2 cans (10 oz) Natural White Chicken, drained.
1 can (4.25 oz.) Diced green chillies.
½ cup diced onion.
2 cups shredded Mexican blend cheese, divided.
1 jar (16 oz) Chi-Chi’s Salsa
1 can (10 3/4 oz) condensed southwest fiesta cheese soup
1 package Chi-Chi’s Café Style tortillas softened *
Shredded lettuce, salsa and sour cream.

In large bowl, combine chicken, green chillies, onion and ½ cup of the shredded cheese. In another bowl, combine salsa and soup until well blended. Add ½ cup of the salsa sauce to the chicken mixture.

Spread a small amount of salsa mixture over the bottom of a 9X13 inch baking dish. Evenly divide chicken mixture down the center of each tortilla. Roll warmed tortillas up and place seam side down in the dish. Pour the remaining salsa sauce over the tortillas.

Sprinkle with remaining cheese. Bake at 350F for 25-30 minutes or until hot. If desired, serve with shredded lettuce, additional salsa and sour cream.


* To soften tortillas: place a small amount of oil in skillet. Heat oil until hot. Carefully dip each tortilla in oil for about 5 seconds to soften. Drain tortillas on paper towels.


Tex-Mex Chicken Lasagna

1 lb. ground chicken
1 onion, chopped
1 tsp. ground ancho chili pepper or chili powder
1/2 tsp. salt
1 tsp ground Cumin
1 can (15.5 oz) black beans, rinsed and drained
1 cup black bean and corn salsa, from 16 oz. jar
1/4 cup chopped fresh cilantro
1 jar (16 oz) mild taco sauce
18 (5 1/2") white corn tortillas
1 1/2 cups shredded Cheddar cheese, about 6 oz.
Sour cream, avocado and cilantro

Preheat oven to 350F.  Coat 11" X /7"baking dish with cooking spray.
Coat large nonstick skillet with cooking spray; place over medium-high heat.
Add chicken, onion, chili pepper, cumin and salt; cook, stirring, until chicken is no longer pink and onion is softened, 5-7 minutes.
Remove from heat.  Stir in beans, salsa and chopped cilantro.

Spread 1/4 cup taco sauce in baking dish.  Top with 6 tortillas, overlapping slightly.
Cover with half of chicken mixture; top with 1/2 cup taco sauce and 1/2 cup cheese.
Repeat layering, beginning and ending with tortillas.  
Pour remaining sauce on top.  Cover with foil.

Bake 25 minutes.  
Uncover; sprinkle with remaining 1/2 cup cheese.  
Bake until cheese is melted, 5 minutes.  
Garnish with sour cream, avocado and cilantro.

6 servings.
Total time: 55 minutes.

Original Enchiritos

1 lb. ground beef
1/4 cup chopped onion
12 oz refried beans
2 oz. canned chopped green chili peppers
2 - 10 oz cans enchilada sauce
1 pkg. Tyson Mexican original burrito style tortillas
12 oz. grated cheddar cheese

Preheat over to 350 F.

Grease bottom of 9 x 11 baking dish. In medium skillet, brown beef with onion. Stir in refried beans, green chili peppers and 1 can enchilada sauce. Heat until warm. Spoon 3 or 4 tablespoons of meat mixture onto a Tortilla and sprinkle with cheese (reserve 6 oz. of cheese for topping).

Fold tortilla around mixture and place in baking dish. Repeat with remaining tortillas. Pour second can of sauce over enchiladas. Sprinkle remaining cheese over enchiladas. Bake for 15-20 minutes. Makes 8-10 enchiladas.

Classic Margarita Recipe

For 4 eight ounce glasses.

If desired, wet rim of each glass with a lime wedge, then dip rim in kosher salt to coat.

3 cups coarsely crushed ice
2/3 cup tequila
1 cup Triple Sec (orange flavored liqueur)
cup fresh lime juice
3 tablespoons superfine sugar
Garnish: lime slices


3 cups Enchilada sauce
2 cups shredded cooked chicken
1/2 cup thinly sliced green onions
3/4 cup shredded cheddar
3/4 cup shredded monterey jack
1/4 cup sour cream
1 4-oz can diced green chiles
Crisco Corn or Canola Oil, as needed
1/4 cup chopped fresh cilantro
Salt and Pepper to taste
12 6" corn tortillas
Crisco no-stick cooking spray

Heat oven to 350º, prepare enchilada sauce below.
In a medium bowl, mix chicken, green onions, 1/2 cup cheddar, 1/2 cup monterey jack, sour cream, chiles and cilantro.
Stir in 1/2 cup enchilada sauce.
Season with salt and pepper.
Set aside.
Heat 1/2" Crisco oil in large pan.  Fry tortillas, one at a time, until soft (l10 seconds per side).  Drain on paper towels.
Spray 9X13" baking dish with Crisco no-stick cooking spray.
Spread small amount of sauce in bottom of dish.
Spread 2 heaping tablespoons of chicken mixture in each tortilla & roll up.  Place seam side down, side by side in prepared dish.
Pour remaining sauce over, top with remaining cheeses & bake until bubbling, 15-20 minutes.

Garnish with extra sour cream, sliced green onions & chopped cilantro.

Enchilada sauce: (makes 3 cups)
2 tbsp Crisco corn or canola oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tsp ground cumin
1 14-oz can chicken broth
1 8-oz can tomato sauce
1 tsp salt
1/4 tsp garlic powder

Heat Crisco oil in large saucepan; stir in flour & chili powder; cook for 1 minute.
Add remaining ingredients, bring to a boil & simmer for 10 minutes.

Makes 4-6 servings.


8 oz. ziti pasta
1/2 lb. ground beef
1/2 tsp. salt
1/2 tsp. chili powder
1 jar (16oz) salsa
1 btl (8  oz) taco sauce
1 container (15 oz) ricotta cheese
1 1/4 cups shredded Mexican cheese blend 5 oz.
2 Tbs. chopped fresh cilantro
Sour cream, optional

Preheat oven to 350ºF. 
Coat 1 1/2 qt baking dish with cooking spray. 
Cook ziti according to package directions. Drain.

Heat non-stick skillet over medium-high heat. 
Crumble in beef; stir in salt and chili powder. 
Cook, stirring occasionally until no longer pink.
5 minutes.  In large bowl, combine salsa and taco sauce; reserve 1/2 cup.
Stir beef mixture and reserved pasta into remaining salsa mixture.

Transfer half of pasta mixture to baking dish. 
Combine ricotta, 1 cup shredded cheese and cilantro; spread over pasta in dish. 
Top with remaining pasta mixture. 
Cover with foil; bake 40 minutes. 
Uncover; sprinkle with remaining cheese. 
Bake until cheese is melted, 5-10 minutes. 
If desired, serve with sour cream.