Pioneer Women Salsa

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
 

Put all ingredients into a blender and pulse to desired consistency.

Homemade Ground Beef Enchildas

1 lbs of ground beef

1 onion

1 8oz can tomato sauce

2 tbs flour

1 tbs chili powder

1 tsp salt

1 tsp garlic

1/2 tsp cumin

Brown the meat and onion and then 

add tomato sauce and seasonings.

Set aside.

In a sauce pan mix:

1/3 c. butter

1/2 c. flour

1 can beef broth

1 15oz can tomato sauce

2 cloves garlic

1 tbs chili powder

1 tsp cumin

1/2 tsp salt

1/2 can el pato

Melt butter and add flour to make a rou.

Then add the other ingredients

and bring to boil until thickened.

Pour 1 1/2 c. of sauce in a 9x13 pan.

Then take corn tortillas and roll

the hamburger mixture with some cheese

and lay side by side pretty tightly.

Then pour the remaining sauce 

over the enchiladas and top with cheese.

Bake covered at 350 for 30 mins. 

Uncover and the bake another 5 mins.

Let cool and then serve with 

a dollop of sour cream on top.

 

Sour Cream Enchiladas

10 small flour or corn tortillas

 

2 chicken breasts

3 c shredded cheese

3 tbs butter

3 tbs flour

 2 c chicken broth

1 c sour cream

1 4oz can green chilies

1 clove garlic

salt and pepper

Combine chicken and 1 1/2 c cheese.

Roll chicken mixture into totillas.

Lay into greased 9x13 pan.

 

In a sauce pan melt butter and add flour

to make a paste. Then add the remaining ingredients. 

Stir until thick and bubbly.

Pour over the rolled tortillas and top with remaining cheese.

 

Bake 350 for 20-30 mins.

  

 Note:

I use cheddar and monteray jack cheese.

But you can do whatever you like or have on hand.

Be sure to Folllow Raining Hot Coupons on Pinterest for more RECIPES!

10 small soft flour tortillas (you can use corn but I like flour with chicken)

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)

3 cups Monterey Jack cheese – shredded

3 tablespoons butter

4oz can diced green chillies (I like medium – they are not spicy at all)

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.iuwevCy4.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

- See more at: http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/#sthash.fSDCnRE2.dpuf

Creamy Mexican Chowder

In a soup pan saute:

1 onion

2 cloves garlic

with some olive oil or butter

Add:

1 can pinto beans-drained

1 can black beans-rinsed

(can do 2 cans of one or the other)

1 can cream corn

1 can petite diced tomatoes

1 can green chilies

1 c. chicken broth

2 c. half and half

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. salt

pepper to taste

Can add some red pepper flakes

 for heat if you like.

Simmer for about an hour.

Add a 8 oz. of grated

 monteray jack cheese

and fresh cilantro.

Stir and serve!

 

Easy Beef Chimis

2 pkg of stew meat

1 c. beef broth or water

2 cloves garlic

2 tbs. chili powder

1 tsp. vinegar

2 tsp. oregano

1 tsp. salt

1 tsp pepper

1 tsp. cumin

Put all ingredients on a big pot and bring 

to a boil on the stove.

Then turn down to low and simmer 

for about 5 hours.

When the meat is tender, shred it 

and then bring back to a boil to boil off the juices.

Roll into uncooked tortilla and then fry them.
*For a healthier version
 just make tacos with a corn tortilla!

Fresh Mexican Salad

2 heads romaine lettuce cut up

1 can black beans, rinsed

1 c. corn

2 avocados

1/2 red or 2 green onion

1 c. cheddar cheese

tortilla strips

Toss all ingredients together with cilantro lime dressing.

Cilantro Lime Dressing

1/3c. olive oil

1/2c. plain greek yogurt

1 lime juiced

2 cloves garlic

1 tbs. vinegar

1 bunch cilantro

1 tsp. sea salt

Put all ingredients into a blender, blend until smooth

 and serve over Mexican salad.

Yummy Mexican Chicken

4-6 chicken breasts

1 can pinto or black beans

2 cups of favorite salsa

1-2 c. corn

Put into a crock pot and cook 6-8 hours.

I make the easy spanish rice recipe and 

we have in burros or tacos with all the fixings

 and then you can use it on top 

of a salad the next day. 

YUM!!

Easy Spanish Rice

4 oz can green chilies

8 oz block monterey jack cheese, grated

1 c. rice

1 can beef consomme soup

8 oz can tomato sauce

1 c. water

Mix all ingredents together in a bowl 

and pour into a greased 9x13 pan.

Cover and bake at 350 for about 1 hour.

Creamy Chicken Taquitos

1/3 c. (3 oz) cream cheese
1/4 c. green salsa
1 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbs. chopped cilantro
2 sliced green onions
2 c. shredded cooked chicken
1 c. grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepper jack cheese and combine well.

Place 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Roll, place seam side down and spray with cooking oil and sprinkle some salt on top.

Bake 10-15 mins. Makes about 12.

Chicken Tortilla Soup

In a big pot

Saute:
2 tbs. olive oil
1 onion chopped
2 cloves garlic mashed
Add:
4c. chicken broth
2 chicken breasts cooked and shredded
1 can green chilies
1 can petite diced tomatoes
1 can black beans
1 can pinto beans
1 tsp chili powder
1 tbs el pato sauce
Stir and cook for a bit. In a bowl put chips some soup
and then top with whatever you like.
Cilantro, avocado, cheese, sour cream!
(sometimes I don't put the chicken in, it's still great)

Easy Mexican Layered Casserole

In a bowl mix:

1 can cream of chicken
1 can black beans-rinsed
1 can green chilies
1/2 c. water
3 tbs. tomato paste
1 tsp. chili powder
1/2 tsp red pepper flakes
1 tsp garlic salt
pepper
shredded chicken-optional

Mix well together.

In a casserole dish:
Put mixture on bottom then
Layer with corn tortillas until full.
Top with cheese and olives.
Bake 350 for 25 min.

Top with lettuce, sour cream and salsa!