Chicken Enchiladas

Ingredients:
1 can enchilada sauce
1 can cream of chicken
1 can black beans
4 chicken breasts (or your preferred cut)
14 tortillas
cheese

Directions:
Combine the first 4 ingredients together into the crockpot. Cook on low for 4-5 hours or on high for 2 hours or until chicken is done. Once it is cooked, pull the chicken out of the crockpot into a separate bowl. Shred the chicken. Fill the tortillas with chicken and cheese, roll them up, place them into an 8x11 *cooking dish. With the remaining sauce and beans in the crockpot, pour over the tortilla rolls. Cover the dish with cheese and place in the oven at 375 until the cheese is **melted (about 5-10 minutes). Serve with rice, beans, sour cream, and guacamole!

*I was able to fit 8 rolled tortillas into an 8x11 and then used an 8x8 to put the remaining 6 tortillas. It was a good way to ensure that we had lunch for the next day.

**Another way to split the preparation for this meal was to do the crock pot portion earlier in the day. I completed the recipe all the up until the oven part, covered, and placed the enchiladas in the fridge. Once I was closer to dinner time I pulled it out and put into a preheated oven for 20 minutes.

Greasy yummy tacos

Ingredients:
Corn tortillas
Oil
everything and anything you like in your tacos

Directions:
Heat about 4 Tbs of oil in a skillet. Throw on a corn tortilla or two, depending on how much room you have in the skillet. Let it cook for about 20 seconds (on medium-ish heat) then fold the shell. That is key, fold the shell in half so it looks like a taco. Cook until desired crispness on both sides. Lay your shell on a paper towel and sprinkle some salt. Add your favorite taco ingredients. Delish.

*Originally enjoyed by Aunt Maudie Cassel

Popeye's Red Beans and Rice

Ingredients:

Beans

1- 30 oz can red beans

1 1/2 tsp white pepper

1/4 tsp paprika

4 Tbs butter

1/4 tsp garlic powder

1/4 tsp salt

Rice

1-1/2 cups quick cooking rice

1 - 1/2 cups water

2 Tbs butter

1/2 tsp garlic salt

Direction:

Pour beans with liquid into a large saucepan. Turn heat to medium. Add pepper, paprika, butter, garlic powder and salt. When beans begin to boil, use a fork to mash some of them against the side of the pan. Stir the mixture constantly. In about 20 min, the beans will reach the consistency of the refried beans. Prepare the rice, using the 2 tbs butter and 1/2 tsp garlic salt instead of the butter and salt amounts specified on the box for 4 servings. To serve, pour 1/2 cup of beans into a bowl and scoop the same amount of rice on top of the beans.

Serves 4

*Top Secret Recipes

The Magical Fruit (Refried Beans)

Ingredients:

1 pound Beans

1/2 onion

1Tbs oil

1 chicken bouillon cube

1/2 cup of mozzarella cheese

tortillas

sharp chedder cheese

follow direction on back of caldo de tomate or Tomato Bouillon in Spanish section for Spanish rice

sour cream

lettuce

Directions:

Crock pot 1 pound of beans with 7 cups of water (nothing else)
After crock potting, saute some unions (about 1/4 to a 1/2 an onion) in a large pan with about a tablespoon of oil. At the same time, prepare some chicken stock by heating up about 1/2 a cup of the bean juice with the chicken bouillon cube. Add chicken stock/bean juice to onions in pan along with beans. Then mash beans with a potato masher or similar device. If after mashing it seems too runny, just let some water evaporate, while making sure to mix often (so it doesn't burn to the bottom). After it is the desired consistency, add about 1/2 cup of mozzarella cheese and melt/mix thoroughly into beans. I normally have the burner on med or medium high during this whole process.

We normally make burritos with the beans, but we buy uncooked tortillas and cook them on a skillet. We put sharp chedder cheese, 'spanish rice' (not really though, it is just rice made with caldo de tomate [basically tomato bouillon found in mexican food section]), sour cream, and of course, the beans. It is fantastic! Just like the real thing.

*email from Joe Davis see Fashionably Foodie for more authentic Mexican food

Cafe Rio

Pork
1 cup Salsa (any kind you want)
1 ¼ cup brown sugar
12 oz Coke
Boneless pork roast

Place roast in crock-pot and fill half way up the roast with water. Cook 5 hours on low, drain water. Cut into smaller pieces or shred if tender enough. Mix salsa, coke, and brown sugar and pour over roast. Cook 3 hours longer. Shred roast and use on salads or in tacos.

Lime Cilantro Rice
4 tsp chicken bouillon
4 tsp minced garlic
½ bunch cilantro
1 small can green chilies
¾ tsp salt
1 Tbsp butter
½ chopped onion
3 cups rice with water (as called in directions)

Blend cilantro, chilies and onion in processor. Boil water, add all ingredients, simmer covered or until liquid is absorbed

Tomatillo Dressing
1 buttermilk ranch dry dressing package, prepared according to directions
2 tomatillos
½ bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Blend all together in food processor or blender, store in fridge

Make black beans, tortillas, chopped tomatoes, and shredded cheese, whatever you want to put on a yummy burrito! You pour the tomatillo dressing on top and if you want you could put sour cream on too.