Quick Chicken Tortilla Bake

It is Mexican week at my house. All week long we are having a new mexican recipe. I got a new magazine (thanks Jen) that is FULL of mexican recipes and I couldn't wait to try them all out.


This recipe is so easy. 5 ingredients. Can it get simpler than that? And it was really good too. It is one that I will make again and again.

I didn't take any other pictures, but it is so easy that none are needed.



2 cans of cream of chicken soup
1 10oz can diced tomotoes with green chillis, undrained
12 6inch corn tortillas, cut into small bite size strips
2 cups cubed cooked chicken
1 cup shredded tex mex cheese



In a bowl mix soup and tomotoes.



Sprinkle 1/3 of tortilla strips into a 3 quart baking dish. Layer 1/2 of the chicken and 1/2 of soup/tomato mixture. Repeat layers. Sprinkel remaining tortilla strips on top.



Bake, covered, at 350 degrees, for 40 minutes or until bubbly around edges. Uncover and sprinkle with cheese. Bake about 5 more minutes.



Top it with some sour cream if you would like.



**My variations on the recipe.
-I only used one can of soup. Not on purpose. I didn't even realize it called for 2 until a read it to post on here. It was still really good with just one can. Try either way.
-I used wheat tortillas, not corn.
-I used less cheese than a cup.




If you want to get the magazine, it is Better Homes and Garden - Ultimate Mexican. My friend found it at the grocery store. If you love mexican food, you will love this magazine. The salsas alone look amazing. Can't wait to try them too.

The Best Cookies in the World

That is honestly the name of these cookies. I am not making it up. But they really are good. How can you go wrong with skor bits and chocolate chips.


In a medium bowl mix together:
2 1/4 cup flour
1 tsp baking soda



In a serpate bowl combine:
1 cup butter
1/4 cup shite sugar
3/4 cup brown sugar
1 tsp vanilla
1 pkg instant vanilla pudding

Beat until smooth and creamy.
Beat in 2 eggs

Gradually add flour mixture.


Stir in:
1/2 pkg chocolate chips
1/2 pkg skor bits



Drop by teaspoon onto ungreased cookie sheet. Press down alittle.

Bake at 375 degrees for 8 minutes. DO NOT Overbake. They should be chewy inside.

cool on a wire rack.

My favorite way to eat these cookies after they have been in the fridge for a few hours. Try it.

Honey Ginger Salmon

This is my Favorite salmon recipe. Oh, it is so good. I tried it a few years ago for the first time and it has become one of my usuals.


Place salmon fillets on greased baking sheet.

In a small bowl combine:
1/4 liquid honey
2 tbsp vinegar
1 tsp finely grate gingerroot (or 1/4tsp ground ginger)

Brush half of glaze over fillets.


Bake in 425 degree oven for 4 minutes. Brush with remaining glaze and bake until fully cooked. (I would say about 10 more minutes, but check it)


Meanwhile, combine:
2 cup diced Cucumber
1/2 cup chopped green onion
1/2 cup diced yellow pepper
2 tbsp liquid honey
1 tbsp vinegar
1 tsp finely grated gingerroot

Serve over Salmon.

I served it with peas (boring) and brown rice, but this salmon is actually so good with the cilantro rice.

Crab-Stuffed Zucchini

A few month ago I randomly bought a can of crabmeat. I have no idea why. I didn't have a recipe in mind when I bought it, so I was so happy to come across this recipe and finally find a use for that can of crabmeat. And boy they were good!




Scoop out the pulp of 3 medium zucchinis, leaving 1/2 inch thick shells. Chop the pulp.

Arrange the shells on a greased baking sheet.

Melt 2tbsp of margarine in a medium frying pan. Add;

1/2 cup finely chopped onion

2 garlic cloves, minced (or 1/2 tsp garlic powder)

Cook for 3-5 minutes, stirring often, until the onion starts to soften. Add the zucchini pulp and stir.

Transfer mixture to a medium bowl.

Add;

6oz can of crabmeat, drained

1/2 cup grated swiss cheese

1/3 cup crumbled feta cheese

Beat 1 large egg and add to mixture.

Add:

1 tbsp flour

1 tbsp chopped fresh parsley

2 tsp chopped fresh dill (or 1/2 tsp dill weed)

1 tsp paprika

1/4 tsp pepper

stir well

Spoon into zuchinni shells.

Bake in 375 degree oven for about 30 minutes until filling is set.

Cilantro Rice

This is my favorite way to eat rice. A huge step up from plain old rice. I love it. And the best part is that it is so easy. And so quick. The flavor is so fresh.

You basically make it the way you would regular rice, but instead of water, use chicken broth. I always opt for the low sodium chicken broth, so it isn't too salty. The basic ratio for cooking rice applies. If you cook one cup rice, add 2 cups broth. If you cook 1 1/2 cups rice, add 3 cups broth.

1 cup rice

2 cups chicken broth

1-2 tsp lemon or lime juice

2-3 tbsp cilatro (or if you are like me and love cilantro, load it up with as much as you want)

Add rice and chicken broth to pot, bring to a boil. Stir and reduce heat. Cover with a lid. Keep on low heat for 16 minutes.

Remove from heat and add lemon or lime juice. Add in Cilantro and mix.

Enchilada Casserole

This time I was the skeptical one when I saw this recipe. But I figured I need to try new things, so I gave it a try. It was really good and had a nice sweet flavour. It was even good as leftovers. I would forsure make it again.

This is another meatless meal, but it still has lots of protien. The beans are really filling and you don't even miss meat.



Layer the bottom of an 8x8in pan with;

2 whole wheat tortillas

They shuld be ripped into quarters and layered like that, but I did it wrong. Make sure you rip them.


In a bowl mash:

a 19oz can of sweet potatoes, drained


Add and stir:

19oz can of black beans, rinsed and drained
1/2 cup chunky salsa
2 tsp chili powder



Spread evenly over tortillas in baking dish.

Arrange:

2 whole wheat tortillas over sweet potato mixture.

This is how they should be ripped in the first step.

In a small bowl combine:

14 oz can of tomato sauce

1/2 cup chunky salsa

Then pur evenly over tortillas.

Bake, uncovered, in oven at 450 F for 15 minutes. Then Sprinkle with:

1 cup cheese

Bake for another 5 minutes until heated through and cheese is golden.

Sprinkle:

1 ripe large avocado, diced

1/4 cup finely chopped green onion

Serve with Sour cream.

Banana Coconut loaf

This loaf is so good. It is one of my favorites. My husband was skepticle when he saw me making it. He doesn't like the cherries. But once he tasted it, he couldn't resist. The loaf was gone in a day.

This is one of my moms old recipes. She would make a few loafs and freeze them. It was always a treat to pull one out of the freezer and watch it disappear.

In a mixing bowl beat until frothy:
2 eggs

Add and beat well:
1 cup white sugar
1/2 cup melted butter



Stir in:
1 cup mashed ripe bananas (about 2-3 med bananas)
1/2 tsp almond extract
1/2 cup cut up maraschino cherries



In another bowl, measure and stir until blended:
1 1/2 cups flour
1/2 cup med. grind coconut
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped walnuts

Pour over batter, stir until combined.



Spoon into greased loaf pan

Bake at 350 F for 1 hour or until toothpick comes out clean.

Let stand for 10 minutes

Remove from pan.

If you want to freeze it, wrap it and put in the freezer.

Enjoy!

I love it with a little butter on it.