White Chili

4 boneless chicken breasts cubed
1 tablespoon olive oil
2 medium onions chopped
4 cloves garlic
2 4 ounce cans mild green chilis chopped
1 teaspoon cumin, or more to taste
1 teaspoon oregano
1/4 teaspoon cayenne pepper
3 16 ounce cans white beans drained (cannelini are best)
6 cups chicken broth
1 cup sour cream
2-3 cups monterrey jack cheese

Sauté chicken until browner on outside and almost cooked through. Add onion and cook until transparent, add garlic and cook for another minute. Add chilis and spices and sauté 2 minutes. Add beans and broth. Bring to boil and simmer 30 minutes or longer. Before serving add sour cream and cheese. Heat through.

Serves a lot

Source: old college roommate

Crockpot Creamy Southwestern Chicken

1 small bag frozen corn
1 can black beans, drained and rinsed
2 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa  (Medium salsa is a must, mild isn’t flavorful enough)
1 8 oz package of low-fat cream cheese

Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen.  Just drain it and put the chicken in first followed by the corn)

Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.

Cook on high for 1 hour, and then on low for 4 hours.

Shred chicken with forks and mix in cream cheese until melted and creamy.

Serve with tortillas, tortilla chips, however you like with all of your favorite toppings.

Source: Real Mom Kitchen 

Pork Carnitas

2 pounds boneless pork shoulder, cut into 1-inch pieces

4 garlic cloves, minced

Coarse salt and ground pepper

1 tablespoon olive oil

1/2 cup fresh orange juice

1/2 cup milk

12 corn tortillas, warmed

Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving

 

In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.  

 

In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.

Serves 6

Source: Everyday Food

Chicken Chilaquiles

1 tablespoon olive oil
4 cloves garlic, chopped
1 can (28 ounces) whole peeled tomatoes in puree
2 canned chipotle chilies in adobo, finely chopped (about 1 heaping tablespoon), plus 1 tablespoon adobo sauce (from same can)
Coarse salt
1 small cooked rotisserie chicken (about 1 3/4 pounds), skinned and shredded (about 4 cups), carcass discarded
1/2 cup lightly packed cilantro leaves, chopped, plus 4 sprigs for garnish
4 cups (about 3 ounces) tortilla chips
1/4 cup reduced-fat sour cream
1.75 ounces feta cheese, crumbled (about 1/4 cup)



Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.

Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.

Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.

Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.

Serves 4

Source: Everyday Food

Cafe Rio Rice

2 tablespoons butter
1 1/4 cups rice
2 1/4 cups chicken broth
3/4 teaspoon salt
Pepper
Juice/zest 2 limes
2 tablespoons chopped cilantro
1/2 teaspoon cumin

Melt butter in sauté pan. Add rice and sauté a few minutes. Add broth, salt, pepper, lime zest and juice, cilantro, and cumin. Bring to boil, cover and simmer 25 minutes or so until liquid is absorbed.

Cafe Rio Dressing

1 cup mayonnaise
1 packet ranch dressing mix
1 cup cilantro
2 cloves garlic
3 tomatillos or 1/3-1/2 cup salsa verde
1/3 cup buttermilk
1/2 teaspoon cayenne

Add all ingredients to blender and blend until smooth.

Taquitos

2 cans of roast beef in gravy
Cumin to taste
Chili powder to taste
Cayenne pepper to taste
Salt and pepper to taste
Cheddar/pepper Jack cheese, shredded
Corn tortillas
Oil for frying

In a wok or deep frying pan, heat oil to 400.

Drain most of gravy from cans, reserving some for mix to help it bind together. Season meat and mix together. Microwave a few tortillas at a time in a large ziploc bag for about 35 seconds. To assemble, place a tablespoon or so of meat mixture toward the edge of a tortilla with a little cheese and roll the taquito, using a toothpick to hold it together. When oil is hot enough, fry 3 or so at a time, a couple minutes on each side until tortilla starts to brown. Let drain on paper towels, serve hot with guacamole and sour cream.

Makes 30 or so