CROCKPOT CHICKEN TORTILLAS
Meat from 1 whole chicken OR canned chicken or parts
1 can cream of chicken soup
1/2 c. green chili salsa
2 tbsp. quick cooking tapioca
1 med. onion, chopped
1 1/2 c. grated cheese
1 doz. corn tortillas
Black olives
Tear chicken into bite size pieces, mix with soup, chili, salsa and tapioca. Line bottom of crock pot with 3 corn tortillas, torn into bite size pieces. Add 1/3 of the c hicken mixture. Sprinkle with 1/3 of the onion and 1/3 of the grated cheese. Repeat layers of tortillas topped with chicken mixture, onions and cheese. Cover and cook on low 6 to 8 hours or high for 3 hours. Garnish with sliced black olives.
TOM’S CHICKEN ENCHILADAS
12 corn tortillas
Salad oil
Cream Cheese Filling (below)
2/3 c. whipping cream
2 c. shredded Jack cheese
2 lg. onions
2 tbsp. butter
2 c. diced cooked chicken or turkey
1/2 c. sweet red peppers or pimento
2 sm. (3 oz.) pkg. cream cheese
Fry tortillas. Drain on paper towels. Cook onions in butter until limp. Combine onions, chicken, pimento and cream cheese. Mix lightly, salt to taste. Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9 x 13 inch baking dish side by side. Moisten tops of tortillas with whipping cream. Sprinkle with cheese. Bake uncovered in
375 degree oven 20 minutes to heat through. May serve with lime wedges to squeeze on each serving. Very mild flavor.
Sonora Chicken
4 cups chicken, cooked and chopped
1 can of cream of mushroom soup
1 can cream of chicken soup
1 can chili without beans
1 (4 oz.) can chili salsa
1/2 cup milk
1 small onion, chopped finely
12 corn tortillas
1 cup cheddar cheese, grated
1 cup jack cheese, grated
Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces. In a 13×9x2-inch baking dish layer half the chicken, half the sauce, and half the cheeses. Repeat. Bake 45 minutes at 350 degrees. You can also make this 24 hours in advance before baking for even better flavor.
Mariquita’s Enchilada Red Chili Gravy
8 cascabel chilies (dried — dark red chilies)
1/2 cup each: vegetable oil and chopped onion
1 roasted tomato — peeled
4 garlic cloves
1/2 teaspoon ground cumin (cominos) or chili powder
salt to taste
Fry chilies in a little of the oil; remove and soak in hot water 25 to 30 minutes. Drain, reserving 1 cup water. Seed the chilies and combine in blender container with onion, reserved water, tomato, garlic, cumin and salt. Blend smooth, return to pan with a little oil and cook about 10 minutes over medium heat. Use with enchiladas or with shredded or thinly sliced roast pork. Makes enough for about 12 enchiladas. “This is Mariquita Masterson’s version of the red chili gravy traditionally served with enchiladas. Heat sauce before using. To make enchiladas, spread grated Chihuahua or Monterey Jack cheese on corn tortillas and roll up tightly; place in casserole, seam side down, pour heated sauce over them and heat in 400-degree oven about 10 minutes. Top with finely chopped onion and Mexican sour cream. ”