Chicken Azteca

2 15 oz cans black beams
4 cups frozen corn kernels or 2 15 oz cans
2 garlic cloves, minced
3/4 tsp ground cumin
2 cups chunky salsa, divided
10 skinless, boneless chicken breast halves
2 8 oz pkgs. cream cheese, cubed
cooked rice
shredded cheddar cheese

Combine beans, corn, garlic, cumin and half of salsa in slow cooker.
Arrange chicken breasts over top.  Pour remaining salsa over top.
Cover.  Cook on high 2-3 hours or on low 4-6 hours.
Remove chicken and cut into bite sized pieces.  Return to cooker.
Stir in cream cheese.  Cook on high until cream cheese melts.
Spoon chicken and sauce over rice.  Top with shredded cheese.

Makes 12 servings.

Options:
1.  Before adding cream cheese remove half and put it in the freezer.  Add 1 package of cream cheese to the remaining sauce.  To use the frozen sauce/chicken defrost in the refrigerator.  Put sauce in a sauce pan, add 1 package cream cheese and cook until hot.  (I have frozen it with the cream cheese and it works fine, but it's better if you freeze it without the cream cheese.)

2. Use precooked chicken or turkey.  Mix all ingredients on the stove while the rice cooks.  Super fast yummy dinner.  The flavors don't blend as well, but still good.

I got this recipe from Janelle O. when she had our family to dinner.  It makes enough for her whole family and mine.

From Bernice Oliver
Shared at Relief Society activity October 2013 "Freezer Meals"

Firecracker Pie

Filling:
2 Packages cream cheese, (8 oz)
2 large eggs
1 can chopped green chilies, (4 oz)
2 fresh jalapenos, seeded and minced
2 cups Mexican taco cheese, shredded
1/2 cup sour cream
green onions, tomatoes, chopped
black olives, sliced

Crust:
4 cups corn flakes cereal, finely crushed to 2 cups
6 tablespoons melted butter

To prepare crust: Preheat oven to 325 degrees F. In a medium bowl, combine crushed cereal and butter and mix together. Press firmly over the bottom of a 9 inch springform pan. (I just used a regular cake pan, and served it straight from the pan.) Bake 10-15 minutes until
golden brown and firm.

To prepare filling: In a medium mixing bowl, beat cream cheese and eggs. Add green chilies, jalapenos and cheese and stir to combine with cream cheese mixture. pour over baked crust and bake 30-40 minutes, until center is firm. Cool slightly.

Place on a serving plate. Loosen the sides of the pan with a knife and remove. Spread top of pie with sour cream. Garnish with green onions, tomatoes and black olives. Serve with crusted baguette slices or tortilla chips.

Makes 8-10 servings.

Nutrition info per serving: 350 calories, 13g carb, 9g protein, 267g
fat, 72mg cholesterol, 538mg sodium, 1g dietary fiber

Bernice Oliver

Raspberry Chipotle Smoked Turkey

1 12” flour tortilla
smoked turkey, julienned
1 oz LSG roasted raspberry chipotle sauce
1/8 t Kosher salt
1 oz black beans (canned, drained)
1/8 t black pepper
1 ½ oz Monterey Jack cheese, shredded
1 t olive oil
½ oz green onions, sliced

Arrange turkey over bottom of tortilla. Sprinkle the sauce over the turkey. Top with beans and cheese. Season with salt and pepper and sprinkle onions on top. Heat 1t oil in sauté pan. Cook tortilla until cheese is melted and tortilla is golden. Makes one.

Donna Barry

Chicken Enchiladas

1 c boned chicken
½ c chicken broth
1 4oz can diced green chilies
½ c chopped onion
1 10¾ oz cream of chicken soup
1 c grated Cheddar Cheese
¼ t pepper
6 corn tortillas
vegetable oil

Mix together soup, broth, chilies, and pepper. Set aside. Soften tortillas by dipping one at a time into hot oil. Drain tortillas on paper towel and stack.
Mix chicken and onion together. Put approximately 2 T chicken mixture on center of tortillas. Sprinkle with grated cheese and roll up. Place in shallow baking dish. Continue until all tortillas are rolled. Pour soup mixture over top and sprinkle with remaining grated cheese. Bake 10-15 minutes in 375- degree oven.

Donna Barry

Chicken Enchiladas

3-4 chicken breasts, cooked and shredded
2 cans Cream of Chicken soup
8 oz sour cream
Grated Monterey Jack cheese
pinch garlic powder
1 can diced green chilies
10-12 flour tortillas
I use 1/8 t chili powder to add flavor)

Mix chicken, soup, sour cream, spices, and ½ of the cheese. Put a little in each tortilla, roll up, and place in 9x13 pan. Pour remaining filling over the top and cover with the rest of the cheese. Bake at 350 degrees for 30 minutes.

Marcia Stevens

Mexican Manicotti

1 lb lean ground beef
1 can (16 oz) refried beans
2 ½ tsp chili powder
1 ½ tsp dried oregano
1 package ( 8 oz) manicotti shells
2 ½ cups water
1 jar (16oz) picante Sauce
2 cups (16oz) sour cream
1 cup shredded cheese
¼ cup sliced green onions
In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9x2 baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
Remove from refrigerator 30 min before baking. Cover and bake at 350 for 1 hour uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 min longer or until cheese is melted
Makes 8 servings

January Johnston

Enchiladas

1 dozen flour tortillas
1 pound ground beef
Dash of garlic salt
½ cups onion
1 can medium enchilada sauce
1 can cream of chicken
1 cup grated cheddar cheese
1 can of black olives (sliced)

Brown hamburger into fine pieces. Add onion, garlic salt. In separate pot combine enchilada sauce, cream of chicken and ½ can of water. Simmer. Spray 9 x 13 pan. Dip tortillas in sauce, fill with ground beef, cheese and olives and fold. Spread cheese on top.
Bake 350 degrees for 20-25 minutes. Serves 12

Sharon Lacher

Green Chile Chicken Enchiladas

4 chicken breasts, cooked and shredded
2 15oz cans green chile enchilada sauce
1 8oz cream cheese
10 flour tortillas
1 8oz pkg cream cheese, optional
2 cups shredded cheddar cheese

Take 9x13 pan and pour enough green chile sauce on the bottom to keep enchiladas from burning and sticking, it o nly talkes a little. cook chicken breasts, shred. Pour the rest of the can of green chile sauce and the cream cheese in with the chicken over medium heat and stir until cream cheese melts. Lay out tortillas. Put a spoonful of chicken mixture on themm folowd by a handful of grated cheese. Roll and place in 9x13 pan. Cover with a second can of green chile sauce. I don't usually use the while can because it is too much. I just put enough to keep the tops moist. Top it off with grated cheddar cheese. Bake at 350* for 30 minutes uncovered until bubbly and hot. This is also a good recipe without the cream cheese or with less cream cheese.

Sue Miller

Taco Casserole

1 lb browned hamburger
1 medium onion, chopped
1 can (1 lb) stewed tomatoes
1 8oz can tomato sauce
1 (or ½) pkg taco seasoning
10-12 taco shells, crumbled
6 oz shredded cheese

Combine all ingredients. Bake at 350 degrees for 25 minutes.

Marcia Stevens

Sour Cream Enchiladas

1 10oz can enchilada sauce
½ t salt
1 16oz can diced tomatoes, undrained
1/3 c chopped onion
12 corn tortillas
Cooking oil
1 ½ c grated longhorn Cheddar Cheese
1 ½ c sour cream

In saucepan, combine enchilada sauce, tomatoes, onion, and salt. Heat over medium flame until mixture boils. Heat oil in small skillet until hot. Dip one tortilla at a time in hot oil for several seconds. Drain tortilla on paper towel. Continue until all tortillas have been softened. On each tortilla, place heaping tablespoon of sauce and sprinkle with grated cheese. Roll up and place in shallow casserole dish, seam side down, close together. Pour remaining sauce over enchiladas. Sprinkle with additional grated cheese. Heat in oven at 400 degrees for 15 minutes. Spoon sour cream over enchiladas and serve hot.

Donna Barry

Enchalada Casserole

1 lb ground beef
1/4 cup onion, chopped
2 8oz cans tomato sauce
1/2 c water
2 1/2 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
flour tortillas
2 cups shredded cheddar cheese
1 can olives sliced

Brown ground beef with onion. Drain. Stir in tomato sauce, olives, water, chili powder & Pepper. Warm together until sauce is slightly thickened.
Alternately layer tortillas, meat sauce and cheese in round casserole dish ending with a layer of cheese.
Microwave until cheese is melted and bubbly, about 8 minutes. Let stand 2-3 minutes before serving.
Can also be cooked in a crock pot on high for 3-4 hours.

Melea Allen

Guatemalan Rice

(From Recipes for Self-sufficient Living)

¼ c cooking oil
1 c. rice
2 c water
1 tsp salt
¼ tsp pepper
2 cloves of garlic, minced
1 small onion, chopped
1 raw carrot, chopped
½ c frozen peas and corn
3 fresh tomatoes, chopped, or 1 cup canned tomatoes

In a heavy skillet, melt oil. Add rice and heat, stirring to prevent scorching. Fry 5 minutes. Stir in remaining ingredients. Cover, and simmer 30 minutes, or until all liquid is absorbed and rice is cooked. Makes 4 servings.

Note: this recipe is easily doubled. Also, it is a wonderful food storage recipe. The entire ingredient list can be found on your canned food shelf! - Our family likes to put a can of black beans on top of this and shredded cheese. Then serve with El Matador chips. One of our favorite meals! – When David makes it, he puts tomatoes around the outside of the dish.

Cindy Guild

Taco Lasagna

1½ lbs ground beef
½ c chopped onion
½ c chopped green pepper
2/3 cup water
1 envelope taco seasoning
15 oz can black beans, rinsed and drained
14.5 oz can Mexican diced tomatoes
6- 8” flour tortillas
16 oz can refried beans
3 cups shredded Colby-jack cheese

In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer uncovered for 10 minutes.

Place 2 tortillas in a greased 9 x 13 pan. Spread with half of the refried beans and half of the beef mixture; sprinkle with one cup of cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350˚ for 25-30 minutes or until heated through and cheese is melted.
Kathee Jefferson

Pico de Gallo

4 fresh roma tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1/2 tsp pepper

Combine ingredients in a large bowl, toss to combine. Serve with your favorite Mexican dish.

Janelle Openshaw

Wet Burrito Sauce

Saute 1 medioum onion in 2 Tbs. cooking oil
Add 1 28oz can tomato sauce
2-3 cloves fresh garlic
1 Tbs sugar
3 Tbs chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 ts[ pregano

Simmer on stove for 30 minutes, stirring occasionally.

This is the best burrito sauce in the world!

Cindy Guild (from Shauna Ploehn, Wyoming Ward 1980's)