Baked Chimichangas ( Vanessa)
1 1/2 c cooked and shredded beef, pork, or chicken
1 8-oz jar salsa
1 16-oz can of refried beans
1 2-oz can diced green chilies (optional)
3 TBS sliced green onion ( I always use yellow onion)
1/2 c your favorite grated cheese
about 8 med. size flour tortillas
In large skillet or fry pan combine meat, salsa, beans, onion. Cook over medium heat until heated through. ( you will need to stir alot to avoid burning) Stir in cheese. Spoon about 1/2 c of mixture onto each tortilla, fold in sides and roll up. Place filled tortillas in baking dish and bake uncovered for 15 - 20 min at 350.
Top with sour cream, salsa, sliced olives, and green onion. ( aka your favorite taco toppings)
Other tips: I use left over meat for this dish usualy, if you want that deep fried tast spray you tortillas with cooking spray and lightly toast them on both sides in a fry pan before you add filling.
~ Chicken.Bake.w/black.beans&salsa ~
Tim's new fave.I found this recipe on the net when I was wanting to try something different for a change. It is really easy!! Prep time is 5min! and the cook times is 1/2hr. Yey 35mins! Pre-hear the oven for 350 Ingredients: 4 chicken breast Salt and pepper or a spicy seasoning 1 can 916oz) black beans ,drained and rinsed 1 can (12 to 15 oz) whole kernel corn, drained 2 cups chunky salsa divided 1 cup (4oz) chopping mild green Chile peppers (optional) ¼ cup. Fresh cilantro divided (we didn’t have this so I just used dry cilantro 1/8c the first time but I probably only used ½ of that the 2nd just because I thought that was a little much) 6oz (1 ½ cup) shredded Mexican cheese, or mix of cheddar Monterrey jack and Cobby cheeses (I only used Monterrey jack and cheddar since I had it on hand and it still taste great) Grease 1 qu casserole dish Wash chicken and pat dry. Sprinkle the chick all over with salt and pepper. Put a side 1 cup salsa and ½ the cilantro. Mix all other indigents then place then on bottom of dish then place chicken on top. Take the remaining salsa over chicken. Sprinkle remaining cilantro on top then top with cheese. So YUMMY you will love it!
1 8-oz jar salsa
1 16-oz can of refried beans
1 2-oz can diced green chilies (optional)
3 TBS sliced green onion ( I always use yellow onion)
1/2 c your favorite grated cheese
about 8 med. size flour tortillas
In large skillet or fry pan combine meat, salsa, beans, onion. Cook over medium heat until heated through. ( you will need to stir alot to avoid burning) Stir in cheese. Spoon about 1/2 c of mixture onto each tortilla, fold in sides and roll up. Place filled tortillas in baking dish and bake uncovered for 15 - 20 min at 350.
Top with sour cream, salsa, sliced olives, and green onion. ( aka your favorite taco toppings)
Other tips: I use left over meat for this dish usualy, if you want that deep fried tast spray you tortillas with cooking spray and lightly toast them on both sides in a fry pan before you add filling.
~ Easiest Fudge ~
Ok Girls. This may not be exactly like regular fudge, but it's darn close!! Just don't ever tell anyone how easy it is and let people think you spent tons of time on it! Leah's Fudge 4 oz unsweetened chocolate (or you can use cocoa just look at the box and see what it says) 6 oz. cream cheese (Softened works best) 4 C. powdered sugar 1/2 t. vanilla Dash of Salt 1/2 C. chopped walnuts (or whatever kind you want) Melt Chocolate. In a different bowl break up cream cheese until smooth. Stir in sugar and salt. Add chocolate and mix well. Add vanilla and desired nuts. Press gently into 9 in. buttered pan. Chill until firm.~ The Best Beefy Melty Cheesy Enchiladas Ever by Janna ~
I have a food blog that I've been putting recipes on for a while. I don't post really often on there but feel free to have a look there as well. Here's a link to one of my favorite recipes on there. Enjoy!~ Chicken.Bake.w/black.beans&salsa ~
Tim's new fave.I found this recipe on the net when I was wanting to try something different for a change. It is really easy!! Prep time is 5min! and the cook times is 1/2hr. Yey 35mins! Pre-hear the oven for 350 Ingredients: 4 chicken breast Salt and pepper or a spicy seasoning 1 can 916oz) black beans ,drained and rinsed 1 can (12 to 15 oz) whole kernel corn, drained 2 cups chunky salsa divided 1 cup (4oz) chopping mild green Chile peppers (optional) ¼ cup. Fresh cilantro divided (we didn’t have this so I just used dry cilantro 1/8c the first time but I probably only used ½ of that the 2nd just because I thought that was a little much) 6oz (1 ½ cup) shredded Mexican cheese, or mix of cheddar Monterrey jack and Cobby cheeses (I only used Monterrey jack and cheddar since I had it on hand and it still taste great) Grease 1 qu casserole dish Wash chicken and pat dry. Sprinkle the chick all over with salt and pepper. Put a side 1 cup salsa and ½ the cilantro. Mix all other indigents then place then on bottom of dish then place chicken on top. Take the remaining salsa over chicken. Sprinkle remaining cilantro on top then top with cheese. So YUMMY you will love it!