Black Bean, Corn, and Avocado Salad
Prep time: 15 minutes
Serves: 4-6 as a side dish
Ingredients:
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
Directions:
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
Ingredients:
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)
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
Directions:
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!
yummy meals for ever
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