wilkes

Mexican White Sauce
2 cups creamy salad dressing, (Miracle Whip)
3/4 cup milk
1/2 tablespoon crushed red pepper flakes
1 1/2 teaspoons ground ***in
1/2 teaspoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
Measure salad dressing into a medium bowl.
Gradually stir in the milk.
Season with red pepper flakes, ***in, salt, garlic powder, and oregano, and mix well.
Cover and refrigerate for at least 2 hours to allow the flavors to blend.
If you taste it right away, all you will taste is salad dressing.
Tip: Use a little lime Juice, to your taste, but don't make your sauce runny.

My recipe makes a lot and if you don't have any taco seasoning or salsa, you may want to try renee's recipe. It sounds quicker and easier, but still tasty. I like NaturalMan's recipe's too.

sounds good ladyhawk, i think i may try that recipe this weekend. Thanks for posting.

When I make enchiladas, I make a bunch. I start with about 2 3/4 lbs. ground chuck, brown, drain in colander, rinse with hot water to remove more fat, return to pan, add 1 1/2 cup water, 2 packs taco seasoning, and 2 jars salsa, simmer and reduce liquid. Preheat oven to 400 degrees. Spray baking pan with non-stick spray, place a flour tortilla on pan and put a large serving spoonful of beef mixture in center of tortilla, roll it up and push to end of pan, repeat this until you have your enchiladas lined up from one end of the pan to the other. The amount I make will give you 2 pans. Pour enchilada sauce over the tops of enchilaldas just enough to cover but don't drench. Spread a package of shredded sharp cheddar cheese over top. I use 2 packages, 1 for each pan. Put it in the oven for about 10 minutes, just long enough to melt the cheese real good. Remove from oven and allow to set for a few minutes before serving or your cheese will slide off. I use a wide spatula to take from pan to plate.
This makes about 16-18 enchiladas.

Cheesy Beef Enchilidas

1 lb. ground beef
2 cans mild enchalida sauce
2 pkg. mild shredded cheddar cheese
10 flour tortillas

Brown meat and drain. Stir in 1/2 can sauce and 1 package of cheese. Spread other 1/2 can of sauce on bottom of 9 x 13 inch pan. Put meat mixture in the middle of tortilla chells and roll shells and place in dish with opening of shells against pan (this helps to keep tortilla from popping open). When pan is full, top with remaining sauce and cheese. Bake at 350 for 20 minutes or until cheese is melted.

CHICKEN ENCHILADAS

6 chicken breasts, cooked, cut into 1" pieces
1 onion
2 tbsp. butter
2 16 oz cans Old El Paso Enchilada sauce
1 4 oz can tomato sauce
16 white corn tortillas
2 c. cheddar cheese, combined with 2 c. Monterey Jack cheese
1 chicken bouillon cube (in 1/4 cup liquid)
1 c. stewed tomatoes
1 tsp. garlic powder
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. chili powder

Slice the onion and saute in garlic and butter. Add the dissolved bouillon cube, tomatoes, Enchilada sauce, herbs and seasonings. Simmer over low heat.

Fry the tortillas in 375 degree oil for a short period (about 1 minute).

Remove tortillas and drain on paper towels. Dip in sauce when cooled.

Fill each with chicken and cheese and roll up, placing seam side down in 9 x 13 x 2 inch pan.

Pour remaining sauce on top and sprinkle with cheese.

Bake at 350 degrees for 30 to 40 minutes.

MEXICAN CASSEROLE

1 16 oz container sour cream
1 8 oz pkg cream cheese
2 eggs
2 cans cream of chicken soup
1 large onion, chopped
1 small can olives, chopped
1 small can chopped green chiles
1 cup cooked chicken, tuna, or turkey, chopped
1 8 oz pkg Monterey Jack or Cheddar cheese, shredded

Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped onion, olives (optional), green chillies, chicken, tuna or turkey (add more than called for if desired).

Spread mixture evenly in a 9x13 pan glass or earthenware casserole dish.

Top with shredded cheese.

Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and reheated.

A metal 9x13 pan takes longer to cook than a glass one, so bake it slightly longer if you use a metal pan.

Mixture should be set well when removed from oven.

MEXICAN BEANS

1 pound ground beef
1 can kidney beans
1 can pinto beans
1 can corn
1 can rotel tomatoes
1 pkg. ranch dressing mix
1 pkg. tortilla chips
1 8 oz. pkg shredded Mexican cheese (opt.)

Brown ground beef drain and return to pot. When adding canned vegetables add the juice as well. Add kidney beans, pinto beans, corn, rotel tomatoes, and package of ranch dressing.

Simmer for 30 minutes. And serve over tortilla chips. Add cheese on top (optional).

Recipe is very easy to double for larger crowds

MEXICAN HAMBURGERS (CHULETAS)

Salsa Fria:

1 10 oz can diced tomatoes with green chiles
1 tablespoon olive oil
1 tablespoon wine vinegar

Chuletas:

2 cups Saltines, finely crushed
3 tablespoons fresh parsley, chopped
1 cup Vidalia onions, chopped
1/2 tsp garlic powder (not salt)
1 lb ground chuck (beef)
1 egg
1 tsp salt
1 tsp chili powder
1 cup oil (for frying)

Garnish:

Rings of red onion, slices of avocado, sour cream and sprigs of cilantro

Combine all Salsa Fria ingredients. Refrigerate for at least one hour.

On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.

Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.

Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.

I'm in the mood for some mexican food. Does anyone have any good mexican recipes??