Monday, September 21, 2009

Delici-oso Mexican Entrees

This is a dish that I make often for just the two of us, and for company as well.  It is easy to prepare, and it disappears quickly too. Hmmmm - I think that's a good sign that it makes for a yummy meal.


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1 T. butter
1 - 4 oz. can diced green chilies
1/2 tsp. garlic powder
1 can cream of mushroom soup
1/2 cup sour cream
1-1/2 cup cooked cubed chicken
10-12 flour tortillas
1/4 cup milk

Preheat oven to 350. Lightly grease 9" X 13" baking dish.
In a saucepan over medium heat, melt butter & saute green chilies & garlic powder. (I prefer using an equal amount of salsa instead of the chilies). Add soup and sour cream - mix well.  Reserve half of sauce; set aside.  To remaining half of sauce, add chicken and 1/2 cup cheese.  Stir.  Fill tortillas and roll, place seam side down in baking dish.  In a small bowl, mix the remaining sauce with 1/4 cup milk.  Spoon over rolled tortillas and top with remaining cheese.  Bake 30-35 minutes or until cheese is bubbly.  Muy Bien!
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I made this next dish often for my own kids when they were growing up.  I've always been partial to mexican food, and this is a delicious & easy way to serve it at home.


1-1/2 - 2# ground beef
1 pkg. taco seasoning
1/2 cup water
1/2 cup sliced olives
1 - 8 ozs. can crescent rolls
2 cups crushed taco-flavored Doritos - (or your favorite kind)
1 cup sour cream
1 cup shredded cheese
2 large tomatoes, avocado slices, shredded lettuce

Brown meat; drain.  Stir in seasoning mix, water and olives - simmer 5 minutes.  Spread crescent rolls in 9" X 13" ungreased pan to form crust. Bake until just brown. Spoon meat on crust - spread sour cream over and cover with cheese & tomatoes. Sprinkle on chips.  Bake 15 more minutes.  Serve with lettuce & avocado (or fresh tomatoes if you prefer)Can be made ahead and kept in fridge for 24 hours before baking, but isn't at its best when it's leftover.

As my father - who once was a missionary in New Mexico - loves to say....HA CHAA CHAANYA!