Smothered Enchiladas

Ingredients:
2 pounds ground beef
1 (1 1/4 ounce) package mild taco seasoning mix
1 (4.5 ounce) can chopped green chiles, divided
2 (1o 3/4 ounce) can cream of chicken
1 (16 ounce) container sour cream
8 (8 inch) flour tortillas
2 cups (8 ounces) shredded Cheddar cheese

Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup and sour cream. Pour half of soup mixture into a lightly greased 13 by 9 inch baking dish.

Spoon beef mixture evenly down centers of tortillas, fold in corners and roll up. Place seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated. Add garnish, if desired.

From: Southern Living

Mexican Manicotti (from Freezer Chicks)

1 pound lean ground beef
1 can (16 oz) refried beans
2 1/2 tablespoons chili powder
1 1/2 tablespoon dried oregano
1 package manicotti shells 8 oz
2 1/2 cups water
1 jar (16 oz) picante sauce
2 cups (16 oz) sour cream
1 cup (4 oz) shredded Monterey Jack or Mexican style cheese
1/4 cup sliced green onions
sliced ripe olives (optional)

In a bowl combine the UNCOOKED beef, beans, chili powder, & oregano. Spoon into UNCOOKED manicotti shells, arrange in a greased 13"X9"X2" baking dish. Combine water & picante sauce, pour over shells. cover & refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Cover & bake @ 350 degrees for 1 hour. Uncover, spoon sour cream over the top, sprinkle with cheese, onion & olives if desired. Bake 5-10 minutes longer or until cheese is melted.Modify for freezer: After assembling, freeze. Thaw completely in refrigerator before baking.

Mexican Chicken Casserole

1 package Jiffy cornbread mix·
4-5 large chicken breasts
2 bay leaves
1/4 cup butter
1 can cream of chicken soup
1 can peeled, diced green chilies
1/4 cup diced onion
1 lb. shredded cheddar cheese (approx.)

Stew chicken with bay leaves and a little extra onion for 1 - 2 hours.
Bone and dice chicken. Reserve 1/2 cup chicken broth. Discard bay leaves. Sauté onion in butter. Add chilies, soup and the 1/2cup broth. Mix well. Bake cornbread according to directions on package. Don’t let cornbread get very brown. Combine chicken and soup/broth mixture. Pour onto top of baked cornbread. Put cheese on top - enough to cover it well.

Bake uncovered 30 minutes at 325 degrees. If frozen, allow extra time to bake.

Mexican Casserole

12 oz. Corn tortilla chips
1 to 1 ½ lb.meat
small onion
½ lb. cheddar cheese
½ jar of picante sauce (10 oz. of medium jar)
1 can ranch style beans
1 can cream of chicken soup
8 oz. can tomato sauce

Spray 9x13 pan. Layer pan with chips. Brown meat and add onions to sauté. Pour meat and onion over chips. Pour ranch style beans over meat. Combined picante sauce and cream of chicken. Pour over beans. Top with cheese. Cover and bake 1 hour @ 350*.

Mexican Cornbread

1 lb meat
onion
½ pd. Cheddar cheese
1 c. milk
½ tsp. baking soda
¾ tsp. salt
¼ c. bacon drippings (I leave out)
2 eggs
1 can cream style corn

Cook meat and add chopped onions. Set aside.
Mix remaining ingredients into a bowl. Mix well.
In a 9x13 pan layer ingredients.

Layer: ½ mixture
All meat
½ mixture

350* 1 hour uncovered