Layered Green Chili Chicken Enchiladas 1 large chicken, whole or cut up 2-3 8oz packages of Monterey Jack cheese shredded 1 whole onion 3-5 dozen corn tortillas 1 can of pitted olives 2 large (16oz) cans of La Palmas green enchilada sauce Cut onion in half and put in a large pot with water Add chicken in pot. When chicken is cooked, take it out set aside. Strain the broth and save 3 cups of liquid. When the chicken is cool, shred and set it aside. In a large saute pan, add a tablespoon of oil. Saute ½ chopped onion and then add the chicken. Not all the chicken may need to be used. Cook long enough to blend chicken and onions. You can add dome chicken broth so that the chicken will stay soft, but not soggy. Cover and set aside. Open the cans of sauce and pour one into a shallow pie pan. Have cheese open and set aside. Have the rectangular casserole dishes ready. Heat a large skillet and add oil. Get a cookie sheet and spread with plenty of paper towels. Place each tortillas in the hot oil for 2 seconds on each side. Drain on the paper towels. Place some of the tortillas in the sauce and layer on the baking dish. Sprinkle with chicken, cheese and add a few olives. Repeat the process until done. You can add more sauce as you go long if it needs it. Bake the whole thing for about 20 minutes at 325º Serves 8-10 people. Serve with rice and beans. I like sour cream too! Mexican Rice Use 1-1/2 cup of chicken broth 1-1/2 cups of water. 2 cups of long grain rice Heat a large skillet on medium, add oil, 2 cloves minced garlic and a few pieces of onion. Add 2 cups of long grain rice and lightly brown. While you are browning the rice, open 1 8 oz can of tomato sauce. Season with salt, pepper, onion salt to taste. When the rice is lightly browned add ¾ of the tomato sauce and stir. Then add the chicken stock and water. Bring to a boil and then reduce the heat to low. Cover and simmer until liquid is almost evaporated. Do not stir because rice will get mushy. Turn stove off and the rice will finish on its own. Guiso (Meat Casserole) A guiso (geeso) is a casserole that is make out meat, and whatever you want to add to it. Cooked Pasta can even be added to it into make a larger meal Optional items: bell pepper and carrots, potatoes. Ingredients ¼ cup sliced onions ½ 1 pound of meat of your choice 1 cup of sliced zuchinni or green beans 1 can tomato sauce ½ - 1 cup of water 1 can of Ortega green chili sauce or 1 small jar of chunky salsa Sauté onions in 2 tablespoons of oil. Add the meat, and season with salt, pepper and garlic powder to taste. Stir fry meat on medium heat until almost done. Add the vegetables, the tomato sauce, the salsa and water. Mix together and simmer until all done. Additional water can be added to make more broth or to dilute if chili is to hot. Serve with warm tortillas, and beans. Serves approximately 8 Hard Shelled Tacos This is the way my mom taught me, and her mom before her. The potatoes gives a unique taste and also stretches the meat if you need to make a lot of tacos. This does take some work, but the taste is great! 1 pound Hamburger Meat 2 cups shredded cheese or 2 cups diced chicken 1 cup shredded lettuce 3-4 diced potatoes partially cooked 2 -2 diced tomatoes 1 small can sliced black olives(olives) ½ cup diced onions 3 dozen pack fresh corn tortillas salt, pepper, to taste ½ cup of cooking oil ½ teaspoon of each of cumin and garlic Break up the meat while cooking on medium low heat. Drain the fat and add onions And partially cooked potatoes. Add the seasoning and mix. Cook on low heat until the meat is done. Cover and set aside. Grate cheese, cup up tomatoes and lettuce, open olives. Warm up the tortillas either in the microwave or on the stove. They need to be warm enough so that they ca form a shell without breaking. Pour oil is skillet and place on medium high heat. Fill 4-5 tacos with 1-2 tablespoons of meat. Close with a toothpick. Place in hot oil until crisp on one side, then turn. Fill 3 to 4 more tacos. Take out finished tacos and set on tray to drain. The drained tacos can be placed in a glass baking dish in the oven places on low to keep them warm while you are cooking the rest . Serve with rise, beans and salsa. Comments: Taco meat can be made ahead of time and frozen. Left over tacos can be reheated in the oven. We use the combination of cheddar and jack cheese. Chicken Chalupas 12 flour tortillas 1 chicken cooked and cut up 2 cans cream of chicken soup 1 pound can diced green chilis 1 pint sour cream ¾ pound grated cheddar cheese green onion tops 1 small onion diced Sauté onion in 1 tablespoon of oil, add chicken, garlic powder, salt & pepper. Remove from heat. Add the soup, sour cream, chilies and mix. Spoon mixture into tortillas and roll. Place in a shallow 9x13 baking dish. Pour any remaining sauce over the top of the tortillas and sprinkle with the grated cheese. Sprinkle with paprika and top with tops of green onions. Bake at 350 degrees for 45 minutes. Chicken Tortilla Soup 1 tablespoon oil 1 onion 2-3 cloves garlic 1 can of Mexican style stewed tomatoes 4 -6 cups of chicken broth, 2-3 cups water 1 large can of corn 2 cups shredded cooked chicken 1- 1 ½ cups rice cooked 3 zucchini cut into chunky pieces 1 8 ounce package shredded mozzarella cheese 1 small can of tomato sauce ½ teaspoon of pepper ½ teaspoon salt 2 teaspoons ground cumin ½ teaspoon ground oregano 1 teaspoon of chili pepper 1 package of corn tortillas Cook chicken in a large pot with 8-10 cups of water until chicken is done.Remove the chicken. This can be done the night before so the fat can be taken off the top. Heat 6 cups of chicken broth. Sauté onions and garlic in oil. Add shredded chicken and seasoning, stir. Then add to soup. Cook for 20 minutes on medium heat. Add tomatoes, corn and zucchini. Cook rice separately. Add rice to soup and cook for 10 minutes. Cut tortillas into 1x2 inch strips.Tortillas strips and cheese can be added to soup when it is served. The cheese will melt from the heat. Tortillas chips can be crumbled and added to the soup. Daniel's Quick Chunky Salsa 1 /2 cup chopped onion 2-3 tomatoes diced 1 can tomato sauce 1 tablespoon vinegar Juice of 1 lemon 1 small green chili, diced ½ teaspoon pepper ½ teaspoon garlic salt chopped cilantro to taste Optional :½ cup diced cucumbers Cut up all vegetables and put in bowl. Add tomato sauce and vinegar. Squeeze lemon juice from lemon, add seasoning and cilantro. Mix and serve. Mexican corn Bread 1 8 ounce can whole kernel corn, 1 stick butter melted 1 8 ounce can cream corn 8 ounces sour cream 2 eggs 1 cup shredded cheese 4 ounce can diced green chilies 1 box Jiffy corn bread mix Mix all ingredients. Our into 2 quart baking dish. Bake at 350 degrees for 35 minutes. Optionl: As soon as you take the bread out, sprinkle with grated cheese. Chilli Relleno Casserole 2 cups Bisquick mix 2 cups milk 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 4 eggs 1 1/2 cups shredded cheddar cheese 2 cans whole green chilles 2 medium tomatoes diced 1 small can diced jalapeno chilies In a bowl, mix Besquick, milk, g arlic power, salt, pepper, eggs and 1/2 cup of the shredded chhese. In 9-by-13 inch backing pan, coated with butter or margarine, layer the whole green chiles then tomaotes and the remaining cheese. And the diced green chiles according to your taste. Pour Bisquick mixture over this. Bake in 350-degree oven for about 30 minutes or until set and brown Recipe by Grace gavalson of Moreno Valley CA To see more Mexican Food Recipes tap the Next button Contents & Graphics Copyright & RFamily4Him 6/052/2001 and the graphic artist listed. Our work is not Public Domain, and should NOT be taken from this site. Thank you for respecting our rights.