Southwestern Black Bean Salad

Recipe courtesy of alicianrj

Great side dish, on top of chicken, paired with rice, or eaten with tortilla chips. 

Ingredients:

• 1 15.5 oz can black beans, rinsed and drained
• 9 oz frozen corn, thawed (can use canned too)
• 1 tomato, chopped
• 1 small hass avocado, diced
• ¼ cup red onion, chopped
• 1 scallion, chopped
• Juice of 1 lime
• 3 tbsp extra virgin olive oil
• 1 tbsp cilantro
• Salt and pepper

Directions:

Combine beans, corn, tomato, onion, scallion, cilantro, salt, and pepper. Mix with lime juice and olive oil. Marinate in refrigerator for 30 minutes. Add avocado before serving.

Pork and Poblano Chili

Recipe courtesy of Njbride07

• 1 ½ pounds poblano peppers (8 to 10 peppers) seeded and roughly chopped
• 1 large onion, coarsely chopped
• 1 large green bell pepper, roughly chopped
• 1 jalapeno, seeded and chopped
• 6 garlic cloves, peeled
• 1 TBSP extra virgin olive oil
• 4 pounds lean pork, cut into ¾ inch pieces
• 2 cups low sodium chicken broth
• 1 20 oz can diced tomatoes, with liquid
• 2 teaspoons ground cumin
• 1 15 oz cans cannellini beans, rinsed and drained

Pulse poblano peppers in a food processor until finely chopped but not pureed.  Transfer to a large bowl.  Pulse onion, bell pepper, jalapeno and garlic in food processor until finely chopped but not pureed.  Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oil in a large, heavy bottomed saucepan or Dutch oven over medium high heat.  Add pepper mixture; reduce heat to medium and cook, stirring occasionally until vegetables are well softened, 10 to 12 minutes.  

Stir in pork, broth, tomatoes and their liquid and cumin.  Bring to a simmer, partially cover, reduce heat to low and simmer gently, stirring occasionally, until pork is very tender, about 2 hours.  Add beans and cook until heated through, about 10 minutes more.  Serve hot or warm

Season as you see fit at this point.  You might want to add more “heat”.

Pat and Billy's Chili

Recipe courtesy of wrysmyguy

The hardest thing about making this is the pork. If  you can find smoked pork it will save a lot of time, if not any shredded pork will do but will not carry the exact same flavor.

Ingredients:

• 3 lb. pork shoulder

Marinade:

• 1 1/2 C orange juice
• 1/2 C fresh lime juice
• 3 cloves pressed garlic
• 1 tsp. cumin seed toasted and ground with a mortar and pestle
• 1 tsp freshly ground black pepper
• 1 tsp Aleppo pepper flakes (or any hot pepper flake)

Rub:

• 1/8 C ground dark roast coffee beans
• 1/4 C packed dark brown sugar
• 1/8 C +1 TBSP mild chili powder
• 1 tsp paprika
• 1 TBSP granulated garlic
• 2tsp ground cumin
• 1 TBSP kosher salt
• 1 tsp ground pepper

Chili Verde Base:

• 3 TBSP olive oil
• 3 C chopped yellow onions
• 2 medium jalapenos, seeded, veined, and minced
• 6 cloves chopped garlic
• 4 C low salt chicken stock
• 1 12 oz can coconut water
• 1/2 c fresh lime juice
• 1 tsp green hot sauce
• 1 tsp oregano
• 1 TBSP cumin seed toasted and ground with a mortar and pestle
• 6-8 medium fresh tomatillos, diced
• 4 large poblano chilis, roasted, skinned, seeded and chopped
• 1 28 oz can white posole drained (also called hominy)
• 1/2 tsp kosher salt
• 1/2 cup fresh cilantro

Cooking:

1. Combine all ingredients for marinade in a medium bowl. Stir to combine

2. Place pork in a large zip-lock bag. Add marinade, seal and place in refrigerator to marinade for 4-6 hours, turning occasionally.

3. Remove pork from marinade and pat dry.

4. Combine ingredients for rub in a small bowl. Mix. Apply rub to port coating evenly.

5. Prepare smoker with your favorite wood.

6. Cold smoke pork for 2-3 hours.

7. Remove pork from the smoker and place on grill and cook for 3 hours on indirect heat until meat thermometer reads 175 internal. Remove from grill and cool. Shred meat and chop into 1/2 inch long pieces.

8. Add olive oil to  a large dutch oven over medium heat. Add onion, jalapenos and saute until translucent but not brown, about 5 minutes. Add garlic and saute for 1 minute. Add poblanos, tomatillos and continue to saute for another 3-5 minutes. Do not let brown.

9. Add chicken broth, lime juice, hot sauce, coconut water, cumin seed and salt. Stir. Let simmer uncovered 30 minutes. Add shredded pork and simmer another 30 minutes.  Add drained posole and cook another 15 minutes. (chili will thicken as the tomatillos cook down). Remove from heat.  Add cilantro and let chili come to room temperature. Store covered in the refrigerator overnight.

10. Reheat over low heat until warm

11. Serve with garnish of choice.

Mexican Rice

Recipe courtesy of Mrs.LB705

• 3 tablespoons vegetable oil 
• 1 cup uncooked long-grain rice 
• 1 teaspoon garlic salt 
• 1/2 teaspoon ground cumin 
• 1/4 cup chopped onion 
• 1/2 cup tomato sauce 
• 2 cups chicken broth
  
  Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. 

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. 

Mexican Pineapple Salad

Recipe courtesy of Alliekatt33  

• 1 (3-lb) pineapple, peeled and diced 
• 1/2 lb jicama, peeled and cut into 1/4-inch pieces 
• 1 (7- to 8-oz) avocado, cut into cubes 
• 1 small red onion, thinly sliced (1/2 cup) 
• 1/4 cup chopped cilantro 
• 2 tablespoons olive oil 
• 1 tablespoon distilled white vinegar 

Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.

Mexican Lettuce Wraps

Recipe courtesy of beach brat

• 3 cups cubed cooked chicken breast
• 1 can (15oz) black beans rinsed and drained
• 1 medium tomato, seeded and finely chopped
• 1 can (4oz) chopped green chilies
• 1/2 cup salsa
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped sweet pepper
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1 medium ripe avocado, peeled and finely chopped
• 1/2 cup reduced fat sour cream
• 12 Bibb or Boston lettuce leaves

In a large bowl combine first 11 ingredients.  Refrigerate until serving.

Just before serving, stir in avocado.  Place 1/2 cup chicken mixture on each leaf and top with sour cream.  Fold and eat.

You can change your meat selection, omit anything you don't like and you can even have it warm...enjoy!

Mexican Lasagna

Recipe courtesy of MrsD12*3*04

Ingredients

• 4 cups cooked chicken (rotissere chicken chopped) 
• 1 tablespoon oil 
• 1 cup chopped onion or equivalent in onion powder 
• 2 garlic cloves, minced or the equivalent in garlic powder (that's what I use)
• 1 (29 ounce) can red enchilada sauce 
• 1 (15 ounce) can red enchilada sauce
• 1 (15 ounce) can beans of choice (I use red kidney beans- you can use a 2nd can if you are bean fans)
• 1 (15 ounce) container ricotta cheese 
• 2 large eggs 
• 1/4 cup cilantro, finely chopped (preferably fresh) 
• 1 cup cheddar cheese, shredded 
• 1 cup Monterey jack cheese, shredded 
• 12 uncooked no-boil lasagna noodles  

Directions:

Preheat oven to 375'.

Rinse can of beans under cool water (it helps remove some of the salt)

In a large skillet, cook onion and garlic in oil over medium heat until tender (or skip this step if you are using the powers and put in with enchilada sauce). Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and rinsed beans and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.

Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken/bean mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.

Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Quick Tips: I buy a roasted chicken already cooked and cut it up (a la Costco or the like). I also buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.

Mexican Fish Bake

Recipe courtesy of Mrs.LB705

• 1 1/2 pounds cod 
• 1 cup salsa 
• 1 cup shredded sharp Cheddar cheese 
• 1/2 cup coarsely crushed corn chips 
• 1 avocado - peeled, pitted and sliced 
• 1/4 cup sour cream

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish. 

Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. 

Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with 

Mexican Chocolate Pudding

Recipe courtesy of al320

• 1/2 cup packed light brown sugar 
• 1/4 cup unsweetened cocoa powder 
• 2 1/2 tablespoons cornstarch 
• 1/2 teaspoon cinnamon 
• 2 cups plain unsweetened almond milk 
• 1 1/2 tablespoons unsalted butter, cut into bits 
• 1/2 teaspoon pure vanilla extract 

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

Recommended accompaniments: lightly sweetened whipped cream and slivered almonds.

Mango Guacamole

Recipe courtesy of wrysmyguy

INGREDIENTS

• 3 large ripe avocados
• ½ small red onion, diced
• ½ to 1 fresh serrano chile, seeded and finely chopped
• 2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
• About 2 tablespoons fresh lime juice
•  1 medium ripe mango, peeled, flesh cut from the pit and diced
• Salt

DIRECTIONS

1.    Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again.  Twist the halves in opposite directions to free the pit, and pull the halves apart.  Dislodge the pit, then scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.  Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.
2.    Mix in 2/3 of the diced mango.  Taste and season with salt.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – preferably for no more than a few hours.
3.    When you’re ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs.  Serve with tortilla chips, or slices of cucumber.

Gianna’s Easy Fajitas

Recipe courtesy of Luvin*Livvy

Ingredients:

• 1 pound of boneless, skinless chicken OR approx 30 uncooked peeled shrimp (medium).
• 1 bottle of World Harbors Fajita Sauce 
• 1 large Green Pepper
• 1 Large Vidalia Onion
• Olive Oil
• 1 small tomato
• ¼ red onion
• Juice of a lime
• Sour Cream
• Shredded Mexican Blend Cheese
• Guacamole
• Fajita shells (tortillas) LARGE

Directions:

Cut up chicken in strips or peel shrimp and marinate in ½ bottle of Fajita sauce for about an hour or so.

Cook chicken or shrimp in large frying pan until cooked through.  Approx. 15-20 minutes.

Cut up peppers and Vidalia onion in strips.

Sauté in olive oil in medium pan until cooked, but still a bit crispy.

For salsa:

Dice tomato and red onion and mix in small bowl and add some lime juice.  Mix well.  (For topping).

Warm fajita shells in microwave for approx 1 minute.

Serve with sour cream, guacamole, homemade salsa and cheese.

Emeril’s Fresh and Fierce Margaritas

Recipe courtesy of Mrs.LB705

• 3/4 cup fresh lime juice 
• 1/4 cup fresh lemon juice 
• 1/4 cup water 
• 1/4 cup pineapple juice 
• 1/4 cup sugar 
• 1 tablespoon lime zest 
• 1 tablespoon lemon zest 
• 8 lime wedges 
• 1/2 cup coarse salt 
• 1 cup ice 
• 1 cup premium 100 percent agave tequila 
• 3/4 cup orange-flavored liqueur (recommended: Grand Marnier or triple sec) 

In a medium saucepan, combine the lime juice, lemon juice, water, pineapple juice, sugar, lime zest and lemon zest. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zests. (Can be made in advance and keep in a covered container in the refrigerator.) 

Chill the margarita glasses in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of each with a lime wedge and dip the glass into the salt to coat.  In a cocktail shaker, combine the cooled citrus syrup with the ice, tequila and orange-flavored liqueur. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.

Cilantro Chipotle Tilapia w/ Mexican Pineapple Salad

Recipe courtesy of Alliekatt33

• 1 1/2 cups chopped cilantro 
• 2 tablespoons vegetable oil 
• 1 tablespoons chopped canned chipotles in adobo 
• 1 tablespoon water 
• 1/2 teaspoon ground cumin 
• 4 (6-oz) tilapia fillets 

Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 tsp salt, and 1/2 tsp pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Chipotle Pork Soft Tacos with Pineapple Salsa

Recipe courtesy of LisaD

Salsa:

• 2  cups  minced pineapple
• 1  cup  minced apple
• 1/4  cup  minced shallots
• 2  tablespoons  chopped cilantro
• 1  tablespoon  fresh lime juice
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt

Tacos:

• 1  tablespoon  canola oil
• 1  cup  thinly sliced yellow onion
• 2  garlic cloves, minced
• 1 1/2  pounds  pork tenderloin, cut lengthwise and thinly sliced crosswise
• 1/2  cup  fat-free, less-sodium chicken broth
• 1  tablespoon  cider vinegar
• 1  teaspoon  dried oregano
• 1  teaspoon  ground cumin
• 1/2  teaspoon  salt
• 1/2  teaspoon  freshly ground black pepper
• 12  cherry tomatoes, quartered
• 2  chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
• 12  (6-inch) corn tortillas, warmed

To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.

To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

Chicken Nacho Bake

Recipe courtesy of alicianrj

Ingredients:

• 4 small boneless, skinless chicken breasts (1 lb.)
• ½ cup salsa
• ¼ cup sour cream
• ½ cup crushed tortillas
• ½ cup shredded Mexican four cheese

Directions:

Preheat oven to 400. Place chicken on foil covered baking sheet. Slice 3 cuts on top of each chicken breast with sharp knife. 

Top each chicken breast evenly with salsa, sour cream, and tortilla chips.

Bake 20 minutes. Remove from oven. Sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Chicken Enchilads With Creamy Green Sauce

Recipe courtesy of wrysmyguy

• 3 pounds bone-in, skin-on chicken breast halves 
• Coarse salt and ground pepper 
• 5 garlic cloves, unpeeled 
• 2 jars (16 ounces each) medium green salsa 
• 3/4 cup heavy cream 
• 12 corn tortillas (6-inch) 
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups) 
• 1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream. 

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture. 


Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese. 


Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

NOTE: To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Chicken Chili With Hominy

Recipe courtesy of wrysmyguy

• 4 corn tortillas
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
• Salt & freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil or canola oil
• 2 small red bell peppers, seeded and diced
• 1 large onion, chopped
• 1 4-ounce can chopped green chiles
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 14-ounce can reduced-sodium chicken broth
• 2 cups low-fat milk
• 2 15-ounce cans white hominy, rinsed
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

1. Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

2. Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

3. Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.

Chicken Enchiladas

Recipe courtesy of LizDP

Ingredients:

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper 
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed 
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. 

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set. 

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. 

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Black Bean Chili with Smoked Pork

Recipe courtesy of wrysmyguy

• 3 pounds pork loin 
• 1 pound dried black beans 
• 4 cloves garlic 
• 3 tablespoons chili powder 
• 5 hot chile peppers -- skinned and chopped 
• 1 tablespoon ground cumin 
• 1 teaspoon oregano 
• 1 medium onion -- chopped 
• 2 whole jalapenos -- skinned and chopped 
• 28 ounces crushed tomatoes -- drained 
• 28 ounces chopped tomatoes -- drained 
• GARNISH: 
• 1 cup cheddar cheese -- shredded 
• 1/2 cup fresh cilantro -- chopped 
• 1 cup sour cream 
• 2 avocados -- diced 
• 1/2 cup onion -- chopped

Cover and soak beans overnight or longer. Start the smoker and when hot, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add additional water as necessary. After 6 hours, remove meat and shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avocado and shredded cheese.

15-Minute Chicken Soft Tacos

Recipe courtesy of joesbride07

• 1 Tbsp. oil 
• 1 lb.  boneless skinless chicken breasts, cut into strips / ground turkey
• 2 cups water 
• 1 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa 
• 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 
• 2 cups  instant white rice, uncooked 
• 10 flour tortillas (6 inch) 
• 3/4 cup  KRAFT 2% Milk Shredded Cheddar Cheese 

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through. 

ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min. 

SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.