Easy Chicken Enchiladas

1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Season chicken breasts to taste and grill or you can just boil them until no longer pink. Cut cream cheese brick into cubes. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa. Warm tortillas in microwave until softened. Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan. After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

Chicken-Vegetable Quesadillas by Amber Hjemstad

8 flour tortillas
1 cup cooked and diced chicken
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 cup corn kernels
2 cups mexican tomatoes and jalapenos, drained
1 (12oz) jar roasted peppers, drained

Preheat oven to 450 degrees
Line baking sheet with foil and spray lightly
Place tortilla in single layer on baking sheet. Sprinkle each tortilla with 1/4 cup chicken, 1/4 cup cheeses, 1/4 cup corn, 1/2 cup tomatoes and several peppers. top with remaining cheese and remaining tortillas. Bake in preheated oven 8-10 minutes until cheese is melted and tortillas are browned.

Quick & Easy Burritos

1 pound ground beef, cooked & drained
1 cup salsa
5- 8 inch tortillas
1/2 cup cheese

in each tortilla, place beef, salsa & some cheese, roll up and place in an 8x8 baking dish. Cover with extra salsa & cheese, make at 350 for 10 minutes.

Enchilada Dos by Heidi Kallemyn

1 pound ground beef
1/2 c chopped onion
8- 6 inch flour tortillas
8 oz taco sauce or salsa
1 cup grated cheese

Cook beef & onion, drain. Add salt if needed. Divide meat into each tortilla, top with cheese and salsa. Roll up seam down in baking dish.

Sauce:
4 tbsp butter
4 tbsp flour
1 1/3 c water
2/3 cup sour cream
2 tbsp chicken bouillion granulates
4 tbsp green chilies, chopped

melt butter. Blend in flour & granulates, let bubble. Stir in water. Cook & stire until thickened. Add chilies. Stir in sour cream. Pour over tortillas. Bake at 350 for 15 minutes. Top with cheese. heat to melt.

Homemade Salsa

Two tomatoes diced (or a can of Mexican diced tomatoes works good too)
1-2 jalapenos diced and seeded
1/4-1/2 a bunch of cilantro. Be sure to smell it in the store to get the freshest. It should smell like cilantro.
1/2 an onion. (I just use some onion powder, because I have it in the house)
3 cloves of garlic. (I use Spice Selects Ready to Use Minced Garlic, it is so much easier than the garlic cloves and lasts a long time)
1 teaspoon of salt
1 teaspoon of pepper

Chill for about an hour and serve.

Taco Bake

INGREDIENTS
1 pound ground beef
1 small onion, chopped
3/4 cup water
1 (1.25 ounce) package taco seasoning
1 (15 ounce) can tomato sauce
1 (8 ounce) package shell macaroni, cooked and drained
1 (4 ounce) can chopped green chilies
2 cups shredded Cheddar cheese, divided
(You can add corn as well)

DIRECTIONS
In a skillet, brown ground beef and onion over medium heat; drain. Add the water, taco seasoning and tomato sauce; mix. Bring to a boil; reduce heat and simmer for 20 minutes. Stir in macaroni, chilies and 1-1/2 cups of cheese. Pour into a greased 1-1/2-qt. baking dish. Sprinkle with the remaining cheese. Bake at 350 degrees F for 30 minutes or until heated through.

Mexican Casserole

2 lbs ground beef
2 cans enchilada sauce (10 oz)
2 cans cream of mushroom coup
1 (4oz) can diced green chilies
2 cups shredded cheddar cheese
1 (10 count) pkg corn tortillas

Brown ground beef. Mix all other ingredients except tortillas. Lay tortillas in a greased 9x13 inch pan. Beef mixture on top, repeat 3 times. Bake at 350 for 35-45 minutes. Top with additional cheese.