Taco Seasoning

Contributed by Kristen Hodges.

This seasoning is great to use because it doesn’t have all the sodium of store-bought packages. I use it on ground turkey all the time.

2 t chili powder
½ t cumin
¼ t oregano
salt (to taste)

Add this to 1 lb of ground turkey as it cooks. Add salt to taste. Add more of the mixture as desired.

Favorite Chicken Enchiladas

Contributed by Rosie Groesbeck

*Todd dies for these!

Ingredients:

2 cups cooked, diced chicken
2 tablespoons butter
1 medium onion, chopped
2 gloves garlic, minced
1 can crushed tomatoes
1 can tomato sauce
1 can dices green chilies
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon basil
½ teaspoon salt
½ teaspoon oregano
8 flour tortillas
3 cups Monterey Jack cheese, grated
1 cup Cheddar cheese, grated
¾ cup sour cream

Directions:

-Sauté onion and garlic in butter.
-Add crushed tomatoes, tomato sauce, green chilies, sugar, and spices.
-Bring to a boil and simmer for 20 minutes.
-Spoon some of the sauce over the tortillas one at a time to soften a little.
-Top with a few pieces of chicken and both kinds of cheese, saving 1 cup for topping.
-Roll up and place seam down in a greased glass dish.
-Blend sour cream with the rest of the sauce and pour over top.
-Sprinkle with remaining cheese.
-Bake for 40 minutes at 350 degrees.

Sis McCleary’s Chicken Enchiladas

Contributed by Sarah Parker

Ingredients:

1 whole chicken in pieces
1 can diced green chili, (small)
1 lb. cheese (grated)
Small onion, chopped
Flour tortillas
Sauce:
2 c. sour cream
1 c. chicken broth
1 can Cream of Chicken

Directions:

-Mix chicken, cheese, chili, - onion adding enough sauce to stick together.
-Spread out tortillas- evenly divide into tortillas and roll.
-Place in 13 x 9 pans—cover with remaining sauce and sprinkle with cheese.
-Cook at 350 degrees for 30 min.

Chicken Enchiladas #2

Contributed by Paula Didericksen

Ingredients:

4 chicken breasts, boiled and cubed or shredded
1 medium onion, chopped
1 can cream of chicken soup
1 ½ cans canned milk (Sometimes I used only one can or even regular milk (1 cup) if I don’t have canned.)
¼ c. butter or margarine (I used less or even olive oil)
1-8 oz. sour cream (about ½-1 cup)
1 can green chilies
½ t. chili powder (I use a little more)
Approximately 12 oz. cheddar cheese, shredded

Directions:

-Sauté onion in butter (or oil), add soup and milk.
-Cook just to simmer, then remove from heat.
-Add sour cream.
-Combine less than ½ of cheese, chicken, green chilies, chili powder and 1 cup of sauce in bowl.
-Fill each tortilla with chicken mixture.
-Pour rest of sauce over the top and sprinkle with rest of cheese.
-Bake 325 degrees for 25 min.

Notes:

Can be made ahead of time and baked later.

Chicken Enchiladas

Contributed by Stefanie Hendon

Ingredients:

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Directions:

-Preheat oven to 350 degrees F (175 degrees C).
-In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
-Drain excess fat.
-Cube the chicken and return it to the skillet.
-Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.
-Heat until cheese melts.
-Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
-Roll even amounts of the mixture in the tortillas.
-Arrange in a 9x13 inch baking dish.
-Cover with taco sauce and 3/4 cup Cheddar cheese.
-Bake uncovered in the preheated oven 20 minutes.
-Cool 10 minutes before serving.

Notes:

We also really like these made with beef. Try browning the beef and garlic before adding the rest of the ingredients.