Many Many Hats: Mexican

Aug 29, 2012

Corn and Bean Fresh Salsa

I make a traditional salsa from the tomatoes from my garden, which I bottle or freeze. While tomatoes are in season I like to make fresh salsa like this one. Serve with tortilla chips.

1 15 oz. can white corn, drained
1 15 oz can regular corn, drained
1 15 oz can black beans, drained and rinsed
1 2.25 oz can sliced black olives, drained
1 bunch green onions, chopped
1 sweet red pepper, chopped
3 large tomatoes, chopped
½ bunch of cilantro, chopped
1 cup of Zesty Italian salad dressing
1/8 teaspoon ground red pepper

Mix all of the ingredients, chill for an hour or more.

I drain off some of liquid before serving.
I like to add a chopped avocado before serving if I have one.

Jul 18, 2012

White Sauce Chicken Enchiladas!

This is one of my all time favorite recipes! Seriously just looking at this picture is making my mouth water! You're going to love a change from your normal enchilada sauce with this creamy, dreamy white sauce. Yes, I am really in love with this sauce. Talk about comfort food!

Here's what you'll need to make this tasty dish:

8-10 flour taco size tortillas
1 cup sour cream
1 can cream of mushroom soup
1 cup chicken broth
1 4oz can of diced green chilies
3 cups shredded chicken
2 tablespoons dehydrated onions
1 tablespoon parsley
1/8 garlic salt
pepper
2-3 cups cheese

Start by making your filling by combining;

1/2 cup sour cream
3 cups shredded chicken
2 tablespoons dehydrated onions
1 tablespoon parsley
1/2 can of green chilies
1/8 teaspoon garlic salt (if you're using canned chicken I wouldn't add any extra salt)
pepper

Next make up the sauce by mixing;

1/2 cup sour cream
1 can cream of mushroom soup
1 cup chicken broth
1/2 can of green chilies

Grease your 9x13 pan and then spread 1 cup of the sauce over the bottom. I then add about 1/2 cup or so of sauce to the filling mixture.

Fill the tortilla with about 1/3 cup of the filling mixture and some cheese, roll up the tortilla and place into the pan with the seam down.

Pour remaining sauce on top of the filled tortillas. Cover the pan with foil and bake for 30 to 40 minutes at 325. When they're done, remove the foil and top with grated cheese. Place in oven till cheese is melted.

Enjoy!

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Mar 24, 2012

Chicken Flautas with Sour Cream Salsa

Watch out because here comes another stellar dinner group recipe. This one comes from my friend Karie who is a lover of good Tex-Mex food. Flautas are great because they taste like true Tex-Mex food but aren't too spicy. You'll love the crunch of the flaky crust mixed with incredible flavors including two of my all time favorites lime and cilantro!

One of the best part of flautas is the to die for Sour Cream Salsa that you dip them in. It pretty quick to whip up by mixing together;

1/2 cup sour cream
1 tsp. lime zest
1 Tbsp lime juice
3 Tbsp chopped cilantro
2 plum tomatoes, seeded and chopped. (I'm not a huge fan of tomatoes so I will often leave them out or add some of our favorite homemade salsa.)

Once mixed up fridgerate until you're ready to serve it.

In my mind you can't go wrong with cilantro. It's probably my favorite spice! People often ask how I chop up my cilantro so small and it's by using a good pair of kitchen scissors.

Now for the flautas! You'll need;

1/2 cup chopped onion

1 clove garlic
2 Tbsp shortening
1 Tbsp cornstarch
1 tsp salt
1/2 tsp pepper
1/2 cup chicken broth
1 can diced green chilies
4 chicken breasts, cooked and shredded (I often use canned chicken but if you do make sure you reduce the amount of salt to at least half.)
cheddar cheese, grated

Saute' onion and garlic. Stir in shortening, cornstarch, salt and pepper. Add broth, green chilies and chicken.