Back to: Recipes
May 12, 2014
Follow Recipes

Rocky Mountain Recipes 5-5-14

Chicken Enchiladas
Cathleen Kuhlmann • Longmont, Colo.
2 c. Chicken, cooked, shredded
8 oz. Sour cream
10-3/4 oz. Cream of chicken soup
1 can Green chilies, chopped, drained
2 Green onions, chopped
3 c. Cheddar cheese, shredded
Preheat oven to 350 degrees. Mix soup, sour cream, green chilies and onions in a medium sized bowl. Spoon filling and cheese into tortillas, saving part of filling and cheese for top. Put shredded chicken in tortillas. Roll up and place in a greased 9-by-13-inch pan, placing as close to each other as possible. Pour remaining filling over top and sprinkle with cheese. Bake for 35 minutes.

Mexican Lasagna
Carrie Lehman • Mack, Colo.
1-1/2 lbs. Ground beef
1-1/2 t. Cumin
1 Tbsp. Chili powder
1/4 t. Garlic powder
1/4 t. Red pepper
Salt and Pepper to taste
1 pint Canned tomatoes
1 can Cream of mushroom soup
1 Egg
1 c. Cheese, shredded
1/4 c. Milk
Dash of taco seasonings
Brown beef and add seasonings and tomatoes. Line bottom of a 9-by-13-unch pan with tortillas. Put beef mixture on top of tortillas, then cover with another layer of tortillas. Mix together Cream of mushroom soup, egg, shredded cheese, milk and taco seasoning. Pour this over the tortillas and add another layer of tortillas. Bake covered at 350 degrees until warmed, about a half hour. Just before serving, top with shredded lettuce, chopped tomatoes, sliced black olives, chopped onion, and shredded cheese.

Touchdown Italian Chili
Marcey Dyer • Pierce, Colo.
1 (19 oz) pkg. Sausage links
1 c. Onion, chopped
3 Celery ribs, cut into 1/2-inch pieces
1 large Sweet red pepper, 1-inch pieces
1 large Yellow pepper, 1-inch pieces
1 large Green pepper, 1-inch pieces
1 Tbsp. Garlic, minced
3 Tbsp. Olive oil
3 (14.5 oz) cans Italian stewed tomatoes
1 (16 oz) can Red kidney beans, rinsed, drained
1 (6 oz) can Tomato paste
3/4 c. Black olives, sliced
1 Tbsp. Basil, chopped
1-1/2 t. Baking cocoa
1 t. Pepper
Grill Italian sausage according to package directions. Cut into half moon slices and set aside. In soup kettle, saute onion, celery, peppers and garlic in oil until tender. Add sausage and remaining ingredients. Bring to a boil then reduce heat, cover and simmer 20 minutes. Sprinkle chili with grated Romano or Parmesan cheese. Serves 12.

Corn Salsa
Marlene Maurer • Lakewood, Colo.
2 c. Corn
1 can Black beans, drained, rinsed
1/2 c. Red onion, chopped
1 Jalapeño pepper, chopped
1 Tbsp. Fresh lime juice
1/2 t. Salt
1 Tbsp. Fresh cilantro, chopped
Combine and chill 10 minutes. Serve with tortillas or corn chips.

Sharon Raasch • Imperial, Neb.
3 Haas avocados, halved, seeded, peeled
1 Lime, juiced
1/2 t. Salt
1/2 t. Ground cumin
1/2 t. Cayenne
1/2 Onion, diced
2 Roma tomatoes, seeded, diced
1 Tbsp. Cilantro, chopped
1 Garlic clove, minced
In a large bowl place avocado pulp and lime juice, toss to coat then drain and reserve lime juice. Using a potato masher, add salt, cumin and cayenne and mash. Then fold in the onions, tomatoes, cilantro and garlic. Add 1 Tablespoon of reserved lime juice. Let sit at room temperature for one hour then serve.

Stories you may be interested in

The Fence Post Updated May 12, 2014 03:28PM Published Aug 11, 2014 03:49PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.