Cafe Rio Creamy Tomatillo Dressing (copycat)

Ingredients:

1 (1 oz) package Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup mayonnaise

1 large or 2 small tomatillos (They are green and by the tomatoes.)

1 clove garlic, minced

1/2 bunch cilantro, chopped

1/2 tsp lime juice

1/2 to 1 small jalapeno, seeds removed and chopped

Instructions:

Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors blend. Beware that the dressing tends to get hotter the longer it sits.

Cafe Rio Cilantro Lime Rice (copycat)

Ingredients:

2 T butter
pepper to taste
1 1/4 cup uncooked white rice
juice and zest of 1 large or 2 small limes
2 1/4 cups chicken broth
2 T finely chopped cilantro
3/4 tsp salt
1/4 tsp cumin

Instructions:
In a skillet, melt butter with rice. Add the chicken broth and the rest of the ingredients. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes or until liquid is absorbed.

Chicken Enchiladas

 From the kitchen of Jean McGee

4 chicken breasts, cooked and shredded or cubed
2 cups sour cream
2 cans cream of chicken soup
4 green onions, chopped
1/2 cup (1 4-oz can) chopped green chile
2 cups Monterey Jack cheese, grated
2 cups Longhorn or Cheddar cheese, grated
1 dozen flour tortillas

Combine the sour cream, soup, onion, chile, and Monterey Jack cheese. Measure out 2 cups and add to chicken. Fill tortillas with chicken mixture and roll up. Place in a 9x13 dish/pan. Spread remaining sour cream mixture on top of rolled tortillas and top with Longhorn or Cheddar cheese. Cover with tinfoil and bake at 350 degrees for 45 - 60 minutes.

Hint: Spray bottom of dish with oil and spread a small amount of sour cream mixture before adding rolled enchiladas. This will help prevent the bottom from overcooking. It also helps to place the dish on a cookie sheet while baking.

Cafe Rio Chicken

1 T. Chili Powder
1 T. Garlic Powder
1 C. Zesty Italian Dressing
1 T. Cumin

6-8 Chicken Breasts

Add all ingredients into a crock pot or instant pot.
Shred chicken.
Serve on tacos, burritos, or salads!

Mexican Cornbread

From the Kitchen of Adrian Carter
1 Lb. ground beef or turkey
1 can regular corn
½ cup chopped onion
1 can cream style corn
½ cup chopped bell pepper
½ cup sour cream
1 pkg. taco mix
1 cup grated cheddar cheese
1 pkg. cornbread mix (2 jiffy)
Preheat oven to 400
Brown meat with onion and bell pepper and taco seasoning. Drain off the grease and set aside. Mix cornbread batter per directions on the box and then add both cans of corn and sour cream; set aside. Pour half cornbread mixture in casserole dish add all meat mixture. Top with 3/4 of the cheese and then pour remaining cornbread mixture on top. Sprinkle a small amount cheese on top (optional) and bake at 400 for 30-40- min.

Favorite Sweet Cornbread

Ingredients:
½ cup Cornmeal
1 1/3 cups Flour
2/3 cups Sugar
1 Tbl. Baking powder
½ tsp. Salt
1/3 cup Oil
3 Tbl. Melted butter
2 Eggs
1 ¼ cups milk

Directions:
Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, butter, and eggs in small bowl; mix well. Add milk mixture to flour mixture. Pour into greased/floured 8x8 pan. Bake at 350 for 35 minutes. Batter will seem runny. Don’t worry it works! I also make it in muffin tins so I can save some of the batter for another day and freeze un-eaten muffins. For muffins you only have to bake it for about 20 minutes. I also only add about 2 1/2 Tbl. of sugar instead of 2/3 cups to make it healthier. Not as sweet of course, but add some honey and you're good to go.

Green Chile Enchilada Casserole

Another great one from the kitchen of Jean McGee
Brown 1 lb Ground Beef in a large skillet
Add chopped onion and cook until tender
Then add and mix thoroughly:
1 can green chile (or equivalent amount of frozen)
2 cans cream of chicken soup
1 can milk

Layer in a medium casserole dish:
Meat Mixture
Corn Tortillas (Torn into pieces)
Meat Mixture
Grated Cheddar Cheese (or colby or co-jack)
Repeat

Bake at 350 for 30-40 minutes until heated through.

Top it with sour cream, lettuce, and tomato.

I think I'll make this for the football potluck!

Cheese Enchiladas with Red Sauce

Recipe taken from The Food Nanny Rescues Dinner

2 Tbls butter
1/3 cup chopped onion
1/2 cup choppped green bell pepper
2 cups tomato juice, divided
2 Tbls flour
1 Tbls chili powder
1/2 tsp coarse salt
1 (10 ounce) can mild or medium enchilada sauce
2 to 3 sticks of cinnamon or 1/4 teaspoon ground cinnamon
12 corn tortillas
3 cups shredded cheddar cheese
1 (2.25 ounce) can sliced black olives, drained (optional)
2 cups chopped iceberg lettuce
sour cream

1. Melt butter in a small saucepan over medium heat. Add onion and bell pepper and cook and stir until soft.
2. Puree the vegetable mixture in a blender with 1 cup of the tomato juice.
3. Pour the puree into the pan and whisk in the flour, chili powder, and the salt. Cook, stirring, until slightly thickened, over medium-high heat. Whisk in the remaining 1 cup tomato juice, the enchilada sauce, and the cinnamon. Bring to a low boil. Decrease the heat and simmer 15 minutes.
4. Meanwhile, heat a small skillet over high heat. Place a tortilla in the pan and heat it just a few seconds, turning once, until it is soft and pliable. Remove it to a cookie sheet. Repeat for the other tortillas, stacking them on the cookie sheet. Cover with a towel and set aside.
5. When the sauce is ready, remove the cinnamon sticks (if using) and , with tongs, carefully dip each tortilla into the sauce to lightly coat both sides. Return the tortillas to the cookie sheet.
6. Heat the oven to 350. Working on the cookie sheet, place 3 tbls of cheese down the middle of one tortilla and roll it up. Place the seam side down in a 9x13 inch baking dish. Repeat for the other tortillas. Cover the tortillas with the remaining sauce and remaining cheese. Sprinkle the olives over the top. Bake 15 minute.
7. Serve with the lettuce and sour cream.

We aren't usually huge fans of meatless dinners at my house but, this recipe is so good! I love the cinnamon in the sauce, it just sweetens it up a bit. I actually use flour tortillas instead of corn, just a personal thing. I also heat the tortilla, dip it in the sauce, add the cheese, roll it and place it in the dish as I go! Enjoy! I love it, I wish I was making it for dinner!

Chicken Fajitas for Gas Grill

America’s Test Kitchen

Ingredients:
1/3 cup Lime juice, from 2 to 3 limes
6 Tbl. Vegetable oil
3 med. Garlic cloves, minced
1 Tbl. Worcestershire sauce
1 ½ tsp. Brown sugar
1 Jalapeno chile, seeds and ribs removed, minced
1 ½ Tbl. Minced fresh cilantro leaves
Some Salt and pepper
3 Boneless chicken breasts
1 large Red onion
1 large Red bell pepper
1 large Green pepper
8-12 Flour tortillas

Directions:
In medium bowl, whisk together lime juice. 4 Tbl. Oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp. salt, and ¾ tsp. pepper. Reserve ¼ cup marinade in small bowl; set aside. Add another teaspoon salt to remaining marinade. Place chicken in marinade; cover with plastic wrap and refrigerate 15 minutes. Brush both sides of onion rounds and peppers with remaining 2 Tbl. Oil and season with salt and pepper. Cook chicken and vegetables on the grill. Warm tortillas in foil on the grill. Separate onions into rings and place in medium bowl; slice bell peppers lengthwise into ¼ inch strips and place in bowl with onions. Add 2 Tbl. Reserved unused marinade to vegetables and toss well to combine. Slice chicken into ¼ inch strips and toss with remaining 2 Tbl. Reserved marinade in another bowl. Serves 4 to 6.

This is one of my favorites!! I always get lots of compliments on it.