Homemade Enchilada Sauce

2 Tbs. shortening
3 Tbs. flour
2 cans tomato sauce
2 cans water
1/2 tsp. vinegar
1/2 tsp. sugar
1 tsp. garlic
1-2 Tbs. chili powder (to taste)

In a pan mix shortening and flour and cook for a few minutes.
Add tomato sauce and water and mix and cook until thickened.
Add other ingredients.
Simmer. The longer the better.

Taco Soup

1 lb ground beef browned and drained
1 can black beans, drained
1 can kidney beans, drained
1 can pinto beans, drained
2-3 cans stewed tomatoes w/green peppers
1 small can diced green chilies (optional)
1 packet taco seasoning (or 2-3 Tbs.)
1/2 Tbs. dried onions
1 can whole kernel corn with liquid

Combine all ingredients into the crock-pot and cook on low for 6-8 hours. Serve with sour cream and chips.

Creamed Tacos

1 lb. ground beef
1 med. chopped onion
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can diced Green Chiles

1 can Evaporated Milk
2 cups cheddar cheese
1 doz. corn tortillas

Brown ground beef with onions and drain. Mix ground beef and onions with soups, chilies, and evaporated milk. Soften tortillas in hot oil. Layer beef mixture and tortillas in 9x13 pain and top with cheese. Bake at 350 for 30-35 minutes.

Dave's Crockpot Chicken

Shared by Sherry Huffaker

1 to 2 Boneless Chicken breasts
1 large jar of picante sauce
1 can diced green chiles
1 can diced black olives
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can green embasa
2 lbs Velveeta cheese

Heat all incgredients except for Velbeeta Cheese ina large crockpot over low heat 6 to 8 hours. Break up chicken into pieces with a fork or potato masher. Add cubed cheese. Heat until metled. Stir often as cheese melts. Serve with tortilla chips. (I have tried this with the lower fat and Sodium Velveeta cheese and soups, it tastes just as good, at least I think so, and I don't feel as guilty eating it.)

Crockpot Chicken Enchiladas

shared by Janae Jarnagin

1 package corn tortillas
2 cans cream of chicken soup
1 can white chicken
1 small can green chilis
minced onion to taste if you'd like
mexican flavor cheese or cheddar
**********
mix soups with only 1 can of water in a bowl (or for creamier use milk or sour cream)
add chilis and chicken. stir
now layer some tortillas on the bottom of crockpot
add mixture, then add cheese
repeat

cook on low for 3 hours
it's great comfort food!
serve on corn tortillas or chips or just as is.
would make a tasty dip / appetizer!

Mexican Corn Dip

shared by Tiffany Orvin

2 cans Mexican Corn drained
1 can Rotel
1 cup Mayo
1 cup Sour Cream
1 cup grated Cheese (packaged)
5 chopped Green Onions
1 tsp Garlic Powder
a little splash of salt

Try a little cilantro for that lil extra something!