Enchilada Soup

Maybe one day I'll get a better picture. By the time I thought about taking a picture this is all that was left. I wanted to post it anyway because my kids loved it so much it makes it a definite keeper.

Enchilada Soup

16 oz can refried beans

16 oz can pinto beans

16 oz Velveeta Cheese

16 oz can red enchilada sauce

2 c 1/2 and 1/2 (I just used milk)

1 Roasted chicken deboned (in a pinch just use canned)

1 recipe of Spanish Rice

Combine ingredients in a large pot. If it's too thick for your liking add chicken broth to get it to the right consistency. If you like your food spicy add a little Tapatio to give it a kick. Heat over medium heat, stirring constantly. If you don't stir it the soup will burn. If it burns keep stirring but don't scrape up the burned stuff and mix it into the soup. That would be gross. When it is almost boiling remove from heat and serve. Top with such things as crushed tortilla chips, cilantro, green onion, sour cream, and shredded cheese.

Cheese Enchiladas

These are Ryan's favorite enchiladas. I have never liked red sauce enchiladas until I tried these. Only Ryan likes olives so I garnish with olives on his side of the pan so I know which ones are his.

Cheese Enchiladas

Combine the following in a medium pot:

1/8 tsp red pepper

3 Tbs chili powder

1 1/2 tsp cumin

1 1/2 tsp salt

3/4 tsp garlic powder

4 Tbs Corn Oil (I use vegetable because that's what I have)

4 Tbs flour

Cook for 1 minute then add:

3 cups chicken broth (you can use water instead, or 1 can of chicken broth plus 1 cup water)

Assembly can be messy... this is how I set it up:

You warm the tortilla in the skillet, then dip it in the red sauce. I transfer it to a plate to put in it the cheese, olives, and onions. Then you roll it up and place it seam side down in a 9x13 inch pan sprayed with Pam. The recipe makes about 12 enchiladas. Pour the leftover sauce over the enchiladas and cover with more cheese. Bake at 350 about 20 minutes, or until the cheese bubbles.

Cafe Rio

I have never eaten at Cafe Rio but I hear it's awesome. At the restaurant, from what I understand, they serve the salad with a tortilla on bottom with rice, beans, meat, lettuce, cheese, dressing, and tortilla chip strips piled on top. Ryan loves it as a burrito.

Sweet Pork

5 lbs pork loin

24 oz salsa

2 c brown sugar

Place pork in crockpot and cover pork with water. Cook on high for 5 hours. Drain water. Cut pork in thirds. Mix together brown sugar and salsa. Pour over pork. Cook 3 hours on high. Shred pork and eat in a salad or a burrito.

Creamy Tomatillo Salad Dressing

1 packet Hidden Vally Ranch

1 c buttermilk

1 c mayo

3 tomatillos

2 cloves garlic

1 c fresh cilantro

1 tsp cayenne pepper

Mix the above ingredients in a blender.

Black Beans

Place 3 c dry beans in crockpot. Add 9 cups of water. Cook on high for 6-7 hours. 3 hours into cooking add:

• 2 t cumin
• 2 small cans tomato sauce
• 1 t garlic
• 1 t salt

Lime Cilantro Rice

1 lb dry rice

1 bunch of cilantro

juice of 2 limes

4 cloves of garlic

Chop garlic and cilantro. Heat 2 T oil in skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently.

Put 4 c of water in pan and lime juice. Bring to boil and simmer until liquid is absorbed.

Creamy Chicken Tacos

This is easy and versatile. You can use the meat for tacos, burritos, or nachos (I like mine on a tortilla with cheese). It makes a lot so you can freeze half to save for another meal.

Creamy Chicken Tacos

Place in crock pot:

5 chicken breasts (frozen or fresh)

Mix in bowl:

1 1/2 c salsa

2 cans cream of chicken soup

2 1/2 T taco seasoning

1 T maple syrup

1 t lime juice

Pour over chicken. Cook on high for 4 hours. Remove chicken. Shred and return to crockpot.

Add:

1 T butter

1/2 c sour cream

Stir and cook for 1 more hour.