Chicken and Beans Burritos

Chicken Breast Tenders seasoned with salt, pepper, garlic powder, cumin, chili powder, red pepper flakes

Salsa (casa chicas or casa sanchez)
Black beans (drained)
Corn
Onions

cook chicken in olive oil until juices run clear. Serve with tortillas

Homemade Tortillas

Makes 6

1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 Tbsp. shortening
5/8 c. water

Combine dry ingredients. Cut in shortening. Mix in water slowly. Kneed till smooth. Divide into 6 balls. Set in gallon size ziplock bag. Let sit 20 min. Roll out paper thin. Cook over med.-high heat.
Flip 3 times (about 10 seconds each side) Steam bubbles should form. Keep in tortilla warmer or wrapped in a towel.

White Chicken Chili

White Chili

Serves 8-10

3 – 15 oz. cans white beans and their liquid

1 large yellow onion, chopped

2 T olive oil

1.5 – 2 lbs boneless, skinless chicken breasts, cut in bite-size pieces

4 cloves garlic, minced

2 – 4 oz cans chopped green chilies

2 t oregano leaves

1 t cumin

1 t coriander

1/4 - 1/2 t cayenne pepper

1 – 15 oz. can chicken broth, fat free

Monterey Jack cheese, shredded (or mix of Jack and Cheddar)

In a skillet, sauté onions in oil until soft and tender. Do not brown. Move to pot in which chili will be assembled. Cook chicken pieces and garlic in same skillet, adding a bit more oil initially if necessary to prevent sticking. Use medium high heat and stir constantly to prevent browning of meat and garlic and uniform, quick cooking of meat. Cook only long enough for all chicken pieces to turn white. Overcooking will result in tough, dry meat. In the pot with onions, add cooked chicken, undrained beans, chilies, and all spices. Add chicken broth to desired consistency (the whole can will make it more like soup; less or none will give a more chili-like consistency). Bring to a simmer and cook gently for 15 minutes. Serve topped with shredded cheese and sour cream.

"Cafe Rio" Cilantro Lime Rice

Cafe Rio Cilantro Lime Rice

3 cups water (I used WAY more)
3 cups rice
4 cubes chicken bouillon
4 t. minced garlic
1 Tbsp. canola oil
2 Tbsp. fresh lime juice
1/2 bunch of cilantro, finely chopped
1/2 onion, finely chopped
1 can green chilies

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer, covered for 30 minutes or until rice is cooked.

***Note*** I used dried onion instead of fresh and didn't blend anything in a food processor and threw everything in a rice cooker.

Spanish Rice

Spanish Rice
1 1/2 cup uncooked rice
1 tsp olive oil
1 clove garlic, minced
1 can tomato sauce
1 can chicken broth
Salt and pepper to taste
Heat oil on medium, add rice and garlic. Cook until rice is a little
browned. Add tomato sauce and chicken broth. Bring to a boil. Reduce
heat to medium low heat. Cover and cook for 15 minutes, then check
rice. If rice is not done and there is no more liquid, add 1/2 cup of water
and cook for an additional 5 min.

Semi-Homemade Refried Beans

Semi-Homemade Refried Beans
3 bacon strips
2 cans refried black beans
Salt and pepper to taste
1/2 tsp chili powder
1 tsp cumin
1/4 cup shredded cheese
Cook bacon using a frying pan, set aside, keeping bacon fat in the pan.
Place beans in bacon fat and cook through. Add salt, pepper, chili
powder, and cumin. Sprinkle cheese on top and it is ready to serve!

Fast Enchilada Casserole

Fast Enchilada Casserole
1 lb. ground beef
1 half chopped onion
1 clove minced garlic
1 large can red mild enchilada sauce
1 dozen corn tortillas
4 cups shredded sharp cheese
Sliced olives
Brown the beef with the onions and garlic until it is cooked thoroughly.
Mix with the enchilada sauce. Tear the corn tortillas into quarters and
layer with the beef and enchilada sauce, sprinkling cheese between the
layers. End with cheese on top and some sliced olives. Bake at 350
degrees until hot and bubbly, about 20-30 minutes.

Chicken Taquitos

Chicken Taquitos
Chicken tacos mixture (see separate recipe)
20 corn tortillas
1 cup shredded cheese
Preheat oven to 400 degrees. In a frying pan or on a griddle, cook
tortillas on medium high, spraying each side with pam spray before
cooking. Place tortilla in heated pan and cook for about 20 seconds on
each side (when tortilla is bubbling, flip over). Combine chicken
mixture and cheese. Take a tablespoon or two of this mixture and
spread down the middle of the tortilla. Roll the tortilla very tightly and
place seam side down on a greased cookie sheet. Spray the tops with
cooking spray and cook for 20 minutes. Yields approximately 20
taquitos.

Chicken Tacos

Chicken Tacos
2 cups cooked chicken
1 can diced green chilies
1 can tomato sauce
1 garlic clove minced
1 small onion diced
Using a large sauté pan, cook chicken on medium high heat until
golden brown on both sides. Remove chicken and shred, set aside.
Using the same pan, cook onions and garlic together for about five
minutes until onions are translucent. Add tomato sauce and green
chilies to the same pan. Then add shredded chicken and cook until
heated through. Serve with warm tortillas.

Chicken Tortilla Soup

Chicken Tortilla Soup
1 Trader Joe's creamy corn and roasted pepper soup
1 Trader Joe's 12 oz pico de gallo salsa
1 can black beans
1 can Mexicorn (corn with green and red peppers in it)
1 can chicken (I like to debone part of a chicken)
Cilantro to taste
Dump it all together and let simmer for 5-10 minutes. Serve with
tortilla chips, shredded cheese, and sour cream. It's really good and so
quick to make.