Ingredients:

1 (14 1/2 ounce) can black beans, drained
4 boneless skinless chicken breasts
1 (14 1/2 ounce) can corn, drained
32 ounces salsa (I use 2- 16 oz. jars)
flour tortilla
sour cream
guacamole
cheese
salsa
lettuce
tomato

Preparation:

Place first four ingredients in crock pot. Cook on low 6-8 hours. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot. To serve, use chicken mixture as filling inside tortillas. Add desired condiments.

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Ingredients:

3 cups diced cooked chicken
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/4 teaspoon oregano
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
10 -12 flour tortillas
salt and pepper

Topping
1/4 cup milk
1 (10 1/2 ounce) can cream of chicken soup
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Preparation:

Mix together first 7 ingredients. Add salt and pepper to taste. Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla. With seam side down, place each rolled tortilla side by side in a 13×9 inch casserole dish Mix together first 2 topping ingredients. Pour evenly over enchiladas in casserole dish. Sprinkle with shredded cheese. Bake at 350 degrees for 30-40 minutes.

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Ingredients:

1 cup grated cheese, divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
1 lb ground beef
3 tablespoons taco seasoning
12 -18 large pasta shells, cooked
1/2 cup water
1 onion, chopped
1 1/2 cups salsa, divided
chili powder, to taste
750 ml tomato sauce
green onion, for garnish

Preparation:

Brown ground beef and drain. Add seasoning, water, onion, and 1/2 cup of salsa and 1/4 cup cheese. Mix together remaining salsa, tomato sauce,and chili powder. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan. Fill each shell with the ground beef mixture and place in pan. Pour remaining sauce on top. Sprinkle on the rest of the cheese on top and garnish with green onion. Cover and freeze at this point. Defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F). If desired sprinkle additional cheese on top after baking and return to oven for 5 minutes longer or until cheese melts.

Ingredients:

1 -1 1/2 cup shredded cheddar cheese
2 tablespoons sour cream (optional)
4 boneless skinless chicken breast halves
1 cup salsa
4 -5 teaspoons taco seasoning mix

Preparation:

Preheat oven to 375 degrees F (190 degrees C). Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve

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Ingredients:

1 lb lean ground beef
1 (15 ounce) can pinto beans in chili sauce, undrained
1 medium onion, chopped
1 (15 1/4 ounce) can whole kernel corn, undrained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
baked corn tortilla chips (I prefer Doritos) or plain Doritos (I prefer Doritos)
cheddar cheese, grated
1 (10 3/4 ounce) can tomato soup, undiluted
1 (1 1/4 ounce) envelope taco seasoning
1 cup water

Preparation:

Brown the beef and onion in a dutch oven, then drain. Add all ingredients to the beef/onion mixture, except for the tortilla chips and cheese. Cook over medium heat until thoroughly heated. TO SERVE: Crumble a handful of either tortilla chips or Doritos in individual serving bowls and cover with a generous helping of stew. Sprinkle with cheese. HINT: You can reduce the heat by substituting the pinto beans in chili sauce with either red kidney beans, plain pinto beans, etc.

Ingredients:

1 (4 ounce) can chopped green chilies
1 medium onion, chopped
1 tablespoon vegetable oil
1 cup sour cream
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1 lb chicken breast, diced
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
8 8-inch flour tortillas, softened

Preparation:

In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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Ingredients:
6 green bell peppers, medium large
corn bread, a 9×9 pan
1 teaspoon olive oil
1 onion, chopped
16 ounces diced fire roasted tomatoes
2 1/4 ounces sliced ripe olives
10 ounces frozen corn, thawed and drained
1/3 cup raisins
4 ounces fat-free monterey jack cheese or 4 ounces fat-free cheddar cheese
1 teaspoon ground sage
1 tablespoon chili powder

Preparation:

Preheat the oven to 350 degrees F. Set a large pot of water to boil. Slice the tops off the peppers. Discard the stems and seeds. Finely chop the tops. Blanch peppers in boiling water for about 1-2 minutes per side, then rinse in cold water and set to drain. Place the oil and onion in a non-stick dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender and browned. Add the chopped pepper and stir for about 1 more minute. Remove from the heat. Add the tomatoes, olives, corn, raisins, sage and chili powder; stir. Stir in the corn bread (it will crumble) and 3/4 cup of the cheese. Spoon the filling into the peppers. Top with the remaining 1/4 cup cheese. Place the peppers in a baking dish and bake for about 20-30 minutes or until heated through.

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Ingredients:

6 eggs
4 slices bacon, diced
1 (28 ounce) can stewed plum tomatoes, broken up (drained)
1 1/2 cups Monterey Jack cheese, cubed
2 cloves garlic, minced
1 onion, minced
2 tablespoons chopped fresh green chilies
1/4 cup chopped fresh cilantro
1/2 teaspoon dried oregano
1/2 teaspoon salt

On the side
flour tortillas (warm)
guacamole

Preparation:

In a 10-inch frying pan, cook the bacon until crisp. Remove from the pan using a slotted spoon and drain well. Add the garlic and onion to the bacon drippings in the pan; cook until the onion is soft. Stir in the chilies, tomatoes, oregano and salt. Bring to a boil, stirring constantly. Continue boiling for about 15 minutes (until the sauce thickens). Reduce the heat to low.

Crack the eggs and slowly slip into the sauce, one at a time. Sprinkle the bacon and cheese over the top. Cover and simmer for about 5-6 minutes (until the eggs are set). Sprinkle with the cilantro. Serve with warmed flour tortillas and guacamole on the side of the plate, if desired.

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Ingredients:

1 dozen corn tortillas
1 lb ground beef
2 lbs Monterey Jack cheese, grated
3 garlic cloves, minced
2 onions, chopped
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can chopped green chilies
1/4 teaspoon ground cumin
1 teaspoon chili powder
1 pint sour cream
salt and pepper, to taste

Preparation:

Saute the onions, garlic and meat until the onions are clear. Drain any fat. Add the tomatoes, spices, salt and pepper to taste, and simmer for about 30 minutes. Add the chopped diced chilies. Cut the tortillas into fourths. In a 13x9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan. Cover with half the meat sauce and sprinkle with half the cheese. Repeat layers, beginning with the tortillas and ending with the cheese. Bake in the oven at 350 degrees F for about 30-45 minutes (or until the cheese has melted and has started to turn golden). Remove from the oven, spread with a layer of sour cream and serve.

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Ingredients:

6 toasted hamburger buns
1 1/2 lbs lean ground beef
3/4 cup shredded hot Monterey Jack pepper cheese
1/4 cup plain breadcrumbs
1/2 cup salsa
6 slices avocados
6 slices tomatoes
6 tablespoons sour cream
6 tablespoons salsa

Preparation:

In a medium mixing bowl, combine the ground beef, bread crumbs and salsa and bread crumbs. Mix well and shape into 12 hamburger patties (no bigger than 1/4 inch thick and 4 inches in diameter). Sprinkle the cheese on top of 6 patties. Place the remaining patties on top of the cheese-covered patties, to form a hamburger. Seal the ends together by pressing the ends shut. Place on the grill and grill on each side for about 11-15 minutes. Place the cooked hamburgers on the hamburger buns and top with the avocado and tomato slices, salsa and sour cream.

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