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4 qts. tomatoes, skinned
2 1/2 cups chopped onions
1 1/2 cups chopped green peppers
3/4 cup chopped green Anaheim chiles (I use a mix of Anaheim/Poblano/those skinny ones)
2 t. salt (be cautious)
2 T. paprika
2 T. garlic powder
5 T. lemon juice
2 T. seasoned salt
jalapeno peppers, chopped to taste (remove seeds, if desired)

Mix it together and cook for ~2 hours at a low boil. Stir to prevent scalding.

Prepare pint jars for canning. Ladle hot salsa into jars, leaving 1/4 inch head space. Process in boiling water canner for 15 minutes.

Makes 8 to 10 pints of salsa.

Holly's Note:
Obviously you need to adjust this to your own personal tastes.  I've gotten to the point where I don't really measure spices or peppers any more.  I don't even take out a lot of seeds.  If I'm making it for my aunt and uncle, I leave in every last seed and put in every possible pepper!

Add some tomato paste if you think it's too spicy. 

I'm not going to do a canning tutorial here. Check out this site or others for information on how to can.

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Serves 4-6

1 lb. ground beef
1 can refried beans
1/2 cup diced onion
1 small can tomato sauce
1/4 t. Mrs. Dash Southwestern Chipoltle seasoning
1 can/jar red enchilada sauce
10 flour tortillas
cheddar cheese

Brown the ground beef, drain and add onions, beans, tomato sauce and seasoning. Stir together until well mixed. Place about 2-3 Tablespoons of beef mixture onto a tortilla, top with a spoonful of enchilada sauce and some cheese. Roll and place in greased 9 x 13 pan. Mix remaining enchilada sauce with the remaining meat mixture and pour over the top of the enchiladas. Sprinkle with cheese. Bake at 350 for about 30 minutes.

Serve with Spanish Rice, corn and salad.

Holly's Note:
This was another one of those recipes I just put together. I found several somewhat similar recipes online and then just concocted my own. These were yummy. Even my picky 8 year old said they rocked!

Printable Recipe

1 lb. ground beef
chopped onion
chopped carrots
chopped celery
1 pkg. taco seasoning or 2 T of homemade Taco Seasoning
1 can corn, do not drain
1 can kidney beans, drained
1 can white beans, drained
1 can tomatoes
1 small can tomato sauce
2 cups water

Brown the meat, drain. Add the holy trinity of veggies: carrots, celery and onions, and saute. Add the water and taco seasoning. Mix well. Add the corn, beans, tomatoes and tomato sauce. Stir and simmer for about 30 minutes. Serve with shredded cheddar cheese and tortilla chips.

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3-4 good size chicken breasts, thawed and cut into pieces
1 can (10 oz) Cream of Chicken soup
1 can (10 oz) Cream of Mushroom soup
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 can (4 oz) diced green chiles
1 package corn tortillas (about 12)
2 cups shredded cheddar cheese

Spray crockpot with non-stick spray. Mix the soups, enchilada sauce, sour cream and green chiles together. Tear tortillas into bite-size pieces. Layer the chicken, sauce, cheese and tortillas, repeating layers until done. Cover and cook on low for 5-6 hours or high for 2-3 hours.

Holly’s Note:
I received the original recipe from a co-worker. I modified it because I hate cutting up a whole chicken, cooking and shredding it! The recipe works just as well with thawed, uncooked chicken breasts cut into pieces. I have yet to be able to find a 10 oz can of green enchilada sauce. So, I buy the larger, 28 oz can, use half and freeze the remainder. If you have leftover cooked chicken or turkey, you can use it too.

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2 T. olive oil
1 cup diced onion
1/4 t. salt
2 cans (10 oz each) red enchilada sauce
½ cup of your favorite BBQ sauce (I used Sweet Baby Rays Original)
2 cups shredded, cooked chicken
1 T. BBQ seasoning
1 pinch/sprinkle cayenne pepper
2 cups shredded cheddar cheese
8 whole wheat tortillas

In a large skillet, heat the olive oil on low-medium heat. Add the onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes.

While onions are cooking, whisk enchilada sauce and BBQ sauce together until combined.

Add shredded chicken, BBQ seasoning and cayenne pepper to onions. Mix together thoroughly. Pour in about a half of a cup of the enchilada/BBQ sauce mixture and add half of the cheddar cheese. Stir until mixture comes together and remove from heat.

Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with a little over half a cup of the chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/BBQ sauce on top of tortillas and add the remaining cheese. Bake at 375 for about 20-25 minutes.

Serves 4.

Holly's Note:
I found the original recipe at Tasty Kitchen from How Sweet It Is.  Now, the thought of BBQ sauce mixed with enchilada sauce was a bit weird at first and I wasn't sure how they would be.  But, these were fantastic.  Absolutely fantastic. I prefer them over regular enchiladas actually.  I might mix in some cooked rice next time

When I asked my husband if this was a keeper, his response was, "Oh, hell yes!" 

**This recipe works just as well with ground beef or shredded beef.  If using ground beef, just brown a pound of ground beef and drain it.  Then add it to the onions instead of the chicken.  If using shredded beef, you want about 2 cups cooked and shredded beef, the same as with the chicken.

Printable Recipe

2 t. salt
2 T. chili powder
2 T. paprika
2 T. flour
1 t. garlic powder
1 t. cumin
1/2 t. oregano

Mix together and store in a container. Use 2 Tablespoons to 1 cup of water for each pound of hamburger if you're doing tacos.

Holly's Note:
I haven't purchased regular taco seasoning since I found this recipe. I love that I can use more or less, depending on the recipe and our tastes.

Brown 1 lb. of ground beef, drain fat and add:
some onion, either dried or chopped (about 1/2 a cup chopped or sprinkle on a bunch of dried!)
salt & pepper
1 t. cumin powder
¼ t. oregano
Sprinkle 2 T. flour over meat

Dissolve 3 T. chili powder in 1 cup hot water. Add to meat mixture. Simmer.

Add:
1 can kidney beans, drained.
1 can corn, drained
1 small can tomato sauce

Simmer til you’re ready to eat. Add some shredded cheddar cheese (about 1/2-1 cup), stir 'til melted. Serve with chili-cheese flavored corn chips.

Holly’s Note:
I have no idea why this is called Chili Kenos. It was in a church cookbook that my mom's ward did years ago and it came from an old family friend. The original recipe called for the corn chips to be added to the meat mixture. I serve the corn chips on the side. It’s better for re-heating that way. No soggy corn chips. This is one of those childhood meals that is very comforting.

In our house, this is called "Spice and Chips" courtesy of my son!

3 T. oil
1 c. uncooked rice
1 t. garlic powder
1/2 t. cumin
1 t. chili powder
¼ c. chopped onion
1 can beef broth
1 small can green chiles
½ cup tomato sauce or 1 5 oz can of spicy V8 juice

Saute rice in oil for several minutes. Add onions and saute some more. Stir in spices, tomato sauce/V8, broth and green chiles. Bring to a boil, cover and reduce heat to low. Simmer for 20-25 minutes or until rice is done. Fluff with a fork and serve.

Holly's Note:
This is actually a very mild rice dish. It goes really well with Beef Enchiladas, Chicken and Bean Burritos and Enchilada Pie.

3 cups cooked, cubed chicken
½ cup chopped onion
1 capful of lemon juice
¾ cup salsa
1 T. Mrs. Dash Southwestern Chipoltle Seasoning
1 garlic clove, minced
1 ½ cups shredded cheddar cheese
1 package whole wheat tortillas (about 10)
1 can refried beans
1 can diced tomatoes, drained or about 2 cups fresh diced tomatoes

Mix chicken, onion, lemon juice, salsa, seasoning, garlic and about ½ cup of cheese together. Microwave for about 2 minutes. Add a dash of milk to the beans and stir them up to make them smooth.

Place about a tablespoon-ish of beans on the tortilla and a spoonful of chicken mixture. Roll it up enchilada style and place in pan. Once the burritos are all done, spread the tomatoes on top and sprinkle with remainder of cheese. Bake at 350 for about 30 minutes. Serve with Spanish Rice.

Holly’s Note:
This was originally a Pampered Chef recipe called a Family-Size Baked Burrito and it was huge and messy. So, I modified it and decided to make it into individual ones instead. We love these. They are great cold as a snack too. I’ve made it without the beans but they’re really dry and not as good then.

1 package corn tortillas
1/2 to 1 lbs ground beef
1 can refried beans
1 can/jar red enchilada sauce
shredded cheddar cheese
dried onions

Brown ground beef and drain. Add onions and refried beans, stir together until mixed. Add a little sauce if you need to. In a round casserole dish, layer the tortillas, meat mixture, sauce and cheese, until you run out. Bake at 350° for about 20-30 minutes or until it's bubbly.

Holly’s Note:
This originated in college because I could never get my corn tortillas to roll without breaking. I gave up and layered it.