Guacamole and Chips

Guacamole & Chips

This recipe is from an online friend.

avocados
juice of one lime
3/4 tsp of salt
at least one clove of garlic minced (go by your own tastes)
1/4 to 1/2 a cup or so of chopped onion
cilantro to taste
one tomato chopped

I just cut or mush the avocado up (leaving chunky) and then add all ingredients and mix up. Its very forgiving, you can change amts according to how you like and of course add some spice with jalapeno’s or something.
Cut up corn or flour tortillas and spray a little pam spray on them, sprinkle with salt and bake in the oven around 375 or 400. Maybe 10 min or so, you need to watch as they can burn fast.

 

Chicken Enchilada Casserole

3 lbs. boneless skinless chicken breast (I used 3 cans of Kirkland chicken breast)
1 cup onions
1 can mild diced green chiles
1 can sliced olives (chopped)
18 corn tortillas, medium
3 cups enchilada sauce (I used the recipe I previously posted here)
5 cups colby and monterey jack cheese, shredded

Preheat oven to 350 degrees.
Boil the chicken in water until done. Drain & chop into small pieces. (skip this step with the canned chicken breast!)
Chop onion and add to the chicken along with the diced green chiles and olives.
Spray a 13×9″ pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of chicken mixture then cheese. You don’t want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken mixture & about 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken mixture and cheese.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

Number of Servings: 16

This was so great for our family and we were able to get three meals out of it. I poured more enchilada sauce over the leftovers prior to reheating and it was GOOD. Serve with corn or green salad and a big glass of milk!

 

Southwestern Lasagna

Southwestern Lasagne
1-1/2 lbs. ground beef
1 med. onion, chopped
1 (15-oz.) can enchilada sauce
1 (15-oz.) can diced tomatoes, undrained
1 (2.75-oz.) can sliced ripe olives
1 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. pepper
1 egg
1 c. cottage cheese
1/2 lb. Monterey Jack cheese, thinly sliced
8 corn tortillas (8 inch) halved
1/2 c. shredded chedder cheese

In a large skillet, cook ground beef and onion over medium heat until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder, and pepper; bring to a boil. Reduce heat; simmer, uncovered for 20 minutes. In a small bowl, combine egg and cottage cheese. Spread 1/3 of meat sauce in a greased 9×13 baking dish. Top with 1/2 of Monterey Jack cheese, cottage cheese mixture and tortillas. Repeat layers. Top with remianing meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Makes 6-8 servings.

Serving Suggestions: fresh fruit, corn