Flour Tortillas

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/3 c. vegetable oil, shortening, or lard
1 c. hot water

In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs. Pour in hot water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough. Transfer dough from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.

When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.

Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. 

Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 30 seconds. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. Serve immediately or allow to cool for later use. 

from: Nourish and Fete via Cindy!

Easy Mexican Style Rice

1 c. rice
 2 1/4 c. chicken broth
1/2 (6 oz) can tomato paste
2 Tbsp. butter
1/2 c. onion, diced small
1 garlic clove, minced
1/2 c. salsa 

Combine all ingredients in rice cooker & cook according to manufacturer instructions. When cooking time is finished, allow the rice to sit uncovered for 3 minutes or so to thicken. Stir before serving.

adapted slightly from: food.com

Chipotle Guac

2 ripe Hass avocados 2 Tbsp. lime juice 2 Tbsp. cilantro, chopped 1/4 c. red onion, diced, 1/2 jalapeño (including seeds), diced 1/4 tsp. kosher salt 1. Cut the avocados in half and remove pits carefully. 2. Scoop the avocados into a bowl. 3. Toss and coat with lime juice. 4. Add the salt and mash until a smooth consistency is achieved. 5. Fold in the remaining ingredients and mix. 6. Taste the guac and adjust seasoning, if necessary.

White Queso

1 pint half and half (don’t use fat free)
1 lb high-quality white American cheese, chopped (look for this at the deli counter of your grocery store, not the prepackaged slices)
8 oz pepper jack cheese, shredded and divided (a block, not shreds; the shreds are coated in a powder that can impact the texture of the queso)
1/4 t. kosher salt
1/4 t. onion powder
1/2 t. chili powder
1/2 t. garlic powder
1/2 c. (1 4.5-ounce can) roasted green chilies (optional)

In a medium saucepan, combine the half and half and the salt, onion powder, chili powder, and garlic powder. Cook over medium heat, stirring very frequently (constantly near the end), until bubbles form around the edges and it almost boils. Reduce heat to medium-low.

Whisking constantly, add a handful of the chopped American cheese. Stir until the cheese is completely melted, then repeat until all the American cheese has been used.  Repeat with the pepper jack cheese, reserving 1/4 cup. of the cheese for later. When the mixture is completely smooth, remove from heat. Add the chilies and stir until thoroughly incorporated.

Transfer to a serving dish, add toppings as desired, and sprinkle with reserved pepper jack cheese.

from: Our Best Bites

Stovetop Chili Mac

1 lb. extra-lean (93%) ground beef or turkey
1 med. onion, chopped
1 bell pepper (any color), chopped
3–4 cloves garlic, minced
1 1/2 t. chili powder
1 t. cumin
1/2 t. coriander
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 c. V8 juice
1 8-oz can tomato sauce
1 c. water
8 oz. macaroni or other small pasta
1 can pinto beans, drained
4 oz. cheddar cheese
1/3 c. chopped green or red onions
1/2 c. chopped cilantro (optional)

Heat a 12″ skillet that has a lid over medium heat. Add ground beef and cook, stirring frequently, until about halfway cooked. Add onions, garlic, and pepper as well as the seasonings and cook until the meat is cooked through and the onions are tender.

Add the V8 juice, tomato sauce, and water and bring to a boil. Add the pasta and stir to combine and then cover, reduce heat, and cook for 15-ish minutes or until the pasta is al dente. Add the beans and heat through. Remove from heat, sprinkle with cheese, and replace the lid for 2-3 minutes or until the cheese is melted. Sprinkle with onions and serve immediately.

from: Our Best Bites

Salsa Verde Chicken Enchiladas

15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded

Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.

Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.

Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.

Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.

adapted from: Skinnytaste & Pinch & Swirl

Honey Chipotle Chicken Bowls

Chicken:
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced

Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper

Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey

Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.

To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.

To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!

from: HowSweetEats

Creamy Cilantro Lime Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on packet)
1 C mayo
1/2 C buttermilk (or milk works, too)
1 lime (about 2T)
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1 tomatillo (or 1/4 C green salsa)

Place milk, mayo, lime juice and ranch mix in a blender.

Throw in the garlic, cilantro and green salsa. Blend.

Make it several hours ahead of time to allow it to thicken.

adapted from: Our Best Bites

Steph's Salsa

2 cans diced tomatoes
2 tablespoons vinegar
2-3 tablespoons brown sugar
1 tablespoon cumin (start with half & add to taste)
2 teaspoons minced garlic
1 bunch cilantro, chopped
3-4 green onions, chopped
Salt & pepper to taste
1 can green chiles (optional)

Add ingredients to blender and pulse until you have the consistency you like.

adapted from: Stephanie's recipe

Carne Asada Steak

Lean Steak - Carne Asada Style
Soy Sauce
Worcestershire Sauce
Balsamic Vinegar
Ground Ginger
Ground Mustard
Onion Powder
Garlic Salt
Salt

Mix together soy sauce, Worcestershire sauce, balsamic vinegar, ground ginger, ground mustard, onion powder and garlic salt to taste. Pour mixture over the beef  in a bag or container and marinate for 30 minutes to an hour (or more) so beef becomes tender. (No longer than 8 hours - the meat will start to break down.)

Grill on med-high heat for @ 7 minutes per side.

Serve with rice, beans, or burrito style wrapped in a whole wheat tortilla.

(Can also marinate in traditional carne asada flavors: olive oil, lime juice, cilantro, garlic)

PW Taco Pizza

Pizza Dough, prepared (1/2 recipe)
1 can (14 Ounce) Black Beans
1 t. Taco Seasoning
Corn Tortilla Strips (salad topping)
1 c. Grated Sharp Cheddar
1 c. Grated Monterey Jack Cheese
1 head Green Leaf Lettuce, Sliced/shredded Thin
2 whole Ripe Tomatoes, Diced
½ c. Cilantro Leaves
¼ c. Sour Cream
3 T. Taco Sauce (more To Taste)

Place oven rack in the bottom position in the oven. Preheat oven to 500 degrees.

Pour black beans into a saucepan. Add seasonings to taste and heat up beans over medium-low heat. Use a potato masher to mash the beans to desired texture. Continue cooking/heating beans over medium-low heat, stirring occasionally, until no longer runny (should be the texture of refried beans). Set aside.

With hands, spread pizza dough on an oiled baking sheet, making sure it’s relatively thin. Spread layer of refried beans all over pizza crust. Sprinkle mixed grated cheeses over the top. Place pan in the oven (in the bottom half of the oven) and bake for 9 to 12 minutes. Watch it to make sure crust doesn’t burn.

Remove pizza from oven. Sprinkle on shredded lettuce, diced tomatoes, and cilantro leaves.

Mix together sour cream and hot sauce, adding enough hot sauce to make the mixture pourable. With a spoon (or you can put it in a pastry bag) drizzle mixture over finished pizza.

Sprinkle with tortilla strips. Cut into squares and serve immediately with good quality salsa.

adapted from: Pioneer Woman

Chicken Tortilla Soup

2 T. vegetable oil
1 small onion, diced
2 T. minced garlic
1/2 can diced green chiles (we like mild)
6 cups chicken broth
2 t. chili powder
1 t. cumin
1 can diced tomatoes (optional)
1 can black beans, rinsed and drained (optional)
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt & pepper
1 c. fresh cilantro, roughly chopped
Tortilla chips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and cook for another minute. Pour the chicken broth, spices, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

adapted from: food network

Chicken Enchilada Casserole

1 can Cream of Mushroom
1 can Tomato Soup
1 can Cream of Chicken
1 can enchilada sauce (or 1/3 of this recipe)
1 small can green chiles (chopped)
1 chopped onion
2+ c. medium cheddar, shredded
1 1/2 c. cooked chicken, shredded
Season with garlic, cumin, salt, pepper
1 bag corn chips

Mix all ingredients together except for chips and 1 c. cheddar. Once ingredients are combined, stir in the bag of corn chips. (No need to break them up, they will break up as you stir.) Sprinkle the last cup of cheese on the top and cook. Serves approximately 8.

Good in a dutch oven!

from: Paul Burt, at Wood Badge

Southwestern Bean Salad

1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed 
1 tomato, chopped 
1 small hass avocado, diced 
1/4 cup red onion, chopped 
1 scallion, chopped
1 lime, juice of
3 tbsp extra virgin olive oil
1 tbsp cilantro
salt and fresh pepper

Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Audrey's little note: perfect with Baked Creamy Chicken Taquitos!

from: Skinnytaste

Baked Creamy Chicken Taquitos

1/3 cup (3 ounces) cream cheese
¼ cup green salsa
1 tablespoon fresh lime juice
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon onion powder
¼ teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
Nonstick cooking spray
2 tablespoons vegetable oil (optional)
Kosher salt

Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20–30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the same instructions, extending the baking time by 10 minutes.

Audrey's little note: yummy with Southwestern Bean Salad.

from: Our Best Bites via LDS Living

Emeril's Easy Enchilada Sauce

3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

from: Food Network

Sweet & Spicy Slow-Cooker Chicken

1 lb. boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained
1/3 c. brown sugar
1/4 to 1/2 teaspoon crushed red pepper flakes (I used 1/4 teaspoon)

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.) Serve in tacos or however your little heart desires.

from: My Kitchen Cafe blog

Mexican Rice

2 c. dry white rice
1 can tomato sauce + enough water to measure 3 1/2 c.
1-2 T. taco seasoning
1-2 T. butter
chicken boullion to taste...1 cube or about 1 t. paste

Put all ingredients in rice cooker, and enjoy!

from: my friend Amy

"Cafe Rio" Shredded Pork Burritos

1 pork roast
3/4 C. brown sugar
1 small can tomato paste
1 T. chili powder
1/2 t. oregano
1/2 t. cumin
1 t. salt
1 can Coca-Cola

Place pork in crock pot and pour enough Coke to cover. Add other ingredients and mix together. Cook on low for 6-8 hrs., shred the meat halfway through.

For the burrito:
1 batch seasoned rice (allow about 30 mins for prep)
tortillas
black beans
shredded mozzarella
green enchilada sauce
sour cream

Warm tortillas over medium heat griddle, build burritos with the rice, beans, mozzarella and enchilada sauce. Wrap up then smother with more enchilada sauce and mozzarella. Cook in oven at 375 until cheese is bubbly. Garnish with sour cream.

Audrey's little note: This recipe can easily be adapted to a hearty salad...just add your choice of white corn and tomato, then serve all the fixin's with lettuce and a cilantro-ranch dressing. Ooh, and tortilla chip strips would be good too!

adapted from: Cammi's friend Jamie

Salsa

1 can diced tomatoes (not Italian style...I drained some of the liquid out of this)
1 can diced tomatoes with cilantro & green chilies ("Rotel" brand is the best)
1 cup cilantro, chopped
juice from 2 limes
2 garlic cloves, minced
half a white onion, chopped
1/2 C green onions, sliced
half green bell pepper (can add a red too if you like), chopped
salt and pepper to taste

Add all the ingredients to a blender or food processor and blend to desired consistency.

adapted from: Dinner's Ready blog