White Chicken Enchiladas with Creamy Green Chile Sauce

Enchiladas are a favorite in our home. These are made using a rotisserie chicken and topped with a simple creamy green chile sauce. They are easy to make especially when you have your kiddos help roll them up.

Filling:

2 rotisserie chicken breasts, chopped
1 cup shredded monterey jack cheese
1 tsp cumin
kosher salt, to taste
black pepper, to taste
cilantro
Flour tortillas

Sauce:

3 T canola oil
2 garlic cloves, minced
3 T flour
1 cup low sodium chicken broth
1 cup 2% milk
4 oz can green chiles
4 oz (1/2 block) 1/3 less fat cream cheese, cubed
1/2 tsp cumin
kosher salt, to taste
black pepper, to taste

Topping:

1 cup monterey jack cheese
cilantro, as garnish

Preheat oven to 375 degrees.  Spray a large casserole dish with non-stick cooking spray (I use our big lasagna dish).

In a large bowl, combine chicken, monterey jack cheese, cumin, salt, and pepper.

In a medium sauce pan over medium heat, add the canola oil and saute the garlic for one minute.  Whisk in the flour and cook for another minute.  Add the chicken broth and milk and cook until thickened, whisking often.  Add the green chiles and cream cheese and stir until melted and combined.  Add the cumin, and salt and pepper to taste.  Turn off heat.

It's time to assemble the enchiladas.  Wrap flour tortillas (about 10) in wet paper towels and microwave for 30 seconds.  Take a flour tortilla, put some filling down the middle, and top with cilantro.  Roll up tight and place in prepared dish seam side down.  Repeat and lay them down side by side in dish.  Pour sauce evenly over top.  Sprinkle remaining 1 cup monterey jack cheese over top.  Cover with foil and bake for 20 minutes.

Serve up and top with cilantro and sour cream.  Enjoy!

Slow Cooker Shredded Chicken Tacos

There's nothing better than knowing dinner will be a breeze to put on the table for my hungry family. These shredded chicken tacos are cooked in the slow cooker with sliced peppers, onions, garlic, and spices. I found these fun little peppers at Super Target and picked them up for our dinner and fresh salads throughout the week. The big peppers are outrageously priced no matter the season, so until I plant some in my garden, these little peppers are perfect. I love how it has all three of my favorite sweet pepper colors in one package.

If you like your tacos spicy, you can add some chipotles in adobo into the slow cooker for even more flavor. When ready to serve, set out your favorite toppings and let your family create tacos their way.

Ingredients:

1 lb boneless skinless chicken breasts
2 packets low sodium taco seasoning
1/2 tsp black pepper
2 tsp cumin
1 cup low sodium chicken broth
1/2 yellow onion, sliced
1 cup Tri-color sweet peppers, sliced
3 cloves garlic, minced
2 chipotles in adobo, minced (optional)
Toppings of choice: sour cream, shredded cheese, avocados, jalapenos, sweet peppers, pico de gallo

Add the taco seasoning, black pepper, cumin, and chicken broth to slow cooker and stir.  Add the onions, sweet peppers, and garlic. Add the chicken breasts and nestle into the mixture. Cover and cook for 3 hours on high or 5 hours on low, or until chicken is cooked through. Remove chicken, shred, and return to slow cooker. Set out toppings and have fun creating your favorite tacos.  Enjoy!

Mexican Stuffed Shells

Happy Spring Break! My girls are home for the week, and we have lots of fun stuff planned. Dinner is always a priority, so when I saw these Mexican Stuffed Shells on Pinterest, I couldn't stop thinking about them.  Jumbo pasta shells are stuffed with creamy, seasoned ground taco beef, then topped with a taco sauce/hot sauce mixture and shredded cheese.  They were so easy and simply delicious!

Ingredients:

20 jumbo pasta shells, cooked al dente
1 lb lean ground beef
1/2 yellow onion, chopped
3 garlic cloves, minced
1 packet low sodium taco seasoning
1 cup water
4 oz. lite cream cheese
1/4 cup cilantro
1 cup hot sauce (I used Pace Picante medium)
1 cup taco sauce
1 cup shredded cheddar/jack cheese
Lite sour cream, for topping
Cilantro, for topping

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with non-stick cooking spray.  Cook jumbo pasta shells in salted boiling water until al dente.  Drain and set aside on a baking sheet in a single layer.

In a large skillet over medium high heat, brown the ground beef until cooked through.  Add the onion and cook another 5 minutes.   Add the garlic and cook another minute.  Stir in the taco seasoning and water.  Cover and reduce heat to low.  Simmer for 5 minutes.  Turn off the heat, then stir in the cream cheese and cilantro.  Set aside to cool slightly.

In a small bowl, stir together the hot sauce and taco sauce.  Spread a layer into the prepared baking dish.

Spoon meat mixture into each of the cooked pasta shells and place side by side in baking dish open side up. Top with remaining sauce mixture and sprinkle shells with shredded cheese.

Cover with non-stick foil and bake for 30 minutes.  Serve immediately and top with lite sour cream and cilantro.  Enjoy!

Recipe slightly adapted from The Way to His Heart

Healthy Crock Pot Chicken Enchilada Soup

I love healthy, flavorful soups, especially when they are quick and easy to make.  I found this recipe on Pinterest recently and saved it to my Soups board.  This soup starts with a roux based sauce on the stove top, then you add all the ingredients to the crock pot and let it simmer all day long.  The chicken is so moist and the soup has an amazing rich smoky flavor. You can top it with your favorites, like shredded cheese, sour cream, green onions, olives, jalapenos, etc.  I topped mine with sliced avocados, and my hubby and kids always use shredded cheese on all soup.

Ingredients:

3 T olive oil
3 T flour
1 1/2 cups chicken broth
1 cup 2% milk
1 - 15 oz. can enchilada sauce
2 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp Mexican oregano
1/4 tsp garlic powder
1 - jalapeno, finely diced
1 - green bell pepper, chopped
1 - yellow onion, chopped
1 - 15 oz. can corn, no salt added
1 - can black beans, drained and rinsed
1 - can mild Rotel tomatoes, with juice
1 - lb boneless, skinless chicken breasts
kosher salt, to taste
black pepper, to taste
Toppings of choice: shredded cheese, avocados, sour cream, green onions, olives, jalapenos

In a medium sauce pan over medium heat, melt the butter and whisk in the flour.  Cook for a minute, then stir in the chicken broth and milk.  Bring to a boil, lower heat, and simmer until thick, whisking constantly.  Add the enchilada sauce, cumin, paprika, chili powder, Mexican oregano, and garlic powder and whisk to combine.  Turn off heat.

In a crock pot, add the jalapeno, green bell pepper, onion, corn, black beans, and Rotel tomatoes (with juice) and stir.  Place the chicken breasts on top of veggies and pour the sauce all over.  Cover and cook on low for 6-8 hours or on high for 4 hours, or until chicken is cooked through.

When you are ready to serve, remove the chicken and shred.  Add it back to the soup and stir.  Taste and season with salt and pepper, if needed.  Top with your favorite toppings. Enjoy!

Adapted from Dainty Chef

Mexican Layer Dip

This Mexican Layer Dip has been a family favorite for years.  You can prepare it in the morning and refrigerate until ready to serve. 

Ingredients:

1 can refried beans - stir in 1 T taco seasoning
1 (16 oz) container sour cream
1/4 cup Salsa
2 avocados, chopped - squeeze fresh lemon juice and toss with salt and pepper
4 roma tomatoes, chopped
1 small can sliced black olives
2 green onions, chopped
Pickled jalapenos, to taste, chopped
2 cups finely shredded Mexican blend cheese

Spray large casserole dish with non-stick cooking spray.  Layer ingredients as listed beginning with the refried beans.  Garnish with green onion tops and tomatoes.  Cover and refrigerate until ready to serve with tortilla chips or tortillas.  Enjoy!

Better than Chipotle Rice Bowls

These bowls are easy to make and satisfies the picky eaters in the family.  It starts with a layer of cilantro lime rice and taco beef.  Then you set out all the toppings just like a salad bar.  My kids had fun making their own bowls and hubby went back for seconds.  I found the recipe for Cilantro Lime Rice over at Two Peas & Their Pod blog.  I made the taco beef using ground beef and a packet of taco seasoning prepared per package instructions.

Toppings:

Cilantro Lime Rice
Taco Beef
Black beans
Corn
Grape tomatoes, halved
Avocados, sliced
Sour cream
Shredded Cheese
Hot Sauce
Jalapenos

There really is no recipe for this besides the Cilantro Lime Rice.  This is an idea for an easy family meal.  Enjoy!

Cinnamon Chips with Honey

I miss the days where I could eat out at a Mexican restaurant, actually stop before I was full beyond belief, and order a sopapilla covered in cinnamon, sugar, and honey.  I also miss the days where I could eat whatever whenever and my metabolism kept up, but I still love my sweets.  I was watching Kelsey's Essentials on the Cooking Channel last week and she made these chips and served them with stone fruit salsa.  I'm sure the fruit would be a lovely addition, but for me, just pass the honey bear!

These cinnamon chips only take about 20 minutes from start to finish, so while they are baking, you can sit down and eat dinner with your family.  Pile them up on a serving platter while toasty warm and drizzle generously with honey.

Ingredients:

6 (8-inch) flour tortillas
3 T unsalted butter, melted
1/4 cup sugar
1 tsp cinnamon
lots and lots of honey

Preheat oven to 350 degrees. 

In a small bowl, stir together the sugar and cinnamon.  Spread the tortillas out on a work surface and brush the top side with melted butter.  Sprinkle generously with the cinnamon/sugar mixture.  Turn tortillas over and repeat.  Stack seasoned tortillas up and cut into wedges.  I cut 6 wedges, so there were 36 chips.

Place on a baking sheet in a single layer and bake for 15 minutes, or until crispy.  Arrange on a serving platter and drizzle with lots of honey.  Enjoy! 

Taco Salad~2 Ways

 I had this brilliant idea to mix up our weekly taco night by making taco salads.  Then my grocery store didn't have any of the taco bowls.  I was bummed and still wanted to make them, so   I decided to use my jumbo muffin pan to make mini taco bowls using corn tortillas.  They were fine for my kids, but just not big enough to hold all of the good stuff I like on my taco salad. So I ended up making my taco salad on a big plate and topped it with oven baked crispy corn tortilla strips. I drizzled lots of my favorite Buttermilk Garlic Dressing and enjoyed every single bite.

The mini taco salad "bites" would be great appetizers or kid friendly portions.  They are cute and portable.  Football season is about to begin and appetizers are always on my mind.

Taco Beef Ingredients:

1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water

In a large skillet over medium high heat, brown ground beef.  Add onions and garlic and cook until translucent.  Stir in the taco seasoning and water.  Cover and bring to a boil.  Lower heat and simmer for 8 minutes.

Toppings:

shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos

To make corn tortilla strips, preheat oven to 400 degrees.  Cut corn tortillas into strips.  Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy, about 8 minutes.  

To make taco bowls, preheat oven to 400 degrees.  Wrap corn tortillas in moist paper towels and microwave for 30 seconds.  Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt.  Bake until crispy.

Assemble your taco salads the way your prefer, and enjoy! 

Beef Taco and Cheese Enchiladas

We had dinner at our neighbors house recently and she made some really good enchiladas.  I tried to recreate them for our Sunday dinner, using homemade Red Enchilada Sauce.  We topped them with sour cream, homemade Tex-Mex Salsa, cilantro, and green onions.  My hubby wants them again next week, and my kids ate every bite on their plates!

Ingredients: 

1 lb lean ground beef (93%)
1 tsp canola oil
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 packet taco seasoning
3/4 cup water
black pepper, to taste
10 flour tortillas
2 cups shredded cheddar cheese, divided
cilantro
Red Enchilada Sauce
Toppings of choice: sour cream, salsa, black olives, jalepenos, shredded lettuce, cilantro, green onions

Preheat oven to 350 degrees.  Spray a large cassserole dish with non-stick cooking spray.

In a large skillet over medium high heat, brown ground beef until cooked through.  Add the canola oil and yellow onions and cook until onions are tender, about 5 minutes.  Add the garlic and cook another minute.  Stir in the taco seasoning, water, and black pepper.  Cover with a lid and simmer for 8 minutes.  Remove the lid and cook until liquid is absorbed.  Turn off heat and let cool slightly.

Cover the bottom of the casserole dish with Red Enchilada Sauce, about 1 cup. 

Assemble the enchiladas by putting some of the Beef Taco mixture, shredded cheese, and cilantro down the middle of a flour tortilla.  Roll up tightly and place seam side down in casserole dish.  Repeat this for all tortillas placing them side by side in the casserole dish.  Top with the remaining Red Enchilada Sauce and remaining shredded cheddar cheese. 

Cover with foil and bake for 15 minutes.  Remove foil and bake another 5 minutes until cheese is completely melted and bubbly.  Serve immediately with your toppings of choice.  Enjoy!

Red Enchilada Sauce

Tex-Mex Salsa

Red Enchilada Sauce~Top your favorite enchiladas

My hubby wanted some enchiladas for Sunday dinner.  I don't like the canned enchilada sauce so I set out to find a homemade sauce to try.  I quickly found one that I had bookmarked from Pam at For The Love of Cooking.  She has the most amazing recipes and I love browsing through her blog when I'm looking for something special.  I topped our Beef Taco and Cheese Enchiladas with the sauce, and they were great.  I will share that recipe with you tomorrow.

Ingredients:

1 T canola oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
2 T chili powder
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
kosher salt
black pepper
1 - 28 oz can whole peeled tomatoes
1 tsp honey

In a medium sauce pan over medium heat, heat up the canola oil.  Add the yellow onion, salt, and pepper and cook for 5 minutes.  Add the garlic, chili powder, cumin, and oregano and cook for 1 minute.  Crush the tomatoes by hand and add them to the pan.  Add the honey and stir well.  Bring to a simmer, cover, and turn heat to low.  Simmer for 30 minutes, stirring occasionally.

After 30 minutes, turn off the heat and transfer to a bowl and let cool slightly.  Puree in a food processor in two batches, being careful not to overfill since the liquid is hot.  Use on your favorite enchiladas or Mexican dish.  Enjoy!

Tomato, Grilled Corn, Avacado and Black Bean Salsa

I had an abundance of tomatoes ripen in the garden all at once.  I knew that I wanted to make a Mexican style salsa showcasing the tomatoes.  I had all the main ingredients in a bowl, then had a hard time figuring out what kind of dressing to make for it.  I googled and found almost the exact same recipe that Pam made at For The Love of Cooking, so I used her dressing recipe.  This salsa is great served with tortilla chips or fresh tortillas.

Salsa Ingredients:

1/2 pint Cherub or grape tomatoes
2 ears fresh sweet corn, grilled
1 - 15 oz. can black beans, drained and rinsed
1 large avocado, diced (I will use 2 next time since we love them!)
2 T cilantro, chopped

Dressing Ingredients:

3 T canola oil
2 tsp honey
Juice of 1 lime
1 clove garlic, minced
kosher salt
black pepper
cumin
cayenne pepper

In a large bowl, add all the dressing ingredients and whisk well.  Add the tomatoes, grilled corn, black beans, and cilantro and toss well to coat.  Add the diced avocado and toss gently being careful not to mash them.  Taste and adjust seasonings.  Refrigerate for 30 minutes.  Serve cold with tortilla chips or fresh tortillas.  Enjoy!

Creamy Chicken Enchiladas with Spicy Black Beans~2 Recipes

If you have been following my cooking adventures for very long, you know that Tex-Mex is my favorite type of food.  I am always trying to come up with new ways to eat it.  My family prefers cheese enchiladas and chicken enchilada casserole, so I decided to use these flavors for a new enchilada recipe.  I served some spicy black beans to go with mine and hubby's.  I served the kids some refried beans.  I know my kids enjoy my cooking when they clean their plates and ask for more. 

These enchiladas are made using rotisserie chicken and the new Kraft Philadelphia Santa Fe Cooking Cream. They are topped with salsa and shredded cheese and then baked.  You can set out your family's favorite toppings to serve over top, like sour cream, avocado, cilantro, pico de gallo, olives, queso, and salsa.

Creamy Chicken Enchilada Ingredients:

2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
10 oz. container Santa Fe Philadelphia cream cheese
10 corn tortillas
1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.  In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper.  Saute until tender.  Add the spices and chicken broth.  Stir in the cream cheese and cook for a few minutes to heat through.  Remove from heat.

Wrap tortillas in damp paper towels and place in microwave on high for 1 minute.  Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side.  Spoon some salsa over each and top with shredded cheese.  Bake for 10 minutes, or until cheese is melted.  Serve with your favorite toppings and some Spicy Black Beans.

Spicy Black Beans

1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed

In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper.  Saute until tender.  Add the chopped tomato, cumin, and paprika.  Cook for 2 minutes.  Stir in the chicken broth and black beans.  Turn heat to medium low and simmer for 10 minutes, stirring occasionally.  Serve with enchiladas.  Enjoy!

Mexican Shrimp Cocktail Delights

I made these Mexican Shrimp Cocktails as an appetizer this Easter weekend.  The flavors all worked well together and tasted even better when refrigerated at least 4 hours before serving.  I found this recipe in my Eating Well-May/June 2011 issue.

Ingredients:

1 pound cooked small shrimp (70/90 count), tails removed
1 1/2 cups cherry tomatoes, halved
1 1/2 cups diced English cucumber
2 green onions, sliced
1 1/2 cups Spicy V8 Juice
2 T fresh lime juice
2 T favorite picante sauce
1 T worchestershire sauce
1/4 cup fresh cilantro, chopped
kosher salt
black pepper
garlic powder
Tabasco hot pepper sauce, to taste
1 large ripe avocado, diced

In a large bowl, combine shrimp, tomatoes, cucumber, onion, V8 juice, lime juice, picante, worchestershire, and cilantro.  Taste and season with salt, pepper, garlic powder, and Tabasco until perfect.  Refrigerate for 4 hours. 

When ready to serve, stir in the diced avocado.  Serve in fancy glasses (margarita, martini, cocktail, etc.) and garnish with scallions and cilantro.  Enjoy! 

Queso Blanco Dip

I made this amazing cheese dip to go with our Carne Asada Tacos.  I also made some homemade tortillas for the tacos and for dipping.  This is an easy dip that does not start off with a roux as the base.  It's so good and addicting!

Ingredients:

1 T canola oil
1/4 cup yellow onion, finely chopped
1 can mild Rotel tomatoes, drained
2 T pickled jalapenos, finely chopped
1 1/2 cups white American cheese (found in deli section)
1 cup shredded monterey jack cheese
1/4-3/4 cup milk
3 T cilantro, chopped

Heat the oil over medium heat.  Add the onion and saute for 5 minutes.  Add the Rotel tomatoes and jalapenos.  Cook another 2 minutes.  Reduce the heat to low and add the cheese with 1/4 cup of the milk.  Stir until melted.  Add more milk as needed to get sauce to the right consistency.  Note:  The cheese dip will thicken quickly as it cools, so start off a bit thinner.  Turn off the heat and stir in the cilantro.  Serve immediately with tortilla chips and flour tortillas.  This can be reheated in the microwave as needed.  Enjoy!

Adapted from Annie's Eats

Super Bowl Party

I just wanted to share some of the tasty food from our Super Bowl party.  My girls did an amazing job decorating our home with homemade posters for both teams.  They even made a sign for each team, and asked for everybody to sign their name to show which team they wanted to win.  It was a split decision, so there was plenty of playful conversation going on during the day.  Now if our Dallas Cowboys could show up for another Super Bowl, that would be fabulous! 

Green Bay Packers Vanilla Cupcakes

Kid Friendly Snack Table

Triple Chocolate Football Brownies

Double Chocolate Heart Brownies

Chocolate Chip Cookie Dip - from Brown Eyed Baker

Fruit Platter with Green Bay Packers Fruit Dip

I prepared the filling for these Jalapeno Egg Rolls, but ran out of time to assemble them..  There was already way too much food to be eaten, so they got scratched from the menu! 

Jalepeno Popper Egg Rolls

Also on the Super Bowl menu (not pictured):

Spinach Dip with French Bread Dippers

Rotel Dip and Tortilla Chips

Sun dried Tomato and Roasted Pepper Guacamole - prepared by Matty Jones

Fresh and Tasty Guacamole - prepared by Matty Jones

Steak and Chicken Fajitas - prepared by Matty Jones

Spanish Rice - prepared by Molly

Jalapeno Pinto Beans

Now, I need to rest up until next Football season!

Jalapeno Popper Egg Rolls

I had some egg roll wrappers left over from when I made these French Dip Egg Rolls with Au Jus.  I looked in the fridge for some inspiration, and some lonely jalapenos and cream cheese were saying, "Oooh, oooh, pick me, pick me!!!"  Jalapeno appetizers are one of my favorites, and I have tried many different versions this past year....

Jalapeno Poppers In A Blanket

Baked Jalapeno Peppers with Cheddar Cheese

Baked Jalapeno Peppers with Cream Cheese and Cheddar Cheese

And of course, they all have bacon in them!  These egg rolls were very easy and so incredibly good if I must say so myself.  These will definitely be on our Super Bowl party menu, which we have decided will be a "Mexican Fiesta" theme!  I'm so excited to snack on Mexican food all weekend!

Since I'm not sure if my egg roll wrapping instructions are any good, I've included some step by step photos to help you out!  I hope this shows you how easy these really are to make...so you will give them a try.

Ingredients:

1 package egg roll wrappers
egg and 1 T water (egg wash)
8 oz. reduced fat cream cheese
1/2 cup Mexican blend finely shredded cheese
6 fresh jalapenos, seeded and diced
2 green onions (green and white parts), sliced
8 slices cooked bacon, crumbled
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt
black pepper

Preheat oven to 400 degrees.  Spray a non-stick baking sheet with cooking spray.

In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices.  Stir well to combine.

Beat an egg with 1 T water to make an egg wash.  Take an egg roll wrapper and place it on a work surface on the diagonal.  Brush all 4 edges with egg wash.  Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper.  Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner.  Lay them seam side down on prepared baking sheet.  Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese.  See photo tutorial below.

Bake for 12-14 minutes, or until light golden brown and crispy.  Be careful as you don't want your cheese to burn.

Serve these up with some Ranch or Ranch/Wing Sauce dip.  Enjoy!

Linked up at:

 Tempt My Tummy Tuesday

This Weeks Cravings - Super Bowl

Tailgating Time

Bean and Taco Meat Loaded Tostadas

This is a quick weeknight meal that I know everybody, including your kids, will love!  These tostadas can be topped with your favorites.  We like to set out all the toppings and make our own.  The taco meat is very flavorful, using a homemade taco seasoning and simmering until nice and thick.  I use fat free refried beans and bake the corn tortillas until nice and crispy.  Serve with some Mexican or Spanish Rice.

Ingredients:

1 lb lean ground beef (93/7)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup cold water
1 T corn starch

Taco Seasoning:
1 T chili powder
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch red pepper flakes

Corn tortillas
Cooking spray
1 can fat free refried beans

Toppings of choice:

Shredded lettuce
Shredded cheese
Tomatoes
Sour cream
Hot sauce/picante sauce
Guacamole/diced avocados
Pickled jalapenos

Preheat oven to 400 degrees.  Place corn tortillas on a non-stick baking sheet and spray with cooking spray.  Sprinkle with kosher salt.  Bake for 8 minutes, or until lightly golden brown and crispy.

In a large skillet over medium high heat, brown ground beef until cooked through.  Add the onions and cook until tender.  Add the garlic and cook another minute.  Add the taco seasoning ingredients, and cook for another minute while stirring..

In a glass measuring cup, stir together 1 cup cold water with 1 T corn starch.  Add to the skillet and stir well.  Reduce heat to medium low, cover, and simmer for 10 minutes.  Sauce will be nice and thick.

Meanwhile, heat the refried beans and prepare toppings.

Assemble your tostadas, layering refried beans, taco meat, then your favorite toppings.  
Enjoy

Tex-Mex Chicken Chili

Tex-Mex is my favorite cuisine.  Well, that and Italian.  It's hard to choose, but this week, it's Tex-Mex.  I wanted to use the rest of a rotisserie chicken from the night before, and I usually use it in either some type of soup or casserole dish.  I would have liked to make some Chicken and Cheese Enchiladas, Chicken and Cheese Taquitos, or a simple Chicken Enchilada Casserole.  But I was a good girl and made a healthful Tex-Mex Chicken Chili with just a little shredded cheese on top.

This chili was really flavorful, especially with all the fresh toppings of pickled jalapenos, grape tomatoes, green onions, and shredded cheese.  My hubby even enjoyed it...yea, I got him to eat some chicken AND veggies.

Ingredients:

2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it

In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent.  Add the garlic and cook another minute.  Add the spices, and let them toast for a minute while you stir.  Add the remaining ingredients, including the chicken.  Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally.  Taste and adjust seasonings.

Top with your favorites and Enjoy:

pickled jalapenos
green onions
tomatoes
avocado
shredded cheese
tortilla strips

Linked up at:  Potluck Sundays at Mommy's Kitchen

This Week's Cravings #13 at Moms Crazy Cooking