Chicken Enchilada Casserole

Ingredients:

• 2 lbs chicken, cooked and shredded/sliced into smaller pieces
• ½ cup of sour cream
• ½ cup of green salsa – mild, medium, or hot
• 2 tablespoons of water
• 10 – 8-10 inch tortillas
• 2 cups mozzarella

Preparation:

Preheat oven to 400 degrees.  Cook chicken and set aside.  Mix sour cream, salsa, and water, and pour on a large plate.  Coat the tortillas in the sauce mix.  Add chicken and small portion of cheese to the tortilla.  Roll and place in pan.  Repeat 10 times.  Put remaining cheese on top of the enchiladas.  Cook at 400 for 15 minutes or until cheese is melted and edges are brown.  Add chopped jalapeno for additional heat.

Chicken Enchilada Dip

Ingredients:

• 2 cups shredded cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (5 ounces) evaporated milk
• 1/2 cup chopped celery
• 1/3 cup finely chopped onion
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning

Preparation:

• In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through.

Mojito

Ingredients:

• 1/2 teaspoon confectioners’ sugar
• 1/2 lime, juiced
• 1 sprig fresh mint, crushed
• 1/2 cup crushed ice
• 2 fluid ounces white rum
• 4 fluid ounces carbonated water
• 1 sprig fresh mint, garnish

Preparation:

In a highball glass, stir together the confectioners’ sugar and lime juice. Bruise the mint leaves and drop into glass. Fill glass with crushed ice and pour in rum. Pour in carbonated water to fill the glass. Garnish with a sprig of mint.

Enchilada Casserole

Ingredients:

• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat – cubed
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon dry Mexican or taco seasoning
• 1 pinch cayenne pepper
• 1 medium onion, chopped
• 5 cloves garlic, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (10 ounce) package frozen corn kernels
• 12 (6 inch) corn tortillas
• 1/2 bunch fresh cilantro, chopped
• 2 cups shredded pepperjack cheese

Preparation:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the oil in a large skillet over medium heat. Add the chicken and season with cumin, Mexican seasoning and cayenne pepper. Stir in the onion and garlic and cook until chicken is browned, about 5 minutes. Add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. Remove from the heat.
3. Line the bottom and sides of a 9×13 inch baking dish with corn tortillas. Pour in the skillet mixture then top with cilantro and pepperjack cheese.
4. Bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. Let stand for 10 minutes, then serve with your favorite Mexican food toppings.

Buffalo Chicken Dip

Ingredients:

• 2  boneless chicken breasts, cooked and shredded
• 1  8oz pkg cream cheese, cut into pieces
• 1  8oz bottle Blue Cheese salad dressing
• 1 8oz pkg of cheddar cheese, shredded
• 1  bottle of  red hot sauce

Preparation:

Mix in a slow cooker. Serve hot with tortilla chips and celery

Mexican Cornbread

Ingredients

• 1 cup yellow cornmeal
• 1 cup sifted all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup whole milk or buttermilk
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 2 tablespoons chopped jalapenos, or to taste

Directions

Preheat oven to 425 degrees F.

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

Mexican Dip

Ingredients

• 2 teaspoons olive oil
  1 medium onion, diced
• 2 cloves garlic, minced
• 1 (15.5-ounce) can black beans
  1 tablespoon minced chipotle pepper in adobo
• 4 tablespoons lime juice
  1/4 teaspoon ground cumin
• 1 tablespoon water
• 1/2 teaspoon salt
• 2 cups corn kernels (10-ounce box frozen corn)
• 1/4 cup chopped cilantro leaves
• 2 ripe avocados
• 4 medium tomatoes, seeded and diced (about 2 cups)
• 1/4 cup thinly sliced scallion
• 1 tablespoon finely diced jalapeno pepper, optional
• 3/4 cup shredded extra-sharp Cheddar

Directions

Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.

Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.

Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.

In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.

Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.

San Mateo Kate’s Chicken Enchilada

Ingredients:
•1 pkg of 12 flour tortillas
•chicken breasts, cubed in large chunks
•1 4 oz can mushrooms
•1 can chopped green chilies
•1 small onion, chopped
•½ lb grated Cheddar cheese
•½ lb grated Monterey Jack cheese
•1 can cream of mushroom soup
•1 can cream of chicken soup
•1 small container sour cream or 1 can cream of celery soup
•salt and pepper to taste

Preparation:
Grease 9×13 glass baking dish. Cut tortillas into strips. Layer ⅓ of the tortilla strips on bottom of baking dish. Layer ½ of the chicken cubes. In a saucepan combine soups, sour cream, mushrooms, chilies, salt, pepper, and onion; heat through. Pour ½ of the soup mixture over the chicken. Sprinkle ⅓ of the combined grated cheeses. Layer another ⅓ of the combined grated cheeses. Layer another ⅓ of the tortilla strips, rest of the chicken, soup mixture, and ⅓ of the cheese. End with layre of tortilla and top with the rest of the cheese. Bake at 350° until bubbly.

Ugly Bean Dip

Ingredients:
•1 can black beans (Kuners) drained
•1 can white Shoepeg corn drained
•½ cup red onion chopped
•½ cup green pepper chopped
•1 fresh jalapeño seeded and chopped
•2 Roma tomatoes chopped
•Fresh cilantro chopped (to taste)

Dressing:
•½ cup Hidden Valley Ranch Dressing
•¼ cup creamy Italian dressing
•½ tsp Chili powder
•½ tsp Garlic powder
•½ tsp pepper
•¾ tsp Tabasco sauce

Mix together dressing, pour over chopped items.  Stir, chill and serve with tortilla chips.