wilkes

You are right, Horton. I had forgotten. My husband's favorite is Green Enchiladas. The recipe is on the label of Old El paso Green Chile Enchilada Sauce. I cook a couple of chicken breast in the crock pot instead of using chicken strips.

Granny,
My mom calls that Frito Pie, but she layers it. Yummy! We serve it with a side salad.

This is such a silly and easy recipe that I am almost ashame to share it but my kids just love it.

Spray a baking dish. Open and pour into it a bag of corn chips. Top with a couple of cans of chille or chille and beans. add chopped onions and cheese. Bake 375 until heated.

Serve with salsa.

MEXICAN CHEESE FRIES

4 large baking potatoes
1/2 to 3/4 cup grated Parmesan cheese
Santa Fe seasoning blend
granulated garlic or garlic powder
pepper
olive oil

Cut potatoes into thin wedges. Coat with olive oil. In a large zipper bag, combine cheese, seasoning blend, garlic and pepper. Add potatoes, shake well.

Bake at 400 for 20-25 minutes.

Serve with sour cream and salsa.

HOT MEXICAN BEAN DIP

1 8 oz. pkg Philly Cream Cheese, softened
1 cup sour cream
1 can refried beans
1 tablespoon garlic, finely minced
1 tablespoon cilantro, chopped
2 tablespoon Lipton's onion soup mix
2 tablespoons chili powder
2 1/2 cups grated cheddar or Monterey Jack cheese
2 tablespoons chili powder
pinch of salt
1 tablespoon Tabasco (green) pepper sauce

Soak the minced garlic in the hot pepper sauce for 10 minutes. If you don't have green pepper sauce, you can substitute red Tabasco.

Combine cream cheese, sour cream, beans, cilantro, onion soup mix and chili powder and a pinch of salt to taste. Stir in garlic and Tabasco sauce when ready.

Top with cheese.

Garnish with chopped cilantro and a sprinkle of chili powder, paprika, parsley, or a dollop of sour cream.

TACO CASSEROLE
1 lb ground skinless chicken breast
1/2 c onions, chopped
1/2 c bell peppers, chopped
1 clove garlic
1 pkg taco seasoning mix
8 ozs taco sauce
1 c fat-free sour cream
1 c fat-free cottage cheese
1 c low-fat tortilla chips, crushed
1 c low-fat cheddar cheese, shredded
Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside. In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside. In a medium bowl, combine sour cream and cottage cheese; set aside. Place half the crushed chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips. Bake, uncovered, for 30 minutes or until cheese has melted.

Black Bean Quesadilla

2 burrito-size flour tortillas
1 (14 1/2-ounce) can refried low-flat black beans
1 cup chunky salsa
1 1/2 cups Mexican-style shredded cheese
1/2 cup prepared guacamole (from the refrigerated section)
2 tablespoons sour cream
Preheat oven to 400 degrees F.
Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet.
Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa.

Mexican Lasagna

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground ***in
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped
Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, ***in, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

Chili Relleno
4½ C Mexican cheese blend
1 sm. can chilies, chopped
2 eggs
2 T milk
1 t flour
Alternate cheeses and chilies in a glass baking dish.
(It’s prettier!)
Mix eggs, milk and flour and pour over cheeses.
Bake at 375 º for 30 minutes.
Great served with Spanish rice, refried beans and chips.

I grew up in Austin Texas and miss tex mex cooking.
Doe's anyone have any recipes?