Salsa from Camp LoMia Girl's Camp

 From Carma Combs - 1980's at Camp LoMia Girls Camp


1 large can of tomatoes
1 T sugar
2 t onion
2 t salt
1 t jalapeno relish

Blend together with one swift blend.

Easy Green Chile Enchiladas

(Pioneer Woman)

• 1 whole Onion, Diced
• 2 Tablespoons Butter
• 1 can (15 Ounce) Green Enchilada Sauce
• 2 cans (4 Ounce) Chopped Green Chilies
• 12 whole Corn Tortillas
• 2 cups Freshly Grated Cheddar (or Cheddar-jack) Cheese (or Any Cheese You'd Like)
• Sour Cream
• Salsa
• Pico De Gallo (optional)
• Guacamole (optional)
• Cilantro Leaves, Optional

Preparation Instructions

In a small skillet, saute onions with the butter over medium-low heat until the onions are nice and golden brown.

In a small saucepan, combine green enchilada sauce with green chilies and heat until very warm.
In the oven (on a baking sheet) or microwave, melt cheese all over the top of each tortilla so that it covers most of the surface area.

To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add salsa, sour cream, pico de gallo, and cilantro as needed.

Delish and so, so easy!
(Save extra sauce for use on nachos, quesadillas, chicken, etc.)

Slow Cooker Chicken and Corn Enchilada

Unknown but I'll make it someday
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1 can cream of mushroom soup undiluted
1 container sour cream
1 can green chilies chopped
Two (or so) cooked chicken breasts chopped
2 cups frozen sweet corn
1 can enchilada sauce
12 (six inch) corn tortillas
2 cups shredded cheddar cheese

1.  Stir together soup, sour cream and chilies.

2.   Fold chicken and corn into the soup and sour cream mixture.

3.  Pour half a can of enchilada sauce on bottom of a medium sized slow cooker and arrange half of cut tortillas pieces over sauce.

4.  Spread half of chicken mixture over cut tortillas and enchilada sauce and top with half of cheese.

5.  Repeat layer starting with remaining enchilada sauce and cut tortillas.

6.  Cook on low setting for 4-6 hours.

7.  Don't forget olives even though the recipe doesn't call for them.

Salsa

Unknown
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1 pint canned tomatoes chopped
2 medium size fresh tomatoes diced
1 can green chilies
1 bunch green onions diced
1/2 bunch cilantro leaves minced
2 T cider vinegar
1 t salt

Combine all  and refrigerate.

Chicken Tacos

From Pioneer Woman

16 whole Corn Tortillas (small Size)
4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
2 Tablespoons Canola Oil
2 cans (4 Ounce) Diced Green Chilies
1-½ cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
Sour Cream
Hot Sauce (Chulula Or Other Brand)
2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
4 whole Roma Tomatoes, Diced
Canola Oil, For Frying Tacos

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.

Guacamole

Unknown

2 avocados peeled
Salt
Juice of one lime
One chopped medium tomato
3 tablespoons minced red onion
1 jalapeno pepper minced and seeded
3 tablespoons chopped cilantro

Using a fork, mash avocado, 1/2 teaspoon salt and half of the lime juice into a bowl until mixture is chunky.

Mix in tomato, onion, jalapeno pepper and cilantro.

Taste for seasoning. Add salt and remaining lime juice if needed.

Chicken Tamale Casserole

From My Recipes


1 cup (4 ounces) pre-shredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix
1 (4-ounce) can chopped green chile's, drained
1 (10-ounce) can red enchilada sauce

2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chile's) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces.

4. Top each serving with 1 tablespoon sour cream.

Allen Family Enchiladas

Small package of corn tortillas

3 cups cooked chopped chicken

3 cups grated cheddar

2 cans cream of mushroom soup

1 pint sour cream

1 can (4 oz) diced green chile's

Line a casserole dish sprayed with non stick spray with a few of the tortillas, overlapping them to cover the bottom of the pan. Mix together chicken, 1/2 the cheese, soup, sour cream and chile's. Place a layer of this mix on top of the tortillas. Again on top of the mixture, layer tortillas and spread with the mixture. Repeat until chicken mixture has been used up. Sprinkle remaining cheese on top of the casserole. Place in oven at 350 degrees till heated thoroughly and there are bubbles around the edges....usually about 20-30 minutes. Then enjoy!

Guacamole

Unknown
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2 large avocados

1 large tomato chopped

1/4 onion chopped

1 teaspoon lemon juice

salt and pepper

1/8 teaspoon garlic powder

1/8 teaspoon Tabasco sauce

1/2 cup sour cream

Mash avocado with fork and combine with rest of ingredients. Lemon juice not only flavors but helps avocado from discoloring. Cover and chill. Serve as dip for corn chips.

Relief Society Crock Pot Enchiladas

From Mesa 21st Ward Relief Society


Brown one pound ground beef or ground round together with one small diced onion.

Add one small can of green chilies, one package of chili seasoning mix and one cup water. Let simmer a bit.

(NOTE:  It's tempting to use Taco Seasoning Mix and go for it if you want, but for some reason it's not as good together as the Chili Seasoning Mix. But that's just me.)

Grease crock pot and layer corn tortillas, meat mixture, grated cheese and sliced black olives.

In the end top with the cheese and olives. Cook in covered crock pot one hour on high or four hours on low.

Adding some FRESH lime juice to it doesn't hurt either.

Enchiladas

 Unknown
__

Small package corn tortillas
3 cups cooked chopped chicken
3 cups grated cheese
2 cans cream of mushroom soup
1 pint sour cream
1 can diced green chilies

Line a casserole dish sprayed with non stick spray with a few of the tortillas overlapping them to cover the bottom of the pan. Mix together chicken, 1/2 of the cheese, soup, sour cream and chilies. Place a layer of this mix on top of the tortillas. Again, on top of the mixture, layer tortillas and spread with the mixture. Repeat until chicken mixture has been used up. sprinkle remaining cheese on top of the casserole. Place in oven at 350 degrees till heated thoroughly and there are bubbles around the edges (20-30 minutes).

Sunda's Tamale Pie

Boil 2 cups water

Mix up:

1 cup corn meal
1 cup cold water
1 teaspoon salt

Pour that into boiling water and stir until cooked. Let cook on low heat five minutes. Cover. Then let cook another ten minutes. Set aside.

3/4 cup onion chopped
1 large green pepper
1 tablespoon butter
1 pound ground beef
1 (8 oz) can of tomato sauce
1 can corn - drained
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire Sauce

Saute vegetables in butter. Add ground beef. Then add everything else and cook five minutes.

In two quart casserole dish, put 2/3 of the corn meal on the bottom. Cool for five minutes. Put ground beef mixture on top of that. Then put on the rest of the cornmeal on top and spread with a knife. Leave a two inch rim all around the edges. Bake twenty minutes at 350.

Venice's Tortilla Dip

Ground Beef
Onions - diced
Red Bell Pepped diced
Kidney Beans drained and rinsed
Jalopeno cheese

Brown ground beef in pan. Add onions and cook till soft. Transfer to crockpot and add peppers, kidney beans and cheese. Heat until cheese gets melty. It's fun to serve with blue corn tortilla chips.

Carma Comb's Salsa

1 large can of diced tomatoes

1 tablespoon sugar

1 tablespoon dried onion

1 teaspoon salt

2 teaspoon jalepeno hot salsa

Put in blender for just a second.

Guacamole

From Sandy North - Denver 16th ward
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2 large ripe avocados

2-3 tablespoon lemon or lime juice

Salt to taste

2-4 cans of green diced chiles

1 teaspoon onion salt

1 small diced tomato

Cut avocados in half. Remove seeds. Scoop out pulp with a spoon. Mash pulp coarsely with a fork while blending in lemon or lime juice. Add salt, chiles, onion salt, diced tomatoes. Mix well.

Mother's Mexican Chicken

 From Mother


8 to 10 tortillas cut in bite size pieces
1 4oz green chilies - diced
1 can mushroom soup
1 can cream of chicken soup
1 can water
1 medium onion chopped fine
1 chicken cooked cut in large or small pieces

In casserole dish lay it this way:

1. A little soup
2. Some tortillas
3. Some chicken
4. Some more soup
5. Grated cheese

Bake 45 minutes at 350.

Ole!

Magazine
___

1 8 ounce package cream cheese

1 14 ounce can chili with beans

1 4 ounce can chopped mild green chilies

1/2 pound or 8 ounces shredded cheddar cheese

1 2 ounce sliced black olives - drained

Tortilla Chips

Preheat over to 350. Grease a nine inch pie pan. Layer ingredients except chips in prepared pan in the order listed. Bake 30 minutes. Serve with tortilla chips for dipping.

Taco Chip Dip

 Unknown
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1 package Cream Cheese (8 ounce)
1 cup sour cream
1 can bean dip
1 package taco seasoning
23 drops tobasco sauce (or less)
2 bunches of chopped green onions
1/2 cup grated cheese on top

Microwave until cheese melts

Blender Salsa

Compliments of Our Secret Recipes

2 cans of Mexican style stewed tomatoes (I have used just regular stewed tomatoes and it worked great too!)

Juice of 1 lime

1 Tbsp of sugar

1/2 tsp cumin

1 tsp salt

1/2 bunch of green onions

1 clove garlic

1/2 bunch of cilantro leaves

1/2 jalapeno for medium or for mild add a can of green chili's.

Put into blender and blend!

Salsa Recipe

Recipe and photo compliments of Be It Ever So Humble


BLT Dip
adapted from a Betty Crocker magazine

1/2 head romaine lettuce, chopped
1 cup sour cream (fat-free and low-fat are okay)
1/2 package ranch dip mix (or 1 tablespoon buttermilk powder, black pepper to taste, a pinch of garlic powder, and 1/2 teaspoon parsley)
1/4 to 1/2 pound bacon, cooked and crumbled
2 tomatoes, chopped, salted, and left to drain for 15 minutes
2 green onions, chopped

Spread the lettuce on your serving dish. Mix together the sour cream, ranch dip mix, bacon, and about 3/4 of the green onions. Layer half the sour cream mixture on top of the lettuce, then half the tomatoes, then the remaining sour cream mixture and tomatoes. Garnish with reserved green onions.