Chicken Tortilla Soup

I liked this soup, but anyone that knows me knows that I don't like spicy food at all so I would have cut back the rotel a bit next time.

Chicken Tortilla Soup

Recipe came from Mom

1/4 cup Butter or Margarine

1/4 cup All-Purpose Flour

3 cups Chicken Broth

1 cup Milk

8 oz. Velveeta- cubed

10 oz. can Rotel

2 cups cooked, shredded Chicken

1 teaspoon Cumin

1 teaspoon Chili Powder

Salt and Pepper-to taste

Flour Tortillas-as needed

Shredded Colby Jack Cheese or Mexican Blend Cheese-as needed

In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.

Slowly whisk in small amounts of chicken broth at a time, then whisk in milk.

Reduce heat to low and stir in velveeta cubes; stir until melted.

Stir in rotel, chicken, and spices.

Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally.

For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.

Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.

*If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for rotel you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy rotel or salsa and/or adding cayenne pepper to the soup.

Roasted Potato Tacos

This is by far one of the best recipes that I have tried in a long time and it has quickly made it to the top as a favorite recipe. The recipe is actually vegetarian based but Mom felt that it should have some form of protein in it so we just cooked up the couple strips of bacon that we had and put it on top...so, so, so good (the house smelled simply divine as it was cooking--we even cooked it in the toaster oven rather than heat the regular oven)! We didn't have the other stuff to do the dressing to with it so we just used sour cream, I can't wait to try real dressing.

Roasted Potato Tacos

Recipe came from Handle The Heat

Roasted Red Potatoes

4-5 Red Potatoes, coarse chopped

1/2 Red Bell Pepper, coarse chopped

1/2 medium sized Onion, coarse chopped

1/2 teaspoon Kosher Salt

1 teaspoon ground Cumin

1/2 teaspoon Chili Powder

1/2 teaspoon dried Oregano

1 tablespoon Vegetable Oil

Tortillas

Lime wedges, for garnish

Dressing

Preheat oven to 420 degrees. Combine potatoes, bell pepper, onion, salt, cumin, chili powder, oregano, and oil. Toss until potatoes and other vegetables are well coated in oil and spices. Spread the mixture out on a baking sheet and place on the middle rack in the oven. Cook for 30-40 minutes, or until potatoes are tender and browned. Spread the mixture on tortillas and top with a spoonful of dressing (recipe below). Serve with fresh lime wedges.

Dressing

2 tablespoons Sour Cream

1 tablespoon Mayonnaise

1 tablespoon fresh Goat Cheese

1 clove Garlic

1 teaspoon diced Jalapeno

1/2 teaspoon fresh Lime Juice

Combine all the ingredients in a bowl and whisk until smooth.

Honey Lime Chicken Enchiladas

These were my first enchiladas...ever! They were so so delicious! I thought that the chicken was a little dry so the only changes I would make was to have doubled the amount for the marinade. I also didn't have extra marinade at the end like it said I was supposed to, so I just threw some more honey and lime in with the heavy cream and green enchilada sauce. I liked that this recipe was so simple but still had so many flavors.

Honey Lime Chicken Enchiladas

Recipe came from The Girl Who Ate Everything

Honey Lime Chicken Enchiladas

1/3 cup Honey

1/4 cup Lime Juice

1 Tablespoon Chili Powder

1/2 teaspoon Garlic Powder

1 pound Chicken, cooked and shredded
8-10 flour Tortillas

1 pound Monterey Jack Cheese, shredded

2 (10 oz) cans Green Enchilada Sauce

1/2 cup Heavy Cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in aZiploc bag and let it sit in the fridge for a few hours).

Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

Mix the remaining enchilada sauce with the cream and leftover marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and sprinkle with cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, rice and black beans.

Ground Turkey Burrito Filling

This recipe originally was a filling for egg rolls, but let's face it I'm too lazy to fill each individual roll and cook them---way too much work! So I decided to try it out for a burrito filling, delicious! It also works great over rice (or over rice in a tortilla).

Ground Turkey Burrito Filling

Recipe came from Nasoya

Original Recipe

1 (20 oz.) ground turkey
1 can whole kernel corn, drained
1 can black beans, drained & washed
1 1/2 tsp garlic powder
1 tsp cumin
1/2 tsp red pepper
1 can rotel, drained
1 (8 oz.) pkg monterey jack cheese
handful chopped cilantro, chopped

Preheat oven to 425 degrees. Cook ground turkey on medium heat. Mix together in a large bowl corn, black beans, rotel, spices, cheese, and cilantro

Addictive Sweet Potato Burritos

When I heard from my roommate that she was making sweet potato burritos I was a little hesitant and not sure how I was going to like them...but they turned out being really good. I was even disappointed when I came home the next day and there were no leftovers to eat for dinner. I love that my taste buds are changing and that I'm becoming more willing to try other things that when I was younger I would have never even given a chance. I'm learning that sweet potatoes are a great starter also and that you can do many things with them.

Recipe came from All Recipes

Addictive Sweet Potato Burritos

A blog that I read added this today...looks super yummy too! Sweet Potato Burrito

Addictive Sweet Potato Burritos

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 teaspoons prepared mustard
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups cooked and mashed sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded Cheddar cheese
• 
  
• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
• Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.
• Bake for 12 minutes in the preheated oven, and serve.