Cottage Pie

6 potatoes peeled and cut
2 TBSP butter
1 C. milk/cream
2 C. pepper jack cheese
1 tsp salt

2 lbs ground beef
1 onion diced
1 tsp salt
2 tsp garlic
1 tsp cumin
1 tsp smoked paprika
2 tsp cinnamon
2 cans black beans
1 can corn
1 large can diced tomatoes
1 can green chilies
1 C. pepper jack cheese/cheddar cheese

Heat oven to 350. Spray baking dish with oil.

Boil potatoes until fork tender. Drain and mash until smooth. Add butter and milk until desired consistency. Stir in cheese and salt.

In a skillet over medium heat add onion, beef and salt until slightly cooked. Add garlic, cumin, paprika and cinnamon. Complete cooking until browned. Add beans, corn, green chilies and tomatoes.  Mix well.

Transfer mixture to baking dish. Sprinkle with 1/2 the pepper jack/cheddar cheese. Top with mashed potatoes. Cover with remaining 1/2 of cheese.

Bake 30 min until golden on top.

White Enchiladas

12 Whole Wheat tortillas
4-6 Chicken Breast cooked and shredded
4 cups Monterey Jack cheese
6 Tbsp butter
6 Tbsp flour
4 cups chicken broth
2 cups sour cream
2 cans diced chili

Boil chicken and shred.  Mix in 1 can chili and 2 cups cheese.  Roll into tortilla and place in dish. 

Melt butter and add flour.  Stir in broth and thicken.  Remove from heat and stir in sour cream and 1 can of chili.  Pour over enchiladas.  Top with cheese. 

Bake 350  20-30 min. 
Broil 1-2 min till top is golden

White Chili

Cook:
2 lb ground turkey/chicken diced
2 yellow onions
5 garlic cloves
1 tsp salt

Add:
6 cans of white beans (2 great northern, 2 white kidney, 2 navy)
2 cups chicken broth
3 small cans green chilies
3 tsp cumin and oregano
1 tsp pepper.

Heat everything through.

Add:
2 cups heavy cream 
2 cups sour cream

Mix it all up and serve. 

Can be cooked in crock pot on low.  Add cooked turkey and everything but the cream and sour cream. Add that when ready to serve.

Cheesy Egg Bake

 

16 eggs
2-3 cans chilies
2 pounds shredded cheese (Mexican blend is amazing, or cheddar)
1 can evaporated milk

1 tsp melted butter
2 TBSP flour

Mix eggs, chilies, cheese and evaporated milk.
Melt butter in a 11x14" dish.
Tilt to coat bottom of dish.Sprinkle with flour.
Pour in egg mixture.
Bake 350 for 1 hour.

Additional fixings:  diced tomatoes, mushrooms, bell peppers, bacon, ham, sausage, fresh baby spinach,  Parmesan cheese.  Serve with fruit on the side and some good for you toast :D

Feeds 8+ people

Rolled Sour Cream Chicken Enchaladas

2 chicken breast cooked and chopped/shredded
2 doz corn tortillas
16 oz. sour cream
3 cans cream of chicken soup or 2 large cans
1 sm. can green diced chilies
1 onion chopped
2 cloves garlic
3 cups grated cheddar cheese

Heat tortillas in hot oil quickly and drain.  In a tall pot heat (not boil) sour cream, soup, chicken, chilies, garlic and onion.  Spread a thin layer of sauce on bottom of large baking dish.  9x13 or bigger.  Put 1 TBSP of sauce and a sprinkle of cheese in tortilla.  Roll and place in rows on top of sauce.  Spread remaining sauce mixture on top and sprinkle with cheese. 

Bake 350 for 20 min. covered.  Uncover and bake additional 5-10 min.   Serve with Lettuce and Tomato salad over top.