Chicken Fajita Melts Recipe

Prep Time: 10 Min  Cook Time: 25 Min  Ready In: 35 Min

Yield 8 sandwiches

Ingredients
3 tablespoons vegetable oil
6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
1/2 cup sliced onions
1/2 cup sliced red bell pepper
1/2 cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 inch thick) slices French bread
2 cups shredded Cheddar cheese

Directions
1.Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
2.Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
3.Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4.Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
5.Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.

Nutritional Information
Amount Per Serving Calories: 397
Total Fat: 16.6g
Cholesterol: 104mg

Mexican Shrimp Cocktail Recipe

Prep Time: 15 Min  Ready In: 3 Hrs 15 Min

Yield 6 servings

Ingredients
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
1/2 cup finely chopped red onion
1/4 cup fresh cilantro, chopped
1 1/2 cups tomato and clam juice cocktail
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
1/4 cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped

Directions
1.Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Nutritional Information
Amount Per Serving Calories: 258
Total Fat: 6.7g
Cholesterol: 295mg

Mango Salsa Recipe

Prep Time: 15 Min  Ready In: 45 Min

Yield 8 servings

Ingredients
1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

Directions
1.In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Nutritional Information
Amount Per Serving Calories: 21
Total Fat: 0.1g
Cholesterol: 0mg

Pico De Gallo Salsa Recipe

Prep Time: 20 Min  Ready In: 50 Min

Yield: 4 servings

Ingredients

1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Directions

1.In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Nutritional Information

Amount Per Serving Calories: 21
Total Fat: 0.1g
Cholesterol: 0mg

Awesome Enchiladas Recipe

Prep Time: 45 Min  Cook Time: 1 Hr  Ready In: 1 Hr 45 Min

Yield: 5 enchiladas

Ingredients

2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

Directions

1.Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

2.Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

3.Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

4.Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

5.Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Nutritional Information

Amount Per Serving Calories: 709
Total Fat: 36.3g
Cholesterol: 126mg

Salsa Chicken Recipe

Prep Time: 5 Min Cook Time: 40 Min Ready In: 45 Min

Yield: 4 servings

Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions
1.Preheat oven to 375 degrees F (190 degrees C)
2.Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutritional Information
Amount Per Serving Calories: 287 | Total Fat: 12.4g | Cholesterol: 101mg

Mexican Pizza Recipe

Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min

Yield: 8 servings

Ingredients
1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)

Directions
1.Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
2.Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
3.Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
4.Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
5.Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Nutritional Information
Amount Per Serving Calories: 370 | Total Fat: 18.6g | Cholesterol: 55mg

Slow Cooker Enchiladas Recipe

Prep Time: 20 Min Cook Time: 45 Min Ready In: 1 Hr 5 Min

Yield: 6 Servings

Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 45 minutes to 1 hour.

Nutritional Information
Amount Per Serving Calories: 712 | Total Fat: 45.6g | Cholesterol: 142mg