Tamale Pie

1# ground beef
1/2 green pepper
1 onion
2 cloves garlic minced
1 can drained corn
2 cans chopped tomatoes with chiles
2 T chili powder
2 T sugar
2 boxes cornbread muffin mix

Brown ground beef, green pepper, onion, and garlic. Drain mixture. Mix in corn, tomatoes, chili powder, and sugar. Cook on stove top for one hour on medium heat. Transfer mixture to an oven proof 9x13 pan. Sprinkle with grated cheese. Follow directions on box and mix up cornbread muffin mix. Pour on top of meat mixture and bake at 400 for 20 minutes, or until cornbread is baked through.

From frozen:
Thaw meat mixture. Place in 9x13. Mix up both cornbread muffin mixes. Spread on top. Bake as directed above.

Chicken and Cheese Quesadillas

4 boneless skinless chicken breasts, cooked and diced
(1) 15oz can diced tomatoes
1 small can of diced green chilies - use as much or as little as desired to taste
pepper, garlic powder, onion powder - all to taste
2+ cups Cheddar Jack cheese, shredded
8 flour tortillas

In a small pot, combine tomatoes, green chilies, pepper, garlic powder and onion powder to taste and simmer until liquid is evaporated.

Spray skillet with a light coat of oil. Fry each side of the tortillas in the skillet, then place them on a cookie sheet. Top four tortillas with 1/4 cup of cheese, 1/4 cup chicken, 1/4 cup tomato mixture and then another 1/4 cup of cheese. Top with second tortilla. Press gently and place in ziploc freezer bag.

ON COOKING DAY: DO NOT THAW!!!
1. Preheat oven to 375 degrees F.
2. Place the individual quesadillas (total of 4) on the cookie sheet straight from the freezer
3. Bake for 15-20 minutes or until cheese is fully melted
4. Cut into wedges and serve with your favorite sides: spanish rice, refried beans, salsa, guacamole, sour cream, salad, etc.

Original recipe taken from http://www.momsbudget.com/freezerrecipes/chickenquesadillas.html

Turkey Enchiladas with Sour Cream

• 3 cups shredded skinned cooked turkey (I use chicken)
• 2 cups sour cream
• 2 cups shredded sharp cheddar cheese (I used pre-packaged shredded Mexican blend cheese)
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 12 corn tortillas
• 1 jar salsa or enchilada sauce

1. In a bowl, mix chicken, sour cream, 2 cups shredded cheese, and the salt

2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. (I use tongs to dip the tortillas and then place them on a plate full of paper towels to soak up the extra oil!)

3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa or enchilada sauce evenly over the top.

4. Bake in a 350 degree oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

NOTES:

The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with your favorite Mexican side dishes!

Recipe taken from Sunset Magazine, January 2004