Chicken Tortilla Soup

Adapted from a make-a-mix recipe

2 medium chicken thighs
1 can Mexican style stewed tomatoes
1 can green chiles
~2/3 c black or pinto beans (or 1/3 dry beans, cooked)
1/3 c long grain rice
1/4 c chopped onion
1 tsp chicken bullion
1/2 tsp cumin
1/4 tsp lemon pepper
1/4 tsp salt
1/4 tsp sugar
1/4 tsp garlic powder


Place chicken in soup pot with 3 cups of water. Bring to a boil, then cover and simmer. When chicken is partially cooked, add tomatoes, chiles, onion, and beans. When chicken is cooked through, remove chicken from pot and stir in the spices and rice. Bring to a boil and then cover and simmer about 20 minutes. While rice is cooking, shred chicken. When rice is tender, stir in chicken and remove from heat. Serve with tortilla chips, shredded cheese, chopped olives, sour cream, etc.

Burrito Bake

Adapted from Rosarita.

4 burrito-size flour tortillas
1 can red enchilada sauce (or green, if you prefer, we like red)
1 can refried beans
shredded cheddar cheese
1/2 lb hamburger
chopped onion

Brown hamburger and onions together and set aside. Spray an 8x8 pan with cooking spray and spoon in enchilada sauce to cover the bottom of the pan. Generously spread one tortilla with a thick layer of refried beans and place in pan (beans side up). Top with 1/3 of the hamburger-onion mixture, about 1/4 of the remaining enchilada sauce, and a layer of cheese. Repeat twice more, making 3 layers and using all of the meat. Spread remaining tortilla with beans and place on top, beans side down. Cover top of tortilla with remaining sauce and cheese. Bake at 400°F for 15-20 minutes, until cheese is melted and casserole is bubbly. Let cool for 15 minutes, then slice and serve with sour cream, lettuce, guacamole, and other cool garnishes.

Chicken Tacos

1-2 chicken breasts
taco seasoning
black beans (cooked from dry or canned)
shredded cheddar cheese
flour tortillas
lettuce and tomato
sauces (if desired) like sour cream, ranch, and salsa

Poach chicken and shred when cool. Mix 1/3 to 1/2 package taco seasoning with about 1/2 c chicken broth (from poaching) in a medium pan and heat until simmering and thickened. Toss with chicken and remove from heat. Serve in warm flour tortillas with beans, cheese, lettuce, chopped tomatoes, and sauces of choice. (We like ours without sauce.)

Chicken Quesadillas

an experiment gone right!

6 burrito size flour tortillas
1/2 can refried beans
shredded cheese
1 large chicken breast
taco seasoning

Rub chicken with taco seasoning and cook over low heat in a pan with a lid. When cooked through, remove from pan (reserve liquid) and shred meat. Return shredded chicken to pan and toss with taco-seasoned liquid.

Heat a dry skillet over medium while preparing quesadillas. Spread refried beans over 3 tortillas. Top with chicken and cheese. One at a time, place loaded tortilla in skillet. Top with a plain tortilla and press down gently. Cook until bottom tortilla is browned and cheese is melting. Carefully flip over and cook until other tortilla is browned. Repeat with remaining quesadillas.

Cut into wedges and serve plain or with taco toppings (salsa, sour cream, guacamole, etc).

Guacamole

1 ripe avocado
about 1 tbsp finely diced onion
1/2 tomato
lime (or lemon) juice
garlic salt

Peel and chop avocado. Dice tomato and add to avocado with onion. Mix with a fork, mashing avocados as you mix. Add a few drops of lime juice. Season with garlic salt to taste, and let stand for at least a few minutes to blend the flavors. Serve with chips or on other Mexican food.

Tostadas

Adapted from an Everyday Food receipe.

1 large chicken breast
½ c cooked black beans
¼ onion, chopped
1 small tomato, chopped
⅓ c salsa*
1 tbsp cumin*
shredded cheddar cheese
4 flour tortillas

Poach chicken; cool and shred. Mix with black beans, salsa, onion, tomato, and cumin. Preheat oven to 400 °F. Place two flour torillas on a baking sheet. Bake 5 minutes or until starting to brown. Sprinkle with cheese and return to oven until cheese bubbles, 2-3 minutes. Top with chicken mixture and more cheese. Bake until cheese melts and tortillas are crunchy, about 5 minutes. Serve immediately. Repeat with other two tortillas.

Serves 4. Leftovers chicken filling is good wrapped in flour torillas like a burrito.

*Amounts are approximate; add salsa and cumin to taste.

Ranch Chicken Salad

The inspiration recipe here came from the back of a Hidden Valley Ranch bottle.

2 chicken breasts                          1 can sliced olives
1 head leaf lettuce                         bottled ranch dressing
1-2 roma tomatoes                       Tabasco sauce
1 can kidney beans                       shredded cheddar cheese

Prep work:
Poach chicken in just enough water to cover. Cool and shred or chop. Wash lettuce and allow to drain. Drain and rinse beans in a colander, add olives to colander. Chop tomatoes and add to colander to drain juices.

Putting it together:
Place beans, olives, and tomatoes in a large salad bowl. Add enough dressing to coat and toss to combine. Add more dressing and a few drops of Tabasco (just enough to add a little Mexican flavor). Mix again, then add chicken. Tear lettuce into bite-size pieces and add to bowl. Toss to combine, adding dressing as needed to lightly coat lettuce. Fold in cheese. Serve with tortilla chips.

Serves 4 with leftovers. Also good for potlucks.