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  Sunday, April 06, 2025

Informative Articles

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Mexican Family Night Menu

--------------------------------------------- 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.

 

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Content Menu
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  • how to cook for a healthier you

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  • how to cook hot oil fondue

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  • how to keep your fat low for a healthier eating lifestyle

  • how to make an omelet

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  • how to make beer

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  • how to shop smart for a healthy lifestyle

  • how to stay sane on turkey day

  • how to teach your children to cook

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  • how to use herbs in your meals

  • im a work at home mom but i still use my crock pot

  • index

  • indian tandoori cooking

  • indoor grills featured in steven raichlens newest book

  • indoor grills featured in steven raichlen s newest book

  • information on raw juice therapy

  • instant fondue just heat and serve

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  • nutrients and benefits of asparagus

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