White Chicken Enchiladas

This recipe is a combination of one I got from my sister-in-law and bits from how my mom makes them, but then I've even added my own little spin on it. It's a pretty Americanized version of a white enchilada, but it's so yummy and mild but you can kick up the heat with the types of chilies and salsa you use. I like to top this dish with even more salsa and sour cream with side of crunchy tortilla chips!!!

Ingredients:

3 boneless, skinless chicken breast - cooked and diced

1 can cream of chicken soup

1 - 16 oz tub of sour cream (2 cups)

2 cups shredded cheese (colby jack/cheddar/red leicester), divided

1 jar green chilies

1 jar salsa (mild or hot depending on taste)

1/2 cup chopped yellow onion

1 medium tomato, chopped

6-8 soft shell tortillas

Method:

Mix together chicken soup, sour cream, 1 cup of shredded cheese, chilies, onions and tomato.

Set aside 1/4 of this mixture in a separate bowl.

In larger bowl, add in diced chicken.

Spread mixture into tortillas (about 1 cup of mixture for a large tortilla wrap). Make sure you get it spread out evenly all the way to the edges of the tortilla.

Wrap up the tortilla.

Place in 9x13 inch baking dish.

Top enchiladas with extra mixture, then jar of salsa.

Sprinkle the top with remaining cheese.

Bake at 350F/180C for approximately 30-40 minutes or until golden brown on top.

Chicken Tacos

Ingredients:

2 boneless, skinless chicken breast, cooked and shredded

1 package taco seasoning (follow packet directions)

1 cup hand shredded lettuce

1/2 cup diced tomatoes

1 cup shredded cheese

sour cream

salsa

hard and soft shell tortilla shells

Method:

Prepare chicken as directed on back of taco seasoning packet. Make the taco by spreading a layer of sour cream in the tortilla shell then cheese and then chicken. Top with lettuce, tomato, salsa and more cheese.

***Note: We like to put all the ingredients in the middle of the table and have everyone assemble their own tacos as they go.

Chicken Quesadilla

Probably not totally authentic Mexican, but we certainly like how these taste.

Serves 4

Ingredients:

8 soft shell tortillas

3 large chicken breasts

1/2 package taco seasoning

1/2 cup water

softened butter

16 oz shredded cheese (Mexican or taco flavored)

Method:

Fry up chicken breasts and when cooked pull apart with two forks. Add taco seasoning and water and cook for a few more minutes.

Butter one side of two tortillas. Lay one tortilla buttered side down in frying pan. Sprinkle on light layer of cheese onto tortilla. Then spread around 1/4 of chicken, followed by some more cheese and the second tortilla butter side up. When the cheese starts to melt and the tortilla has started to crisp on bottom, flip the tortilla carefully and fry on other side until cheese is melted and tortilla is crisp. You can also use one tortilla at a time and do half sized quesadillas. It all really depends on the size of tortillas you use and the size of your pan.

Use pizza cutter to cut up tortilla into fourths or more. Serve with salsa and sour cream for dipping.

***In the UK, I like to use Red Leicester cheese.

Layered Taco Dip

This is a crowd favorite where ever I go and it is one of my most favorite appetizers to use for almost any occasion - BBQ, holiday party, play dates, football game tailgates, and more. What I like most about it is that it looks as good as it tastes and it's so easy to make.

Ingredients:

10 oz sour cream

1/2 package cream cheese (softened)

12 oz jar of salsa (I like it hot)

1 bag of shredded taco or Mexican cheese or shredded your own favorite mild cheese

1 bunch of spring onions (chopped)

8-10 cherry tomatoes (diced)

Method:

Cream together sour cream and cream cheese and spread out evenly on a 12" serving plate.

Spoon on salsa for second layer. Next cover with a layer of shredded cheese. Top with green onion and cherry tomatoes.

You can serve it right away or cover with plastic wrap and refrigerate a few hours before eating. Serve with a big bowl of tortilla chips.

Other variations:

• Add taco seasoning to the sour cream/cream cheese mix.
• Put down a layer of refried beans or guacamole instead of the sour cream/cream cheese

Notes for those in the UK:

• Since the consistency of sour cream is different in the UK, I have found that you will need to use more cream cheese to make the first layer a little more stiff. Try using 50 mL of sour cream and 200 g of cream cheese to start and add more of what you need to make it a nice thick and creamy consistency.
• Sainsbury's does carry a nice pre-shredded Mexican cheese, but I really like shredding up my own and Red Liecester is what I prefer to use.