Taquito Enchiladas

1 box frozen beef taquitos
1 pouch Uncle Ben's Ready Rice "Spanish Style" (cooked)
1 can (19 oz) enchilada sauce
2 cups shredded cheddar cheese

In a 9x13 pan, place a layer of taquitos (you should be able to get a full layer out of 1 box). Pour enchilada sauce over the taquitos. Spread the rice over the sauce. Top with cheese. Cover with foil and bake at 375 degrees for 30-40 minutes.

*You can add other toppings like onions, and black olives on top of the cheese if desired.
*You can use chicken taquitos and green enchilada sauce instead of beef.

I got this recipe from my sister-in-law. She was one of the few who answered my call for recipe help. I will have to say it's probably not the healthiest dish, but it's easy and relatively quick. We found it to be a bit spicy (could have been the taquitos, rice, or sauce), but it was good and I'll probably make it again.

Modificatiosn I made:
*I was unable to find the Spanish Style Ready Rice at the store I went to (though I did see it at Walmart today). I substituted a different quick cooking Spanish rice.
*I did not put 2 cups of cheese on top. I only used about 1 cup.
*I did put some thinly sliced green onions on top.
*We ate our enchiladas off a bed of shredded lettuce, and topped them with a little sour cream.

Mexican Rice

1 T vegetable oil
1 medium onion (1/2 c.) chopped
1 green bell pepper (1/2 c.) chopped
1 clove garlic, chopped
1 can (10.5 oz) condensed beef broth
1 can (8oz) tomato sauce
3/4 tsp. ground cumin
3/4 tsp. chili powder
2 1/4 c. uncooked rice (instant)

Heat oil in a 2 qt saucepan over medium-high heat. Cook onion, pepper, and garlic until tender. Stir in broth, tomato sauce, cumin, and chili powder. Heat to boiling. Stir in rice. Cover and cook over very low heat for about 10 minutes or until liquid is absorbed.

*I got this recipe from my aunt. I think it might be from a Cooking Light Mexican Food cookbook, but I could be mistaken.

I made this recipe (doubled it) for my small group potluck and it went over very well. I used red pepper instead of green because that's what we had on hand (and I'm not a big green pepper fan). I used a low-sodium beef broth and I definitely think the regular is the way to go. A little salt added brought out a lot more flavor.

Our Pefect Zesty Chicken Tortilla Bake

1/4 c. Miracle Whip Salad Dressing
1/4 c. flour
1 1/2 c. milk
4 oz. shredded cheese, divided
3/4 lb boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
1/4 c. salsa
1/4 c. chopped fresh parsley
8 flour tortillas, 6 inch

Heat oven to 375. Mix dressing and flour in a medium saucepan with whisk until well blended. Gradually stir in milk. Bring to a boil on medium heat, stirring constantly. Cook and stir until thickened. Add 1/2 c. cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.

Stir chicken, salsa, and parsley into remaining sauce. Spoo 1/3 c. down center of each tortilla. Roll up and place in 13x9 baking dish (greased). Repeat with remaining tortillas. Top with reserved sauce and remaining cheese.

Bake 25 minutes, or until heated through.

*This recipe is from the Kraft Food and Family Magazine. I have modified it so that it is just a 1/2 recipe. The full recipe fills 2 13x9 baking dishes.

My family enjoyed this recipe, though I felt it could use more kick. I would try this again with some diced green chilies and/or spicier salsa. I served it with the Mexican Rice recipe.

Mexican Casserole

2 c. diced chicken

1/2 tsp. ground cumin

1/2 tsp. ground corriander

2 T. cilantro

1 can black beans (drained)

1 can (4.5 oz) green chilies (drained)

1 can (10 oz) enchilada sauce

8 corn tortillas

2 c. shredded cheese

8 oz. sour cream

Preheat oven to 375. Saute chicken with cumin and corriander. Put into medium bowl. Stir in beans, cilantro, and chilis. Spread 1/2 of the sauce over the bottom of an 11x7 glass baking dish. Place 4 tortillas over the sauce. Spread 1/2 of the chicken mixture over the tortillas and sprinkle with cheese. Repeat the layers (minus the cheese). COVER and bake for 30 minutes. Uncover, sprinkle with cheese, dot with sour cream and cook an additional 5-10 minutes or until cheese melts. Let stand 10 min and serve.

*I found this recipe online when looking for something to use enchilada sauce with (without making actual enchiladas). It was really easy and very yummy. I did not put the sour cream on during the baking process. I also found that it took only a couple minutes for the cheese to melt (not the 5-10 minutes suggested). My family gobbled this up (including my 2 year old).

Mandi Foster's White Chicken Chili

32 oz chicken stock
3 cans white beans (undrained)
5 c. cooked chicken (rotisserie or boiled)
16 oz salsa
8 oz pepper jack cheese (shredded)
2 tsp ground cumin
2 cloves garlic (minced)
black or white pepper to taste
1/2 c. finely crushed corn chips (optional, if you like your chili thicker)
sour cream (for garnish)

Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted. Chili may also be cooked on the stovetop over medium-high heat until cheese is melted. When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.

*This is a recipe I saw on Rachael Ray's 2009 Top Ten show.   I love this recipe.  The flavor reminds me of a much more complicated tortilla soup recipe a friend makes.  When I made this, I did it on the stove, used boiled chicken, and did not add any pepper or crushed chips.  I did serve it with tortilla chips.  My husband would have preferred it to be thicker, so next time I'll try the crushed chips.  I don't really know if they mean regular corn chips (like Fritos) or tortilla chips.  I never buy Fritos, so I would use crushed tortilla chips instead.

Recipe and photo from http://www.rachaelrayshow.com