Crites Family Stuff

Ingredients for 8 servings

• 1 rotisserie chicken
• 2 tbsp extra virgin olive oil
• 1 small onion, chopped
• 2 clove garlic, grated
• 2 tbsp chipotle powder
• .25 tsp ground cinnamon
• 2 (15 oz) cans diced tomatoes with chiles
• Salt
• .25 cup fresh cilantro, chopped
• Juice of one lime
• 1.5 cups smoked cheddar or any cheddar you like, shredded
• Corn tortillas

Steps

1. Remove skin from chicken and discard. Tear meat from the bones and shred. Set is aside.
2. Preheat a medium saucepan with oil over medium heat and saute onions till soft. Add in garlic and spices. Saute until fragrant. Add in tomatoes. Season with salt to taste. Cook 10 minutes, until flavors are well-married and sauce is slightly thickened. Stir in cilantro and lime juice, and remove from heat. Add a spoonful of sauce to the chicken and toss to combine. Reserve the remaining sauce.
3. Heat tortillas by warming each side in a dry skillet over medium heat or by layering them with moistened paper towels and placing them in the microwave for about a minute.
4. Spoon several tbsp chicken mixture into the tortillas and roll each one up. Add some reserved sauce to the bottom of a casserole dish and then line the dish with rolled enchiladas, seam side down. Pour the remaining sauce over the enchiladas and top with cheese.

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Ingredients for 4 servings

• .5 cup A1 steak sauce
• .5 cup thick and chunky salsa, (mild, medium, or hot)
• 1 lb beef flank or bottom round steak, thinly sliced
• 1 medium onion
• 1 medium green pepper, cut into strips
• 1 tbsp margarine
• Flour tortilla, warmed (6 1/2 inches)

Steps

1. Blend steak sauce and salsa. Place steak in dish and coat with 1/4 cup salsa mixture. (Can cover and chill for 1 hour before cooking.) In a large skillet, over medium-high heat, cook onion and pepper in margarine for 3 minutes or until tender. Remove with slotted spoon, set aside. In same skillet, cook and stir meat for 5 minutes until done. Add remaining salsa mixture, onion and pepper. Cook until heated through. Serve with tortillas and your favorite fajita toppings.

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Ingredients for 12 servings

• 2 cups cooked, shredded chicken
• 10 oz can mild enchilada sauce
• 1 cup shredded Four Cheese Mexican
• .5 cup minced onion
• 4 oz can diced green chiles
• 1 tsp garlic salt
• .75 cup oil
• 24 corn tortillas
• Non stick cooking spray

Steps

1. In a large bowl, combine chicken, sauce, cheese, and onion and mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side, drain on paper towels. Keep warm. Place 2 tbsp chicken mixture onto each tortilla, roll up. Place seam down on a baking sheet sprayed with vegetable cooking spray. Bake at 400F for 15 minutes or until desired crispness.

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Description

I enjoy this casserole without frying the tortillas-but I live in the South where we fry everything.

Ingredients for 6 servings

• 1 chicken, stewed, boned and diced (or 3-4 chicken breasts)
• 1 onion, chopped
• 1 small can diced green chiles
• 3 tbsp butter
• 2 cans cream of mushroom soup
• 1 can evaporated milk
• 12 corn tortillas
• Salt and pepper to taste, (use a little garlic salt too)
• Grated longhorn cheese
• Sour cream for garnish

Steps

1. Saute onion and chiles in butter. Add soup, milk, chicken and season to taste.
2. Fry tortillas in hot oil just until tender. Blot off excess oil and tear into smaller pieces.
3. Alternate layers of tortillas, soup mixture, and cheese in a 9x13x2 baking dish. Finish off with cheese and bake at 350F until bubbly and cheese is melted. Let sit for 5 minutes and serve. Garnish with a dollop of sour cream.

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Ingredients for 6 servings

• 1 lb ground beef, browned
• 1 can refried beans
• 1 tsp oregano
• .5 tsp cumin
• Manicotti shells
• 16 oz jar of salsa
• 1.25 cups water
• Sour cream
• .25 cup chopped green onions
• .25 cup chopped olives
• 1 cup cheese

Steps

1. Mix browned ground beef, refried beans, oregano, and cumin. Stuff this mixture into uncooked manicotti shells. Place in 9x13 microwaveable baking dish. Pour salsa and water over the stuffed manicotti shells. Cover with vented plastic wrap. Microwave on high for 10 minutes. Flip, and recover and cook for 17 more minutes. Mix sour cream, onions and olives and spread over shells. Top with cheese. Cook uncovered on high for 3 minutes. Serve when cheese is melted.

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Description

This recipe came from Barbara Perryman Bibbins. It is easy to make and very tasty.

Ingredients for 8 servings

• 1 package of Frito chips
• 2 cups shredded sharp cheese
• 15 oz can of chili con carne beans
• 15 oz can of enchilada sauce
• 8 oz can seasoned tomato sauce
• 1 tbsp minced onions
• 1 cup sour cream

Steps

1. Reserve 1 cup of the Fritos and 1/2 cup cheese. Combine everything, put in casserole dish. Bake uncovered 375F for 20 minutes. Take from the oven and spread sour cream over the top and sprinkle with cheese. Make ring of Fritos on top. Bake 5 minutes more.

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Description

This is a Chilean recipe.

Ingredients for 18 servings

• 1.5 lbs hamburger
• Onions
• 2.5 tsp cumin
• .5 tsp cracked pepper
• 1.5 tsp oregano
• 2 tsp salt
• 2 tbsp chili powder
• 8 hard-boiled eggs
• .75 cup golden raisins
• 40 pitted green olives
• 5 cups flour
• .5 cup shortening
• 3 eggs
• 2 tsp salt
• 2 tbsp baking powder
• .25 cup apple cider vinegar

Steps

1. In a frying pan combine hamburger and an equal amount of finely chopped onions. Add cumin, pepper, oregano, and salt. Fry until onion is translucent and hamburger is done. Add chili powder and stir. Peel hard boiled eggs and slice in large pieces. Soak raisins in hot water for a few minutes. Slice each olive in 2 - 3 pieces. (Black olives can be used.)
2. For the dough, combine in a large bowl the flour, shortening, eggs, salt, baking powder and vinegar and start working in 1-1/2 cups milk. Knead into a soft dough, adding more flour as needed. Form into a tube shape and cut the tube into 3 equal portions. Working with one portion at a time, form into 6 equal balls, 18 total balls. With a rolling pin shape each ball into an 8-9 inch circle of dough, stacking them as they are finished and sprinkling with flour in between each one. Work with only 6 at a time. Take a circle and put 1/18 of the meat filling in and 1/18th of the olives, eggs, and drained raisins. Fold it over and slightly wet the edge and pinch shut like you would a pie. Repeat 17 more times. Bake on greased cookie sheets at 350F for 35-40 minutes.

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Description

I got this recipe from my quilt group.

Ingredients for 12 servings

• 2 cans cream of mushroom soup
• 2 cans milk
• 2 cups sour cream
• 2 small cans (4 oz) chopped green chiles
• 2 packages flour tortillas
• 2 chicken breasts cut into bite sized pieces
• Sliced mushrooms
• Chopped zucchini, (I use 14 to 16 depending on how much zucchini I have)
• Chopped onion (to taste)
• 1 chopped green pepper
• Grated Cheddar cheese

Guacamole:

• 2 ripe avocados
• 1 Roma tomato, diced
• White onion, diced (amount to taste)
• 1 serrano chile, seeded, minced
• Salt to taste
• .5 of a lime, juiced

Steps

1. Stir fry chicken and set aside. Stir fry veggies then add the meat to them. Combine soup, milk, sour cream, and green chilies with wire wisk. Add 1/2 to 1 cup of sauce to meat-veggie mixture (depending on how many vegetables you have. You want it moist, but not runny). Fill tortillas with a spoonful of meat-vegetable mix and cheese to taste. Roll and place in greased casserole dish. Cover with sauce, sprinkle with cheese. Cover and bake at 350F until it bubbles. This makes a large pan and medium pan. It freezes well unbaked and I often keep one pan for another occasion. It is also better made a day ahead, but still good the day you make it.
2. Guacamole: Mash avocados. Add tomato, onion, serrano pepper, salt, and fresh lime juice.

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Description

This recipe came from Jim McFarland's mother, Jessie and it is a favorite from Jim's childhood.

Ingredients for 12 servings

• 1 lb ground beef
• 2 tbsp chopped onions
• Salt
• Pepper
• 16 oz canned tomato sauce
• 16 oz hominy with juice
• 16 oz black olives drained
• 1.5 cups milk
• 1 tbsp chili powder
• .75 cup cornmeal
• Grated cheddar cheese

Steps

1. Brown ground beef, chopped onions, salt and pepper to taste and then add all but the cornmeal and cheese. Bring to a boil and add the cornmeal slowly. Then simmer for about 15 minutes, stirring frequently. Place mixture in a casserole dish and sprinkle with grated cheese. Place in the oven until cheese is melted and bubbly.

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Description

This was instantly a family favorite and it's often requested for birthday dinners.

Ingredients for 8 servings

• 8 skinned boneless chicken breasts
• 7 oz can green chilis
• .25 lb jack cheese
• .66 cup crushed corn flakes
• .33 cup grated parmesan cheese
• 1 tsp chili powder
• .5 tbsp parsley
• .5 tsp garlic powder
• .25 tsp ground cumin
• 8 tbsp melted margarine

Steps

1. Place individual pieces of chicken inside a plactic bag and pound until 1/4 inch thick. Cut chilis into 8 strips (about 1/2 inch by 1-1/2 inches thick). Cut cheese into 8 strips (about 1/2 inch by 1-1/2 inches thick). Place a strip of chili and a strip of cheese inside of each chicken breast. Roll up, tucking in the ends. Secure with picks. Mix crushed corn flakes with parmesan cheese and spices and set aside. Dip rolled breasts in melted margarine and then in crumb mixture. Place seam side down in a 9 x 13 pan. Drizzle left-over butter around chicken. Chill at least 4 hours or overnight. Bake at 400F for 20 minutes. Serve with salsa, guacalmole, sour cream, shredded cheddar, olives, chopped tomatoes, etc. over a bed of rice (brown rice recommended).

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