Southwest Egg Rolls

Saw this Recipe on {Sisters Stuff} and I've had the appetizer at Chilis and really liked it, so I gave it a try.  They are REALLY good and REALLY easy!  I like them better than Chilis, because they actually seem healthy, too. :)

Southwest Egg Rolls
1 chicken breast
1/2 red bell pepper, minced
2 tsp dry minced onion
1 can black beans, rinsed and drained
1 can corn, drained
1 small can green chilis
1/2 tbsp parsley
1/2 tsp cumin
1/2 tsp salt
dash cayenne pepper
1 cup shredded cheddar cheese
tortillas

Cook and dice chicken.  Mix all ingredients except cheese and tortillas in a large bowl.  Saute in frying pan until warm.  Move back into bowl and stir in cheese.  Warm tortillas.  Place 1/2 - 1 cup of mixture in each tortilla.  Fold well so mixture can't escape.  Place in panini or George Forman grill and toast.  Serve with this sauce:

1 avacado
1 cup ranch
1 tsp minced onion
salt and pepper

Mash or blend all ingredients together.

Yum!

Mile-high tortilla pie

This is another recipe from my parents magazine.

serves 6

prep time 15 minutes

cook time 15 minutes

1 can (19 oz) black beans, rinsed and drained

1 can (11 oz) whole-kernel corn with red and green peppers, drained

1 jar (16 oz) chunky, mild salsa

1 pkg. (10 oz) fajita-style cooked chicken

1/4 cup chopped fresh cilantro leaves

5 (10") low-fat flour tortillas

2 cups (8 oz). shredded reduced-fat Monterey Jack cheese

Fat-free sour cream (optional)

Heat oven to 425 degrees. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro.

Coat the bottom of the baking pan with vegetable cooking spray. Place 1 tortilla in coated pan. Top with 1 1/2 cups of the bean mixture and 1/4 of cheese. Layer 3 more times, finishing with the last tortilla.

Bake in oven 15-20 minutes, or until cheese melts and filling is hot. Serve with sour cream, if desired.

Taco Soup

I got this recipe from a roommate, Amber Woodmansee.

1/2 pound ground beef, browned and greaseless

1 can of diced or stewed tomatoes
1 can of corn
1 can of red kidney beans
1/2 cup salsa or spaghetti sauce
2 tbsp. chili pwder
garlic salt (optional and to taste)
salt and pepper to taste.

sour cream
frito chips

Dump everything into a pot--do not drain the cans.
Bring everything to a boil and it's done.

taco soup

taco soup

• 1 lb hamburger (cooked, drained, and seasoned with 1 package taco seasoning)
• 1 can diced tomatoes with juice
• 1 can corn, drained
• 1 can kidney beans with juice
• 1 can black beans with juice
• 1 can (29 oz) tomato sauce
• heat all ingredients together thoroughly
• when hot, put in a bowl and top with crushed tortilla chips, grated cheese, and or sour cream
  

KBB's (Kidney Bean Burritos)

d
Ok so a few years ago my doctor really pushed me to go on a fiber full diet....Ya... Anyway it forced me to become somewhat inventive. Robbie and I were dating at the time and we invented the Kidney Bean Burritos. We had them the other night and I snapped some pictures. We both love them! It feels like such a healthy meal, and it mostly is. Plus its a cinch!

Heres what you need.

Flour tortillas (or wheat for extra fiber)
1 can Kidney Beans
1 can corn
cheddar cheese
lettuce
optional: sour cream

Throw a small amount of cheese, corn and kidney beans on the flour tortilla, heat up for 30 seconds, remove and add lettuce and sour cream if desired (if I use sour cream I only use a tiny bit but you really don't need it) Then eat it. Honestly I know it sounds weird but don't knock it til you try it. I love it!

Salsa Chicken & Cafe Rio Rice

This recipe comes from many different places. Someone gave me the recipe for Cafe Rio rice, chicken, and their cilantro ranch dressing, but I can't remember who it was! My step mom makes chicken like this all the time and I love it. But, I got this salsa recipe from Betty Crocker's Quick and Easy cookbook and I changed it a little. So...you tell me where I should say I got this recipe! :)

Chicken:

4 chicken breasts

1/2-1 cup flour

2 tsp taco seasoning mix

2 tbsp vegetable oil

Mix flour and taco seasoning mix together. Heat oil in a frying pan over medium heat. Dredge chicken in flour mixture and place in frying pan. Cook 3-5 minutes, turning once until brown on every side. Reduce heat to medium-low and cook about 8 minutes, turning once, until chicken is no longer pink inside.

Salsa:

1 can Mexicorn (whole kernel corn with red and green peppers), drained

1 medium avacado, chopped

2 tbsp chopped cilantro (I always use more)

1 tbsp lime juice

1 tbsp honey

2 tomatoes chopped

the remaining taco seasoning mix packet

While chicken is cooking, mix it all together. This is also an amazing chip dip. You can add a can or two of drained black beans if you'd like. And I don't usually measure any of this. I just eyeball it.

Rice:

1 cup rice

2 cups water

1/3 tbsp butter

1/3 cup chopped cilantro

1 1/2 tsp minced garlic

1 1/2 tsp chicken boullion

1/3 tsp cumin

1/4 tsp salt

1 1/2 tbsp chopped onion

Put rice, water and butter in a pan and bring to boil. Add rest of ingredients. Turn to low and cook 20 mintues, or until done.

Serve the salsa over the chicken. It's yummy!

Beef Enchiladas

I am finally posting my first recipe! I decided to share this recipe because it has always been a family favorite. I got the recipe from my mom. When my siblings and I were younger, my mom would ask us what we wanted for dinner and we always told her "beef enchiladas!" They are easy and yummy!

What you'll need:
1 lb. ground beef
1 1/2 cups shredded cheddar cheese (i usually don't measure, i just throw on what looks good)
1/2 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1 (10 oz.) can red enchilada sauce (Old El Paso is my favorite brand)
1 pkg. flour tortillas
1 can olives (these are optional, i usually don't use them, but this time i had them so i threw them on)
sour cream (also optional)

1. Brown the beef and drain the grease. Then add the chopped onion to the meat. Set aside.
2. In a separate bowl, combine soups and enchilada sauce.
3. Pour enough sauce into the bottom of a 9x13 baking dish to create a thin layer- this will help the enchiladas to not stick to the pan.
4. Spoon 2 to 3 tbs. of meat into each flour tortilla. Also put some cheese into each tortilla. Roll up.
5. Place seam side down into pan.
6. Pour remaining sauce on top of rolled tortillas.
7. Sprinkle with cheese and olives.
8. Cover with foil and bake at 350 for 25-30 min.
9. Serve with sour cream. Enjoy!
(I usually get about 8-10 enchiladas out of this recipe)

ps- just had to say that everyone so far has posted great recipes, i am excited to try them!

Mexican Enchiladas

I got this recipe from one of Brent's hispanic converts, Pedro and Candy Lopez, when we went and visited his mission. It's really good, and really easy!

Ingredients (just ball park estimates):

10 corn tortillas

2 cups enchilada sauce (canned or homemade)

1 pkg queso fresca cheese (find it by the sour cream and cream cheese)

lettuce

quacamole

2 tomatoes

sour cream (you could use the mexican version of this if you want to be really authentic - it's more runny)

2 chicken breasts (I'm sure it would be good with shredded pork, too)
cilantro

Boil the chicken breasts until they are no longer pink. While that's going, heat a skillet and spray it with cooking spray. Dip the tortillas in some of the enchilada sauce and sort of fry/toast them in the skillet on both sides so the sauce sticks to the tortillas. Crumble the cheese, shred the lettuce, dice the tomatoes. When the chicken is done, shred it. To serve, place a little chicken, a little warmed up enchilada sauce, a little cilantro, and a little cheese inside each tortilla. Roll them up. Top with more enchilada sauce, cheese, lettuce, tomatoes, guacamole, sour cream and cilantro. Eat up!