Chicken Chimichangas

2 cups cooked shredded chicken
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas

Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.

Enchiladas

1/2 lb lean ground beef
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese

Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.

Mexican Casserole

1 lb lean ground beef
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese

Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.