Monday, October 19, 2009

Chicken Enchilladas, Mexican Layered Salad & Cornbread Casserole

As I was thinking about posting this week's recipe, I realized it is again something that contains chicken! I promise next week I'll come up with something else. We live off the sale ads. I tend to stock up on chicken when it's on sale, so we eat a lot of chicken. You can always replace the chicken in the enchilladas with taco-flavored ground beef and make Beef Enchilladas. Come to think of it . . . I might try that!

Mexican Layered Salad

1 bag chopped Romaine lettuce
1 small cucumber, sliced and quartered
2 tomatoes, chopped
1 ripe avacado, chopped
1 small green pepper, chopped
1 1/2 cups mayonnaise
1/4 can chopped green chilies
2 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
1 cup crushed tortilla chips
1/2 cup shredded cheddar cheese

In a trifle bowl or glass serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. Serve immediately.

Yield: 10 servings

Every where I have taken this recipe, it gets rave reviews. We personally opt out of the chilies, but that just a personal preference. Add and omit as you please. I don't care for avacados either, but they are wonderful in this salad.

Chicken Enchilladas

(Please excuse the cell phone picture. I took enchilladas to a friends house and forgot my camera.)

8-10 (10 inch) flour tortillas
1 - 1 1/2 lbs skinless, boneless chicken breasts, cubed
1/2 onion, chopped
1/3 cup chopped green pepper
1 cup sour cream
1 3/4 cup shredded cheddar cheese, divided
1 tbl dried parsley
1/2 tsp dried oregano
1/2 tsp salt (optional)
1/2 tsp ground black pepper
1 (15 oz) can tomato sauce
1/2 tbl chili powder
1/2 tsp garlic powder
1 (12 oz) jar taco sauce

1. Preheat oven to 350 degrees.
2. In a non-stick skillet over medium heat, cook chicken, onion and green pepper. Add sour cream, 1 cup cheddar cheese, parsley and black pepper. Stirring until cheese melts. Add the salt, tomato sauce, chili powder and garlic powder. Stir to combine.
3. Spoon the mixture into tortillas and roll up (fold in sides and roll). Arrange the tortillas in a lightly greased 9x13 pan. (They will slightly over lap and some will have to fit on the side.) Cover with taco sauce and 3/4 cup shredded cheddar cheese. Bake uncovered for 20 minutes, let cool and serve.

And while I'm already typing recipes, this one will round out a whole meal for you . . .

Cornbread Casserole

1 (15 1/4 oz) can whole kernel corn, drained
1 (14 3/4 oz) can cream-style corn
1 (8 1/2 oz) box corn bread / muffin mix
1 egg
2 tbls butter or margarine, melted
1/2 tsp galric powder
1/4 tsp paprika

1. In a medium bowl, combine all ingredients. Pour into a greased 7" x 11" baking dish.
2. Bake, uncovered at 400 degrees for 25-30 minutes or until the top and edges are golden brown.

Yield: 8-10 servings

Sorry there isn't a picture of the Cornbread Casserole. I hadn't planned to include it until just a few minutes ago. You can bake the enchilladas first and up the temp to cook the cornbread since the enchilladas need to set anyway -- Cover to keep warm.

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