Crispy Southwest Chicken Wraps --- I made these! Had heat too high on skillet so a little too crispy and not enough time to melt the cheese but good. Husband requested to brown the onions/peppers for a bit first, then throw in the mix. Otherwise, success!
1 lb lean (at least 80%) ground beef 1 can (16 oz) Old El Paso® refried beans 1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa 1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix 2½ cups coarsely broken tortilla chips ½ medium green bell pepper, chopped (¾ cup) 4 medium green onions, sliced (¼ cup) 2 medium tomatoes, chopped (1½ cups) 1 cup shredded Cheddar or Monterey Jack cheese (4 oz) ¼ cup sliced ripe olives 1 cup shredded lettuce
Chicken Enchilada Casserole ~ 10 soft taco shells; 2 cups cooked, shredded chicken; 2 c shredded Monterey Jack cheese; 3 T butter; 3 T flour; 2 c chicken broth; 1 c sour cream; 1-4 oz can diced green chillies. Preheat oven to 350 degrees, Grease a 9x13 pan (see remaining instructions . . . )