Find Recipes Instantly! (Type the Recipe name or any Ingredient) Chicken Enchilada Casserole 2 cups cooked chicken, cubed 1 onion, chopped 1 cup taco sauce 1 cup shredded cheddar cheese 1 can cream of chicken soup 8 corn tortillas Combine chicken, onion and taco sauce. Tear tortillas into pieces. In baking pan, alternate layers of chicken. Chicken Enchilada Soup 4 cans cream of chicken soup, undiluted 1 lb. mild Mexican Velveeta cheese 1 can Ro-Tel or El Paso brand diced green chilies 4 - 6 chicken breast halves, cooked and shredded 1 pt. Half & Half 2 c. milk Salt and-or chili powder to taste Mix everything together and heat thoroughly. Serve as a main dish with crushed tortilla chips Fiesta Chili Boats - per person 1 good size French Roll 1/2 can low-fat turkey chili soft butter or margarine grated cheddar cheese diced avocado sprinkled with lime juice and salt 1/2 tomato diced small amount diced onion sliced black olives lettuce For each serving warm 1/2 can chili in microwave. Meanwhile cut top off roll, scoop out some of the inside and butter. Place on lettuce lined plates. Fill with warm chili. Top with cheese, onion, avocado, tomatoes, onion and olives. Top with a bit of sour cream if you wish. Serve with salsa, taco chips, fresh fruit and a nice cool drink. Stacked Green Chili Chicken Enchiladas 2 cans cream of chicken soup 2 cans white meat chicken (or use cooked fresh chicken) 1 can roasted and chopped green chilis 1 sm. carton sour cream 1 soup can milk 1 sm. onion chopped 1 green onion chopped..use green stem too. 8-10 corn tortillas 2 cups grated Co-Jack Cheese Mix soup, chicken, green chilis, and sour cream, onion, in a sauce pan. Add milk Heat throughly. In a med. greased casserole dish, layer chicken mixture, tortillas, and cheese. Repeat layers, using cheese last. Sprinkle with green onions. Bake at 350 degrees for 30 minutes or until cheese melts and is bubbly. Serves 4-6 Taco Salad Blossoms for Two 1/2 pound lean ground beef 2 tablespoons Old El Paso Taco Seasoning mix from 1.25 oz package 1/3 cup water 3 cups shredded lettuce 2 medium tomatoes 2 tablespoons purchased Thousand Island Salad Dressing 2 tablespoons shredded cheddar cheese 2 tablespoons sliced ripe olives 2 tablespoons sour cream 1/4 cup crushed tortilla chips Brown ground beef in medium skillet over medium high heat until thoroughly cooked, stirring frequently. Drain. Stir in seasoning mix and water. Reduce heat to medium; cook an additional 2 to 4 minutes or until mixture boils and thickens, stirring frequently. Meanwhile, divide lettuce evenly onto 2 serving plates. Remove stem from each tomato; place stem side down on cutting board. Cut to but not through bottom of each tomato to form 6 wedges. Place tomato on each lettuce lined plate, separating wedges to form blossom cup. Drizzle each with 1 tablespoon salad dressing. Spoon warm beef mixture into center of each tomato blossom. Top each with cheese, olives, sour cream and chips. Makes 2 servings. Crudites and Chips with Taco Ranch Dip 1 1/2 cups mayonnaise 3/4 cup sour cream 1/2 cup buttermilk 1 1.25-ounce packet taco seasoning mix 2 tablespoons fresh lime juice Assorted crudités (such as carrot and celery sticks) Corn tortilla chips Whisk first 5 ingredients in medium bowl to blend. Transfer to serving bowl. (Can be made 1 day ahead. Cover; chill.) Arrange crudités on platter. Place chips in basket. Serve with dip. Makes 12 servings Taco Dip 1 16-oz. can refried beans 8 ounces sour cream 3 medium avocados 16 oz. mild cheddar cheese, grated 10-oz. jar mild taco sauce 1/4 bottle jalapeño sauce 1/2 cup black olives, chopped 1/2 cup scallions, chopped 1 - 1 1/2 cup tomatoes, chopped 1 small onion, chopped 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon black pepper Spread beans evenly on the bottom of a baking dish or casserole. Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers. Mix together the taco sauce, cheese, jalapeño sauce, olives, scallions, and tomatoes. Spread over the sour cream layer. Serve with tortilla chips.