Stephanie's Tacos

When I was a teenager, my mom's friend Stephanie gave her this recipe. They are not exactly tacos, more like dry enchiladas, but they are pretty darn good!


2-4 chicken breasts (cut into cubes)

Cook 3-4 minutes in a pan until no longer pink.

Add:
3/4 C salsa
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt

Microwave 3-4 minutes, until hot.

Add 1/3 C green onion (optional)

Butter tortillas on outside and roll with mixture and cheese. Place in 9x13" pan and sprinkle with cheese. Bake for 13 minutes (or until crispy) at 375.

Mom's Chicken Enchiladas

This was my all time favorite recipe growing up. When I left home, I realized it is a pretty common one. But that just means I get to eat it more often, so that's fine by me!


2-4 chicken breasts boiled or baked and shredded
1 can cream of chicken soup
1 small can diced green chilis
8 oz sour cream
milk (to thin sauce as needed)
12 tortillas
grated cheese
olives

Mix together soup, chilis, sour cream, and milk to make sauce.

Roll chicken, sauce, and cheese in tortillas and place in 9x13" pan. Cover with remaining sauce and cheese.

Bake for 30 minutes at 350.

Layered Bean Dip

Growing up, this was one of my favorite snacks. I have to be careful not to make it too often now, though, because the hubby and I will eat the entire thing in a day or 2!!

1 medium can refried beans
2 cans guacamole (or make fresh)
green onions (chopped)
1 large can salsa
1- 7 oz can chopped chilies
1- 16 oz sour cream
taco seasoning
Black olives
Shredded Cheese
Chopped tomatoes

In serving dish, layer beans, guac, salsa, chilies, and sour cream (mixed with taco seasoning). Top with onion, olives, cheese, and tomatoes.

Mandarin Orange Salad

This is a Thanksgiving Tradition that my mom makes every year. I don't care for the coconut, but I LOVE tradition! Something I learned from my mom growing up, is how good sour cream is with different kinds of sugar! It makes a great dip, or, in this case, a "dressing".

2 small cans mandarin oranges (drained)
2 cans (20oz) pineapple chunks (drained)
1/2 C coconut
1/2 - 3/4 pkg mini marshmallows
16 oz sour cream
1/2 C powdered sugar

Mix together all ingredients and chill until served.

Grandma Miller's Chili

This recipe is a family tradition. My grandma made it every year for Halloween while I was growing up. Now that I have a family of my own, I make sure to make this every year! Even while I was serving a mission for the Church of Jesus Christ of Latter-day Saints in York, PA, I made this chili. My mom sent me a box filled with all the ingredients! She's the best! It's a very simple chili, which is what makes it a great comfort food!

1 can pinto beans (drained)
1 can chili beans (drained)
1 can kidney beans (drained)
1- 16 oz whole tomatoes (cut up)
1 packet chili seasoning
1 lb ground beef
1 can tomato juice
1 can tomato sauce

Brown ground beef with onion. Add chili seasoning and tomato juice. Combine beef mixture with rest of ingredients in large pot. Cook on medium heat for 1 hour.

Note: I don't care for huge chunks of tomato, so sometimes I leave them out. I also often leave out the tomato juice, as I can't find out how to buy just one small can. If I have it, I'll use it, if not, I'll use water or extra sauce (or both!).