MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Chicken Enchiladas
Categories: Poultry, Cheee, Beans, Chilies, Breads
Yield: 5 servings

10 oz Can enchilada sauce;
- divided
4 oz Cream cheese; in cubes
1 1/2 c Salsa
2 c Cooked shredded chicken
15 oz Can pinto beans; rinsed,
- drained
4 oz Can chopped green chilies
10 (6") flour tortillas
1 c Shredded Mexican cheese
- blend

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Shredded lettuce
Chopped tomato
Sour cream
Sliced ripe olives

Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In
a large saucepan, cook and stir the cream cheese and salsa over
medium heat until blended, 2-3 minutes. Stir in the chicken, beans
and chiles.

Place about 1/3 cup chicken mixture down the center of each tortilla.
Roll up and place seam side down over sauce. Top with remaining
enchilada sauce; sprinkle with cheese.

Cover and bake @ 350ºF/175ºC until heated through, 25-30 minutes. If
desired, serve with lettuce, tomato, sour cream and olives.

Kristi Black, Harrison Township, Michigan

Makes: 5 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pozole
Categories: Pork, Chilies, Vegetables, Herbs
Yield: 8 servings

4 Dried guajillo or pasilla
- chiles
4 Dried ancho chiles
2 tb Canola oil, divided
1 1/2 c Boiling water
2 lb Boneless pork, cut in 1"
- cubes
1/2 c Chopped onion
4 cl Garlic; minced
3 c Chicken broth
58 oz (2 cans) hominy; rinsed
- and drained
1 1/2 ts Dried Mexican oregano
1 ts Salt

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Lime wedges
Sliced radishes
Diced avocado
Sliced red onion

In a Dutch oven, saute chilies in 1 tablespoon oil over
medium heat until heated through, 1-2 minutes, pressing
with a spatula (do not brown). Using a slotted spoon,
transfer chilies to a bowl; add the boiling water. Soak
until softened, about 20 minutes. Remove stems and
seeds, reserving water.

In the Dutch oven, brown pork in remaining 1 tablespoon
oil in batches, sauteing onion and garlic with the last
batch of pork. Return all pork to pan and add broth.
Bring to a boil. Reduce heat; cover and simmer until
meat is tender, about 30 minutes.

Transfer chilies and soaking liquid to a blender; cover
and process until smooth. Strain through a fine
strainer, reserving pulp and discarding skins. Add pulp
to pork mixture. Stir in hominy, oregano and salt. Cover
and simmer for 20 minutes. Serve with optional toppings
as desired.

Taste of Home Test Kitchen, Milwaukee, Wisconsin

Makes: 8 servings (2 1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Shrimp Tacos
Categories: Seafood, Breads, Citrus, Dairy, Vegetables
Yield: 4 servings

1 c Plain Greek yogurt or sour
- cream
1/4 c Minced fresh cilantro
3 tb Lemon juice
2 tb Lime juice
1/8 ts + 1/4 ts salt; divided
2 tb Olive oil
2 md Bell peppers; chopped
4 Fresh green Anaheim chilies;
- seeded, chopped
1/2 c Chopped red onion
1 lb Uncooked (U-40) shrimp;
- peeled, deveined
4 cl Garlic; minced
1 ts Ground cumin
8 Corn tortillas (6"); warmed
2 c Torn lettuce

In a small bowl, combine yogurt, cilantro, lemon juice,
lime juice and 1/8 teaspoon salt; set aside.

In a large skillet, heat oil over medium-high heat. Add
peppers, chiles and onion; cook and stir until
crisp-tender, 4-5 minutes. Add shrimp, garlic, cumin and
remaining 1/4 teaspoon salt. Cook and stir until shrimp
turn pink, 2-3 minutes. Remove from heat; serve in
tortillas with lettuce, yogurt sauce and, if desired,
lime wedges.

Deborah Jamison, Austin, Texas

akes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Tamales
Categories: Poultry, Vegetables, Breads
Yield: 20 servings

24 Dried corn husks
4 lb Broiler/fryer chicken; cut
- up
1 md Onion; quartered
2 ts Salt
1 cl Garlic; crushed
3 qt Water

MMMMM---------------------------DOUGH--------------------------------
1 c Shortening
3 c Masa harina

MMMMM--------------------------FILLING-------------------------------
6 tb Canola oil
6 tb A-P flour
3/4 c Chilli spice mix
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Pepper
4 1/2 oz (2 cans) sliced ripe olives;
- drained
Hot water

Cover corn husks with cold water; soak until softened,
at least 2 hours.

Place chicken, onion, salt and garlic in a 6-qt.
stockpot. Pour in 3 qt. water; bring to a boil. Reduce
heat; simmer, covered, until chicken is tender, 45-60
minutes. Remove chicken from broth. When cool enough to
handle, remove bones and skin; discard. Shred chicken.
Strain cooking juices; skim off fat. Reserve 6 cups
stock.

For dough, beat shortening until light and fluffy, about
1 minute. Beat in small amounts of masa harina
alternately with small amounts of reserved stock, using
no more than 2 cups stock. Drop a small amount of dough
into a cup of cold water; dough should float. If not,
continue beating, rechecking every 1-2 minutes.

For filling, heat oil in a Dutch oven; stir in flour
until blended. Cook and stir over medium heat until
lightly browned, 7-9 minutes. Stir in seasonings,
chicken and remaining stock; bring to a boil. Reduce
heat; simmer, uncovered, stirring occasionally, until
thickened, about 45 minutes.

Drain corn husks and pat dry; tear 4 husks to make 20
strips for tying tamales. (To prevent husks from drying
out, cover with a damp towel until ready to use.) On
wide end of each remaining husk, spread 3 tablespoons
dough to within 1/2" of side edges; top each with 2
tablespoons chicken filling and 2 teaspoons olives. Fold
long sides of husk over filling, overlapping slightly.
Fold over narrow end of husk; tie with a strip of husk
to secure.

Place a large steamer basket in the stockpot over water;
place tamales upright in steamer. Bring to a boil;
steam, covered, adding hot water as needed, until dough
peels away from husk, about 45 minutes.

Cindy Pruitt, Grove, Oklahoma

Makes: 20 tamales

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Chimichangas
Categories: Poultry, Breads, Cheese, Herbs, Sauces
Yield: 6 servings

1 1/2 c Diced, cooked chicken
1 1/2 c Picante sauce; divided
1/2 c Shredded Cheddar cheese
2/3 c Chopped green onions;
- divided
1 ts Ground cumin
1 ts Dried oregano
6 Flour tortillas (8");
- warmed
1 tb Butter; melted
Sour cream; opt

Set oven @ 375ºF/190ºC.

In a small bowl, combine chicken, 3/4 cup picante sauce,
cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup
mixture down the center of each tortilla. Fold sides and
ends over filling and roll up. Place seam side down in a
15" X 10" X 1" baking pan coated with cooking spray.
Brush with butter.

Bake, uncovered, until heated through, 20-25 minutes. If
desired, broil until browned, about 1 minute. Top with
remaining picante sauce and onions. If desired, serve
with sour cream.

Rickey Madden, Clinton, South Carolina

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chorizo Tacos
Categories: Five, Pork, Chilies, Vegetables, Breads
Yield: 16 servings

2 ts Oil
1 sm Onion: chopped
1 Poblano chile; seeded,
- chopped
1 lb Fresh bulk chorizo
16 Mini flour tortillas

MMMMM--------------------------OPTIONAL-------------------------------
Fresh cilantro
Sliced radishes
Sliced jalapeno
Lime wedges
Salsa

In a large skillet, heat oil over medium-high heat. Add
onion and poblano; cook and stir until tender, 5-7
minutes. Add chorizo; cook, breaking into small
crumbles, until fully cooked and starting to char and
crisp, 12-15 minutes. Drain. Serve on warm tortillas. If
desired, serve with toppings.

James Schend, Pleasant Prairie, Wisconsin

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chipotle Carnitas
Categories: Pork, Chilies, Herbs, Citrus, Breads
Yield: 16 servings

1/2 c Chicken broth
4 ts Ground chipotle pepper
4 ts Ground cumin
1 ts Salt
4 lb Boneless pork shoulder
- roast; halved
1 lg Onion; peeled, halved
8 cl Garlic; peeled
2 Limes; halved
16 Tostada shells

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Warmed refried beans
Salsa, sour cream
Shredded lettuce
Sliced avocado
Crumbled queso fresco
Minced fresh cilantro
Lime wedges

Add broth to a 5 qt. slow cooker. Mix seasonings; rub
over all sides of pork. Place in slow cooker. Add onion
and garlic cloves. Cook, covered, on low 8-10 hours,
until meat is tender.

Remove pork; cool slightly. Strain cooking juices,
reserving garlic cloves; discard onion. Skim fat from
cooking juices. Mash garlic with a fork. Shred pork with
2 forks.

Return cooking juices, garlic and pork to slow cooker.
Squeeze lime juice over pork; heat through, stirring to
combine. Layer tostada shells with pork mixture and
toppings as desired. Serve with lime wedges.

Juan Valdez, Chicago, Illinois

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Flautas
Categories: Beef. veget, Herbs, Breads
Yield: 20 servings

2 1/2 ts Oil
2 lb Fresh beef brisket
2 md Onions; chopped
2 md Bell peppers; chopped
2 c Water
1 ts Salt
1 ts Dried oregano
1 ts Dried marjoram
1 ts Pepper
20 Corn or flour tortillas
- (6"); warmed
Oil for deep-fat frying

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
Guacamole
Sour cream
Salsa

In a Dutch oven, heat oil over medium heat. Brown
brisket on all sides. Add onions, peppers, water and
seasonings. Bring to a boil. Reduce heat; simmer,
covered, 1 to 1-1/2 hours or until meat is tender.

Remove meat; cool slightly. Shred meat with 2 forks.
Drain onion mixture; add to meat. Spoon 1/4 cup beef
mixture down the center of each tortilla. Roll up and
secure with toothpicks. In a cast-iron or electric
skillet, heat oil to 375ºF/190ºC. Fry flautas, in
batches, 1 minute on each side or until golden brown.

Drain on paper towels. Remove toothpicks. If desired,
serve with toppings.

Maria Goclan, Katy, Texas

Makes: 20 servings

RECIPE FROM: https://www.tasteofhome.com

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