Tag Archives: Salsa

Tortilla Pie

17 Jan

Hadn’t made this one in a while and for some reason have never posted it.  It’s one of those I sometimes forget about, which is stupid because it is so easy and so good.  We had my mom over for dinner and we three adults finished it off (probably eating a little more than we should have).  I prefer it with the chicken but it doubles the amount of work because you actually have to break out a pan, unless you purchase pre-cooked chicken or have some extra on hand.  I’ve always used refried beans and the other night I used canned chicken and served it with a little sour cream on the side.


  • 16 oz. can refried or black beans (whatever you prefer)
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup salsa or picante sauce, divided
  • 8-12 oz. prepared guacamole, divided
  • 1 cup shredded cheddar or Mexican cheese blend, divided
  • 8 (8-inch) whole wheat flour tortillas
  • about 1 cup cooked shredded chicken (optional)

Combine the first three ingredients, stirring well.  Place one tortilla in a greased 9″ cake pan or casserole dish; spread with half of bean mixture (and chicken, if desired) and top with another tortilla.  Spread with half cup salsa and top with another tortilla.  Spread with half of the guacamole and top with another tortilla.  Sprinkle with half of cheese and top with another tortilla.

Repeat layers with remaining ingredients, except cheese.  Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese.  Bake, uncovered, another 3 to 5 minutes.  Cut into wedges to serve.  Garnish with sour cream and additional salsa and guacamole.

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

White and Green Enchiladas

30 Dec

white and green enchiladas06My brother raved over these.  He literally scraped out the empty pan with his fork to get the last of the gooey, cheesy goodness.  I generally use canned chicken in this recipe to save the hassle of cooking up a breast, but shredded rotisserie or any minimally seasoned leftover chicken would be great.  The recipe originally calls for monterey jack cheese but I made it on Tuesday with Kraft’s new blend of shredded queso quesadilla and cream cheeses and it was, as Trevor would say, a masterpiece.  It melts super creamy without the oily or rubbery residue left by some traditional cheeses.


  • 24 oz canned or fresh cooked chicken, cubed
  • 4 oz can chopped green chilies
  • 7 oz can prepared green chile salsa
  • 1/2 tsp salt
  • 1 cup whipping cream
  • 12 corn tortillas
  • 1 1/2 cup shredded queso quesadilla blend

Preheat oven to 350 F. In a bowl, mix together chicken, chilies and salsa.

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In a wide shallow dish stir together salt and whipping cream.

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Heat oil in a heavy skillet over medium-high heat. Fry each tortilla for a few seconds, until it blisters, and immediately dip into cream and salt.

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Fill fried tortillas with chicken mixture. Roll and place flap side down in a baking dish.

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Pour remaining cream over tortillas and sprinkle with cheese.

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Bake, uncovered, until cheese has melted, about 15 – 20 minutes.

Photos by me, My Little Food Spot

Broccoli Cheese Baked Potatoes

13 Jul



  • 2 baking potatoes
  • 1 jar Mexican processed cheese spread**
  • 10 oz. package frozen broccoli
  • Salsa (optional)


Bake potatoes.  Steam broccoli.  Smash potato and smother with steamed broccoli and cheese.  Top with salsa, if desired.  And please people, use more cheese and broccoli than what’s shown in the photo.

**For cheese spread I use Tostitos Salsa con Queso