Tortilla Casserole

The original recipe I found for this called for artichokes and mushrooms and frankly just didn't work.  I tweaked this recipe with some more traditional Mexican cuisine elements.  After the alterations it was delicious.  However, for those interested in the original recipe, I posted the original ingredients below this recipe -- it might be your cup of tea.  The directions are the same.  When I made my version, it was delicious!  It made a lot, but reheated wonderfully!  A true treat.


Submitted by:  Dana Newbrough
Preheat oven to:  350 degrees                             Cook time:  40-50 minutes

Ingredients:
      -  8 corn tortillas (if use flour, you do not need to soak)
      -  1 cup of chicken broth
      -  Olive oil
      -  1 c. chopped onion
      -  1 c. chopped red or green pepper
      -  1 1/2 Tbl. minced garlic
      -  1 lb. ground turkey or lean ground beef
      -  1 can tomato soup or 1 (5.5 oz) V8 juice can
      -  1 c. low fat sour cream
      -  1 (16 oz) can of Pinto beans, drained and rinsed
      -  Taco seasoning
      -  1 (15 oz) can of corn
      -  1 (10 oz) can of Rotel tomatoes (with green chiles)
      -  3 Tbl fine flour (recommended:  Wondra flour)
      -  1 1/2 c. shredded cheese
      - 2 c. Tortilla chipped, crushed
      -  Optional:  1 can of sliced black olives, drained
      -  Serve with salsa and sour cream

Directions:
1)  Preheat oven to 350 degrees.  Place tortillas in a pie plate with broth.  Turn once in awhile to ensure all tortillas are soaked.  Set aside.
2)  Place a large non-stick skillet over medium-high heat and add olive oil.  Saute onions, peppers and garlic for 5 minutes, until slightly brown and onions translucent. 
3)  In a separate skillet cook meat until cooked through, about 7-9 minutes.  When done add onion mix to meat.
4)  Add pinto beans, Rotel tomatoes, sour cream, taco seasoning, tomato soup, corn (and olives).  Mix well and bring to a boil; reduce heat and continue simmering for 5 minutes.  Add flour during heating to thicken sauce.
5)  Place 4 soaked tortillas in the bottom of a large, lightly greased casserole dish.  Tear tortillas to completely cover bottom.  Layer half of mixture and half of cheese.  Repeat layers.
6)  Top with crushed tortilla chips.  Place in oven and bake for 30 minutes.

Now for the adventurous taster - the original ingredients:

Ingredients:
     -  8 corn tortillas
     -  1 1/4 c. chicken broth
     -  2 Tbl olive oil
     -  1 c. chopped onions
     -  1 c. chopped green pepper
     -  1 1/2 Tbl minced garlic
     -  1 (8 oz) package fresh sliced mushrooms
     -  1 lb ground turkey
     -  2 c. plain yogurt
     -  1 (15 oz) can diced tomatoes
     -  3 Tbl. fine flour
     -  2 Tbl. chili seasoning
     -  1 (15 oz) can artichoke hearts in water, drained and chopped
     -  1 1/2 c. organic shredded jack cheese

Let me know what you think of this one - mushrooms and artichokes don't scream Mexican to me!)

Speedy Chicken Soft Tacos

Submitted by:  Dana Newbrough

Preheat oven to:  350 degrees                                   Cook time:  25 min.

Ingredients:

     -  1 lb chicken, breasts cut into fajita strips

     -  1 Tbl. olive oil

     -  1 small yellow squash, chopped

     -  1 small zucchini, chopped

     -  1 small onion, sliced

     -  1 Tbl. chili powder

     -  1/2 tsp. salt
     -  1/8 tsp. cayenne pepper
     -  1/2 c. sour cream
     -  Favorite salsa
     -  Shredded cheese

Directions:
1)  Thaw and cut chicken into fajita-style strips.  Heat oil in large nonstick skillet and cook chicken over medium-high heat about 3-5 min.
2)  Add squash, zucchini, onion, chili powder, salt and cayenne; stir to combine.  Add sour cream and reduce heat to medium; cook another 5-8 min or until vegetables are tender.
3)  Fit soft tortillas with mixture.  Wrap tortillas forming a burritos (I like to tuck in both ends) and place seam down on bottom of greased casserole dish. 
4)  Cover lightly with your favorite salsa and cheese.  Bake at 350 degrees for about 10-15 min to melt cheese.
5)  Serve with Mexican rice.  Additional toppings once out of oven:  sliced black olives and shredded lettuce.

Yummy Enchiladas

Submitted by:  Abby Woods Haake

Preheat oven to:  350 degrees                       Cook time:  30-35 min.

Ingredients:
     -  1 tsp canola oil
     -  1/2 lb. hot Italian turkey sausage, casings removed (alternate: Rotisserie chicken, deboned)
     -  1 red bell pepper, seeded and chopped
     -  1 onion, finely chopped
     -  1 tsp. chili powder
     -  1/2 tsp. ground cumin
     -  1 can stewed tomatoes
     -  1 can black beans, rinsed and drained
     -  1 can pinto beans, rinsed and drained
     -  1 can refried beans
     -  1/8 tsp. pepper
     -  Chili powder and cumin
     -  4, 6 in. flour tortillas (recipe makes 2 full 13"x9" trays of enchiladas- with 6-8 per tray)
     -  1/2 c. shredded reduced fat Monterey Jack cheese per (use 2-3 c. per tray)
     -  2 cans of Enchilada sauce

Directions:
1)  Preheat oven to 350 degrees.  Grease pan and put tiny amount of enchilada sauce on bottom of pan, to evenly cover it.
2)  In large non-stick skillet, heat the oil.  Saute the meat (chicken, sausage, etc), bell pepper and onion.  Stirring frequently until cooked evenly.  Add chili powder and cumin, cook 1 min.
3)  Stir in tomatoes, beans and pepper.  Reduce heat and simmer for 5 min.
4)  Build enchiladas; put in baking dish with seam side down.  On open tortilla, sprinkle cheese, put filling in and sprinkle with more cheese.  Wrap up and lay down.
5)  Drizzle with enchilada sauce and top with cheese.  Bake until heated through, 30-35 minutes.  Let stand 10 minutes before serving.