Thursday, June 23, 2011

green chicken & corn enchiladas

1/2 sweet white onion, sliced
1 red bell pepper, diced
1 cup frozen sweet white corn
2-3 chicken breasts (or use rotisserie...Nikki!)
10 corn tortillas
1 can green enchilada sauce
shredded cheese (I used mozzarella and sharp white cheddar)

Set a large pot of water on to boil. Add chicken breasts and boil until done (about 8 minutes if not frozen). Once cooked through, remove from water and let cool. Shred the chicken and set aside.

Heat 2 Tablespoons olive oil in a medium saute pan. Add onion and saute until starting to soften. Stir in diced bell pepper and cook until starting to soften (not too long!). Add the frozen corn and saute until warmed through. Pour in cooked chicken and about 3 Tablespoons of the enchilada sauce. Season with salt and pepper and stir until combined.

Preheat oven to 375. Take a glass casserole dish (9x13) and pour about 1/4 cup of enchilada sauce on the bottom. Swirl to coat the pan. Wrap the corn tortillas in a wet (and rung dry) paper towel and microwave for 30 seconds just to soften the tortillas.

One at a time, put about 1-2 Tablespoons of the chicken mixture inside the tortilla and wrap up tightly (being sure not to break the tortilla). Place in the casserole dish and repeat until used all the tortillas and the filling. Pour the remaining enchilada sauce on top and layer a good amount of cheese on top as well. Bake in preheated oven for 20 minutes until the top is bubbly and browned (I like my top really crispy).

Top with shredded lettuce, diced tomatoes, sour cream, guacamole and salsa

Saturday, June 18, 2011

Bean Salsa


2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups whole kernel corn
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (4 ounce) can diced green peppers
2-3 roma tomatoes, diced
1 cup Italian salad dressing
1/2 teaspoon garlic salt


In a medium bowl, combine black beans, corn, onion, bell pepper, diced green peppers and tomatoes. Season with Italian salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.