1 1/2 lb. Chicken, cooked
2 cans Cream of Chicken soup
8 ounces Sour Cream
1 small can green chilies
3/4 lb. Cheddar cheese, shredded
3/4 lb. Jack cheese, shredded
8 flour tortillas
Mix soup, sour cream, chilies and 1/2 of the cheeses. Divide this mixture in half and add chicken to one half. Fill tortillas with the chicken mixture. Spread bottom of pan with chicken-less mixture. Lay enchiladas in pan. Pour remaining mix over enchiladas, sprinkle with remaining cheeses. Bake for 20 to 30 minutes at 350* uncovered.
Basic Chicken Fajitas
2 1/2 lb. Skinless boneless chicken breasts (thin strips)
2 tsp. Pure chili powder
salt, to taste
2 Tbs. Olive oil (1 Tbs. For each pan)
18 corn or 12 flour tortillas
Pound chicken to 1/8 inch thick. Sprinkle chili powder and salt. Fry in pan. Dip tortillas in salsa. Cut chicken in thin strips.
- omit chili, replace with 1/4 cup sesame and 1/4 tsp. Cayenne
- omit chili, replace with 1/4 medium onion, 2 cups orange juice. 4 tsp. Soy sauce.
Basic Beef Fajitas
1 medium onion
1 tsp. Pure chili powder
1/4 cup fresh lime juice
2 1/2 lb. Skirt stake
2 Tbs. Olive or peanut oil, in frying the stake
12 scallions, trimmed
12 corn tortillas
Grate onion through fine holes. Place in pan large enough for the meat. Add chili powder and lime juice and stir. Place stake in mix to marinate for 30 minutes, turning once, up to 2 hours. Grill or fry with oil. Let rest for 5 to 10 minutes. While resting, grill/fry scallions (5 minutes), remove and cut crosswise in 3 to 4 pieces each. Just before serving, dip tortillas in salsa Verde. Heat in pan or oven. Cut stake across grain in thin slices.