Chicken Tortilla Soup

INGREDIENTS:
1 can chicken broth
1 can cream of chicken soup
2 tbsp taco seasoning
1 can diced tomatoes
1 can black beans
1 can whole kernel corn
1 can diced green chiles
3-4 chicken breasts, cooked & shredded
optional toppings: cheese, sour cream, tortilla strips

DIRECTIONS:
Cook & shred chicken, set aside
Combine chicken broth, cream of chicken, & taco seasoning in a pot on
medium heat & whisk together until blended.
Add chicken to the  broth/soup/seasoning mixture & stir.
Add tomatoes, beans, corn, & chiles.
Mix well & keep on on medium heat for 20-25 minutes, stirring often.
Top with cheese, sour cream, and tortilla strips

*Meagan's version: I use a rotisserie chicken because it's quicker and
has a lot more flavor. I also drain all the cans before adding them to
the pot.

Crash Hot Potatoes

INGREDIENTS:

12-15 baby red potatoes
1 tbsp olive oil
Sea salt and fresh cracked pepper

DIRECTIONS:

1. Preheat the oven to 400 degrees
2. Boil the potatoes for 10-15 minutes or until fork tender. 
3. Place on a cooking sheet coated with cooking spray or drizzled with olive oil. Place the potatoes on the baking sheet and with a potato masher, gently smash each potato. 
4. Drizzle with olive oil, sea salt and pepper (I added Italian Herb seasoning)
5. Bake in the oven for 20-25 minutes or until crisp and golden brown. 

optional: top with sour cream and green onion

Creamy Chicken Enchiladas

INGREDIENTS:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

DIRECTIONS:

1. Preheat oven to 350. 
2. Spray 9×13 baking dish with Pam.
3. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. 
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. 
5. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. 
6. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. 
7. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Paella

INGREDIENTS:
2 links sausage (6 oz)
1 tbs canola oil
1 red pepper (I use half)
1 small onion (I use half)
1/2 tsp ground turmeric
pinch of salt
8 oz cooked, peeled, deveined shrimp
1 1/2 cups cooked brown rice
1/4 cup chicken broth

DIRECTIONS:

1. Cut sausage in half lengthwise and slice into pieces. Heat canola oil in a large skillet on medium high and cook sausage until browned, about 2 minutes.
2. Chop the red pepper and the onion and add to pan with turmeric and a few shakes of salt. Cook, uncovered, until tender, about 4 minutes, stirring occasionally.
3. Stir in rice, broth, and shrimp. Cook for 2 minutes more to heat thorough.

Mexican Lasagna

INGREDIENTS:
Cooking Oil Spray
6 Corn Tortillas, cut into quarters
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Cilantro, chopped
3 Scallions, chopped
1 Tsp Kosher Salt
2 Cups Mexican Cheese Blend, divided

DIRECTIONS:
1. Preheat oven to 350 F°.
2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.
8. Serve.

Brisket Sliders

INGREDIENTS:
2 lbs. beef roast {chuck roast}

1 onion, chopped (I only used half)
2 cans Rotel
1 red bell pepper, chopped
1 green bell pepper, chopped
2 tsp. cumin

DIRECTIONS:

1. Place all ingredients in a crockpot and cook on low for about 6-8 hours.
2. Shred the beef and serve!

I usually serve it on buttered, toasted sliders, topped with BBQ sauce... so yummy! It's also good on flour (or corn!) tortillas with a little guacamole and shredded cheese.

Mexican Mac and Cheese

INGREDIENTS:
12 oz dried rigatoni pasta (3 cups)
1 lb. pork sausage
1 cup chopped onion (I used half of a small one)
1 16-oz jar green salsa
2 8-oz pkg shredded Monterey Jack cheese (4 cups)
Optional Toppings:
tomato wedges, sliced jalapenos, chopped fresh cilantro, salsa

DIRECTIONS:

1. Preheat oven to 350 degrees. Lightly grease 3-quart baking dish; set aside. 
2. Cook pasta according to directions. Drain; set aside.
3. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat. Return sausage/onion mixture to skillet. Stir in green salsa.
4. In prepared baking dish, layer half of the cooked pasta, half the sausage mixture, and half the cheese. Repeat layers.
5. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. 
6. If desired, top with tomato, jalapeno, and cilantro and serve with additional salsa.