Recipe Thursday: King Ranch Chicken

King Ranch Chicken

Ingredients
1 whole chicken (boiled and deboned)
1 diced large onion
3 diced cloves garlic
1 Tablespoon olive oil
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
9 corn tortillas (cut in 1/2 or 1/4s)
1 1/2 cups mild cheddar cheese

Directions
1. Boil and Debone Chicken. Reserve 1 cup broth.
2. In a skillet, saute onion and garlic in oil, add both cans of soup, rotel and broth. Keep on low heat.
Preheat oven to 350.
3. In a lasagna pan, layer tortilla, chicken, sauce, cheese and repeat.Cook in preheated 350 degree oven for 15-20 minutes until cheese is brown.


I used reduced fat cheese and soups for this recipe and it was still delicious. Soooooo good!! I got this recipe from Robyn's mom, Jeanne Birrane. This is really good served the next day too as it allows the flavors to all mesh together.

Recipe Thursday: Mexican Mashed Potatoes

Mexican Mashed Potatoes

In an attempt to make potato taquitos, I created these spicy mashed potatoes that I thought were awesome. They work really well as a filling for the taquitos, but I’m still working on perfecting my use of corn tortillas.

Ingredients:

2 red potatoes, skins on, boiled
2 baking potatoes, skins on, boiled
Cumin (to taste, approximately 1 TBSP)
Cilantro (to taste, approximately 1 TBSP)
Garlic Powder (to taste, about 1 tsp)
Sea Salt (to taste)
Chili powder (to taste, about 1 tsp)
Earth Balance: I used about a TBSP of this as well

Directions:


Boil potatoes, mash with skins on. Add all the other ingredients to taste (hey, that’s how real people cook, I try to guide you but you just have to find out what you like) and allow flavors to marry for a little while. For the taquitos, spoon into corn tortillas, roll, spray with PAM and bake at 375 for 15 minutes or until browned. The taquitos need some work, so if anyone tries this, let me know how your taquitos turned out.

**I bet this would be good with some sour cream and cheese, but as you know, I do not partake in either of those.