Monday, January 14, 2013

Creamy Chicken Enchiladas and Black Bean and Corn Salsa

I love, love, love Mexican food. I could eat it for every meal. We made this last night and I just had some leftovers for lunch--enchiladas and black bean and corn salsa. Here's how you make it:

Creamy Chicken Enchiladas
2 small cans of cream of chicken soup
1 cup of sour cream (or more, if you like)
2 cups of salsa of your choice (I use medium hot)
cooked chicken--cut up or shredded
cheese
corn tortillas
1/2 onion, chopped
anything else you may want to add--garlic, extra peppers, more onion, black beans, etc.

Preheat oven to 350° F.

Cook chicken (I used 5 of the frozen tenderloins and sprinkled them with garlic powder). While that is cooking, mix cream of chicken soup, sour cream, salsa and onion in a medium bowl. Grate plenty of cheese. Halve some of the corn tortillas with a knife. When the chicken is cooked, cut it up, or shred it and then add to above mixture. Mix well.

In a 9 x 13 casserole dish, spoon out a small amount of mixture (I affectionately call it "goop"). It should be just enough to cover the bottom. Next, place halved corn tortillas around the inside of the casserole dish, flat side against the ages. They'll overlap; use three on the longer sides and two on the other ends. Then, place 2 whole corn tortillas to cover the center. Again, spoon on some of the "goop" and spread evenly and completely over the tortillas. Sprinkle cheese on top of this layer. Repeat layering the tortillas, goop, and cheese until you reach the top of your pan, ending with the goop covered by cheese.

Bake for about 30-45 minutes, or until it is bubbly and all of the cheese is melted. You can serve it with sour cream and vegetable of your choice. We had it with chips and this salsa:

Black Bean and Corn Salsa
1 can black beans
1 package of grape tomatoes or 4 or 5 tomatoes, diced (Roma tomatoes are about right)
1/4 onion diced (or use green onions)
bell pepper, chopped (I used several bright yellow, orange and red peppers that were rather small)
2 avocado (cut up into small chunks)
garlic (powdered or fresh)
1 cup of corn
a little salt or season salt
lemon or lime juice (fresh or bottled)

Drain the liquid off the beans, and mix all of the ingredients together. Like I said in an earlier post, I'm not big on measuring, so you can tweak this recipe to your liking, adding more or less or different items. Serve with chips.

Quick, easy, healthy.

We ate these two recipes together for the first time last night. So good. Most of the kids ate it too (though one is super picky, and the other was sick, so...you know.

© Wendy 2013


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