Chicken Enchiladas (using canned chicken)

Ingredients:

Kirkland Signature Chicken Breast: 2 cans (12.5 ounces each) 

Cream Cheese: 1 block (8 ounces), softened to room temperature and diced

Taco Seasoning: 1 packet

Enchilada Sauce: 1 can (15 ounces), red or green sauce

Shredded Cheese: 2 cups of Mexican-blend or cheddar cheese 

Tortillas: 8 to 10 soft flour or corn tortillas 

Directions:
Preheat the oven to 350 degrees. 

Mix the Filling 

1. Drain the chicken, then dump into a mixing bowl and shred into tiny pieces. 

2. Add the softened cream cheese, the taco seasoning packet, and 1/2 cup of the shredded cheese into the bowl.

3. Stir everything together until the chicken is completely coated and looks like a thick, creamy paste. 

Roll the Enchiladas

4. Pour just a little bit of the enchilada sauce into the bottom of a large baking pan. Use the back of a spoon to paint the bottom of the pan with the sauce so the tortillas don't stick.

5. Lay one tortilla flat on a clean plate or cutting board. Scoop 3 big spoonfuls of the creamy chicken mixture right into the middle of the tortilla. 

6. Roll and tuck: Roll the tortilla up tightly, tucking ends in. Place into your baking pan, seam facing down against the bottom of the pan so it stays closed. 

7. Repeat for all your tortillas until your filling is all gone and your pan is lined with rolled tortillas. 

8. Pour the remaining sauce over the top of your rolled tortillas. Make sure every tortilla gets covered in sauce so they don't get dry. 

10. Sprinkle the rest of your shredded cheese over the top of the sauce. 

11. Bake for 20 to 25 minutes. It is ready when the cheese is completely melted and bubbling at the edges! 

12. Let the pan sit for 5 minutes to cool down before serving.

Vegetarian Sheet Pan Nachos

Source: https://easygoodideas.com/vegetarian-sheet-pan-nachos/
Prep Time 5minutes
Cook Time10 minutes
Servings: 4 servings

Ingredients
1 - 16 oz cans refried beans
1 pkt of taco seasoning
Tortilla Chips
2 ½ C. shredded cheddar cheese
½ Red Onion diced
1-2 Roma tomatoes diced
1 16 oz can corn
6 oz can of olives sliced

Instructions
In a medium pan, heat the refried beans, add 1 pkt of taco seasoning. Heat until warmed. Set aside.
Place a layer of tortilla chips on a sheet pan, top with 1 cup shredded cheese, red onion, tomatoes, corn and olives.
Add a second layer of cheese, onion, tomatoes, corn and olives. Top with refried beans by dropping small spoonfuls across nachos. Lastly sprinkle the last ½ cup of cheese across the top.
Set your oven to 450 degrees and place nachos on the middle rack, bake 5-7 min until the cheese is melted.
Remove and serve with your favorite salsa and/or sour cream. Enjoy!

Chicken Taco Salad or Burritos

Adapted from: https://butterwithasideofbread.com/fiesta-ranch-chicken-pasta-salad/)
This was the original recipe...and I didn't like it as a pasta salad. However, I did like it without the noodles as a filling for tacos.

Ingredients

3 boneless chicken breasts cooked and diced
1 packet taco seasoning mix
15 oz can black beans, drained and rinsed
15 oz can pinto beans, drained and rinsed
16 oz corn frozen or canned
1 cup onion chopped
1 pepper chopped (ed, orange, or yellow)
3 oz olives sliced
2 cups grated cheddar cheese
2 tomatoes chopped

Instructions
Combine all of the other ingredients in a large mixing bowl. Serve cold with tortilla chips for taco salad or warm with tortillas for burritos.

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.

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.