Tex-Mex by Moms

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Tex-Mex by Moms!

Thanks to all the readers who sent their great recipes for Mexican food!

One easy thing that I make when our friends have a party is a Mexican dip for nacho chips.

1 container of sour cream

1 package of cream cheese

1 package of taco seasoning

Top with:

Shredded lettuce

Tomatoes

Black Olives

Green Onions

Mexican Cheese

Salsa

Serve with Chips -- Michelle, MN

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Pico de Gallo

This is for 2-3 guests - for a birthday party I would recommend doubling,
maybe tripling this:

1 large onion
2-3 Roma tomatoes
3-4 Jalapeno peppers
1 lime
Cilantro
Salt

Finely chop onion, tomatoes and jalapenos and put in a bowl. Cut lime in
half and squeeze the juice over the other ingredients. Add cilantro and
salt to taste. Mix and serve with tortilla chips or as condiment on tacos,
fajitas, etc.

Notes: I usually squeeze most of the juice and seeds from the tomatoes
before I chop them. If you don't like too much lime, half of the lime's
juice will probably do. If you need an idea of the amount of cilantro, I
would say about 1/4 cup chopped works well. But, mix it all up and taste.
Don't forget the salt. Easy. -- Carmen from TX

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This is one of the easiest recipes and a big hit at parties.

NACHO DIP
Ingredients: 1 lb. of hamburger
                   1 roll of sausage
                   1 can of diced tomatoes with chilies
                   1 lb. (2 lb) box of Velveeta or store brand

Brown the hamburger and sausage. (to save time I put them in the frying
pan together.) After the meat is done, put in colander and rinse with
cold water to get the fat off. Let the water drain off good. Put in a
crock pot. Open the tomatoes and drain well. Dump everything in the
crock pot and put on high or low depending on how soon you need it.
That's it. Just dump it all in and let the cheese melt. Serve with
tortilla chips.

Valerie from VA

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Chicken Quesadillas

8 flour tortillas

oil

1 ½ c cooked chopped chicken

1 ½ c cheese

½ c salsa

Brush one side of each of 4 tortillas with oil. Place on baking sheet, oiled side down. Spread chicken over tortillas and sprinkle with cheese. Divide salsa over cheese. Top with remaining tortillas and press down to form sandwich. Brush tops with oil. Bake at 375 for 6-8 minutes until heated through. Cut into wedges. -- The Lyles Family

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My family, especially my kids LOVE these enchiladas, and they are sooooo easy to make!!

3-4 Chicken breasts (cooked and cubed or shredded)
1 bunch of green onions
1 can sliced olives
1 can green chilies (mild, chopped)
2 cans of cream of chicken soup
1 package flour tortillas
3 cups shredded cheddar cheese

Combine chicken, green onions, olives, chilies, and soup.
Line bottom of 9x13 baking pan with flour tortillas.
Add 1/2 of the chicken mixture on top of the tortillas.
Add 1/2 of the cheese on top of that.
Repeat with tortillas, chicken mixture, and cheese.
Bake in 350 degree oven for 30-40 minutes.

We also like to top them off with sour cream, lettuce and tomatoes. I usually serve them with chips and salsa from our favorite Mexican restaurant also!!

ENJOY!!!!! -- Kimberly from Ohio

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I absolutely love this enchilada recipe.

1 1/2 - 2 lb. ground hamb.

1 onion

1 8 oz. can of tomato sauce

1 can of cream of mushroom soup

1 package of taco seasoning

1 can of enchilada sauce (hot or mild)

4 cups of cheddar cheese

1 package of soft taco shells

ground hamb. with diced onion, drain of excess grease. mix in taco seasoning, tomato sauce, cream of mushroom soup and enchilada sauce. Heat to boiling then simmer for 5 minutes. In 9 x 12 pan add mixture to taco shell and roll using mixture evenly between all taco shells. sprinkle cheese over the shells and bake in a 350 oven for 25 - 30 minutes until cheese is melted. Serve with sour cream or salsa. -- Kim

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Warm a few flour tortillas...near the edge of each, place a spoonful of taco-seasoned black beans and a sprinkle of cheddar cheese...roll up tight...hold with a toothpick if necessary...bake in the oven for about 9 minutes then turn on the broiler for 2 minutes...watch carefully so they don't burn...serve with salsa and sour cream...you can also put seasoned beef or chicken in them, try a different cheese, whatever...make sure you you work fast, though...when the flour tortillas start to cool they get brittle -- Jenn

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I usually make this recipe the day after I make tacos or burritos, to use up the leftovers.

Mexican Pizza

1 can refrigerated pizza dough

2 cups cheddar cheese

1/2 can refried beans

1-2 cups taco-seasoned ground beef

Toppings:

taco sauce

sour cream

black olives

shredded lettuce

chopped tomatoes

Bake pizza crust as directed on package.

Spread the refried beans on the crust ( warming them in the microwave helps them to spread easier). Add the taco meat and then cover it all with the cheese. Bake according to crust package directions or until cheese is slightly browned.

Offer the toppings at the table, so everyone can customize their own slices.

My family loves this recipe so much, they really don't consider it "leftovers"!!!

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1 pound ground beef browned and drained
1 can any size kernel corn drained
1 packet taco season mix
1 jar Cheez whiz or Velveeta small block
1 bag tortilla chips plain or flavored
Cook well, drain and mix items together heat till cheese is melted. Enjoy

This is really simple to mix together and you can double the quantity to
your desired amounts. Kids and adults love this as a dip and chip
alternative that gives you a full flavor and tummy. -- Karli

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We make this really easy, kid-friendly, Mexican dish: quesadillas. You can make it with chicken or ground hamburger meat. Season the meat as you would for tacos, shred cheese and put on large tortilla shells with the seasoned meat. Melt in oven or microwave. When cheese is melted cut into "pizza pieces". Serve. Fast, inexpensive, easy, and very tasty. My kids like it just as is, but you can "dress it up " with guacamole, salsa, sour cream, etc. Dawn in MN

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Using a glass baking pan - 11*13 -
I layer all the ingredients for 7-layer dip

Each layer should be nice and thick, like frosting on a cake

First I spread a layer of re-fried beans
then spread on the mashed avocado (or guacamole)
then the meat layer (we use browned tofu crumbles)
then a layer of shredded lettuce
Shredded lettuce works best because
you need to pack it tight enough to spread
the sour cream on top
One jar of salsa should cover the entire layer
cover with a heavy layer of shredded taco cheese

If you don't have taco cheese handy - you can toss
shredded cheese in a gallon size ziplock bag with spices
(paprika, garlic & onion powders, chili powder, etc.)

Through the sides of the glass dish the layers
look nice - like a layered cake! -- Deborah

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here is my easy Mexican recipe

Its for a dip, we serve it at get-togethers and parties the bowl always comes back empty.

1 lb. hamburger

1 can refried beans

1 pkt. taco seasoning

1 pk of shredded cheese

1 jar of your favorite salsa

sour cream

green onions

just brown hamburger and drain, use seasoning mix follow directions on package. Then put in casserole dish

Layer beans on top, then your cheese. Microwave till hot and cheese melted or put in oven your choice When serving top with sour cream and sliced green onions and serve with salsa and tortilla chips. Or, I like to serve all of the toppings on the side that way we can reheat as needed and don't have to worry about hot sour cream. My nieces and nephews love this because for one they love tacos and for two they love to "dip" their chips. -- Dana

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This is a hearty meal that can be made ahead. You can also freeze the burritos individually for lunches, etc. Or, it makes an impressive dinner for company. I also alter the spiciness by using jalapenos instead of the chilies or eliminating them all together for a milder version.

Smothered Burritos

1 pound cooked ground beef, drained

1 pkg. taco seasoning

1/2 C chopped onion

1 4oz. can of green chilies

1 can refried beans

3/4 C. water

12 large tortillas

2 cans cream of chicken soup

1 16oz. carton sour cream

1/2 C. grated cheddar cheese

Mix together ground beef, taco seasoning, onion, green chilies, refried beans and water. Divide evenly between the tortillas and roll up. Place in 9x13" pan. Mix together the cream of chicken soup and sour cream; pour over burritos. Top with grated cheese. Bake in 350 degree oven until hot and cheese is melted.

Note: Can be refrigerated or frozen before baking. If frozen, allow to thaw in refrigerator before baking.

Kelly from Bloomington, IN

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This is a "very" simple and "fast" recipe, not to mention very tasty.

1 package Taco Seasoning
1 lb. Beef
16 oz. Can Refried Beans
2 T. Oregano
3/4 T. Garlic Powder

Combine first 5 ingredients.

12 Uncooked Noodles
2-1/2 C. Water
2-1/2 C. Salsa (mild, medium or hot - your choice)
2 C. Sour Cream
3/4 C. Onions (optional)
Black Olives (optional)
1 C. Monterey Jack Cheese

Layer 4 uncooked noodles on the bottom, 1/2 the meat mixture, then 4 more uncooked noodles, other 1/2 of meat mixture, last 4 uncooked noodles on top. Combine water and salsa pour over top. Bake at 350 degrees for 1-1/2 hours. Remove from oven, spread sour cream (onions and olives) and sprinkle cheese over top. Return to oven and bake for 10 more minutes.

Let stand 5 minutes. Cut and serve.

PS - I have already used ground turkey in place of beef. -- Jo

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tortilla roll-ups..... 1 package of burrito size flour tortillas
                        1 block of cream cheese, softened
                        1 small container sour cream (8 oz)
                        1 package of taco seasoning
                        1 bunch green onions, chopped

        Mix together all ingredients except tortillas, spread mixture onto
tortillas, roll tightly, place rolled tortillas very close together back in
the plastic bag that they came in, seal and refrigerate overnight. When you
want to serve them, just slice the rolls into 1" pieces. Can be eaten plain
or served w/ salsa for dipping. ¡SABROSA!

Hot Mexican Dip......    1/2 lb. ground hamburger (fried, drained of grease)
                         1/2 lb. hot Italian sausage - casing removed
(fried, and drained of grease)
                            1 can cream of mushroom soup
                            1 large jar of salsa
                            1 1 lb. block of Velveeta cheese, cut into cubes
                            1 bag of tortilla chips for dipping

    Mix all of these ingredients together (except chips), heat in large
saucepan over stove, or put the ingredients in a crock pot on low for
approx. 2 hours. Either way, stir occasionally and when the cheese is
melted, DIG IN!!!! Enjoy

Sincerely, Kersha

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I just started receiving your newsletter not to long ago and I enjoy so much, so thank you! I also just became a Pampered Chef consultant and have a wonderful recipe called Touch Down Taco Dip. Best of all it is easy and my kids love it.

2 can (9 ounces) bean dip or Refried Beans

8 ounces cream cheese

1 cup sour cream

2 tablespoon taco seasoning mix

2 garlic clove, pressed or minced

1/2 cup shredded cheddar cheese

Garnish

1 tomato seeded and diced (about 1cup)

4 green onions with tops thinly sliced

1/2 cup sliced black olives

2 tablespoon finely chopped fresh cilantro or parsley

Additional sour cream

Tortilla Chips

Preheat oven to 350*F. Spread bean dip over the bottom of a 2qt casserole dish. In a mixing bowl combine cream cheese, sour cream and taco seasoning mix. Press garlic over cream cheese mixture or add minced garlic, and mix well. Spread cream cheese mixture evenly over bean dip. Grate cheese over top. Bake 15-20 minutes or until cheese is melted. Sprinkle tomato, onions, olives and cilantro over dip or serve them around the dip to keep picky little ones happy. Garnish with additional sour cream. Serve with tortilla chips. -- Casey from Ohio

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I came up with this recipe one evening when I was in a pinch to fix a casserole for a church supper and didn't have time to run to the grocery store. Everyone at church raved about it and wanted the recipe and it's been a favorite of ours ever since.

1 - 10.5 oz. can of cream of chicken
1 - 10 oz. can of diced tomatoes & green chilies (I use *Rotel*)
1 1/2 lbs. ground chuck, browned and drained
1 - 1.25 oz. package of taco seasoning mix
3/4 cup water
1 lb. Velveeta cheese, cubed
1 - 13 1/2 oz. bag of "Spicy Quesadilla" flavored Tostitos chips (or your
favorite chips)

Mix together cream of mushroom soup and rotel.

Brown and drain ground chuck. Add taco seasoning and water. Stir to combine. Layer the ingredients in this order: beef mixture, cubed Velveeta, 1/3 bag of Tostitos chips, that have been crushed, soup & rotel mixture then remaining Tostitos chips in a 9x13 casserole dish. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake 15 minutes more. -- Jennifer

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1 Cup Instant Rice
I Cup Salsa
1 Cup Water

Bring 1 cup water to a boil. Stir in Salsa. Remove from heat and add rice. Cover and let stand for 8 minutes. Really easy and really good.

-- Harriet

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This is a great and EASY recipe I use all the time. It's Mexican enough and children love this.

(1) large tomato

(1) green pepper

(1) 8 oz package of cream cheese-softened

(1) jar of salsa (I suggest mild for children)

(1) package of Shredded Cheese- Mexican style

(1) bag of nacho chips

Very simple steps! Chop the tomato and green pepper finely. Use a flat platter. Spread the cream cheese on the bottom. Pour the salsa over top and spread to the edges. Sprinkle whole package of shredded cheese over the top. Sprinkle the tomatoes and green peppers on top. You can even make a pattern with these if you like, I once did a smiley face, the kids loved it! And dig in with the chips!!!!!

Deanne Cunningham-Jeffersonville, PA

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Combination Nachos

Ingredients:
1 lb. hamburger
1 pkg. taco seasoning mix
1/2 can refried beans
1 pkg. tortilla chips
cheddar cheese, grated
Monterey jack cheese, grated
Jalapeno peppers, chopped (optional)

Directions:
Brown hamburger in skillet, stirring until crumbly; drain.
Add taco seasoning mix with water according to pkg. directions, and refried beans, mixing well.
Layer chips, hamburger mixture, cheddar cheese and Monterey jack cheese in baking pan.
Top with Jalapeno peppers. Bake at 425° until cheese is melted. -- Melanie

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Taco Pie

Ingredients:
1 deep dish pie crust shell
1 pound ground beef
1 medium onion, chopped
1 (1 1/4 oz.) pkg. taco seasoning mix
1 (16 oz.) can refried beans
1 (8 oz.) jar taco sauce - divided usage
2 cups shredded cheese - divided usage
12 tortilla chips, crushed
shredded lettuce
chopped tomato

Directions:
1. Preheat oven and cookie sheet at 400 degrees.
2. Thaw pie crust 10 minutes.
3. Prick bottom and sides of pie crust thoroughly with fork.
4. Bake pie shell on cookie sheet for 10 minutes.
5. Remove from oven and reduce temperature to 350 degrees.
6. In skillet, cook ground beef and onion until meat is browned; drain excess fat.
7. Add taco seasoning to meat according to package directions.
8. In a small mixing bowl, combine refried beans and 1/3 cup taco sauce; mix well.
9. Layer half refried bean mixture in bottom of pie crust.
10. Top with half of seasoned meat, 1 cup cheese and tortilla chips.
11. Repeat layers, excluding tortilla chips.
12. Bake on preheated cookie sheet for 20 - 25 minutes.
13. Remove from oven.
14. Top with lettuce, tomato; add additional taco sauce to taste.

--Melanie

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Taco Ring

Ingredients:
1 pound Hamburger
1 package Taco Seasoning
1 can Refried Beans
2 cans Crescent Rolls
1 package (2 cups) Mexican Cheese, divided

Topping ideas: sour cream, salsa, lettuce.

Directions:
1. Lay all of crescent rolls end by end to form a large ring (will be shaped like a wreath) on a large pizza pan. You may have a few left over but these will be used to (set aside for now). Set aside.
2. Brown hamburger until done then drain. Add taco seasoning and mix well. Then add refried beans and stir until well combined.
3. Spoon hamburger mixture onto crescent rolls. Top with 1 cup of the Mexican cheese.
4. Fold ends of crescent rolls over hamburger mixture, pinching the seams to seal. Cut and use left over crescent rolls to cover any large openings of meat mixture. Top with remaining Mexican cheese.
5. Bake for 15 minutes or until crescent roll ring is golden brown.
6. Cut and serve with toppings of your choice. - -Melanie

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Crockpot Sombrero Dip

Ingredients:
1 lb. ground beef
1/2 onion, chopped
16 oz. mild taco sauce
1/4 c. chopped Jalapeno peppers (optional)
1/2 c. green olives, chopped (optional)
2 tsp. chili powder
2 c. shredded Cheddar cheese
1 can refried beans

Directions:
Brown ground beef with onion in skillet, stirring until crumbly.
Combine with remaining ingredients in crock pot, mixing well.
Cook on high until bubbly.
Serve with corn chips.

-- Melanie

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Mexican Wedding Cakes

Ingredients:
1 c. margarine or butter
1/2 c. powdered sugar
1 tsp. vanilla
2 1/4 c. flour
3/4 c. chopped nuts
1/4 tsp. salt
Powd. sugar

Directions:
Heat oven to 400 degrees. Mix margarine or butter, 1/2 cup powdered sugar and the vanilla in 3 quart bowl. Stir in flour and nuts and salt. Shape dough into 1 inch balls. Bake on ungreased cookie sheet until set but not brown 8 or 9 minutes. Roll in powdered sugar while warm. Cool. Roll in powdered sugar again. About 4 dozen cookies.

-- Melanie

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Mexican Casserole
Serves 5

Ingredients:
1 large sliced onion
1 lb. ground beef
1/4 tsp. salt
1 (10 3/4 oz.) can tomato soup
1 lb. can chili
1 16 oz. bag Fritos Original chips
1 cup grated cheddar cheese

Directions:
Brown meat and simmer until done.
Add onion salt pepper, drain off grease, add soup and chili powder and chili from can.
Line casserole dish with 1/2 bag Fritos.
Pour in the meat mixture.
Add the rest of the Fritos.
Top with cheese.
Bake 400° until cheese melts. -- Melanie

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Mexican Casserole

1 package of tortilla chips

Simmer 1 pound ground beef (browned and seasoned), 2 (8oz.) tomato sauce and 1 small can chopped black olives, undrained.

Mix these together while meat is simmering:
1 small carton of sour cream
1 small carton of small curd cheddar cheese
1 can diced green chilies
1 pound Jack cheese, grated

In deep dish, layer tortilla chips, then meat, then sour cream mixture, then jack cheese, repeat and finish with chips.
Bake 350 degrees for 30 minutes
-- Melanie

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A recipe I make for a snack before the meal or part of my buffet is a layered taco dip served with tortilla chips. There are several versions, I don't like guacamole so this version is guacamole free!

Mix 2 - 16 oz. containers of sour cream with one packet of your favorite taco seasoning.

Spread this mixture on a large platter - or two dinner plates.

Spread a small jar of salsa on top (any flavor you like - I am chicken I use mild!) -You could even pick a tub of salsa up from the Mexican Village

Then layer your favorite toppings on top, I use:

Shredded lettuce

Shredded cheese (I like to you the finely shredded either cojack or Mexican blend)

Diced tomatoes

Sliced Black Olives

Chopped green onions

Or whatever you prefer and serve with Tortilla chips so it can be scooped up and enjoyed.

Usually I just mix the sour cream and taco seasoning and store in the tubs and then assemble either before eating or a couple hours before, if you store overnight the lettuce gets soggy. -- Lori

P.S. If you want to add guacamole you would spread it over the sour cream mixture and then add the salsa and toppings. Also, in a magazine I saw them use it in a theme recipe once and they cut a dragon shape out of cardboard and covered it with aluminum foil and then put the sourcream mixture and everything else on top, they reversed it so the lettuce was on top and then put tortia chips down his back for spikes and then put a glob of sour cream with a large black olive for the eye. -- Lori

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This is my recipe for Taco Salad.

Brown 1 lb. of ground beef and drain, then add package of taco
seasoning, following directions on package. Stir well then add one can
of refried beans stirring well until heated. Add another package of
taco seasoning to container of sour cream stirring well. To assemble on
big platter place nacho chips, slightly crushed, then meat mixture, then
sour cream mixture, then some chopped lettuce, chopped tomato or salsa,
cheese and sliced black olives. Easy to do and quick to make. My
family loves it. You can make it as hot as you want and as fat free as
you want. Hope you enjoy it also. Audrey from GA

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We had a Dora birthday party for my daughter's third birthday in September.

We served a Mexican buffet with seasoned meat, cheese, sour cream,
salsa, taco sauce, guacamole, lettuce, tomatoes, black olives, peppers,
flour tortillas, nacho chips, and taco shells. I also prepared refried
beans and Mexican rice. Everything was a hit. Here are the recipes.

Easy Refried Beans

1 can (1 lb. 4 oz.) refried beans
1 pkg. dry taco seasoning
1 small can diced green chiles
3/4 c. grated Monterey Jack cheese (for topping)

Preheat oven to 350 degrees. Combine all ingredients.   Pour into baking
dish and bake in oven for 15-20 minutes or until cheese is melted and beans
are bubbling around the edges.   Garnish with grated cheese.

Mexican Rice
1 cup dried rice
1/4 cup diced onion (optional)
1 cup chicken stock or water
1 3/4 cups salsa
2 tablespoons butter or margarine
Sliced black olives (for garnish)
Chopped green onions (for garnish)

In saucepan (with tight-fitting lid), melt butter. Saute onion.   Add dry
rice and stir for 3-4 minutes, until rice begins looking lightly browned.   Add
water and salsa.   Stir to combine. Reduce to simmer and continue
cooking for 20 minutes, stirring occasionally.   Fluff with fork
before serving. Garnish with black olives and green onions.

Easy Guacamoles

2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
Juice of one lime
Salt and pepper to taste

Directions
Peel and mash avocados in a medium serving bowl. Stir
in onion, garlic, tomato, lime juice, salt and pepper.
Season with remaining lime juice and salt and pepper to
taste. Chill for half an hour to blend flavors.   Lime juice will
keep guacamole from turning colors, but you can also put one
of the avocado pits in the dip until serving time to preserve the color.

Burritos that Kids Love
(I got this recipe from a parenting message board several years ago.
It is a big hit with anyone who's tried it. The filling also freezes well.

The tortillas have a tendency to stick if frozen ahead.)

10-12 large flour tortillas
1 lb hamburger or 3 C. cooked chicken
1 cup shredded cheddar cheese
1 cup sour cream
1/2 can cream of mushroom soup
1 packet taco seasoning

Mix ingredients and put approx. 1/4 cup mixture in each tortilla, fold up.
Put in greased 9 X 13 pan. Cover with foil and bake at 300 for 30-40 minutes

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These are easy to make & they taste great.

TAQUITOS (small rolled tacos)
ingredients

1/2 cup canola oil
1 package corn tortillas
3 or 4 Chicken Breasts
3 cups mashed potatoes
2 cups cheese.
lettuce & tomatoes (optional)
salsa (if desired)

Directions:
Boil the chicken breasts about 20 to 25 min, until done (make sure they are thawed first) add a few slices of onion to the boiling water (this gives the chicken a nice flavor). When the chicken is done shred it with 2 forks. Next chop up 1 or two tomatoes, and shred the lettuce. Grate the cheese. Heat the oil in a large skillet on med. heat. Have the mashed potatoes ready, Then heat the tortillas in the microwave 5 at a time for 1 min. take the tortillas one at a time and fill them with about 1 to 2 Tbsp. of chicken or potatoes (I like to do equal amts. of each) into a tortilla roll it up tightly and secure it by sticking a toothpick into it through to the other side (this will help keep the tortillas rolled up while they are being fried). I recommend putting 5 or six in the pan at the same time so they are cooking evenly. Cook until slightly brown (for crispier taquitos longer time, for softer shorter time., watching carefully so they don't burn. Set them on a platter or tray lined with paper towels (to soak up extra oil) and be sure to keep them covered with paper towels until you are done so they don't get cold (these taste best fresh.) put 2 or 3 taquitos on each plate and garnish with lettuce, tomatoes & cheese (these also make great appetizers cut in half
or 3rds, with a toothpick in each one)

-sharon hernandez

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Here is the recipe I invented many years ago for "shortcut enchiladas"... it is as delicious as the rolled variety.

Ingredients:

3 dz tortillas

1 can cr of mushroom soup }

1 can enchilada sauce (red) } mix together well - use blender if possible*

1/2 onion, diced

4 c shredded med cheddar cheese

1 sm can diced blk olives

2 c diced chicken (optional)

Cut tortillas into "pie shaped wedges". I usually make 6-8 cuts. Later tortillas pieces in greased casserole dish and layer in this order:

tortillas

sauce drizzled over layer of tortillas

onions lightly sprinkled

olives lightly sprinkled

cheese sprinkled (use amount you wish)

diced chicken (optional)

Continue layering until your casserole dish is full and top w/ cheese, then onions and remainder of olives. Bake at 350 for approximately 1 hour or until center is bubbly.

This casserole tastes like traditional enchiladas, but the tortillas are not fried in oil. My kids love it. Our favorite thing is to eat the leftovers for breakfast. Enjoy!

* you may need to use another can of each and more cheese to use up ALL the tortilla wedges. -- Lindy

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This is a family tradition at all of our get-togethers.

I hope you enjoy as much as we do.

1 block of Philadelphia cheese

1 500ml of sour cream

1 package of taco seasoning. Sprinkle into your taste. I used whole package way to spicy.

Then blend together till smooth

Put into small tray let sit for 8 hours

Then add salsa to top

Then sprinkle cheese on top of salsa

Serve with taco chips.

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Hi, there! I just wanted to give you my easy recipe for Mexican Sopapillas-chips:

Take ordinary store-bought flour tortillas and cut them into quarters, fry them in hot (150-160 degree) oil for about 40 seconds or until desired brownness. Put onto papertowel to drain oil, after drained, put into a ziploc bag with 1/2 cup sugar and a tsp. of cinnamon (these can be adjusted according to how many chips you are making and how strong you want the cinnamon). Shake up until chips are covered, put chips on a plate or bowl and serve with honey, for dipping or drizzle on the top of chips. ENJOY!

D. Gonzalez

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Sour Cream Chicken Enchiladas

4 chicken breasts (cooked)

1 (16oz) sour cream

1 brick Monterrey jack cheese, shredded

1 can cream of chicken soup

1 can green chilies, chopped

1 pkg. (12 count) flour tortillas

Cut up chicken into bite size pieces. Make up liquid mixture (use 8 oz sour cream, half of the cheese, can of cream of chicken soup, and can of green chilies or peppers finely chopped to taste). Mix ingredients in medium saucepan until cheese melts. Separate liquid mixture in half and add chicken to one of the halves.

Spoon chicken and liquid mixture onto flour tortillas and roll into enchiladas and place into 8-x 12 inch. Make 8-12 enchiladas. Spoon remaining liquid mixture over them and sprinkle cheese over liquid. Garnish with peppers, if desired. Place in microwave on high for about 10-15 minutes turning occasionally. Serve with additional sour cream.