Recipe Source: recipezaar.com
Prep/Cooking Time: 20 minutes / 5 mins prep
2 cups chopped cooked chicken
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
6-8 inches tortillas
1 (8 ounce) package shredded sharp cheddar cheese
3 plum tomatoes, diced
1 small onion, diced
Heat oven to 350. Place chicken and seasoning in large heavy duty zip lock bag and shake to coat. Spread beans down center of tortillas, top with chicken, cheese, tomatoes and onion. roll up. Wrap each in foil. Bake at 350 for 15 minutes. Serve with salsa.
Makes 6 servings.
Recipe Source: Linda Larsen
Prep/Cooking Time: Prep Time: 15min / Cook Time: 35min
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese
In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.
Recipe Source: Mom
1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin
Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.
Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.
In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.
Bake 30 minutes.
Recipe Source: Mom
2 8-oz. packages cream cheese
1 8-oz. carton sour cream
2 to 3 green onions, finely chopped
Juice of 1/2 lime
2 to 3 fresh jalapeno peppers, chopped
12 fresh flour tortillas
In a bowl combine the cream cheese, sour cream, onions, lime juice, and jalapeno peppers. Blend well. Spread the filling on the tortillas.
Roll up the tortillas and cut into 1-inch rolls. Cover with a wet towel and chill until ready to serve.
Serve with salsa.
Recipe Source: Oscar Mayer website
4 10-Inch flour tortillas
1 cup grated Monterey Jack
8 each slices OSCAR MAYER smoked turkey cutlets
2 Tbsp butter
1 cup sour cream
1 Tbsp chill powder
Juice of 1 lime
Evenly sprinkle each tortilla with 1/4 cup of cheese, and place 2 slices of smoked turkey cutlets over one side of the tortilla.
Place a 12-inch nonstick sauté pan over medium heat and place about 1 and 1/2 teaspoons of butter in the pan. Once the butter is melted, place a tortilla in the pan and cook until golden brown, about 2 or 3 minutes, flip and cook the second side in the same manner. Cut the quesadillas into wedges.
Repeat this process with the remaining quesadillas, and serve immediately with the dipping sauce.
To make the sauce, place sour cream, chili powder and lime juice in a small bowl. Mix well until smooth, and serve with the quesadillas.