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.
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.
QUICK TACO PIE
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!
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