--------------------------------------------- Chicken Enchilada
Casserole Recipe ---------------------------------------------
This is a Tex-Mex casserole dish that will be eaten up so fast.
It is petty simple to make. It is assembled just like a Lasagna
dish. Only differnece is that we use Corn Tortillas.
Happy Cooking!
Ingredients:
* 10 - 7 inch corn tortillas * 1 lb. chicken, cooked and
shredded * 1 lb. Cheddar cheese, shredded * 1 pt. sour cream *
1/2 cup chicken broth * 1 packet taco seasoning * 1 cup mayo. *
1/4 green onions, chopped (garnish) * 1 can Rotel, drained
(garnish)
Instructions:
1. Preheat oven to 350 2. Cook chicken, shred, and cool. 3. Mix
shredded chicken, sour cream, chicken broth, taco seasoning,
mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl. 4.
Lightly grease a 9x9 casserole dish. 5. Place 2 corn tortillas
on bottom of the casserole dish. 6. Cover with chicken mixture.
7. Repeat until all tortillas are gone. Note: The final layer
should be 2 tortillas. 8. Place drained Rotel and remaining
cheddar cheese on top. 9. Cover with foil and bake for 45 min.
10. Remove foil and place under broiler for 3-5 mins. 11.
Garnish with chopped green onions.
Tips from Chef Bek:
* Boil your chicken to prevent from overcooking. * If Rotel is
not available, 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 great
addition to any meal, or dish. Best of all, it is a fat free and
low calorie accompaniment.
Happy Cooking!
* 1 can black beans - drained and washed * 1 can corn - drained
* 1/2 cup diced red onion * 1/4 cup diced jalapenos * 1/2 cup
chopped cilantro * 1/4 cup fresh lime juice * 2 large tomatoes -
diced * 2 cloves garlic - chopped * salt and pepper to taste
Directions: 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, before
serving.
Tip From Chef Bek: Do not use a metal container to store the
salsa. The acids in the lime juice and tomatoes will have a
reaction with the metal.
Serving Suggestions: * Serve with warm tortilla chips. * Serve
as a sauce for fresh fish. * Wrap in a warm tortilla with
chicken, sliced avocado, and lettuce. * Place inside a breakfast
omelet. * Add to a bed of mixed greens with some crushed
tortilla chips.
Happy Eating!
About the author:
Bek Davis (Chef Bek) is a trained chef and a work at home mom.
You can find more recipes, cooking tips, and mom resources on
her highly recommended websites:
http://www.iFreeRecipes.com,
http://www.home-garden-product.com, and
http://www.Wine-Drinking.com.
