Mexican Casserole

This recipe is really easy and quick. I didn't have anything to make for dinner tonight and just looked at what I had in the cupboards. It took about 20 mins to make.

-1 can Costco seasoned Chicken (you know... the Kirkland brand)

-1 8 oz. package Philly Cream Cheese plain

-1 8 oz. can cream of chicken soup

-1 4 oz. can green chili peppers

-1 7 3/4 can El Pato sauce (Salsa de Chile Fresco- found in the mexican section)

-Corn Tortillas (about 10) or Tortilla chips

-1 to 2 cups cheddar cheese (I also put pepperjack cheese in there, but that's because I needed to get rid of it)

Mix together in KitchenAid or with hand mixture on lowest speed, chicken, cream cheese block, cream of chicken soup, green chilies, and about 3/4 of El Pato sauce. Mix until desired texture.

In a 2 QT. or smaller than a 9 X 13 pan, spread half of mixture. Top with torn corn tortillas or crumbled tortilla chips. Pour the rest of the El Pato sauce on top of tortillas. Spread the other half of the mixture over top. Top with half of cheddar cheese, then corn tortillas again, then more cheddar cheese (so it looks like nachos on top).

Cook for 25-30 minutes at 350 degrees. Just check and make sure the top is golden brown and cheese is melted. (I only cooked for 15-18 mins. and it was warm, not cooked completely. But I was hungry)

Serve with rice, sour cream and salsa, refried beans, etc.

*I just made this recipe up so no complaints please. It was really good and the El Pato sauce has some kick in it and is a good flavor- but is still mild. You could probably trade El Pato sauce for green chili/enchilada sauce if you can't find it or like that better.

** Serves about 4-5 adults

Potato Cheese Soup

-2 c. boiling water

-2 c. diced potatoes

-1/2 c. diced celery

-1/2 c. sliced carrots

-1/4 c. onion

-1 1/2 tsp. salt

-1/4 tsp. pepper

Boil 10 minutes, add to cheese mixture, don't drain.

-1/4 c. butter

-1 to 2 c. cheese

-2 c. milk

-1/4 c. flour

*Really simple recipe and tasty. For more than 4 adults, double recipe. Serve with corn bread and fruit.

Guacamole

3 Haas avocados

1 lime, juiced

1/2 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. cayenne (use 1/4 tsp. for less heat)

1/2 medium onion, diced (optional)

2 roma tomatoes, seeded and diced

1 Tbsp. cilantro, chopped

1 clove garlic, minced

Scoop the avocados into a bowl and toss to coat in lime juice

Drain off and reserve lime juice

Mash avocados (using potato masher) with salt, cumin and cayenne

Fold in the onions, tomatoes, cilantro and garlic

Add 1 Tbsp of reserved lime juice

Let sit at room temperature for at least 1 hour before serving

(Onion is a traditional ingredient in guacamole, but I don't use it because I think raw onion is too overpowering. If you want to use onion, I suggest red onion).

Crock-Pot Chicken Fajitas

This is so easy. I don't think I'd ever eat it without homemade guacamole!!

4-6 chicken breasts, frozen

1 medium onion, sliced

1 packet Lawry's fajita seasoning (may need 2 packets depending on chicken)

3 bell peppers, sliced (I use green, red and yellow)

Place frozen chicken in crock-pot with onions

Sprinkle fajita seasoning over top

Add water as directed on seasoning packet

Slow cook on high for 6 hours (I turned my crock-pot to low for the last hour and a half)

Add the peppers at the last hour

Serve on tortillas with toppings!