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Ingredients: 1/2 Cup(s) 8 oz can taco sauce or 1 Teaspoon(s) Green chili salsa 3/4 Cup(s) Can Green Chilies, chopped 1 Can(s) RO*TEL Tomatoe W/Green Chili 2 Cup(s) grated monterey jack cheese 2 Cup(s) Diced green chili 3/4 Teaspoon(s) Cooked Chicken, cut up 1 Cup(s) Dairy Sour Cream 1/2 Cup(s) Onion, finely chopped 1/4 Cup(s) Sliced Green Onions w/ tops Directions: Mix together flour, salt and baking powder. Cut in shortening until mixture resembles fine crumbs. Stir in water with fork, a little at a time, until dough leaves side of bowl and can be handled. Turn onto lightly floured surface and knead until smooth, 10 or 12 times. Cover and let stand about 15 minutes. Roll dough into 20 by 13 inch rectangle. Fold crossways into thirds and place in ungreased 11x7x1-1/2 inch baking dish. Unfold dough. Spread chicken over dough, but not quite to ends. Heat oven to 400 degrees. In 2 quart saucepan mix soup, sour cream, chilies and onion. Heat over medium heat, stirring occasionally, until hot. Pour over chicken. Sprinkle with cheese and green onions. Fold dough over filling to center of dish. Pinch dough together at ends to seal. Cut slits in top. Bake until crust is golden brown, 45 to 50 minutes.
Check some related videos Similar recipes: Pollo raphael Source: MAINPOUL.ZIP Combine tomato sauce, picante sauce, cumin, garlic salt and oregano; mix well. Cut chicken into 1" pieces; sprinkle with salt and pepper. Cook chicken and onions in oil in large skillet over medium heat, stirring fr Tortilla soup In a large pot saute garlic, then add rest of the ingredients and simmer 30 minutes or more. Top or line bowl with tortilla chips. Sprinkle with Monterey Jack or Mexican cheese mix on top and add a dollop of sour cream. Turkey tortilla soup Saute first three ingredients in a 4 quart sauce pan until the onions are tender. Add next six ingredients and allow to simmer for 15 minutes. Put 1/2 oz. cheese and 1/2 oz. chips at the bottom of the bowl and spoon soup over cheese and chips. Makes eight Another tortilla appetizer recipe Spread mixture on 6" flour tortillas (room temperature) Sprinkle with cheddar cheese and sliced black olives. Roll up and refrigerate, cut in 1/2" slices. Turkey club tortilla roll-ups Warm tortillas as directed on package. Meanwhile, in a small bowl, combine mayonnaise and cream cheese; mix until smooth. Stir in pepperoni, cilantro and bacon. Spread about 2 tablespoons mayonnaise mixture on each warm tortilla. Top each with 1 r Antojitos (filled mini tortilla cups) Using a cookie cutter, cut 6 rounds out of each tortilla and make a 1/2 inch cut at opposite sides of each one. Press the 24 rounds into mini muffin tins. Preheat oven to 440 degrees F. For the Goat Cheese antojitos: Place crumbled goat chees Tortilla chicken bake Directions for tortilla chicken casserole Combine chicken, green chiles, Cheddar cheese, cream of mushroom soup, and milk. Place 4 corn tortillas in the bottom of a greased 9-inch square baking pan. Spread 1/3 of chicken mixture over tortillas. Repeat unt Tortilla soup ii Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to pot. Beefy tortilla casserole Brown ground chuck; drain any excess fat. Add (chopped) onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to Crocodile cafe's chicken tortilla soup * or 6 or 7 ancho chiles pureed ** large, cooked and shredded Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened. Pour in Chicken tortilla soup 1. In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat. Pollo alfredo Peel, clean & wash chicken breasts. Using back of a knife, lightly pound breast until meat is even. Layer with spinach leaves. Spread 1 tablespoon of sour cream per breast. Continue to layer with mozzarella and ham. Tightly roll into a cylinder. Arroz con pollo 1.In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the Salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the f Tortilla ranch style Layer vegetables on tortilla. Sprinkle dressing over vegetables. Add Swiss cheese and turkey. Roll up. Eat cold or microwave brifly. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MILK EXCHANGE + 1 VEGETABLE EXCHANGE + 1 LOW-MEAT EX Bean tortilla casserole * Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix water, beans, chopped onion and gar Pollo ahumado con pina ( smoked pineapple chicken ) In a large pot, combine the chicken with 3 cups water and the salt and pepper to taste and cook until tender, about 25 minutes. Remove the chicken, reserving the broth, and cut into bite-sized pieces. In a large pot, saute the onion in the oil with the p Arroz con pollo (rice with chicken) 1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightly with cornmeal. 2. In a large, deep skillet with a tight-fitting lid, heat the oil and butter until foaming. Add the chicken in batches, skin side down. Brown both sides of the chi Terrye newkirks: real tortilla chips Just cut a couple of tortillas in quarters and spread on a cookie sheet. Bake at about 300 until their crisp. (I like them slightly browned.) They're old-style, REAL tortilla chips, not the flimsy ones. If you like them salted, spray with Zinfandeli's tortilla soup Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base Turkey-tortilla pizza 1. In custard cup combine basil, oregano and garlic powder with olive oil. 2. Lightly brush both sides of each tortilla with oil mixture; top with 2 tablespoons cheese. 3. Heat oven to 400-degrees F. 4. Sprinkle equal amounts of turkey, green pepper and t Tortilla stack 1 x green, sweet; chopped 1 x yellow pepper, sweet; chopped 1/2 c Corn kernels 1 cn Red kidney beans; drained 1/2 c Salsa 1 c Light sour cream 1/4 c Coriander; fresh, chopped 2 c Cheddar cheese; shredded In large Chili con queso dip Saute onions in a little butter. Add the 2 tablespoons butter, chili peppers, tomatoes and water and simmer 15 minutes. Blend flour and a little water and add with cheese. Keep warm and serve with taco chips. Tortilla paisana (spanish country omelet) Spray a 10-inch nonstick skillet that has a metal or removable handle with nonstick cooking spray and heat; add ham and onion and cook over medium heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Remove from skillet and set Tortilla pinwheels Soften cream cheese, drain can of chilies, set out other ingredients. Place cream cheese, milk, garlic, onion flakes, and salt in bowl. Beat until fluffy. Stir in chilies and cilantro leaves. Brush both sides of a tortilla with water. Spread one side o Skillet arroz con pollo 1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides. 2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice m Pollo loco marinade. *** ngvp22a Just marinate chx. in this mixture for 4 to 24 hrs., grill 20 min. on each side. Serve with flour tortillas and fresh salsa. Hope you like it! FROM: LESLIE BACKEN (NGVP22A) Arroz con queso Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved grated cheese. 6 to 8 servings (about 2-1/2 quarts) Tortilla hot dog Prepare in the morning. Broil or boil hot dog. Wrap in tortilla spread with mustard (I used a large tortilla cut in half). Secure with toothpick and wrap in foil for child ' s lunch box. taste like a sausage roll. SOURCE: The Pennywhistle Lunch Box B Chiles rellenos de queso Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chili to remove seeds. Leave stems on. Pat chilies dry with paper towels. Cut cheese into long thin sticks, one for each chili. Place one stick in each chili, using more Spicy tortilla rollups Mix together all the above ingredients, except tortillas in a large bowl. Spread the mixture on tortillas to edge. Rollup tortillas in a jellyroll fashion. Wrap in saran wrap and refrigerate for 8 hours. Once chilled, remove from saran wrap and cut into p Arroz con pollo (chicken and rice) Source: MAINPOUL.ZIP Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minute Chile con queso * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. ~--------------------------------------------------------------------- ~-- Heat all ingredients over low heat, stirring constantly, unti Tortilla espanola Saute one large onion in 2 tbsp of olive oil, cook until onions are soft and golden. Reduce heat as they cook (20 Minutes or so). Cut 1 pound of paper thin, peeled potatoes. On high heat, cook in 1/4 cup olive oil for 10 -12 minutes. Toss potatoes oft Ojai valley inn tortilla soup Puree tomatoes and onion in processor until mixture is smooth as possible. Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion puree, chicken stock Chicken tortilla casserole Cut or tear the tortillas in 1/2" squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mix salsa, both soups and chicken together. Add half of this mixture to the baking dish. Repeat the layers and top Appetizer tortilla rollups (fat-free) Mix the cream cheese, rotel tomatoes w/chilies and green onions to make a paste...you may need a little of the juice drained from the rotel, so reserve it just in case. Spread the mixture about 1/4 inch thick on tortillas. Refrigerate for about Spicy mexican tortilla stacks Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with eq Fried tortilla chips Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a Appetizer bean con queso 1. Combine refried beans and diced green chiles. Place 1 cup bean mixture in oven-proof serving dish. Top with 1 ounce grated cheese. 2. Place under broil or in microwave over until cheese is melted. Serve immediately with crisp tortilla chips. M Arroz con pollo #2 Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover Caribbean chicken and rice (asopao de pollo) Place chicken in 12 inch skillet or Dutch oven. Sprinkle with salt, oregano, coriander and pepper. Add water, tomatoes, onion and garlic. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Stir rice into liquid. Cover and simmer until thicke Tortilla soup2 Instead of canned chicken, cook 6-8 breast halves and dice)I put olive oil in the bottom of my dish and season the chicken with garlic powder. Cook at 350 for 30 minutes. Add water if you would like it more Arroz con pollo (mexican stewed chicken with rice) Dry the pieces of chicken with paper toweling. Place the oil in a large skiilet and saute the chicken until golden brown. Add the onion, garlic and green pepper and saute until tbe onion is transparent and glazed. Then add the tomatoes, salt, pepp Alicia's flour tortilla Mix all dry ingredients and sift. Mix in lard. Add milk gradually. Knead til smooth. Roll in pieces. roll out flat very thin. Cook on griddle until lightly spotted. Tortilla roll ups Combine cream cheese, sour cream, mayonnaise, and soup mix until smooth. Spread a thin layer of mixture on top of a tortilla. Sprinkle with green onion, olives, and ham. Roll tortilla tightly, sealing the ends with cream cheese mixture. Slice into Chilies con queso Cook and stir onion in margarine in 10-inch skillet until tender, about 5 minutes. Stir in tomatoes, chilies, salt, and pepper. Simmer uncovered 15 minutes. Cut cheese into 1/2-inch cubes; stir into tomato mixture. Stir in half-and-half when che Chili con queso * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. ~------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butt Fiesta tortilla stack Preheat oven to 375. Mix bean dip, 2T sour cream, and 1T seasoning mix in one bowl. Mix chiken, bell pepper, onion, 2T cilantro in second bowl. place one tortilla on 13" baking stone. build up for layers alternating bean min, chiken mix, cheese then Beef tortilla casserole * See Sowest 2 for recipe ** See Sowest 3 for recipe *** Tortillas should be 6 to 7-inches in diameter and be cut into **** Chiles should be seeded and finely chopped. Prepare Basic Red Sauce and Southwest Guacamole; set aside. Heat oil i Green chili and tortilla casserole Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the t