Mexican Chicken Pot Pies

Ingredients:

1 can (8 0z) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet

2 TBSP Butter or Margarine

1/4 cup chopped onion

1 TBSP All Purpose Flour

1/4 tsp salt

1/8 tsp pepper

1 cup chicken broth

Chicken (frozen chicken breast strips or fresh chicken tenders). I used fresh chicken tenders and quickly grilled them on the George Foreman

1 can, 15 0z, black beans, drained, rinsed

3 TBSP green chilies, drained

1 cup frozen corn

1/2 cup shredded Cheddar-Jack cheese (or any kind of cheese you have on hand)

1/2 cup salsa/hot sauce

Directions:

1. Heat oven to 375 degrees. Place four 6 0z custard cups upside down on a cookie sheet with sides. Spray cups with cooking spray.

2. Unroll dough on work surface; press into 12x8 inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.

3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups.

4. Meanwhile, in saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chilies and corn. Simmer about 5 minutes or until hot.

5. Spoon about 3/4 cup chicken mixture in each crescent bowl. Top with cheese and salsa. {We added cheese to the bottom of our crescent bowls before adding the chicken mixture - it was so yummy.}

[Recipe and photo courtesy of Pilsbury.com]

California Chicken Salad Tacos

3/4 cup Pace Picante Sauce {not hot sauce but picante sauce be sure to select your hotness}

2 tablespoon lime juice

1/2 teaspoon chili powder

2 cups cooked chicken {cut in strips}

3 cups shredded lettuce

12 flour tortillas {8 inch}

1 medium tomato, chopped

1 cup shredded cheddar cheese

1. Mix Picante Sauce, lime juice and chili powder in large bowl.

2. Add chicken.

3. Spoon chicken mixture in the center of tortilla.

4. Top with cheese, lettuce, tomato and additional picante sauce if wanted.

This makes about 12 tacos.

Prep time: 20 minutes.

{Recipe courtesy of Campbell's Kitchen. This is a very flavorable recipe and very easy to throw together.}

Taco Soup

-1 lb hamburger (browned)
-1 pkt taco seasoning
-1 can of chili beans
-1 can of black beans
-1 can kidney beans
-1 can of corn
-12 ounce of tomatoe juice or V8
-1 can sliced olives

-Mix everything and cook for about 5-6 hours on low in a crock pot. Everything in it is cooked so it can be eaten at any time but it tastes better the longer it cooks. Scoop some into a bowl and top with cheese. We like to eat it with tostitoe scoop chips!!!!

Taco Salad Meat

Sorry, please bear with me. I have a lot of yummy recipes that I want to share so I am finally sitting down and putting them all in at once.... Let me know what you think of them!!

-4 breasts of chicken
-2 taco bell taco seasoning packets
-1/2 cup catalina dressing
-1 can black beans

-Add all ingredients to a crock pot with one cup of water. Or cook on stove top with pre cooked chicken. Shred chicken and spoon meat mix onto taco salad or onto tacos...We like to make burrito wraps with it!!! Top with your favorite mex sides.

Spooky Eyeball Tacos

*1 lb. ground beef
*1 pkg. (1-1/4 oz.) Taco Seasoning Mix
*12 Taco Shells
*3/4 cup Salsa
*3/4 cup Sour Cream
*1 can (2-1/4 oz.) sliced pitted ripe olives

1. Mix meat and seasoning mix. Shape into 36 (1-inch) balls; place in 15x10x1-inch baking pan.

2. Bake at 350°F for 15 to 20 minutes or until cooked through. Fill each taco shell with 1 meatball; drizzle with salsa. Top with 2 meatballs dipped in sour cream. Garnish with olives to make "eyeballs."

These were SO EASY and so fun!!!

I found this recipe and the cupcake recipe at http://www.kraftfoods.com/. They have all sorts of fun ideas for Halloween!

Cream Cheese Chicken Enchiladas

This is VERY good and different recipe for chicken enchiladas. Sometimes I like to make it ahead of time by doing steps 1-3 and then putting it in the fridge. Then when its time to bake it, I bake it about 30-40 minutes or until its thoroughly heated.

*2 cups chopped and cooked chicken (or turkey)
*1 cup chopped green bell pepper (some prefer these to be cooked and some prefer not, its up to you)
*1 package (8oz) cream cheese, cubed
*1 jar (8oz) salsa, divided
*8 (6 inch) flour tortillas
*3/4 pound (12 oz) Velveeta(R) pasteurized process cheese spread, cut up
*1/4 milk

1. Stir chicken, bell pepper, cream cheese and 1/2 cup salsa in saucepan on low heat until cream cheese is melted.
2. Spoon 1/3 cup chicken mixture down the center of each tortilla; roll up. place seam side down in lightly greased 12x8 inch baking dish.
3. Stir process cheese spread and milk on low heat until smooth. pour sauce over tortillas; cover with foil.
4. Bake at 350 degrees for 20 minutes or until thoroughly heated. pour remaining salsa over tortillas.

makes 4-6 servings.

Sorry- no pictures at this time!!