Plains Edition Recipes 6-23-12 | TheFencePost.com

Plains Edition Recipes 6-23-12

From the Kitchen of: Sharon Raasch, Imperial, Neb.

1 (16 oz) can Refried Beans

1 (8 oz) container Prepared Guacamole

1 (16 oz) container Sour Cream

1 pkg. Dry Taco Seasoning Mix

2 c. Mexican Cheese Blend, shredded

Recommended Stories For You

1 Ripe Tomato, chopped

4 Scallions (Green Onions), thinly sliced

Spread refried beans over a 12-inch round serving platter. Spread guacamole over beans. In a medium bowl, combine sour cream and taco seasoning. Mix well. Spread over guacamole. Sprinkle with cheese then the tomato, followed by the scallions. Serve immediately or cover and chill until ready to serve.

From the Kitchen of: JK Chappell, Gering, Neb.

1 (10 oz) can Enchilada Sauce

1/2 c. Thick and Chunky Salsa

4 c. 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. Colby-Monterey Jack Cheese Blend, shredded

2 c. Tortilla Chips

1 c. Tomato, chopped

2 Tbsp. Ripe Olives, sliced

Fresh Cilantro

Heat oven to 375 degrees. Spray a 13-by-9-inch glass baking dish with cooking spray. In a small bowl, mix enchilada sauce and salsa. Reserve 1/4 cup of the mixture. In a large bowl, mix remaining enchilada sauce mixture, chicken, sour cream and 1/4 cup of the green onions and taco seasoning mix. Spoon reserved 1/4 cup enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas. Sprinkle with 2/3 cup of cheese. Repeat layers. Cover with foil. Bake 30 to 50 minutes or until hot. Layer tortilla chips, tomato, olives and 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. Garnish with cilantro leaves.

From the Kitchen of: Marie Bortner, Hershey, Neb.

1 can Green Chilies

2 c. Yellow Cheese, grated

3 Eggs, beaten

Line pie plate with chilies. Place grated cheese on top of chilies. Pour beaten egg over cheese. Bake at 350 degrees for 30 minutes or until set. Eat with sour cream and salsa.