Chicken Chili Verde

INGREDIENTS:
1 pound chicken
2 tablespoons oil
3 tablespoons flour
2 garlic cloves, minced or 1 teaspoon garlic powder
½ teaspoon cumin
½ teaspoon salt
1 (7 oz.) can green chilies
2 cups water

INSTRUCTIONS:
Cut chicken into bite-size pieces. In a medium saucepan, brown chicken in 1 tablespoon oil. Add remaining oil and flour. Stir constantly until flour browns. Stir in garlic, cumin, and salt. Mix in chilies and 2 cups water; bring to a boil. Cover and simmer until chicken is tender and sauce thickens, 30-45 minutes, adding more water to thin if necessary.

Yield: 4-6 servings.
Serving suggestion: use as filling for burritos with rice, cheese, sour cream, and salsa.

Taco Soup

INGREDIENTS:
1/2 - 1 lb. lean ground beef
1 medium onion
1 can (28 oz.) tomatoes, crushed
1 can (8 oz.) tomato sauces
1 can (15 oz.) kidney beans
1 can (15 oz.) black beans
1 can corn (15 oz.), drained
1 pkg. taco seasoning mix

INSTRUCTIONS:
In a large saucepan saute ground beef and onion; drain fat.  Add tomatoes, tomato sauce, drained kidney beans, corn, and seasoning mix.  Simmer 15 minutes.  Granish with grated cheese, low-fat sour cram, diced green onions, sliced black olives, guacamole, or tortilla chips.  Yield:  4-6 servings.

Chicken Tacos With Sante Fe Lime Rice

INGREDIENTS:
1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 Tbsp dried onion flakes
4 cloves garlic, minced
1/2 cup chopped fresh cilantro
Juice of 1/2 lime
1/4 cup water
Salt & Pepper
Garlic Salt
6-8 10-inch white corn tortillas

Optional Ingredients:
Black beans, warmed
Shredded Lettuce
Shredded Cheese
Fresh Salsa
Sour Cream
Sante Fe Lime Rice ( recipe found here http://candisrecipecollection.blogspot.com/2011/11/sante-fe-lime-rice.html)

Heat the oil in a skillet.  Add the chicken and onion flakes and a dash of salt and pepper.  Cook and stir until the chicken is no longer pink.  Add the garlic and cook about 1 minute more.  Decrease the heat to low and stir in the cilantro, lime juice, and water.  Season with salt and pepper and garlic salt.

Place the tortillas in tinfoil and warm in the over on 275 for about 20 minutes. Once tortillas are warm make tacos with chicken and the other toppings of your choice.  Place rice in tacos or serve on the side.

Sante Fe Lime Rice

INGREDIENTS:
1 cup uncooked long-grain white rice
2 cups chicken broth
1/8 tsp. salt
Juice of 1/2 lime
1 Tbsp. butter
1-2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin

INSTRUCTIONS:
Combine rice, broth, and salt in a medium saucepan.  Bring to a boil.  Decrease to a simmer and add the lime juice, butter, cilantro, and cumin.  Stir, cover, and simmer for 15-20 minutes until the rice is tender.  (You may have to add a bit of water, so keep your eye on it).  Makes about 2 cups cooked rice.

Mexican Chicken and Black Bean Soup

INGREDIENTS:
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 Tbsp. olive oil
2 garlic cloves, minced
2 (14.5 oz) cans Mexican Stewed Tomatoes
1 (15 oz) can corn, drained
1 (15 oz) can black beans, rinsed and drained
2 cups chicken broth
1 cup salsa
1/2 chopped, fresh cilantro
1 Tbsp. ground cumin

Shredded cheese, tortilla chips, sour cream

INSTRUCTIONS:
Heat the oil in a medium skillet and cook the chicken until slightly browned.  Add the garlic and cook for 30 seconds.  Add the tomatoes, corn beans, broth, salsa, cilantro, and cumin; bring to a boil.  Decrease the heat.  Cover and simmer for 20 minutes. 

Top with shredded cheese, chips, and sour cream.

Taco Salad

INGREDIENTS:
1/2 - 3/4 lb. lean ground beef
1 onion, chopped
1 package taco seasoning mix
1/4 cup water
1 can (15 oz) kidney beans
1 can (15 oz) black beans
1/2 bag tortilla chips, crushed
1 head red leaf lettuce, chopped
3/4 cup cheese, grated
2 medium tomatoes, chopped
1 cup Taco Salad Dressing (found here)
 http://candisrecipecollection.blogspot.com/2011/09/salad-dressing-for-taco-salad.html

INSTRUCTIONS:
Saute ground beef and onion; drain fat.  Add taco seasoning mix, water, and both kinds of beans; mix well.  In a large bowl combine the lettuce, tomaotes, cheese, and crushed chips.  Add meat mixture and salad dressing.  Toss well.  Yield:  6-8 servings.

NOTE:  This salad gets mushy if it sits too long.  To avoid the mush, I serve it buffet style.

Salad Dressing for Taco Salad

INGREDIENTS:
1/3 cup vinegar
1/2 cup oil
1 cup ketchup
1/3 cup sugar
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. salt

INSTRUCTIONS:
Mix ingredients until well blended.  Shake before serving.  Yield:  2 cups.

Green Chili Enchiladas

INGREDIENTS:
3/4 lb. lean ground beef
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 can (15 oz.) black beans, rinsed and drained
1 can (4 oz.) diced green chilis
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 1/4 cups milk
8 corn tortillas
1 cup grated cheddar cheese
Sour cream

INSTRUCTIONS:
Brown meat with onion and garlic; drain fat from meat.  Mix in black beans, green chilis, seasonings, soup, and milk.  Simmer for 10 minutes.  Cut tortillas into fourths.  Layer tortillas and meat mixture in a 9x13" casserole dish, starting and ending with the meat mixture.  Top dish with cheese and bake on 350 for 25-30 minutes.  Top with a dollop of sour cream before serving.  Yield:  4 servings.

Chicken Enchiladas

INGREDIENTS:
2 cups chicken, cooked and diced
1 can cream of chicken soup
1 cup sour cream
4 oz. can green chilies
1/2 tsp. salt
4 flour tortillas
Green onions, chopped
2-3 cups cheddar cheese, grated
10 oz. can red enchilada sauce

INSTRUCTIONS:
Combine chicken, soup, sour cream, chilis, and salt in a medium bowl.  Place some of the chicken mixture, cheese, and green onions inside each tortilla.  Roll the tortillas and place them in a lightly greased casserole dish.  Save a little of the chicken mixture to spread on top of the tortillas.  Pour enchilada sauce over top the tortillas.  Top with more cheese and green onions.  Bake on 350 for 25-30 minutes, until bubbly.