steak fajitas {winner!!}

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Steak Fajitas from Beckie:

2 lbs flat iron steak

1 onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced
1 jalepeno sliced

Spice Rub:
2 tsp chili powder
1 tsp cumin
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

Mix together all spices and rub all over on both sides of steak. Place steak in crockpot and cover with vegetables. (I also fill my crockpot up about half way with water). Cook on LOW for 8 hours.

Serve with tortillas, sour cream, salsa, guacamole, etc.

baked creamy chicken taquitos.

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Baked Creamy Chicken Taquitos from Ashley:

4 ounces cream cheese, softened

1/3 cup green salsa

1 T fresh lime juice (juice from half a lime)

1 tsp ground cumin

1 tsp chili powder

1/2 tsp onion powder

2 cloves garlic, minced

3 T chopped cilantro

2 T sliced green onions

2 cups shredded cooked chicken

1 cup shredded Mexican flavored cheese

small flour or corn tortillas

salt

cooking spray

Preheat your oven to 425F. Line a baking sheet with parchment paper or non-stick foil. In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (If you decide to prep this in advance, refrigerate the mixture at this point until ready to continue.) Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20-30 seconds). Spoon 2-3 T of the chicken mixture onto the lower third of the tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 5-10 minutes or until crisp and golden. 

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425F and bake for 20 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together).

creamy green chile chicken enchiladas.

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Creamy Green Chile Chicken Enchiladas from Michelle:

via Mel's Kitchen Cafe

Filling:

3 cups cooked, chopped chicken

2 (4 oz.) cans green chilies

1 package (8 oz) cream cheese, cubed

1 can black beans, rinsed and drained

Sauce:

2 T butter

1/2 cup chopped onion (about 1/2 medium onion - I had red onion the first time I made this and liked it so much that I've used red every time since)

2 T flour

1/3 cup chicken broth

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

1 can (7 oz) green chile enchilada sauce

1/2 cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded

8 medium (soft taco size) flour tortillas (I use the Tortilla Land tortillas that you have to cook - love those!)

Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chilies. Mix well. Add the chicken and the black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, ab out 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9x13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pout the white sauce over the top of the enchiladas. Top with remaining cheese. Bake 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.