Friday, April 13, 2012

Yummy and mild Mexican meal

My husband, Lord bless him, is one of the pickiest eaters I know.  And by picky, I mean he won't eat anything containing mayonnaise (there goes most salads), won't eat any meat that's cold (there goes most sandwiches), and he won't eat meat off the bone (usually).  He would eat Mexican food for breakfast, lunch, and dinner if he could.  I could just drive through Del Taco three times a day, and he'd probably be much happier than he is eating my cooking.  So I'm trying to serve Mexican-style food more often, and have been trying out and modifying some recipes.  Here's a meal that he actually likes, and I actually like too.  I can't say these recipes are exactly my creations, but I did combine and modify several different recipes to arrive at them.  Enjoy!

Black Bean, Corn, and Avocado Salad

Prep time: 15 minutes
Serves: 4-6 as a side dish

1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernel corn, drained
1 clove garlic, minced
1/4 cup red onion, finely chopped (that's about 1/4 of a medium sized red onion)
1 avocado, diced
1/2 a medium orange bell pepper, chopped small
1/2 cup grated Monterey Jack cheese
4 drops Tobasco sauce (use more if you like things hot...this turns out very mild.)
2 T olive oil (or veggie oil if you don't have olive)
1 T balsamic vinegar or apple cider vinegar
2 T lemon juice
1/2 teaspoon ground cumin (this gives it the Southwest flavor)
1/4 teaspoon ground black pepper
1/4 teaspoon salt

Combine everything EXCEPT the avocado in a serving dish and stir well.  Add the avocado and mix in gently.  Can be served immediately or covered and refrigerated for several hours to meld the flavors.  

and now for the main dish!

Easy Chicken Enchiladas 
(I adapted this recipe from Tortilla Lovers Cook Book by Bruce Fischer and Bobbi Salts, 1996)

Prep time: 20 minutes     
Cooking time: 20 minutes
Serves: 6

26 ounces of cooked, shredded chicken (canned, or from leftovers, or from a store-bought rotisserie chicken, or 4 cooked and shredded chicken breasts)
2 cups shredded cheddar cheese
2 cups shredded mozzarella or Monterey Jack cheese
1 small onion, very finely chopped
1/3 cup milk
1 can cream of chicken soup
1 can cream of celery OR cream of mushroom soup
2 T butter
1 (7 ounce) can diced green chiles, drained
2 teaspoons cumin
1 teaspoon tequila lime seasoning (optional)
12 corn tortillas
OPTIONAL: 1/2 cup vegetable oil
OPTIONAL: 1 small jalapeno, peeled, seeded, and diced
Combine the cheeses and onion in a bowl, and set aside.  Combine the chicken, milk, soups, butter, and chiles in a large sauce pan and simmer for approximately 15 minutes until the chicken is heated all the way through. 
Heat the oil and soften the tortillas by dipping each one into the hot oil for a few seconds per side (or microwave the tortillas to soften them if desired) then drain them.  Fill each tortilla with a generous portion of the chicken mixture and a portion of the cheese mixture, roll up, and place seam side down in a baking dish. (Uses up two 9 x 13 pans with 6 tortillas in each pan.)   When all are rolled, top with any remaining chicken mixture, then any remaining cheese mixture.  Bake at 300 degrees for approximately 20 minutes. Serve hot. 
I'll add a picture after I make 'em again!

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