Posts Tagged ‘mexican’

Hot Enchilada Dip

January 11, 2011
Hot Enchilada Dip
 Adapted from Homemade Gourmet
Recipe Yields: 16
Recipe Serving Size: 1/4 cup
 

 

Servings Per Recipe: 16 servings 

Ingredients

3-1/2 tablespoons Homemade Gourmet® Chicken Enchilada Soup Seasoning

1 10-ounce can diced tomatoes with green chilies

22 ounces Velveeta cheese, cubed

1 cup milk

Directions

1. In a large sauce pan combine seasoning, diced tomatoes with green chilies, cheese, and milk.

2. Heat slowly over medium heat and stir often to prevent burning. Avoid turning up the heat to cook faster as the dip’s texture may change.

3. Serve with chips or tortillas.

Beefy Enchilada Casserole

February 24, 2009

Beefy Enchilada Casserole

Adapted from Homemade Gourmet

 

 Ingredients

2  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

2  cups  milk  

1  cup  low sodium shredded cheddar cheese, divided  

1  cup  shredded Monterey Jack cheese, divided  

2-1/2  cups  Taco Soup Seasoned Ground Beef (see recipe) 

12    6 inch flour tortillas  

 

 Directions

1. Preheat oven to 350 degrees. Grease a 13x9x2 baking dish; set aside.

 

2. In a saucepan over medium heat, combine soup mix with milk and 1/2 cup cheddar cheese and 1/2 cup Monterey Jack cheese; stir constantly until sauce bubbles. Reserve 1 cup sauce and set aside.

 

3. Add seasoned beef to remaining sauce; stir until throughly heated. Spoon 2 tablespoons meat mixture down center of each tortilla. Roll each tortilla and place seam down in prepared pan. Pour reserved sauce over tortillas and top with remaining cheese.

 

4. Bake 25 to 30 minutes or until lightly browned.

 

Taco Soup Seasoned Ground Beef

Adapted from Homemade Gourmet

 

 

 Ingredients

2  tablespoons  Homemade Gourmet® Taco Soup Seasoning  

1  pound  ground beef  

 

 Directions

1. In nonstick skillet over medium heat, cook ground beef with seasoning until beef crumbles and is no longer pink; drain.

 

This makes great tacos, just add you favorite toppings and enjoy!!

 

Time Saving Tip: You can multiply this recipe, cook and freeze in 1 pound packages (2 1/2 cups cooked) for use in other recipes at a later time. This makes for faster preparation!!!

Lighter Side Chicken Enchiladas

January 6, 2009

Lighter Side Chicken Enchiladas

Adapted from Homemade Gourmet

 

 

 

Servings Per Recipe: 6 servings

 

 

 

 Ingredients

3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

1  cup  milk  

1  8-ounce  container sour cream  

1  10-ounce  can diced tomatoes and green chilies  

1  4-ounce  can green chilies  

3  cups  Homemade Gourmet® Chicken Enchilada Marinated chicken, cooked and shredded (see recipe) 

12    flour tortillas  

1  cup  shredded cheese (optional)  

 

 Directions

1. Preheat oven to 350 degrees. Blend first 5 ingredients in 2 quart sauce pan, heat on low for 15 minutes.

 

2. Spoon a portion of shredded chicken into a tortilla, spoon soup mixture on top of chicken and roll up; placing seam side down in a greased 13x9x2 baking dish.

 

3. Repeat process until all chicken is used. Spoon remaining soup mixture over enchiladas.

 

4. Sprinkle cheese on top of enchiladas, if desired; bake for 25 to 30 minutes or until heated through.

 

Chicken Enchilada Marinated Chicken

Adapted from Homemade Gourmet

 

Servings Per Recipe: 8 servings

 

 

 Ingredients

3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

2  tablespoons  oil  

1/2  cup  water  

3  pounds  boneless, skinless chicken breasts  

 

 Directions

1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.

 

Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.

 

Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.

 

Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.