Taco Seasoning

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix. 

I usually mix up a batch of this and use as needed. 

Hombre Omelets

Ingredients:

tortillas (good quality)
eggs
cheese
butter

Fillings (Your choice of):
sliced green onions
El Pato sauce
sliced mango
tomatoes

These are made in a skillet, one at a time.

In a small bowl or mug, mix one egg and some pepper. Pour into buttered skillet (skillet should be about the same size as the tortilla). The egg should be spread all over the pan. Top with a tortilla and press it down to make sure it will bind with the egg. After a minute or so (when egg is cooked), flip it over and top with grated cheese and cook until melted. Remove from pan and top with desired toppings, then roll up and eat like an enchilada.

Recipe from Brett & Shane Doughty.

Indian Fry Bread

3 cups flour
1 T. baking powder
1/2 tsp. salt
1/4 cup milk
1 1/2 cups warm water

Combine all ingredients and knead dough. Allow it to rest for 15 minutes. Divide into desired size pieces and roll flat. Fry in hot oil on both sides.

Top with beans, lettuce, cheese, meat, salsa, etc. For dessert, honey and or/ powdered sugar on top. Yum!

Chicken Enchiladas with green chile sour cream sauce

10 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tbsp butter 
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chiles

garlic powder, pepper, and onion powder, to taste

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan.

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chiles. Add seasonings to taste. Heat through, but do not bring to boil.

 

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Recipe adapted from Jessica Lamont.

Salsa Chicken Tacos

Small flour tortillas

1 jar medium salsa

3-4 chicken breasts

desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through or toward the end. Fry the tortillas in a little oil until lightly brown and crispy. Then fill with shredded chicken and garnish with desired toppings.

Salsa

2 cans stewed tomatoes (not Italian style)
3 cans diced tomatoes with green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste

Add all the ingredients to a blender or food processor and blend to desired consistancy. Serve with tortilla chips and dig in!

Recipe from Jamie.

Salsa Chicken Tacos

6 inch flour tortillas
1 jar salsa
2 chicken breasts
desired toppings (shredded lettuce, cheese, sour cream, etc.)

Place breasts in slow cooker and cover with salsa. Cook on low for 6-7 hours, shredding halfway through. Fry the tortillas in a little oil until lightly brown and crispy, then fill with shredded chicken and garnish with whatever meets your fancy.

Recipe from Jamie at Dinner's Ready.

El Pollo Fundito

Approximately 6 large flour tortillas

4 chicken breasts, cooked and shredded

19 oz. can Las Palmas green enchilada sauce

1 can cream of chicken soup

cream cheese, softened (regular or jalapeno)g

rated cheddar cheese

oil, for frying

lettuce and sour cream to garnish

Mix green sauce with soup. (Broth can be added to thin sauce). Set aside half of the mixture. With the other half, stir in the shredded/cubed chicken and set it aside. Spread about 2/3 cup of the chicken mixture on the center 1/3 of the tortilla. Sprinkle with cheese, then fold like a burrito. Fry each side in oil until golden brown. (It helps to secure with a toothpick during frying). Place burritos in a baking dish and spread cream cheese over the top. Cover the dish with more cheese. Bake at 350 for 15-20 minutes, or until it is heated through and the cheese is melted. Heat remaining sauce and serve over the top just before serving (or on the side as an option). Serve with shredded lettuce and sour cream to garnish.

Spanish Rice

1.5 c white long grain rice
2 T chopped, minced onion
1 can chicken broth
1 can tomato sauce
1 tsp. garlic powder
salt to taste

Saute oil, onion, and rice over medium heat until rice is golden & onions are soft. Add chicken broth, tomato sauce, and seasoning, bring to a boil. Reduce heat to low, cover. Simmer 30-40 minutes. Fluff and enjoy.