Wednesday, May 19, 2010

It's a Mexican Fiesta!

Last night I made chicken enchiladas for dinner and for I also made guacamole for a luncheon that I was attending today.  The family really liked the enchiladas and my 10 year old wanted me to thank whoever "made up" the recipe.  So thank you Cheryl P. for submitting your creation to!  The guacamole must have been good because the bowl was empty when it was time to clean up.  I liked the guacamole so much that I would like to thank you Bob C. for that recipe.  Now honestly, aren't those two of the best compliments a woman can receive?  Your family telling you that they really like something you baked/cooked and then an empty dish to take home from a pitch-in.  To everyone that has shared a recipe with me, or one that I've found on line, in a cookbook, etc., Thank You!  You've made me feel like all the time I spend trying to find an answer to the age-old question of "What's for dinner?" wasn't wasted.  I'm once again inspired to try new recipes, spend time in the kitchen again (sometimes I feel like I live there), and pretend I'm Pioneer Woman.  Speaking of Pioneer Woman, have you seen her recipe for Chocolate Chip Cookie Dough Truffles?  These are definitely going on the list of things to make when I need an ego boost from the family.

Easy Chicken Enchiladas

3 c. shredded cheddar cheese, divided
2 c. shredded Monterey Jack cheese
2 c. chopped cooked chicken (I used the chicken in a can)
2 c. sour cream
1 (10.75 oz) can condensed cream of chicken soup, undiluted

1 (4 oz) can chopped green chilies
2 tblsp. finely chopped onion
1/2 tsp. pepper
1/4 tsp. salt
10 (8 in.) flour tortillas, warmed

1.  In a large bowl, combine 2 cups cheddar cheese, monterey jack cheese, chicken, sour cream, soup, chilies, onion, pepper, and salt.  Spoon about 1/2 c. off center in each tortilla and roll up.  Place seam side down in a greased 13 x 9 x 2 inch baking dish.

2.  Cover and bake at 350 degrees for 20 minutes.  Uncover; sprinkle with remaining cheddar cheese.  Bake 5 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.


3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 tsp. salt
1/2 cup diced onion
3 tblsp chopped fresh cilantro
2 roma or plum tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes, and garlic.  Stir in cayenne pepper.  Refrigerator 1 hour for best flavor, or serve immediately.

The girls (some of us are probably in the lady category) I work with all share recipes, challenge each other to try new foods, and so on.  I've tried more new things this year than ever before.  Here's the list (so far):  wheatberries, quinoa, salmon, asparagus, tomatoes, brussel sprouts, and strawberries.  I really hated strawberries last summer and have since acquired a love for them.  As a matter of fact, I think I had strawberry shortcake every night last week. So tell me please, what are some of your family's favorite meals?  Where do you go for your inspiration?  Do you have a favorite cookbook?  What is something new that you've tried lately.

Happy cooking and I hope you find your answer to "what's for dinner?" tonight.

1 comment:

Kathryn said...

YOU inspire me to enjoy cooking more. Thank you so much!

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