Sep 08 2008
Mexican Fiesta
Yesterday we had some friends over and I decided to try a few Mexican dishes. These two were new ones, that went over really well, and both were easy to make. I was able to get both of them ready in the morning, then just store them in the fridge until they were ready to go in the oven. We were hoping we’d have lots of leftover, but it didn’t quite workout that way. But that means they were a hit, right?
Chicken Enchiladas with Salsa Verde
Yield
4 servings (serving size: 2 enchiladas and 1 lime wedge)
Ingredients
* 1 cup chopped onion
* 1/4 cup chopped fresh cilantro
* 2 garlic cloves, minced
* 1 (7-ounce) bottle salsa verde (such as Herdez brand)
* 2 cups shredded cooked chicken breast
* 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
* 1 cup fat-free, less-sodium chicken broth
* 8 (6-inch) corn tortillas
* Cooking spray
* 1/4 cup (1 ounce) crumbled queso fresco
* 1/2 teaspoon chili powder
* 4 lime wedges
* Cilantro sprigs (optional)
Preparation
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.
Chipolte Black Bean Dip
Yield
6 servings (serving size: about 1/4 cup bean mixture and 6 tortilla chips)
Ingredients
* 1 teaspoon olive oil
* 1 cup chopped onion
* 1 teaspoon cumin seeds
* 1 garlic clove, minced
* 1/4 teaspoon dried oregano
* 1 (15-ounce) can black beans, undrained
* 1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese
* 2 tablespoons crumbled queso fresco
* 1/3 cup canned no-salt-added diced tomatoes, undrained
* 1 chipotle chile, canned in adobo sauce
* 2 tablespoons chopped fresh cilantro
Preparation
1. Preheat oven to 400°.
2. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.
3. Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400° for 12 minutes or until hot and bubbly.
4. Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.
**I used a can of fire roasted tomatoes for this. I also used Pepper Jack cheese instead of the Mozzarella.
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