Sour Cream Cheese Enchiladas

Ingredients

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Healthy Mexican Casserole

INGREDIENTS

2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional - just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon is a good ballpark measure)
2 cups Mexican cheese (mine was a Sargento blend)
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for garnishments.

INSTRUCTIONS

Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.

Prep the ingredients: Grease a 9x13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

Beef Enchilada Stack

Ingredients:

1lb hamburger meat

1/2 cup chopped onion

1/2 medium green bell pepper (chopped 1/2 cup)

1/2 cup frozen corn

1 package taco seasoning or 1 tablespoon taco seasoning

1 can (14.5oz) diced tomatoes ins sauce, undrained

9 corn tortillas (6 inch)

1 can (10oz) enchilada sauce

2 cups shredded cheddar cheese (8oz)

1/2 cup sour cream

3 medium green onions, sliced

Directions:

Heat oven to 350. Spray 9 inch glass pie plate or with cooking spray. In skillet cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.

Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.

Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

Chicken Tortilla Soup

Ingredients:

2 whole boneless chicken breasts
1 tablespoon olive oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon olive oil
1 cup diced onions
1/2 cup diced green bell pepper
3 cloves, garlic minced
1 can (10oz) rotel tomatoes with green chilies
32 ounces chicken broth
3 tablespoons tomato paste
4 cups hot water
2 cans (15oz) black beans, drained
3 tablespoons cornmeal
5 whole corn tortillas, cut into uniform strips about 2 to 3 inches

Garnishes:

Sour cream
Diced avocados
Diced red onions
Salsa
Pico De Gallo
Grated cheeses
Cilantro

Directions:

Preheat oven to 375 degrees. Mix cumin, chili powder, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place the chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, bell peppers, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in rotel, chicken broth, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix cornmeal with small amount of water. Pour into soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed - add more chili powder if it needs more spice and be sure not to under salt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.

Serve in bowls with favorite garnishes.

Homemade Crunchwrap Supreme

Ingredients:

6 large flour tortillas
6 small corn tortillas
1lb ground beef
1 package taco seasoning
Sour Cream
Shredded cheese of your choice
Shredded lettuce
Diced tomatoes

Directions:

Brown hamburger meat in a skillet and then add taco seasoning and cook according to package directions. Set aside.

Bake the corn tortillas in the oven at 409 degrees for about 10 minutes, until they are golden and crunchy.

Microwave the flour tortillas (one at a time) for about 10 seconds to warm them up; this will make wrapping them easier.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with cheese. Place the crunchy corn tortilla on top of the cheese & meat mixture. Spread some sour cream on top of that, then toss on some shredded lettuce and diced tomatoes.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise movement until until the tortilla is all folded over and the fill in is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply add a small piece of another tortilla into the center and wrap again.

Spray frying pan with cooking spray. Place the crunchwrap, seam side down, in the pan. Press with a spatula and cook on medium-low heat for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.

Homemade Corn Tortillas Chips

Ingredients:

5 corn tortillas
Olive oil
Salt

Directions:

Cut corn tortillas in half and then in half again. You will cut those in half again making 2 triangle pieces. Each tortilla will make 8 triangles. Place on cookie sheet and spray with oil. Sprinkle with salt. Bake 10-12 minutes at 350.

5 corn tortillas fill a cookie sheet so you can do as many as you want.