Beef and Mushroom Tacos with Avocados

1 lb. ground beef (I used ground turkey)

1 onion, thinly sliced or chopped

1 jalapeno pepper, stemmed, seeded and finely chopped (you can use more if you want)

Salt and pepper

2 avocados, cubed

1/4 cup fresh lime juice

8 ounces sliced mushrooms

1 clove garlic, sliced or pressed

8 small flour tortillas

In a large skillet cook beef, onions, jalapenos. Season with salt and pepper. When done remove from pan. In same skillet cook mushrooms and garlic with a little bit of butter or olive oil if needed. When done put meat mixture back into pan and combine.

In a bowl combine the avocado with the lime juice.

Brown the tortillas or warm them up.

This is a super quick supper and really good. Besides layering the meat mixture and the avocados we put sour cream, cheese and salsa on ours. They are yummy! I got the recipe out of the Everyday with Rachael Ray Magazine and changed it up a little bit.

Enjoy!

Baked Creamy Chicken Taquitos

So I love any food that is Mexican, authentic or americanized and these taquitos are no exception. They were absolutely delicious. I got the recipe from ourbestbites.com.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (i used canned)
1 C grated pepperjack cheese

corn or flour tortillas

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. We dipped ours with sour cream and salsa.

Chicken Avocado Enchiladas

This is a new recipe that I tried with of course a few changes but I found the recipe on the food blog, The girl who ate everything. I really like her blog and really enjoyed her 12 days of cookies before Christmas. Anyway, here it is, enjoy!

3 cups chopped, cooked chicken
2 1/2 cups salsa
2 rounded tsp. cumin
1 1/2 cups chopped red or green pepper, I used red
6 oz. cream cheese, softened, I used the 1/3 less fat kind and it worked great.
1 cup chopped purple onion, or green onions, I used the purple.
2/3 cup sliced olives
2 ripe avocado, peeled and cubed, I just sliced it.
4 (12 inch) flour tortillas, I used corn and it made about 12.
Shredded cheese
1 can enchilada sauce, I used the green kind
For garnish your can use
Sour cream
Extra olives
Diced tomatoes

Throw pepper and onion in with chicken the last minute or two of cooking it. Combine chicken mixture with 1 cup of salsa, and cumin. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.
Divide avocado pieces or slices evenly between the tortillas. Put them down the center strip of the tortilla. Top with the chicken mixture.
Roll up tightly. Cut in half if using flour but you don't need to if you are using corn tortillas. Place seam side down in sprayed pan. Spoon remaining salsa over enchiladas. Sprinkle some cheese over top. Cover tightly with foil.
Bake in 350 degree oven for 25-30 minutes or until hot.
Serve with hot enchilada sauce and optional toppings if desired.

Chicken Taco Soup

Love this soup! I found it at thegirlwhoateeverything.blogspot.com but i made a few changes.
half an onion, chopped finely

1 (16 oz.) can pinto beans

1 (15 oz.) can black beans, drained

1 c. frozen corn

1 (8 oz.) can tomato sauce

2 (10 oz.) cans diced tomatoes with green chiles

1 (1.25 oz.) package taco seasoning

2 chicken breasts, thawed or frozen

Stir onion, beans, corn, tomato sauce, dice tomatoes, and taco sauce into a slow cooker. Lay the chicken breast on top of the mixture, pressing down slightly so that it gets covered by other ingredients. Set slow cooker to low heat, cover, and cook for 3-4 hours on high if your chicken is frozen. May take 4-5 hours on low if your chicken is thawed.

Remove chicken breasts from the soup and shred. Stir shredded chicken back into the soup.

Top with shredded cheese, sour cream, and crushed tortilla chips.

Oven Baked Chicken Chimichangas

Quick and easy dinners around here are a MUST on most days. While I would love spending all afternoon in the kitchen I don’t have the time. So here is a great stand-by here at the Allen house

Chicken Chimichungas
1 can Kirkland Signature canned chicken (any chicken tender enough to shred would work, again this dish is all about convince for me!)
1 c. shredded cheese
1 c. salsa
1 small can green chilies (optional)
Tortillas
Olive Oil
Preheat your oven to 425 degrees.
Shred the chicken, and combine with everything except the tortillas. Brush both sides of a warmed tortilla with oil, put a large spoonful of the chicken mixture in the center of a tortilla and roll up like a burrito.
Place on a cookie sheet and bake until the tops are nice, golden and crispy.
Top with salsa, sour cream and lettuce.
YUMMY!