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October 15, 2012
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Rocky Mountain Recipes 10-15-12


Chicken Fiesta Nachos

Ethel Williams • Paillion, Neb.

1 can Diced Tomatoes and Green Chilies, drained and liquid reserved

1 (16 oz) can Refried Beans

1 bag Corn Tortilla Chips

1 c. Chicken, canned

1 c. Cheddar and Monterrey Jack Cheese Blend, shredded

Green Onions, Olives, Sour Cream and Guacamole for garnish

Heat oven to 400 degrees. Reserve 1/2 cup drained tomatoes and set aside. Blend remaining drained and reserved liquid with beans in a medium bowl. Arrange chips in a shallow baking dish. Top with bean-tomato mixture and chicken. Sprinkle with cheese. Bake 5 minutes or until cheese melts. Top with reserved tomatoes. Garnish with green onions, olives, sour cream and guacamole. Serve immediately.

Chicken Enchilada Lasagna

JK Chappell • Gering, Neb.

1 can (10 oz) Enchilada Sauce

1/2 c. Thick and Chunky Salsa

1 Deli Rotisserie Chicken, cubed

1/2 c. Sour Cream

1/2 c. Green Onions, sliced

2 Tbsp. Taco Seasoning Mix

8 (6-inch) Corn Tortillas, cut in half

2 c. shredded Colby-Monterey Jack Cheese Blend

2 c. Tortilla Chips

1 c. Tomato, chopped

2 Tbsp. Ripe Olives, sliced

Fresh Cilantro, if desired

Heat oven to 375 degrees. Spray 13-x-9-inch glass baking dish with cooking spray. Mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. Mix remaining enchilada sauce mixture, the chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix. Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese and repeat layers. Cover with foil and bake 30 to 50 minutes or until hot. Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving and garnish with cilantro leaves. Makes 6 servings.

Mexican Chicken Soup

Marlene Maurer • Lakewood, Colo.

4 Split Chicken Breasts, bone in, skin on

Olive Oil

Kosher Salt and Freshly Ground Black Pepper

2 c. Onions, chopped

1 c. Celery, chopped

2 c. Carrots, chopped

4 cloves Garlic, chopped

2-1/2 quarts Chicken Stock

1 (28 oz) can Whole Tomatoes, in puree, crushed

2 to 4 Jalapenos Peppers, seeded and minced

1 t. Ground Cumin

1 t. Ground Coriander Seed

1/4 to 1/2 c. Fresh Cilantro Leaves, chopped

6 (6-inch) Fresh White Corn Tortillas

Preheat oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes until done. When the chicken is cool enough to handle, discard the skin and bones and shred the meat; cover and set aside. Heat 3 tablespoons olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes, jalapenos, cumin, coriander, 1 Tbsp. salt, 1 t. pepper and the cilantro. Cut the tortillas in half and them cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot, topped with sliced avocado, a dollop of sour cream, grated cheddar cheese and broken tortilla chips.

Nancy’s Guacamole

Nancy Wenlock • Byers, Colo.

4 Ripe Avocados

1 clove Garlic, minced

2 to 3 Tbsp. Salsa

1 t. Ground Cumin

2 to 3 squeezes Lemon or Lime Juice

Salt to taste

Combine all ingredients except avocados. Mash avocados separately. Then add them to the rest of ingredients.

Tamale Casserole

Sharon Raasch • Imperial, Neb.

2 lbs. Ground Chuck

1 Onion, chopped

1 (14.5 oz) can Diced Tomatoes, undrained

2 Tbsp. Chili Powder

1 t. Salt, divided

1/4 t. Black Pepper

3 c. Milk

2 c. Cornmeal

1 (14.5 oz) can Whole Kernel Corn, drained

1 (6 oz) can Pitted Black Olives, drained

1 c. Sharp Cheddar Cheese, shredded

Preheat oven to 350 degrees. Coat a 3-quart casserole dish with cooking spray. In a large skillet over high heat, cook ground chuck and onion until browned. Stir in tomatoes, chili powder, 1/2 teaspoon salt and pepper. Simmer over medium-low heat for 15 minutes. Meanwhile, in a medium saucepan, mix milk with cornmeal and remaining 1/2 teaspoon salt. Cook over medium heat 3 to 5 minutes or until thickened. Line bottom and sides of prepared casserole dish with cooked cornmeal. Stir corn and olives into meat mixture and spoon into casserole dish. Bake 20 minutes. Remove from oven and sprinkle with cheese. Return to oven and cook 10 more minutes or until cheese is melted and meat is heated through.

Taco Dip for Chips

Twilight Horst • Fruita, Colo.

1 can Refried Beans

Taco Seasoning

Sour Cream

Salsa

Cheddar Cheese, shredded

Onions

Tomatoes

Olives

Tortilla Chips

Put refried beans in a pan to heat. Add taco seasoning to taste. When warm, put on a plate. Spread sour cream on top. Next dab on salsa. Top with cheddar cheese, onions, tomatoes, olives or your choice of toppings. Serve warm with tortilla chips.




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The Fence Post Updated Oct 15, 2012 11:05AM Published Nov 19, 2012 10:00AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.