Crock Pot Chicken Tostadas

This by far is my favorite Mexican crock pot recipe (my husband is sure to agree). Tastes so fresh and so good. I always double my recipe to make sure there will be leftovers.

3-4 frozen uncooked Chicken Breasts
1/2 Onion, diced OR 1 Tablespoon Dried Onion Flakes
4 cloves of Garlic, minced
3-4 Tablespoons Chili Powder
juice from 1 small Lime
1-2 cups Chicken Broth
Salt & Pepper
Tostada shells
Refried Beans
Lettuce, shredded
Tomatoes, diced
Shredded Mexican Cheese
Sour Cream

Place chicken into the crock pot. Add garlic, onion, chili powder, lime juice, and chicken broth (enough to cover chicken a little over half way).  Season with a little salt and pepper. Cook on LOW for 8-10 hours or HIGH for 4-6 hours. Shred chicken once finished cooking.

Build the Chicken Tostadas by layering the tostada shells with warmed beans, shredded chicken, lettuce, tomato, shredded cheese and sour cream.

Crock Pot Enchilada Casserole

This was a hit with the family. I am going to create a very similar recipe of this using chicken as well.

1 1/2 lb Ground Beef
Salt, Pepper
Garlic powder
1 Onion (or 1 1/2 tablespoons dried onion flakes)
1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 can red Enchilada sauce
1 small can chopped Green Chilies
1 cup Shredded Mozzarella cheese
5 large flour Tortillas, torn in small pieces

Brown meat and onions in a skillet. Season with salt, pepper and garlic powder.  Pour into crock pot; add soups, enchilada sauce and green chilies. Cook on HIGH for 3 hours or LOW for 6 hours. 1 hour before done, add shredded cheese and torn tortillas.

Mexican Lasagna

This is full of layers and good flavors. It's a different way to enjoy Mexican.

1 lb Ground Beef
1 lb Chorizo, remove any casing
1 Green Pepper, finely chopped
1 Onion, finely chopped (or 1 Tablespoon Dried Onion Flakes)
1 or 2 cans Black Beans, drained
2 cans Rotel Tomatoes with Green Chilies, undrained
1 can Corn, drained
1 cup Salsa
1 package Taco Seasoning
2 cans Enchilada Sauce
1 package 10 inch Flour Tortillas
4 cups Mexican Shredded Cheese

Brown ground beef and chorizo together in a very large, deep sided skillet. Add green pepper and onion and cook about 5 minutes. Add black beans, tomatoes with chilies, corn, salsa and taco seasoning; bring to boil then reduce heat and cover, simmering for 40 minutes.

Preheat oven to 350 degrees. In a 9x13 casserole dish layer 1/3 of meat mixture, 3 tortillas, 1/3 of enchilada sauce and 1/3 of cheese. Repeat layers 2 more times, ending with the cheese on the top of the lasagna. Bake for 30 minutes.

Ground Beef Enchiladas and Chicken Taquitos

When I announce we will be having this Mexican meal for dinner, my husband and son immediately celebrate with cheers and questions on when it will be ready soon follow.

Two recipes, one post.

Ground Beef Enchiladas

1 lb Ground Beef

1 Tablespoon Dried Onion Flakes

1 teaspoon Ground Cumin

12 flour Tortillas, fajita size

1 large can Enchilada Sauce

2 cups Shredded Mozzarella Cheese

Heat oven to 400°F. Brown ground beef with onion flakes and cumin until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9 baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake at 400°F for 15 to 20 minutes

------------------------------

Chicken Taquitos

Corn Tortillas

3 cups Chicken, cooked and shredded

3/4 cup salsa, green

1 cup Monterey Jack Cheese

1 tablespoon canola oil or vegetable oil
Sour Cream

Cooking Spray

Preheat oven to 450 degrees. Wrap tortillas in paper towel and heat in the microwave for about a minute. They need to be quite warm so they do not crack when you roll them. Meanwhile, place shredded chicken in a bowl; add cheese and 1/2 cup salsa. (reserve the rest for garnish). Mix ingredients thoroughly. Cover a baking pan with foil and spread canola (or vegetable) oil over it to evenly coat. Fill the tortillas with about 2 tablespoons of chicken in a thin row across the center of the tortilla. Take one side of the tortilla, fold it to the center, then roll the tortilla up tightly. Place them seam end down on the baking sheet about an inch apart. Lightly spray top of taquitos with cooking spray. Bake in bottom third of oven at 450 degrees for about 8 minutes. Turn taquitos over and cook for about 5 more minutes until crispy. Serve with salsa, guacamole and sour cream.