Chicken Enchiladas

2 cans cream of chicken soup
16 ounces Sour cream
10 ounces cheese — cheddar and mozzarella, fiesta, or something similar
1/2 cup salsa
Chalula Sauce — To taste
1/4 cup milk — or enough to make sauce medium thick

6 chicken breasts
lime juice
Taco Seasoning mix

10 flour tortillas

I’ve added:
cooked rice
Chili beans
rotelle — (sauteed with chicken)

Boil chicken (from frozen or thawed) until it is partially cooked, then saute it in olive oil with lime, garlic, and taco seasoning.
Combine soup, sour cream, milk, salsa and chalula
Chicken mixture with cheese and add enough sauce to make it good and moist.
Place Chicken mixture, whatever else you want to add, and a little bit of sauce in each tortilla and roll up
Place in baking dish and spread with lots of sauce and some remaining cheese.

Print Recipe
Chicken Enchiladas
Share this Recipe

Chili Cheese Dip

1 can chili
1 package cream cheese — melted
8 ounces shredded co-Jack cheese

Combine ingredients and bake at 350 until smooth.

Print Recipe
Chili Cheese Dip
Share this Recipe

Tim’s favorite black beans

For tacos, burritos, etc.

1 can black beans – rinsed and drained

1/2 c. coarsely chopped onion

1/2 t. salt

1 t. cumin

1/4 c. fresh cilantro – chopped

1 t. chili powder

1/2 t. freshly ground black pepper

2 cloves minced garlic

1 T. lime juice

All measurements are approximate. In fact, they really shouldn’t be trusted because I am typing this out from memory of what all I threw in the pot. Season to taste – it’s what I did!

Rinse and drain black beans. Place in small pot and add enough water to cover, bring to a simmer over medium-high heat. Add onion, garlic, cilantro and seasonings. Reduce heat and simmer for an hour or so.

Print Recipe
Tim's favorite black beans
Share this Recipe