4 cups shredded monterey jack cheese, divided
2 cans (19 oz) red enchillada sauce
2 cans (4 oz) chopped green chilies
2 cups sour cream, divided
1 Tbsp. sugar
2 tsp. ground cumin
8 cups cooked, shredded chicken (from 2 pre-roasted chickens from the supermarket)
24 flour tortillas (8 oz.)
Heat oven to 400 degrees. In a large bowl combine 2 cups cheese, 1 can enchilada sauce, all the green chilies, 1 cup sour cream, sugar and cumin. Stir in the cooked chicken. Lightly spray 2 13 x 9" baking dishes with non-stick cooking spray. Place one tortilla on a clean work surface. Spread 1/3 cup filling along the center of the tortilla, gently roll, and place seam-side down in a dish. Repeat the process until all ingredients have been used. Evenly divide the remaining can of enchilada sauce over the enchiladas, dot with the remaining cup of sour cream, and sprinkle remaining 2 cups of cheese over that. Bake in a preheated oven for 15 mins, or until the enchiladas are heated through and bubbling.
Crabmeat and Corn Quesadillas and Shrimp Quesadillas made by Stacey
Crabmeat and Corn Quesadillas
8 ounces fresh lump crabmeat,
1/2 cup fresh or frozen corn kernels, drained
1/2 cup diced sweet red peppers (optional)
1/2 cup cilantro
1/3 cup chopped green onions
1/4 cup plus a Tbsp. sour cream
1 tsp. hot sauce
1/2 tsp. ground cumin
10 (8 inch) flour tortillas
1 1/4 cups (5 ounces) shredded monterey jack cheese
vegetable cooking spray
Combine the first 7 ingredients in a medium bowl, stir and well. Spoon crabmeat mixture evenly over the 5 tortillas; spread to within 1/2 inch of the edge. Sprinkle evenly with cheese, and top with the remaining tortillas. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add the quesadillas one at a time, and cook 1-2 minutes on each side or until lightly browned and cheese melts.
Shrimp Quesadillas
6 dozen cooked shrimp
1/3 cup water
1 package taco seasoning
1/3 cup green onions
1 1/4 cups shredded monterey jack cheese
10 (8 inch) flour tortillas
guacamole
sour cream
Saute the shrimp in butter quickly. Cut into chunks, add water, and sprinkle with the taco seasoning lightly on top. Mix together and cook until liquid is absorbed. Put some shrimp mix, green onions, and cheese on the 8" tortilla shells. Top with another shell. Brown approximately 2 mins. on each side. Cut and serve with guacamole and sour cream.
Layered Chili Casserole made by Lori
2 pounds ground beef
2 cans red kidney beans
1 pack chili flavor or taco seasoning mix
2 jars marinara sauce
peppers and onions (optional)
large tub of softened cream cheese
8 oz. bag shredded cheddar cheese
scoops or tortilla chips
Brown the ground beef. Add the beans, taco flavoring, marinara sauce and peppers and onions and cook on the stove until it simmers. Put in a 9 x 13" casserole. Spread the cream cheese over the top. Top with the shredded cheese. Bake at 350 degrees for 40 mins. Serve with scoops or tortilla chips or just in a bowl.
Beef and Chicken Tacos made by Andrea
2 pounds ground beef
2 pounds chicken
4 packets of taco seasoning
shredded lettuce
diced tomatoes
shredded cheese
diced onions
sour cream
4 packs of hard taco shells (12 in a pack)
Ground the beef and chicken. Fix the taco seasoning as directed on the packet and add to the meat. Put the meat in the bottom of the shell and top with the tomatoes, lettuce, onions, and cheese. Serve the sour cream side for those who want to add it.
Festival Layered Taco Salad made by Sandie
2 pounds lean ground beef
1 (1 ounce) package taco seasoning
6 cups romaine lettuce, chopped
1 cup whole kernel corn
1 (16 oz) cans kidney beans, drained
2 cups picante sauce
3 green onions, sliced
2 cups monterey jack cheese, shredded
2 cups sour cream
1 cup mayonnaise
1 tsp. chili powder
2 tsp. hot sauce
2 cups cheddar cheese, shredded
1 medium tomato, chopped
1 (4 oz) can sliced black olives
tortilla chips
Prepare meat and taco seasoning according to package instructions. Chill. In a large clear bowl, layer salad greens, kidney beans, picante sauce, green onions, monterey jack cheese and cooled taco meat mixture. Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with cheddar cheese. Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.
18 pre- made small graham cracker pie shells
4 blocks cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 egg
1 tsp. vanilla
fruit topping or pie filling of your choice
Preheat the oven to 350 degrees. Mix the cream cheese, sugar, sour cream, egg, and vanilla together. Put into the shells and bake for 35 minutes. Top with the fruit or pie filling of your choice.
Chocolate Tres Leches Cake made by Andrea
Tres Leches means 3 milk and this is a favorite Mexican treat.
1 package white cake mix
3 squares semi-sweet chocolate
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
1/2 cup sour cream
1 cup Cool Whip
mini chocolate chips to garnish the top or chocolate curls made from another square of semi-sweet chocolate
Prepare cake batter and bake in a 13 x 9" pan as directed on the package. Cool cake in the pan for 10 minutes. Pierce the cake with a large fork at 1/2 inch intervals. Melt the chocolate squares and set aside.
Blend the milks and sour cream in a blender until smooth. Add the chocolate and blend well. Pour over the cake. If necessary you may need to re-pierce the cake until all the milk mixture is absorbed. Refrigerate one hour. Frost with the cool whip and top with the mini chips or chocolate curls.
Lula's Margarita Bites made by Kathy
1 cup plus 2 Tbsp. all purpose flour, divided
1/4 cup confectioners' sugar plus extra for dusting
1/2 cup unsalted butter, at room temperature
2 eggs
1 cup sugar
1/3 cup liquid margarita mix
1 tsp. grated lemon zest
1 1/2 cups sweetened flaked coconut
Heat oven to 350 degrees. Line an 8 x 8" baking dish with foil, so it overhangs two ends. Lightly coat with nonstick cooking spray. In a medium bowl combine 1 cup flour and 1/4 cup confectioners' sugar. With fingertips work in butter until the mixture resembles coarse crumbs. In a dish, pat dough down to compact evenly. Bake 20 mins, or until lightly brown. Leave oven on. Combine eggs, sugar, margarita mix, remaining 2 Tbsp. flour and lemon zest in a food processor; pour over hot crust and sprinkle coconut on top. Bake 20 mins or until just set in the center. Transfer to a wire rack to cool completely (carefully lift foil to remove). Dust with confectioners' sugar and remove from foil.
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