Jalapeno sauce

In Blender:
2 c. mayonnaise
1 clove garlic
3/4 bunch of cilantro
2 T. water
2 T. vinegar
1/4 tsp. pepper
1/2 tsp. salt
1 jalapeno halved & seeded

Very good on navajo tacos and anything Mexican or where ever you would use ranch!

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing ( I used the mix and made it as per directions)

1 T chili powder

1 T cumin

3 cloves garlic—minced

5 lbs chicken breast
Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour

MOM'S HOMEMADE SALSA

1 lg can of diced tomatoes
1 avacado, grated
5 freen onions (chopped)
1 tsp crushed red pepper
3 radishes, grated
dash of oregano
1 tsp garlic sald

CHICKEN ENCHILADAS

1 chicken (boiled) cover with water and season with salt and pepper and Alpine Touch. Cook until tender and easy to remove from bones. Usually 1 hour. Skin and debone and cut meat into chunks.
I usually just use three chicken breasts instead and save the mess.
Mix with:
1/4 cup chopped onions
1 sm can chopped chillis
1 cup shredded Monterey Jack cheese
4 oz cream cheese (cubed)
1 1/2 can of green chili sauce (mild)

Soften 1 dozen corn tortillas in microwave until pliable. Spoon chicken mixture into individual tortillas and roll up. Place in 9x13 pan and pour remaining can of green chili sauce plus another can over the top. Sprinkle with remaining Monterey Jack cheese.
Bake at 350*F for 15 mins or until hot and cheese is melted and bubbly.

TACO SOUP

2 lbs ground beef
1 pkg Taco seasoning
1 pkg Ranch Dressing mix
1 can chopped green chiles
1 can pinto beans (drained and rinsed)
1 can black beans (drained and rinsed)
2 cans corn with liquid
3 cans chopped tomatoes
1 white onion chopped
3 tsp dried basil

Brown and drain ground beef in skillet. Add taco seasoning, dressing mix, and green chiles; stir well. Add beans, corn, tomatoes, onion, and basil. Bring to a boil, then simmer about twenty minutes before serving. Garnish with tortilla chips and grated cheese.