Chicken Tortilla Soup

2 chicken breasts cut into chunks
2 TBS cilantro or (1 TBS dry)
2 TBS taco seasoning
1 can cream of chicken soup
1 sm can green chilies
1 can corn drained (or frozen)
1 c water
1 c sour cream

Combine everything into a saucepan except sour cream. Bring to a boil and simmer for 15 minutes or until chicken is done. Take 1 cup of liquid from saucepan and combine it with 1 cup of sour cream-mix and return to saucepan and heat through. Makes 5 cups.

We used cooked chicken and added a can of black beans.

Sopapilla Cheesecake

        Crust:
2 cans of crescent sheets or rolls
        Filling:
3  8 oz pkgs cream cheese
1 c sugar
1 tsp vanilla
       Topping:
1/2 c sugar
1 TBS cinnamon
1 stick butter melted
In a 9 x 13 baking dish, roll out 1 can of rolls (make sure the cuts are pushed together). Then spread on the cream cheese mixture. After that, roll out 2nd can of rolls and pour on butter. Sprinkle the cinn/sugar mixture on top and bake at 350 for 35 minutes Serve hot, room temp., or cold.
 
This makes a great breakfast dish or a great dessert  This is my most requested dessert.

This is linked to Ear at Home Ingredient Spotlight.

Beef Enchiladas

1 lb hamburger
1 c picante sauce
1/2 c onion
3/4 tsp cumin
12 corn tortillas
1 ½ c cheddar cheese
1 can chili no beans
2 tsp taco seasoning

Brown meat w/onion, drain. Stir in ½ c of picante sauce, cumin and taco seasoning mix. Warm tortillas. Dilute chili with about 1/2 c of water. Spread ½ c diluted chili in baking dish. Spoon meat mixture down center of each tortilla, roll and place seam side down in baking dish, spoon remaining chili over enchiladas, top with cheese. Bake @ 350 for 15 to 20 minutes, until hot. Can be frozen before baking.

I think these are the original OAMC Enchiladas.  I usually make a pan of just cheese also -- to do that, just omit the beef  before rolling. Then cover with "gravy" and more cheese.

Monterrey Chicken Quesadillas

2 c chicken, cooked and diced
1 ½ c bbq sauce
1 lb bacon, cook and chopped
1 c onion
4 c Jack Cheese
12 flour tortillas

Combine cooked and diced chicken and bbq sauce. Set aside. Heat a little butter or olive oil and cook the sliced onion in a skillet. Cook for about 5 minutes, until fully cooked. Remove onions with a slotted spoon. Place one tortilla into skillet and cook until starting to turn brown, turn over. Fill one side of the the tortilla with chicken, bacon, cheese and onion. Fold other half over mixture. Continue cooking until golden brown and cheese is melted, turning over at least once. Place on cooking rack to cool. When cool place in 4 gallon freezer bags (3 each). Freeze. To serve: Microwave for 1-2 minutes or until heated through. 4 gallon freezer bags.  * Our notes: We made them up and used the griddle to grill all at one time.

Taco Quiche

2 unbaked pastry shells
2 c cubed cooked chicken/ground beef (use soy crumbles)
2 pkg taco seasoning, divided
1 c salsa
2 c cheddar cheese
8 eggs
2 c half & half
2 TBS butter, melted
4 oz green chilies
½ c ripe olives

Line unpricked pastry shells w/ a double thickness of heavy-duty foil. Bake @ 400 degrees for 4 minutes. Remove foil, bake 4 minutes longer. In a small bowl, combine chicken and one envelope taco seasoning; spoon into pastry shells. Top w/salsa and cheese. In a large bowl, whisk the eggs, cream, butter and remaining taco seasoning. Stir in chilies and olives. Pour over cheese. Cover and freeze one quiche for up to 3 months. Cover edges of remaining quiche loosely w/ foil; place on a baking sheet. Bake at 400 degrees for 35 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting. To use frozen quiche: Remove from freezer 30 minutes before baking (DO NOT THAW). Cover edges of crust loosely w/ foil; place on a baking sheet. Bake @ 400 degrees for 70-75 minutes or until a knife comes out clean. Let stand 10 minutes before cutting.

Taco Mac and Cheese

12 oz whole wheat spiral pasta
1 lb hamburger
2 small onions, chopped
1 TBS flour
1 TBS butter
2 c milk
2 c Mexican-blend shredded cheese
1 pkg taco seasoning
1 can Rotel

Cook pasta according to package directions. Drain and set aside. Meanwhile, brown hamburger with onion. When browned, remove from skillet with slotted spoon, leaving the drippings. Set aside meat/onion. Add butter and flour to skillet; whisk together. Let bubble 1 minute. Whisk in milk. Stir constantly for 8-10 minutes or until slightly thickened. Remove from heat. Stir in cheese. Add hamburger mix, taco seasoning, and drained Rotel to the sauce. Toss with pasta and serve immediately.

Baked Ziti with Chicken in Queso Sauce

2 c Chicken (cooked) 2 cans Cream of Chicken Soup
1 can mild ROTEL
2 inches Velveeta "cheese"
2 c Shredded Cheese
1 box Ziti Noodles (cooked as directed on box)

Cook chicken and shred. Cook Ziti as directed on the box and drain. Melt the Velveeta cheese in the microwave. Mix cans of soup, ROTEL, and melted Velveeta cheese together. Stir all ingredients together and pour into 9x13 dish. Bake at 350 for 45 min or until bubbling. After serving portions onto the plate, top with a sprinkling of shredded cheese. ENJOY!! Freezing Instructions Mix shredded chicken, cooked Ziti, soup, ROTEL, and melted Velveeta and place wet ingredients into a freezer safe container. Place into freezer. On baking day, thaw completely and place in oven safe dish. Bake as directed and serve.

Ranchero Casserole

2 boxes Zatarain’s Spanish Rice
2 cans Rotel (mild) cooked w/rice
3 c cooked shredded chicken/ground beef
¾ - 1 c sour cream
1 can black beans, drained and rinsed
1 c frozen corn, thawed
1 c Mexican cheese (plus extra for topping)

Heat oven to 375. Cook rice as directed; minus 5 minutes with rotel (sub rotel for diced tomatoes as directed on box). Spray 9x13 baking dish. In large bowl combine cooked rice, meat, sour cream, beans, corn and cheese; mix well. Spread in dish, bake covered for 20 – 25 minutes or until heated. Uncover, top with cheese, bake until melted, 5 – 10 minutes.  Can be put in 8 x 8's or freezer bags and frozen.