Sneaky Salsa

4 Roma Tomatoes (good size)
1 Onion (medium to large)
1/2 Green Bell Pepper
1-2 Jalapenos (seeded)

Rough chop above ingredients

Combine:
1 Small Can Tomato Sauce
1 Clove Garlic
1 tsp Salt
1 TBS Red Wine Vinegar
2-3 TBS Chopped Cilantro

Add chopped ingredients & sauce ingredients together in food processor or blender. Blend until desired consistency.

Chili's Southwest Egg Rolls

Filling:
1 chicken brest filet
1TBS vegetable oil
2 TBS minced red bell pepers
2TBS minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed & drained
2 TBS frozen spinach, thawed and drained
2 TBS diced canned jalapeno peppers
1/2 TBS minced fresh parsley
1/2 TSP cumin
1/2 TSP chili powder
1/4 TSP salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Directions
1-Preheat barbecue grill to high heat.
2-Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3-Lightly salt and pepper each side of the chicken while it cooks.
4-Set chicken aside until it cools down enough to handle.
5-Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6-Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7-Dice the cooked chicken into small cubes and add it to the pan.
8-Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9-Cook for another 4 minutes.
10-Stir well so that the spinach separates and is incorporated into the mixture.
11-Remove the pan from the heat and add the cheese.
12-Stir until the cheese is melted.
13-Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
14-Spoon approximately one-fifth of the mixture into the center of a tortilla.
15-Fold in the ends and then roll the tortilla over the mixture.
16-Roll the tortilla very tight, then pierce with a toothpick to hold together.
17-Repeat with the remaining ingredients until you have five eggrolls.
18-Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
20-While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
21-Preheat 4-6 cups of oil to 375 degrees.
22-Deep fry the eggrolls in the hot oil for 5-6 minutes and remove to paper towels or a rack to drain for about 2 minutes.
23-Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Dipping Sauce:
1/2 cup mayo
1/2 cup sour cream
1 cup milk
1 package ranch mix
1 avacado smashed

Mix first four ingredients together, then add the avacado. Blen until smooth. Top with finely diced tomatoes and onions if desired.

Green Chili Rice

cooked rice
green chili's(undrained)
sour cream
jack cheese
salt

adjust amounts of all ingredients to fit the amount you need.

Mix cooked rice, canned green chili's, sour cream and jack cheese until creamy. Add salt to taste.
Put in a oven safe dish. Heat covered at 350 degrees until warm.

Pork Chili Verde

1 pork roast
1 can chicken broth
1 jar trader joes salsa verde

Put roast in a slow cooker with the salsa verde. Cook until it falls apart.
Add chicken broth if it is dry.
Shred
Serve in torillas with rice, cheese, sour cream, lettuce or any other toppings.

Stacked Enchiladas

Sauce:
1 46oz can of tomato juice
1 pkg. Lawry's Enchilada Seasoning mix
1/2 cup sugar
1 1/2 tsp garlic salt
5 tbsp cornstarch

Mix dry ingredients together, slowly add juice and mix well.
Cook over medium heat, stirring often till it begins to boil and thicken.

Brown:
Ground beef, onion, salt and pepper(enough for # eating)

Fry:
Tortillas in hot oil until lightly browned
Drain on paper towels

Stack:
Tortillas
refried beans
sauce
tortillas
meat
sauce

Top with:
lettuce
cheese
green onions
tomatoes
sour cream
guacamole
olives

Bean Dip

1 big can refried beans
2 Tb butter
1 cup shredded cheddar cheese
1 small can El Pato Sauce ( I only did about a half a can-so do it to taste)
Salt and Pepper to taste

Melt all together. serve as a dip with chips or in burritos.

Beef Fajitas

1 lb flank steak, trimmed and cut into about 6 pieces
1(14 1/2oz) can Mexican style stewed tomatoes drained
1 onion sliced
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1/4 can diced jalapeno peppers
2 cloves garlic minced
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/4 tsp salt

Mix all ingredient and place in a slow cooker. Cook on high 4-5 hours.

Transfer meat to a cutting board and shred. Return it to the crock pot.

Serve in tortillas with your favorite toppings.

Cream Cheese Chicken Enchiladas

1 lb. cooked shredded chicken
1 8 oz. cream cheese (i used lite)
1 small can green chilies
12 flour tortillas
1 -2 10 oz. green enchilada sauce
1 c. shredded cheese

Preheat oven to 400. Mix cooked chicken, cream cheese, and green chilies in medium sauce pan and cook till creamy and melted. ( I did it in the microwave) Spoon filling into tortillas with a little cheese and roll in 9x13 pan.
Bake for about 10-15 minutes until tops of torrillas are lightly browned
Top with sauce and cheese. Bake until chesse is melted and everything is warm.

Chicken Enchilada Soup

Cooked chicken – shredded or finely chopped to taste
I use @ 4 breasts for half recipe
10 cups chicken broth****
4 cups grated Colby jack cheese
2- 28oz. Cans Green chili enchilada sauce
4- 8oz. Tomato sauce
1 tsp. Garlic powder
8 Tbsp. Corn starch

Dissolve cornstarch in 2 cups of broth.
Combine all ingredients in pan. \Bring to a boil, cook until it begins to thicken.

Serve with diced tomatoes, additional cheese, sour cream and chips.

Moist Enchilidas

1 can refried beans
1/2 pkg. Enchilada seasoning mix
1 can tomato soup
1 can cream of mushroom soup
1 can water
1 pound ground beef
flour tortillas
cheddar cheese
chopped onion

cook the meat with the onion. Add the can of refried beans. Mix the enchilada sauce and soups.
Spoon some meat and a little sauce in each tortilla with some cheese. Roll them and place in pan seam side down.
Pour the remaining sauce and some more cheese on top. Cover with foil. Cook at 350 till heated
through and bubbly.
*** I like to bake without the sauce on top until the tortillas begin to brown, then add sauce and cheese until done.*****

Cilanto Lime Rice

1 cup uncooked white rice
2 cups chicken broth
2 Tbsp lime juice-divided
1/2 tsp garlic powder
1 Tbsp minced onion dried
Pinch of salt
Cilantro
Green enchilada sauce

Bring to boil, cover and reduce heat to low. Cook for 15 minutes. When finished ad 1/4 - 1/2 cup chopped cilantro, another Tbsp. lime juice and 1/2 cup green enchilada sauce. Stir and serve warm in burritos or on the side.

Pork Barbocoa

1 pork loin roast (this recipe based on 2.5 - 3 lbs.)
1/2 cup dark brown sugar or regular if thats all you have
1/2 cup Worcestershire Sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp sea salt
1 tsp chili powder
1 tsp garlic powder
1-2 Tbsp minced onion

Slow cook above ingredients in a crock pot for 8 hours. When finished cooking, shred pork, add 1 regular size can prepaired red enchilada sauce and another 1/2 cup brown sugar. Mix and allow to stay warm in crock pot. Freezes well. Serve with Lime Cilantro rice.

Chicken Azteca

(Makes 10-12 servings)

2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
cooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)
shredded cheddar cheese

Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.