Sour Cream Enchiladas

1 lb. hamburger
1 chopped onion
1 can corn
1 can green chilis
1 1/2 tsp. chili powder
1 tsp. salt
1 pkg. tortillas
grated cheese
2 cans cream of mushroom soup
1 pint sour cream
1/2 can ripe olives, cut in half

Brown hamburger with onion.  Add corn, chilis, chili powder, and salt.  Roll this mixture and grated cheese up in tortillas.  To make sauce, combine mushroom soup and sour cream along with olives.  Spread some sauce on bottom of greased casserole dish and over the rolled up tortillas.  Cover with foil, and bake at 350 degrees for 40 minutes, until warm.

3/31/12  4-yum! Especially the first time!
Good Earth Gourmet
Donna Bench

Chicken Enchiladas

1 c. onions, chopped
1/2 c. green peppers, chopped
2 T. margarine
3 more T. margarine
1/4 c. flour
3/4 t. salt
2 1/2 c. chicken broth
2 c. cooked chicken, shredded
1 c. sour cream
1 1/2 c. monterey-jack cheese, shredded
8 flour tortillas

In a saucepan saute onions, peppers, and 2 T. margarine.  Once sauted add 3 T. margarine, flour, and salt.  Stir in chicken broth, cook until it thickens.  Remove from heat, add chicken, sour cream, and cheese.  Stir together.  Fill tortillas and place in pan.  Pour remaining sauce over top of the filled tortillas and add extra cheese.  Bake at 350 degrees for 25 minutes, uncovered.

10/01/11  4-easy and fairly good.  I think I prefer last conference's recipe in the binder.
Good Earth Gourmet
Sharlyn Abbott

Beef and Bean Enchiladas

1 pkg medium flour tortillas
1 can cream of chicken soup
1 to 2 cups sour cream
4 oz diced green chilis
1/4 cup green onion, optional
1/2 lb grated cheese
1 can refried beans
1 lb ground beef, browned
1 pkg taco seasoning

Brown beef. Add refried beans, and taco seasoning.  Fill the flour tortillas with a little meat mixture and roll up.  Place in a 9 x 13 pan.  Mix soup, sour cream, chilis, and green onion.  Put over the filled tortillas.  Bake at 350 degrees for 20-30 minutes.

9/14/11-easy and good-however we prefer the chicken ones we had for General Conference.
Good Earth Gourmet-PV 5
Julie Lloyd

Green Chili Beef Burritos

7-bone roast, cooked and shredded
1/2 onion, chopped
3 fresh tomatoes, chopped
1 bunch green onions, chopped
1 large can (24 oz) green chiles, chopped
1 large can (16 oz) refried beans
1 1/2 cup meat drippings and/or water
1 tsp leaf oregano
2 tsp cumin
2 tsp salsa
1 tsp garlic salt

Cook roast until very tender.  Debone the roast and shred the meat.  Add onion, tomatoes, green onions, green chiles, beans, water, oregano, cumin, salsa, and garlic salt.  Mix everything together and simmer for 10 minutes.  Serve on a warm flour tortilla, top with cheese, lettuce, tomatoes, and sour cream; or just meat with cheese on a warm tortilla.

11/13/11 4.5 Easier than Cafe Rio, still pretty yummy.
Good Earth Gourmet-PV 5
Laraine Sutton

Brown Bag Burritos

9/27/11-leave out more chili powder.  Maybe try 1 tsp?  Easy to grab and have snack/meal from freezer.  4.

Brown Bag Burritos

• 2 lb. ground beef
• 2 cans refried beans
• 1 1/3 c. enchilada sauce
• 1/2 c. water
• 1/3 c. minced onion
• 1 Tbsp. chili powder
• 1 Tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 c. shredded cheese
• 20 flour tortillas (burrito-size)

Brown ground beef; drain.  Add remaining ingredients (except tortillas).  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.

Heat 3-4 tortillas at a time.  Spoon 1/4 c. beef mixture down the side of each tortilla. 

Roll up.  Wrap each burrito in a paper towel, then wrap in foil, and pack in a ziplock bag or the tortilla ziplock bag.

Refrigerate or freeze.  

When ready to eat, remove foil and microwave for about a minute.  The paper towel keeps the burritos moist.  If you don’t use a microwave, skip the paper towel and just wrap in foil.  Then heat burritos in the oven with foil.  For a sit down meal they are nice topped with lettuce, cheese, salsa, and sour cream.  If you’re eating on the run, though, just grab and go!

Source

Baked Ziti

10/12/11-Yum and fairly easy. I doubled it and froze one in a ziplock bag unbaked.

Baked Ziti

Serves 6

• 1 pound lean ground beef (ground chuck or ground round)
• 1/2 cup chopped onion
• 1 green bell pepper, chopped, about 1/2 cup
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon dried leaf basil, crumbled
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon garlic powder or small clove garlic, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 8 ounces ziti or elbow macaroni, cooked and drained
• 2 cups (8 ounces) shredded mozzarella cheese, divided

Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

Source

Asian BBQ Chicken

9/29/11-easy and pretty good.  We ate 2 chicken breasts, and froze the rest uncooked. 4.

Asian BBQ Chicken 
Adapted from Cooking Light 

• 1/4 C packed brown sugar
• 1/4 C soy sauce
• 2 T lime juice (about 1 lime)
• 1/4 t cayenne pepper
• 1/4 t curry powder
• 3-4 garlic cloves, minced
• 1 t grated fresh ginger 
• 8 boneless, skinless chicken thighs

 
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight).

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.  Optional:  garnish with sliced green onions

*Tip:  When I make this I usually make 1 1/2 times the marinade.  I reserve some of the marinade before adding the chicken and then use it in the last few minutes of grilling, or just brush it on after for extra flavor.

Serve with Lime-Cilantro Rice with Pineapple or Sweet and Savory Coconut Rice.

Source