cups medium salsa (needs to be medium or it will be too bland)
• 2-3 cups cooked rice
• 10-12 burrito sized flour tortillas
• 2 (10 oz) cans green enchilada sauce
• 2 cups shredded cheddar/monterry jack blend

1. Place the chicken in the crock pot and top with the pineapple, beans, and salsa. Cook on low for 6 to 8 hours.
2. Remove the chicken and shred. Mix the chicken back into the crock pot with the rest of the ingredients.
3. Mix in the cooked rice.
4. Use half of the mixture to fill 5-6 of the burrito tortillas.  Allow the other half of the mixture to cool.
5. Place the 5-6 burritos in a 9×13 pan.  Pour 1 can of the green enchilada sauce over the burritos.
6. Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted.  Enjoy.
7. With the remain cooled filling mixture, place it in a gallon sized freezer bag and freeze for another meal.  You can also place the remaining tortillas and shredded cheese in separate freezer bags to freeze along with the mixture for a future meal if you would like, but I don’t do this because I always have tortillas and cheese in my fridge.  To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6.

Note: next time I’m going to try to add 1 tsp cumin, 1/2 garlic salt, and 1/2 tsp onion salt in step 3.

Oven Baked Chicken Fajitas

Great flavor and easy to throw together.  Everyone (even the tomato haters) liked!

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1 (15 oz) can diced tomatoes with green chilies (I used a can of diced tomatoes, undrained, and a can of green chilies)
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I used half yellow and half red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired

1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Drizzle the spice mixture over the chicken and stir to coat.
4. Next add the tomatoes, chilies, peppers, and onions to the dish and stir to combine.
5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/

Slow Cooker Tamale Pie

This meal was easy to prepare and loved by all.  Definitely one we will make again!

From the Recipe Shoebox .

Ingredients
1 lb. ground beef (I used ground turkey)
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained (for a milder version, substitute a can of plain diced tomatoes)
1 can (11 ounces) whole kernel corn, drained
1 can (10 ounces) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 package (8-1/2 ounces) corn bread/muffin mix (I used a Jiffy mix)
2 eggs
1 cup (4 ounces) shredded Mexican cheese blend
Sour cream and additional minced fresh cilantro, optional

Directions
In a large skillet, cook beef or turkey over medium heat until no longer pink; drain. Stir in the cumin, salt, chili powder and pepper.
Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired. Makes 8 servings.
Enjoy! 

Chicken and Black Bean Green Enchilada Bake

(www.picky-palate.com)

2 c white long grain rice
2 1/2 c cooked, shredded chicken breast
15 oz mild green enchilada sauce
4 oz can sliced black olives
15 oz can diced tomatoes
1/2 c sour cream
1 t kosher salt
1/2 t freshly ground black pepper
1 t ground cumin (McCormick Gourmet Roasted Ground Cumin recommended)
15 oz can black beans, drained and rinsed
2 c shredded cheddar cheese

Preheat oven to 350° and spray 9x13" baking dish.

Cook rice according to pkg directions.

Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine.  Pour cooked rice into prepared baking dish and layer beans on top.  Pour chicken mixture over rice and top evenly with cheese.  Bake 30-35 minutes, until cheese is melted and rice is hot.

6-8 servings.

Salsa Chicken

3-4 frozen chicken breasts
1 pkg taco seasoning
1 can black beans, drained
1 bottle salsa (Favorites:  Costco Mango & Peach or Safeway Southwestern)

Cook on low 6-7 hours (high 3-4 hours).  Shred chicken.  Cook additional 30 minutes.
Serve on tortilla or over chips.

10-12 servings

Cafe Rio Rice

(Recipe Shoebox)

* This is one of the only recipes I've used where my kids can't tell it's brown rice.

6 c water
6 chicken bouillon cubes
4 t garlic, minced
1/2 bunch cilantro
1 can green chilies
3/4 t salt
1 T butter
1/2 onion
3 c rice (white or brown)

Saute dry rice and onion in butter until just browned. Blend cilantro, green chilies and garlic in food processor (add 1 c of rice water for easier blending). Bring water to a boil and add all ingredients. Simmer covered 30 minutes (white rice) or 50 minutes (brown rice).

Easy Chicken Tortilla Soup (Crock Pot)

(Kristi Bennion)

2 chicken breasts (uncooked)
2 cans cream of chicken soup
1 small can of green enchilada sauce (we like 19 oz Las Palmas)
1 pkg taco seasoning
1 c salsa
1 can black beans (strained and rinsed)
* can add chicken broth to stretch or make more mild

Put in crock pot and cook on low 6-8 hours. Shred or dice chicken before serving.

Honey Lime Enchiladas

One of our very favorites! I use a Costco pork loin roast and cook it all day in the crock pot on low, then shred and marinate. Everyone LOVES this recipe!

From the Recipe Shoebox.

The ingredients:
1-1/2 lbs. pork or chicken, cooked and shredded
1/3 cup honey
1/4 cup lime juice
1 Tbs. chili powder
1/2 tsp. garlic powder
1 can (28-oz) green enchilada sauce
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
10 (8-inch) flour tortillas

Directions: Combine honey, lime juice, chili powder, and garlic powder to make a sauce. Add sauce to shredded pork or chicken. Let sauce soak into the meat for about 30 minutes.
Lightly spray a 9x13-inch baking pan with non-stick baking spray. Pour green enchilada sauce into pan to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place seam side down in baking dish.
Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350° for 30 minutes. Then broil until cheese is slightly brown and crispy (it will only take a minute or two). Makes 6-8 servings. Enjoy!