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Ingredients:

• 2 chicken breasts, grilled and sliced
• 1 avocado, diced
• 4 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Toss chicken slices with Casa de S.A. seasoning.
2. In a large bowl, combine salad greens, cherry tomatoes, and red onion.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
4. Add grilled chicken and avocado to the salad, drizzle with dressing, and toss gently.
5. Serve immediately for a fresh and flavorful dinner.

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Ingredients:
For the Casserole:

• 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
• 1-2 tablespoons Casa de S.A. Tex-Mex Seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 cup sour cream
• 1 cup salsa or Pico de Gallo
• 1 cup cooked rice (white or brown)
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell peppers (any color)

For Garnish:

• Fresh cilantro, chopped
• Sliced avocado
• Lime wedges

Instructions:

1. Preheat oven to 375°F. Cook and shred the chicken if not already done. Dice the onion and bell peppers, and prepare the other ingredients.
2. Heat olive oil in a skillet over medium heat. Add diced onion and bell peppers, and cook until softened, about 5 minutes.
3. In a large mixing bowl, combine shredded chicken, Casa de S.A. Tex-Mex Seasoning, black beans, corn, diced tomatoes, sour cream, salsa or Pico de Gallo, and cooked rice. Mix well. Stir in the cooked vegetables.
4. Transfer the mixture to a greased baking dish. Sprinkle shredded cheese evenly over the top.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro, sliced avocado, and lime wedges. Serve warm.

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Ingredients:

• 1 lb chicken breasts, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup corn kernels
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup chopped fresh cilantro (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened.
2. Add diced chicken and Casa de S.A. seasoning. Cook until chicken is browned.
3. Stir in black beans, diced tomatoes, chicken broth, and corn. Bring to a boil.
4. Reduce heat and simmer for 20-25 minutes, until chicken is cooked through and flavors meld.
5. Garnish with chopped cilantro if desired and serve with lime wedges.

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Ingredients:

For the Enchiladas:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)

• 1 tablespoon Casa de S.A. Tex-Mex Seasoning

• 1 cup sour cream

• 1 cup shredded cheese (cheddar or Mexican blend)

• 1 cup enchilada sauce (store-bought or homemade)

• 8 small flour tortillas

• 1 tablespoon olive oil

For the Sauce:

• Use the below, OR opt for a local grocery store's enchilada sauce and skip Step 2. Prepare the Sauce

• 1/4 cup olive oil

• 1/4 cup all-purpose flour

• 1/4 cup chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 can (15 oz) tomato sauce

• 1 cup water or chicken broth

• 1 tablespoon apple cider vinegar or white vinegar

• 1 teaspoon sugar (optional, to balance acidity)

Instructions:

1. Prepare the Filling:

• In a bowl, mix shredded chicken with Casa de S.A. Tex-Mex Seasoning and sour cream

1. Prepare the Sauce:

• In a medium saucepan, heat olive oil over medium heat.

• Stir in flour and cook, stirring constantly, for about 1 minute until the mixture turns a light golden color. This forms the roux that thickens the sauce.

• Add chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper to the roux. Stir to combine and cook for another 30 seconds to toast the spices.

• Slowly whisk in the tomato sauce and water (or chicken broth) until smooth.

• Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce has thickened.

• Stir in the vinegar and sugar (if using). Adjust seasoning as needed.

• Let the sauce cool slightly before using. It can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage.

• Notes: You can adjust the heat level by using more or less chili powder or adding a pinch of cayenne pepper. If you prefer a smoother sauce, you can blend it after cooking.

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Warm the tortillas in the skillet, about 30 seconds per side. Spread a small amount of enchilada sauce in the bottom of a baking dish. Place a portion of the chicken mixture in each tortilla, roll up, and place seam-side down in the baking dish. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.

2. Bake for 20-25 minutes, or until cheese is melted and bubbly.

3. Top with sliced green onions, fresh cilantro, and sliced black olives if desired. Serve with salsa on the side.

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Ingredients:

• 1 lb chicken breast, thinly sliced
• 2 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 8 flour tortillas
• Lime wedges and sour cream for serving

Instructions:

1. Toss chicken slices with Casa de S.A. seasoning.
2. Heat olive oil in a skillet over medium-high heat.
3. Cook chicken until no longer pink, then add bell peppers and onions.
4. Sauté until veggies are tender and slightly charred.

Serve with warm tortillas, lime wedges, and sour cream.

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Ingredients:

• 1 lb chicken breasts, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional)
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add chicken strips and Casa de S.A. seasoning. Cook until chicken is browned and cooked through.
3. Add bell peppers, onion, and cherry tomatoes. Sauté until vegetables are tender.
4. Garnish with chopped cilantro if desired and serve with lime wedges.

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Ingredients:

• 4 ripe avocados, halved and pitted
• 2 cups cooked, shredded chicken
• 1/2 cup diced red bell pepper
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/4 cup Greek yogurt
• 1 tbsp lime juice
• Salt and pepper to taste
• Cherry tomatoes, halved, for garnish (optional)

Instructions:

1. In a bowl, combine shredded chicken, diced red bell pepper, red onion, and chopped cilantro.
2. In a separate small bowl, mix Greek yogurt, lime juice, Casa de S.A. seasoning, salt, and pepper.
3. Fold the yogurt mixture into the chicken mixture until well combined.
4. Scoop the chicken mixture into each avocado half. Carve some avocado out to make more room if desired or pile on top!
5. Garnish with cherry tomato halves if desired.
6. Serve immediately or chill until ready to serve.

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Ingredients:

• 4 large poblano peppers
• 1 lb cooked, shredded chicken
• 1 cup cooked quinoa or rice
• 1 cup shredded cheddar cheese
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced tomatoes
• 1/2 cup chopped onions
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Cut tops off poblanos and remove seeds.
2. Heat olive oil in a skillet over medium heat. Sauté onions until softened.
3. Add chicken, Casa de S.A. seasoning, quinoa or rice, and diced tomatoes. Cook for 2-3 minutes.
4. Cut each poblano pepper in half, lengthwise. Stuff each with the chicken mixture and place in a baking dish.
5. Bake for 25-30 minutes, until peppers are tender and cheese is melted. Add cheese for the last 10 minutes of baking.

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Ingredients:

For the Tacos:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons Casa de S.A. Tex-Mex Seasoning
• 2 tablespoons olive oil
• 1/2 cup diced onion
• 1/2 cup diced bell peppers (any color)
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• 8 small flour or corn tortillas

For Toppings:

• Salsa or Pico de Gallo
• Sliced avocado or guacamole
• Lime wedges
• Sour cream (optional)

Instructions:

1. Dice the chicken into bite-sized pieces and toss with Casa de S.A. Tex-Mex Seasoning. Dice the onion and bell peppers, shred the lettuce, and dice the tomatoes. Chop the cilantro and shred the cheese.
2. Heat olive oil in a skillet over medium heat. Add the seasoned chicken and cook until fully cooked and golden brown, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add a bit more olive oil if needed and cook the diced onion and bell peppers until tender and slightly caramelized, about 5-7 minutes.
4. Heat the tortillas in a dry skillet over medium heat or wrap them in foil and warm them in the oven for a few minutes.
5. Spoon the cooked chicken onto the warmed tortillas. Top with sautéed onions and bell peppers, shredded lettuce, diced tomatoes, and shredded cheese.
6. Garnish with fresh cilantro, salsa or Pico de Gallo, sliced avocado or guacamole, and a squeeze of lime juice. Add sour cream if desired.

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Ingredients:

• 2 cups cooked, shredded chicken
• 8 small flour tortillas, torn into pieces
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 can (10 oz) enchilada sauce
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup cooked black beans
• 1/2 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 350°F. Grease a baking dish.
2. In a large bowl, combine shredded chicken, Casa de S.A. seasoning, onions, bell peppers, and black beans.
3. Spread a layer of torn tortillas in the bottom of the baking dish.
4. Top with half of the chicken mixture and a sprinkle of cheddar and Monterey Jack cheese.
5. Repeat layers with remaining tortillas, chicken mixture, and cheese.
6. Pour enchilada sauce over the top layer.
7. Bake for 30-35 minutes, until bubbly and golden brown.
8. Garnish with chopped cilantro if desired before serving.