Quilters' Recipes Blog : Southwestern/Mexican, Main Dish

Chicken Wrap Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Katherine Malmberg

1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle Peppercorn Ranch dressing
1-2 cups grated cheese, cheddar, monterey jack, or any combination

Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9 x 13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour Peppercorn Ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350 degrees for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.

Salsa Chicken and Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Robin Stack

One can of chicken or one large boneless, skinless chicken *** (boiled and cubed)
1 jar salsa
1 cup shredded sharp cheddar cheese
1 cup sour cream
Enough cooked instant rice to serve 6 people
Cook rice according to package directions. Let cool for 10 minutes. Stir in salsa, chicken, cheese, and sour cream. Cover and bake at 350 degrees in a greased casserole dish until cheese is melted completely throughout (approximately 20 minutes). Serve hot.

This dish, along with a toss salad on the side, makes a complete meal. You may vary this recipe by using other meats, and/or adding broccoli or other vegetables if you like. Enjoy!

Salsa Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Wilma Sosa

4-6 boneless, skinless chicken ***
1 jar salsa/picante sauce
frozen green beans
Place chicken in casserole dish. Top with frozen green beans and picante sauce. You can add a little water for more juice. Bake at 350 degrees for 35 - 45 minutes or until chicken is done.

Chicken Doritos Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Cobb, Ashdown, AR

1 chicken, boiled, boned & chopped or 4 chicken breasts, cooked and chopped
2 Tbsp. butter or margarine
1/2 cup onion, chopped
1 can cream of chicken or mushroom soup
1 can Ro-Tel tomatoes with peppers
1 can Ranch Style Beans
2 cups grated cheese
1 medium bag Nacho flavored Doritos

Saute onion in butter or margarine. Line a medium sized casserole dish with crumbled Doritos. Sprinkle chicken over chips Combine soup and tomatoes, along with the onion and beans. Pour over chicken and top with cheese. Bake at 350 until the cheese melts.

The good thing about this recipe is that it is so flexible. It can be adjusted to suit your family’s taste. I have also made it with Swanson’s canned chicken, to speed up the cooking times. I hope you enjoy it as much as my family does!

Burrito Crescent Squares

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Valdez

1 package Pillsbury crescent rolls
1 pound ground beef
1 package taco seasoning
1 can refried beans, with chiles
1-8 oz. package shredded cheese, Colby-Jack mix or taco mix are best
4 slices American cheese
Pat crescent rolls in bottom of pan closing all gaps; pat some up the sides.

Brown ground beef, add taco seasoning and refried beans, mix through until warmed. Spread this mixture over the crescent rolls. Top with shredded cheese and then place the four slices of American cheese on top. You can add sliced ripe olives if you want. Bake at 350-degrees F. for 30-35 minutes or until top is browned.

Serve with salad, sour cream, or salsa.

Mexican Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by Shirley Kirkland

1 large bag tortilla chips
1 onion
1 pkg shredded cheddar cheese
1 can enchilada sauce
1 jar of taco sauce
1 can of chicken-mushroom soup
1-1/2 lbs ground chuck

Brown meat, add soup(with 1/2 can of water added) enchilado sauce and taco sauce. Place 3/4 bag of chips in 9X13 pan, mash down a little, pour meat sauce evenly over chips, layer with chopped onion, then put bag of cheddar on top. Put in 400 degree oven till cheese is golden brown. Let cool and cut and serve.

Chicken Tortilla Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by CLIFFSBEAR via email
boneless, skinless chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 soup can of milk
1 (4 oz.) can diced green chilies
1 (4 oz.) can of green chili salsa
2-3 tablespoons chicken broth or stock
1 lb. Cheddar cheese grated
1 diced onion
2 small cans sliced black olives, drained

Cook chicken breasts and dice or shred. Cut tortillas into quarters. Mix soup, milk, onion, salsa and chilies together. Grease bottom of 9X13 inch baking dish. Put chicken stock in the bottom of dish. In the dish, layer: half of the tortillas, half of the chicken, half of the soup mixture, half of the cheese, and 1 can black olives. Continue layering until all the ingredients are gone and topping with black olives. Let set in the refrigerator for 2-4 hours or overnight to blend the flavors. Bake at 300 degrees for 1-1 1/2 hours. Makes 6-8 Servings.

Taco Salad

QuiltersRecipes — Thu, 02 Apr 2009 00:08:00 GMT

Submitted by peterw129@hotmail.com

l head iceberg lettuce
l can kidney beans
l 8oz container sour cream
Mayonnaise
grated cheese (cheddar, monterey jack, or whatever you like)
1 can black olives
l to 2 lbs hamburger
l bottle taco seasoning
l bag of corn chips

Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.

Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.

Serve along with the chips either crushed into the salad or on the side.

Susan’s Peppers and Beef

QuiltersRecipes — Thu, 02 Apr 2009 00:06:00 GMT

Submitted by Susan Getman

1 lb gr beef
1 green & 1 red pepper chopped
2 tsp oil
2 c cooked quick rice
1 16 oz stewed tomatoes chopped
1 24-26 oz mild salsa
grated cheese
Brown ground beef in oil. Add chopped vegs and cook until soft. Drain. Add tomatoes and salsa. Simmer 5-10 min. Add rice and mix all well. Cover and simmer on low 15 min. Serve with grated cheese on top. I made a quick pan of corn bread to complete meal.

Black Bean Quesadillas - Quick & Easy

QuiltersRecipes — Wed, 01 Apr 2009 22:27:00 GMT

Submitted by Penny Schwickerath

2 cans (15 oz. Each) black beans, rinsed and drained
1 jar (8 oz.) salsa, divided
10 flour tortillas (8 inches)
2 cups (8 oz.) shredded cheddar or Colby-Monterey Jack cheese
sour cream

In a bowl, mash the beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Top with the remaining tortillas; sprinkle with cheese.
Bake at 350 degrees for 15-18 minutes or until crisp and heated through. Cut into wedges. Serve with sour cream and remaining salsa. Yield: 5 servings.