Chicken Enchiladas

From: Better Homes and Gardens

In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.

Servings: Makes 6 servings.

Prep: 25 mins

Total: 1 hr 14 mins

Ingredients

1/4 cup chopped pecans

1/4 cup chopped onion

1 tablespoon margarine or butter

1 3-ounce package cream cheese, softened

1 tablespoon milk

1/4 teaspoon ground cumin

2 cups chopped cooked chicken

6 8-inch flour tortillas

1 10-3/4-ounce can condensed cream of chicken soup

1 8-ounce carton dairy sour cream

1 cup milk

5 or 6 chopped pickled jalapeno peppers, rinsed, seeded, and chopped

1 cup shredded cheddar cheese and/or Monterey Jack cheese (4 ounces)

2 tablespoons chopped pecans

Directions

1. In a medium skillet cook the 1/4 cup pecans and onion in margarine or butter until onion is tender and pecans are lightly toasted. Remove from heat.

2. In a bowl combine the softened cream cheese, the 1 tablespoon milk, and cumin. Add nut mixture and chicken. Stir together until well combined.

3. Spoon about 1/3 cup chicken mixture onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish.

4. In a bowl combine soup, sour cream, the 1 cup milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree F oven about 45 minutes or until heated through.

5. Remove foil. Sprinkle enchiladas with cheese and the 2 tablespoons pecans. Bake for 4 to 5 minutes more or until cheese is melted. Makes 6 servings.

Red Beans and Rice

From: Vegetarian Times

This traditional dish tastes even better reheated the next day, making it the perfect party food. You can prepare it ahead, and enjoy your party.

Servings: Serves 8

Ingredients

1 pound dried kidney beans

2 tablespoons olive oil

1 cup chopped onions

1/2 cup chopped celery

1/2 cup chopped green bell pepper

2 cloves garlic, minced

1 or 2 bay leaves

1/2 cup minced parsley

1 teaspoon hot sauce

Salt and freshly ground black pepper to taste

3 or 4 cups hot cooked rice

1/2 cup sliced scallions as garnish

Directions

1. Soak dried beans in water to cover overnight. Drain beans.

2. Heat oil in large saucepan over medium heat. Saute onions, celery, bell pepper and garlic for 7 to 10 minutes, or until soft. Add drained beans. Add enough water to cover beans, and bring to a boil. Add bay leaves.

3. Reduce heat to low, and cook, stirring occasionally, about 2 hours. Add extra water if needed; don't let beans dry out. Mash about half of beans against side of pot with spoon; leave remainder whole. Remove and discard bay leaves.

4. To serve, stir in parsley, hot sauce, salt and pepper. Spoon beans over or alongside rice, and garnish with sliced scallions.

Hot Mexican Potato Salad

From: Better Homes and Gardens

Picante sauce and lime juice give a kick to this potato salad. Cooking the potatoes in the microwave keeps the prep time under 20 minutes.

Servings: Makes 4 side-dish servings.

Prep: 10 mins

Total: 18 mins

Ingredients

1 pound tiny new potatoes, quartered

1/4 cup water

1/4 cup picante sauce

1 to 2 tablespoons lime juice

1 tablespoon olive oil or salad oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 large tomato, seeded and chopped

1/2 cup sliced pitted ripe olives

1/4 cup sliced green onions

1 tablespoon snipped cilantro or parsley

Directions

1. In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.

2. Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat. Makes 4 side-dish servings.

Mexican-Style Chicken

From: Better Homes and Gardens

This chicken casserole recipe, layered with tortilla strips, tomato sauce, chicken, and cheddar cheese, has the flavors of Mexico, enjoyed all over the world.

Servings: 8 servings

Prep: 20 mins

Total: 1 hr 15 mins

Ingredients

2 10-3/4-ounce cans reduced-sodium condensed cream of chicken soup

1 10-ounce can diced tomatoes with green chiles, undrained

3/4 cup chopped green sweet pepper

1/2 cup chopped onion

1-1/2 teaspoon chili powder

1/4 teaspoon black pepper

12 6- or 7-inch corn tortillas, cut into thin, bite-size strips

3 cups cubed cooked chicken*

1 8-ounce package (2 cups) shredded cheddar cheese

Tomato slices (optional)

Sliced green onions (optional)

Directions

1. Combine soup, tomatoes with chiles, sweet pepper, onion, chili powder, and black pepper; set aside.

2. To assemble, sprinkle about one-third of the tortilla strips over the bottom of an ungreased 13x9x2-inch baking dish or 3-quart rectangular casserole. Layer half of the chicken over tortilla strips; spoon half of soup mixture on top. Sprinkle half of the cheese and another one-third of the tortilla strips over the soup mixture. Layer with remaining chicken, soup mixture, and tortilla strips.

3. Bake, uncovered, in 350 degree F oven about 45 minutes or until bubbly around edges and center is hot. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes before serving. If desired, top with sliced tomatoes and green onions. Makes 8 servings.

ToTote
Cover tightly after sprinkling with cheese. Transport in an insulated carrier. If desired, trasnport tomatoes and green onions in an insulated cooler with ice packs.

Note
About 1 pound boneless chicken breasts will yield 3 cups cubed cooked chicken; 1/2 pound yields about 1-1/2 cups cubed cooked chicken

For 4 Servings
Prepare using method above, except assemble in an ungreased 2-quart square baking dish. Bake, uncovered, in a 350 degree F oven about 35 minutes or until bubbly around edges and center is hot.

Pico de Gallo

From: Ladies' Home Journal

Serve this colorful, fresh tomato salsa on fajitas for dinner or with chips as an appetizer.

Servings: Makes 2-1/4 cups. (Nutrition facts are based on 1/4 cup per serving.)

Ingredients

1 green bell pepper, diced

1/2 pound fresh diced tomatoes

1/3 cup chopped fresh cilantro

1/4 cup finely chopped white onion

2 jalapeno chiles, finely chopped

2 tablespoons fresh lime juice

1/4 teaspoon salt

Directions

1. Combine all ingredients in a small bowl. Cover and refrigerate until chilled, 30 minutes. Makes 2-1/4 cups. (Nutrition facts are based on 1/4 cup per serving.)

Easy Black Beans

From: EatingWell

These easy black beans are the perfect accompaniment to any Mexican fiesta.

Servings: 8 servings, scant 1/2 cup each

Prep: 20 mins

Total: 30 mins

Ingredients

2 teaspoons extra-virgin olive oil

1 medium yellow onion, diced (about 1 1/2 cups)

2 cloves garlic, minced

2 teaspoons ground ancho chile pepper, (see Note)

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

2 15-ounce cans black beans, rinsed

1 cup water

1 tablespoon tomato paste

Directions

1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes. Add garlic and cook, stirring constantly, for 30 seconds. Add ground chile, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.

Tips:
Ingredient Note: Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days. Reheat in a saucepan with 2 tablespoons water over medium-low heat, stirring occasionally, for about 5 minutes.