Chicken Enchiladas (2 versions)

 White Chicken Enchiladas

1/4 cup mayo
1/4 cup flour
1-1/2 cups milk
8 oz shredded Cheddar Cheese, divided
1 lb. boneless skinless chicken breasts, cooked, shredded or cubed
1-2 cups shredded zucchini
1/2 cup salsa

8 flour tortillas (6 inch)

Preheat oven to 375°F.
Whisk dressing and flour in medium saucepan until blended. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook and stir until thickened. Add 1 cup cheese; cook until melted, stirring constantly. Reserve 1 cup sauce.
Add chicken, salsa and parsley to remaining sauce; scoop 1/4 cup down center of each tortilla. Roll up. Place, seam-sides down, in 13x9-inch baking dishes sprayed with cooking spray; top with reserved sauce and remaining cheese.
Bake 25 min. or until heated through.

Results: I thought they were kinda bland. So, I adjusted the recipe to have double the amount of salsa that I used originally and I'll add some seasonings next time. (The next time I made them, I left the salsa the same, but I added a small can of red enchilada sauce. GOOD!)

Chicken Enchiladas with Green Chili Sour Cream Sauce

10 tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Grease a 9x13 pan
Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
Pour over enchiladas and top with remaining cheese.
Bake 22 min and then under high broil for 3 min to brown the cheese.

Easy Cheesy Refried Bean Burritos

Source: https://theschmidtywife.com/refried-bean-burrito-recipe/ 

Prep Time: 10 minutes 

Cook Time; 15 minutes 

Total Time; 25 minutes 

Ingredients

1 ½ cups homemade or 1 (16-oz) can refried beans 

½ cup chunky salsa 

¼ cup diced onion 

1 teaspoon taco seasoning 

¼ teaspoon kosher salt, plus more to taste 

2 cup shredded cheddar cheese 

4 (10-inch) flour tortillas (often referred to as “burrito-sized”) 

Instructions 

Preheat oven to 375º F. Lightly grease a sheet pan. 

In a bowl add refried beans, salsa, onion, taco seasoning, and salt. Mix until combined. 

Spread 1/4 of the mixture evenly over a burrito tortilla leaving an inch from the end empty. 

Sprinkle 1/2 cup of cheese over the top of the bean mixture in each burrito. 

Wrap up the burrito making sure to tuck in the sides. Lay seam side down spread out on the sheet pan. Transfer to the oven and bake 12 to 15 minutes. 

Let rest at least 3 minutes before eating.

Southwest Roll-ups

 Southwest Roll-ups

Makes: 16

2 cans refried beans
1/2 cup salsa
2-4 cups cooked chicken, shredded
2 cups shredded Cheddar cheese
16 tortillas

Mix together beans, salsa, and chicken. Spread 1/16 of mixture onto one tortilla. Sprinkle with cheese. Roll up and turn ends under. Repeat with remaining ingredients. Place in 9 by 13 pan.

Bake at 350 degrees for 20-30 minutes until heated through. Sprinkle with additional cheese and serve with salsa.

To freeze: place in the 9 by 13 pan and cover with foil or place in freezer bags. Thaw before baking.

Slow Cooker Mexican Shredded Beef

Slow Cooker Mexican Shredded Beef 

Prep Time: 2 hours, 10 minutes 

Cook Time: 9 hours, 20 minutes 

Total Time: 11 hours, 30 minutes 

Servings: 8 

Source: https://www.thecountrycook.net/crock-pot-mexican-shredded-beef/#recipe 

Ingredients: 

2-3 pound chuck roast 

1.5 ounce packet taco seasoning 

16 ounce jar salsa 

1 cup water 

8 ounce jar taco sauce (I made my own with this recipe) 

Directions 

Place roast on a large piece of plastic wrap. Sprinkle entire packet of taco seasoning over chuck roast. Rub it in to ensure good coating. Make sure all sides get coated. 

Wrap up roast with plastic wrap. Then wrap in aluminum foil. 

Put it in the refrigerator overnight (or for at least 2 hours but overnight is best). 

The next morning, place the marinated roast into a 4-6 quart slow cooker. 

Pour jar of salsa over the roast. Then pour in 1 cup of water. No need to stir. 

Cover and cook on low for about 8-9 hours. 

Take meat out and shred with a fork. It should be very tender and easy to shred. Discard any fatty pieces.

Dump out the remaining liquid that is in the slow cooker (reserve about 1/2 cup) Then put the shredded meat back into the slow cooker. Pour in jar of taco sauce and give it a good stir. 

Cover and cook on high for 15-20 minutes until warmed through.