Sunday, 1 April 2012

Mexican Family Night Menu


Chicken Enchilada Casserole Recipe


This is a Tex-Mex casserole dish that will be eaten up so rapidly. It is petty straight forward to make. It is assembled just like a Lasagna dish. Only differnece is that we use Corn Tortillas.

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* ten - 7 inch corn tortillas

* 1 lb. chicken, cooked and shredded

* 1 lb. Cheddar cheese, shredded

* 1 pt. sour cream

* 1/two cup chicken broth

* 1 packet taco seasoning

* 1 cup mayo.

* 1/four green onions, chopped (garnish)

* 1 can Rotel, drained (garnish)


1. Preheat oven to 350

two. Cook chicken, shred, and cool.

three. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, three/four of cheddar cheese, and salt & pepper in a bowl.

four. Lightly grease a 9x9 casserole dish.

5. Spot two corn tortillas on bottom of the casserole dish.

6. Cover with chicken mixture.

7. Repeat until all tortillas are gone. Note: The final layer will need to be two tortillas.

8. Spot drained Rotel and remaining cheddar cheese on best.

9. Cover with foil and bake for 45 min.

ten. Eliminate foil and location beneath broiler for three-5 mins.

11. Garnish with chopped green onions.

Advice from Chef Bek:

* Boil your chicken to stop from overcooking.

* If Rotel is not attainable, use a can of Mexican Stewed Tomatoes.


Black Bean Corn Salsa Recipe


Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a good addition to any meal, or dish. Most beneficial of all, it is a fat absolutely free and low calorie accompaniment.

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* 1 can black beans - drained and washed

* 1 can corn - drained

* 1/two cup diced red onion

* 1/four cup diced jalapenos

* 1/two cup chopped cilantro

* 1/four cup fresh lime juice

* two significant tomatoes - diced

* two cloves garlic - chopped

* salt and pepper to taste


Wash all your veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container.

Chill in the refrigerator at least 8 hours, or overnight, just before serving.

Tip From Chef Bek:

Do not use a metal container to retailer the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal.

Serving Ideas:

* Serve with warm tortilla chips.

* Serve as a sauce for fresh fish.

* Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.

* Spot inside a breakfast omelet.

* Add to a bed of mixed greens with some crushed tortilla chips.

Content Consuming!

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