Mexican Corn Chowder

This Recipe is from the Girlfriends on the Go cookbook:

1 1/2 lbs of chicken
1/2 cup chopped onion
1/2 tsp. garlic powder
3 Tbl. butter
2 chicken bouillon cubes
1 cup hot water
1 tsp. ground cumin
2 cups half/half
2 cups shredded monterey jack cheese
1 (15 oz) can creamed corn
1 (4 oz.) can chopped chilies
1/4 tsp. hot sauce
1 bag of Tortilla chips

In Large sauce pan, brown chicken, onion, garlic, and butter. dissolve bouillon in hot water and add to chicken. then add cumin and bring to boil. reduce heat, cover and simmer for 5 minutes. add remaining ingredients. cook until cheese melts. crush tortilla chips on top of soup.

I add black beans to the soup.

Honey-Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Mexican Manicotti

1 lb ground beef
1 can (16 oz) refried beans
2 1/2 tsp chili powder
1 1/2 tsp dried oregano
1 pkg (8 oz) manicotti shells
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup shredded cheese
1/4 cup sliced green onions
sliced olives

In a bowl combine the beef (cooked or uncooked), beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 9x13 pan. Combine water and picante sauce, pour over shells. Cover and refrigerate over night.

Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 1 hour. Uncover, spoon sour cream over the top. Sprinkle with cheese onions and olives. Bake 5-10 minutes longer or until cheese is melted.

Smothered Burritos

I don't really have a recipe for this:

I made a Refried Bean Sauce:
Refired Beans
Black Beans
Pinto Beans
Can Chilis

Assembled:

Tortilla
Refried Bean Sauce
Shredded Pork (but you could use any meat, Taco meat, Chicken Beef)
Cheese
You could also put in Peppers & Onions (I didn't in this one because I didn't know if anyone would like it)

I then individually wrapped.

Thaw out and put in a pan. Open Can of Refried Beans and mix with milk until a thick soupy consistency. Pour over burritos and top with cheese or garnish with green onions or whatever you like with your burritos, bake until bubbly.

When done top with sour cream, salsa, onions, etc.

I'm sorry this isn't more of a for sure recipe. Also, I put 3 burritos in each bag, the burritos can be a bit big so some could be cut in half for little kids.