Mexican Dorito Casserole

Ingredients

• 2 c. shredded cooked chicken
• 1 c. shredded cheese (or more if you are a cheese hound)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
• 1/2 packet taco seasoning (or more- to taste)
• Bag of doritos

Directions

1. Pre-heat oven to 350-f degrees.
2. In a mixing bowl, combine all ingredients except doritos.
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Mexican Dorito Casserole (Chicken)

Mexican Dorito Casserole from Jam Hands.net
Serves 4-6

• 2 c. shredded cooked chicken
• 1 c. shredded cheese (or more if you are a cheese hound)
• 1 can cream of chicken soup
• 1/2 cup milk
  
  
• 1/2 cup sour cream
• 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
• 1/2 packet taco seasoning (or more- to taste)
• Bag of doritos

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except doritos.

3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture.

4.Repeat once more, ending with a layer of chicken mixture.

5.Top with more shredded cheese

6.Cover, and bake for 30-35 minutes, till bubbling hot.

Doritos Taco Bake(Beef)

I have seen this on many different sites such as pinterest and fb. This one is from food.com

1 (8 ounce) package crescent rolls (8)
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
8 ounces sour cream
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup shredded cheddar cheese
1 (15 ounce) bag plain Doritos (plain would be the nacho cheese)

Directions:

  1. Brown hamburger and drain.
  2. Add taco seasoning, tomato sauce, a little water, and diced tomatoes. Simmer.
  3. In 9x13 dish, press out crescent rolls and roll them to form crust.
  4. Here comes the Dairy! Layer hamburger mixture, sour cream and then cheese.
  5. Crush about 3/4 of a bag of Doritos and put them on top. Bake at 350 for 30 minute.
  6.Serve.

This will serve 6-8 people.

Crock Pot Chicken Tortilla Soup

Ingredients

4-6	chicken breasts, cooked & diced
1	large (28 oz) can of diced tomatoes
1	(14 ounce) can enchilada sauce
	(I use medium, but you can use mild or hot)
1	medium onion, chopped
	(Or, if you are a cheater like me, I buy the pre-diced onion. My eyes are SO sensitive to onion & my eyes water so badly. The pre-diced stuff is the best invention since sliced bread!)
1	can chopped green chilies
1	tablespoon of minced garlic
1	(32 ounce) container chicken broth
1	teaspoon cumin
1	teaspoon chili powder
	Salt & Pepper (to taste)
1	(10 ounce) package frozen corn
For the garnish:
	Corn Tortillas
	Avocado
	Shredded Cheese
	Sour Cream
	Green Onions Directions 1. Boil your chicken breasts until fully cooked. Then, dice them up! 2. Place diced chicken, diced tomatoes, enchilada sauce, onion, green chilies, mined garlic & corn into your crock pot. 3. Pour in chicken broth, add cumin, chili powder, salt, pepper. 4. Stir. 5. Cover and cook on Low for 5 to 6 hours or on High for 2 to 3 hours. About 30 miutes before you are going to serve the soup, you need to get the tortillas ready! Preheat oven to 400 degrees. Lightly brush both sides of tortillas with olive oil (or vegetable oil, whatever you have on hand!) Cut tortillas into strips (I use a pizza cutter) then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, put tortilla strips over soup. Then, I garnish that with sour cream, shredded cheese & sliced up avocado (you can garnish with green onions also, I just didn’t have any) It looks this pretty for about 10 seconds & then I stir it all together and eat it!

Pollo Fundido

Ingredients:
Chicken Breast (cut in half lengthwise to make them thin)
Onion
Mexican Dipping Cheese (I use the jalapeno flavor)
6 ounces milk (just add enough to get to the consistency you prefer.) 
Chili Salt (recipe here )

Directions:

Saute your onions in a lightly greased skillet and set them aside.

Sprinkle your chicken with chili salt and begin cooking it in the skillet.

Grate the Cheese and melt according to directions. I add the milk a little at a time until it gets to a consistency I like. You don't want it to be so thick you can't pour it, but so thin it's like water either.

Mexican Dipping Cheese (I wanted to include a picture of what I use so you would know what to look for).
After you have all your chicken cooked through, put the onions back in the skillet and turn the burner off. Now you are ready to pour your cheese over the top and it is ready to serve!

Mexican Grilled Corn With Cilantro

I made this and forgot to take a picture. But this is honestly what it looked like and was delicious.

Ingredients:

• 2 ears of corn, shucked and cut into 6 pieces
• 1  tablespoon olive oil
• kosher salt and black pepper
• 1/4  cup Chopped fresh cilantro 
• 1  teaspoon fresh lime juice, plus lime wedges for serving

Directions:

1. Heat grill to medium. In a medium bowl, toss the corn with the oil and ¼ teaspoon each salt and pepper. 

2. Grill, uncovered, turning occasionally, until tender, 10 to 12 minutes (reserve the bowl).

3. Transfer the cooked corn to the reserved bowl and toss with the cilantro and lime juice.  Serve with lime wedges.

       

Nutritional Information

1. • Per Serving
   • Calories 70
   • Fat 4g
   • Sat Fat 1g
   • Cholesterol 0mg
   • Sodium 127mg
   • Protein 1g
   • Carbohydrate 9g
   • Sugar 1g
   • Fiber 1g
   • Iron 0mg
   • Calcium 2mg

Chile Rellennos Jose

*For a Vegetarian switch cheese/milk for soy based products and egg substitute*

Ingredients:
2 (16-oz.) cans whole green chilies
1 (16-oz.) pkg. Monterrey Jack cheese, cut in strips
1(8oz-.) pkg. Cheddar Cheese, grated
5 large eggs
1/2 c. flour
1 and 1/4 c. milk
1/2 tsp. salt
black pepper, to taste
paprika, to taste
crushed red pepper, to taste
Tabasco, to taste (optional)

Directions:
1. Carefully rinse seeds from chilies with cold water.

2. Spread chilies in single layer on paper towels. Carefully pat chilies with another towel until dry.

3. Slip a strip of Jack Cheese (cut into 1" wide by 3" long by 1/4" deep) into each chili.

4. Beat Eggs. Then gradually add flour beating until smooth.

5. Add milk, salt, pepper (also Tabasco and/or crushed red pepper, if desired). Beat thoroughly.

6. Arrange half the chilies in well greased 9*13" baking dish and sprinkle with 1/2 the Cheddar cheese and Paprika.

7. Repeat with another layer of chilies, Cheddar Cheese and Paprika.

8. Carefully pour egg mixture over all.

9. Bake uncovered, in 350 degree oven about 45 minutes or until knife inserted in middle of the custard (egg mix) comes out clean.