I made this dish a few weeks back when my mom and dad where up for a visit and it was a hit. Its super easy to make and very tasty.

Source: My local MOMS Club Cookbook

Prep Time: 20 minutes Cook Time: 30 minutes

• 1 pkg large tortilla shells(I used the big burrito ones)
• 1 lb chicken breasts(I buy the precooked and diced chicken)
• 1 bunch green onions
• 1 pkg Monterrey jack shredded cheese
• 1 pkg Colby jack shredded cheese
• 1 jar salsa
• 1 can(8z) tomato sauce
• 3 T. Sugar

Pan fry the chicken breast until done(or just defrost the frozen diced chicken), chop or shred into small pieces. In each tortilla, add chicken chopped onions, and shredded cheese. Roll and place in a greased, 9×13 pan. Fill pan(usually about 10 tortillas). In a sauce pan, combine salsa, sugar and tomato sauce. Heat until sugar dissolves. Pour this mixture on top of tortillas. Add remaining, cheese on top. Cover with foil. Bake for 30 minutes at 350 degrees. Serve with sour cream.

Yield: 8-10 servings

My husband wants me to try and make beef enchiladas with this recipe and I am looking forward to trying it. I really like this recipe. Its a fast prep which I love and serve it with Spanish rice and a salad makes for a filling meal.

A few weeks ago I was going to make taco’s and I was looking for a easy and tasty cheese sause. The recipe I found also had a homemade taco seasoning so I gave it a try.  The cheese sause was a bust but the seasoning turned out really well.

Source: Cooks.com

• 2 tsp. instant minced onion
• 1 tsp. salt
• 1 tsp. chili powder
• 1/2 tsp. cornstarch
• 1/2 tsp. crushed red peppers
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1/4 tsp. oregano leaves
• 1 lb ground beef
• 1/2 cup water

Mix ingredients for Taco Seasoning and set aside in a small bowl. Separate ground beef and brown in a pan, drain all fat. Add the water and evenly shower the beef with the seasoning. Mix until distributed evenly and mixed thoroughly, then let simmer on low heat for 20 minutes.

The thing I like about making my own seasoning is you can add more or less of some ingredients for your taste buds. The first time I made it I thought it was a little too hot for me so this time I added less of the red pepper flakes. You could also make this in bulk and store it.

Updated Sept 2010: I don’t even add the salt to the recipe anymore. I think its fine with out it. I find most taco meat mix way to salty anyways.