Taco Salad, Chicken Quesadillas, Chicken Enchiladas

Taco Salad

  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 1 large tomato, chopped
  • 1 head lettuce, shredded
  • 1 small can sliced black olives, drained
  • 1 1 oz. package seasoning
  • 1 15 oz. can kidney beans, drained and rinsed
  • 2 cups shredded Cheddar cheese
  • ½ bag crushed tortilla chips
  • ¾ cup ranch style salad dressing
  • Salsa (optional)
  • salt and pepper to taste

Place ground beef in a skillet and cook over medium heat until the meat is done and no longer pink. Drain the meat and stir in the taco seasonings. Mix all the ingredients together except the chips and salsa. Toss the ingredients and place on individual serving plates or in a large salad bowl. Top the salad with the crushed tortilla chips and, if desired, some salsa to taste.

Chicken Quesadillas

  • 2 boneless, skinless chicken breast halves
  • 1 medium onion
  • ½ cup barbeque sauce
  • 1 Tbsp. honey
  • ½ cup shredded sharp Cheddar cheese
  • 8 10-inch flour tortillas
  • ½ cup shredded Monterey Jack cheese
  • 2 Tbsp. vegetable oil

Slice the chicken breasts into strips. Slice the onion into rings. Preheat oven to 350 degrees F. Heat 1 tablespoon of the vegetable oil in a skillet over medium high heat. Add the onion rings to the skillet and slowly stir and cook the onion until it is translucent. Stir in the honey and continue to stir the onions until the onion is golden brown, about 5 minutes. Remove onions from skillet and set aside. Place the remaining 1 tablespoon of the vegetable oil in the skillet together with the chicken strips.

Cook the chicken strips over medium high heat until the chicken is no longer pink. Stir in the barbeque sauce and evenly coat the chicken strips. Place 4 tortillas on a baking sheet and layer with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top the first 4 tortillas with the remaining 4 tortillas. Place baking sheet in the preheated oven and bake uncovered for about 20 minutes. You want to cook the quesadillas until the cheese is melted, but you do not want the tortillas to become too crisp. Remove the quesadillas from the oven. Cut them into quarters and serve.

Chicken Enchiladas

  • 1 ½ cups cooked chicken, cubed
  • ½ cup chopped green onions
  • 1 cup shredded Cheddar cheese
  • 1 Tbsp. butter or margarine
  • 1 10.75 oz. condensed cream of mushroom soup
  • ½ teas. garlic powder
  • ½ cup sour cream
  • ¼ cup milk
  • 1 4-oz. can diced green chiles
  • 6 12-in. flour tortillas

Preheat oven to 350 degrees F. Spray a large baking dish with cooking spray and set aside. Place a medium saucepan over medium heat and melt the butter. Sauté the green onion in the butter until the onion is tender, about 3-4 minutes. Add the garlic powder to the onions and then stir in the green chiles, mushroom soup and sour cream. Mix all these ingredients together. Remove ¾ of this sauce mixture from the saucepan and set aside to reserve. To the remaining ¼ of the sauce mixture in the saucepan add the chicken and ½ cup of the shredded Cheddar cheese.

Stir these ingredients together. Spoon the chicken mixture onto each flour tortilla and roll up the tortilla. Place the tortillas in the prepared baking dish with the seam side down. In a small bowl combine the reserved ¾ of the sauce with the milk. Spoon this mixture over the rolled tortillas in the baking dish. Sprinkle the remaining ½ cup of Cheddar cheese over the top of the tortillas and sauce. Place baking dish in preheated oven and bake for about 30-35 minutes, or until cheese is bubbly.