
We had a Mexican Fiesta Potluck today as a goodbye party for Kellee. We even had a pinata! I am so excited about 2 new recipes I had today. My colleagues are on the ball - they emailed them to me tonight so I thought I would share! It cracks me up because they are both so Midwest-ish...but very good! I'm not a bacon fan, but it makes the spanish rice (the lady who shared this is from Wisconsin) and the enchiladas are probably on the bland-side, but so very good! The enchiladas are promised to be very easy as well! My contribution was Rico's Guacamole -- almost as good as my homemade and way easier!!!
Super Easy Chicken Enchiladas
3-4 chicken breasts (I like to get rotisserie chicken from Costco) cooked and cubed
2 cups sour cream (fat free works)
2 cans cream of chicken soup
1 can chopped green chilies (I use Hatch mild chilies)
tortillas
2 cups cheddar cheese
Mix chicken, sour cream, cream of chicken soup, and green chilies and heat on stove. Put 3-4 T. sauce in each tortilla and roll up in 9x13in pan. Pour remaining sauce over the enchiladas. Top with cheese. Bake uncovered at 350 degrees for 30 minutes.
2 cups sour cream (fat free works)
2 cans cream of chicken soup
1 can chopped green chilies (I use Hatch mild chilies)
tortillas
2 cups cheddar cheese
Mix chicken, sour cream, cream of chicken soup, and green chilies and heat on stove. Put 3-4 T. sauce in each tortilla and roll up in 9x13in pan. Pour remaining sauce over the enchiladas. Top with cheese. Bake uncovered at 350 degrees for 30 minutes.
Baked Spanish Rice
4 bacon slices
1 c. chopped onions
1/2 c. chopped green peppers
1-16 oz. can tomatoes
1-8 oz. can tomato sauce
2 tsp. sugar
1 tsp. salt
1 1/3 c. regular long-grain rice
1/2 c. shredded cheddar cheese
Preheat oven to 350F. Grease 1 & 1/2 quart casserole. In large skillet over medium heat, fry bacon strips crisp; drain on paper towel; crumble and set aside. (I save time by cutting up the bacon before I cook it.) Pour off all but 2 tbsp. bacon fat. In hot fat, cook onions and green pepper until tender, stirring often, about 5 minutes.
Into measuring cup, drain tomatoes; add enough water to make 1 & 3/4 c. liquid; cut up tomatoes. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling. Remove from heat and stir in rice; pour into casserole.
Cover casserole and bake 35 minutes or until rice is tender. (Sometimes it takes almost an hour.) Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon.
4 bacon slices
1 c. chopped onions
1/2 c. chopped green peppers
1-16 oz. can tomatoes
1-8 oz. can tomato sauce
2 tsp. sugar
1 tsp. salt
1 1/3 c. regular long-grain rice
1/2 c. shredded cheddar cheese
Preheat oven to 350F. Grease 1 & 1/2 quart casserole. In large skillet over medium heat, fry bacon strips crisp; drain on paper towel; crumble and set aside. (I save time by cutting up the bacon before I cook it.) Pour off all but 2 tbsp. bacon fat. In hot fat, cook onions and green pepper until tender, stirring often, about 5 minutes.
Into measuring cup, drain tomatoes; add enough water to make 1 & 3/4 c. liquid; cut up tomatoes. To onion mixture, add liquid, tomatoes, tomato sauce, sugar and salt; heat to boiling. Remove from heat and stir in rice; pour into casserole.
Cover casserole and bake 35 minutes or until rice is tender. (Sometimes it takes almost an hour.) Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with bacon.











































