Going South Today

Let’s go south of the border today with some out of this world Mexican dishes.

First, up I’ve got a great recipe for San Diego Chili Enchiladas, which one of my co-workers made for our company Pot Luck in March. It was a huge hit among our employees.

Next up is one of my favorites from Paula Deen. I saw her make this with her sons on a recent episode of Paula’s Home Cooking. I was amazed how easy it was to prepare and when I tasted it for the first time I was surprised because it tasted like it had taken a lot to put together. I think that comes from cooking a whole chicken to your liking first then de-boning the bird. You could just use seasoned and grilled chicken strips that are cut up for this dish to save some time, but it’s worth it to actually take the time and cut up a whole chicken.

Last, I have a recipe that Beth shared with me for the company cookbook I’m working on. She said its one of her kids favorite dishes around their house.

If you have a favorite dish around your home, share it with me. Either email me or leave a comment.

San Diego Chili Enchiladas
by Paul and Leah Roberts
From the LCI Pot Luck

12 corn tortillas
1 can Rotel
1 can Cream of Chicken soup
1 16 oz carton of sour cream
1 can diced green chilies
3 to 4 chicken breasts, cooked and shredded
2 to 3 cups shredded cheddar cheese

In medium sized pot, blend and warm Rotel, cream of chicken soup and sour cream. Warm the corn tortillas using a skillet or microwave, spraying each tortilla lightly with cooking spray or brush lightly with oil and then warming.

Assemble enchiladas: Place the desired amount of shredded chicken in warmed tortilla, sprinkle cheese, add three to four diced chilies, and spread a spoonful of cream sauce. Roll tortilla and place in oblong pan. Repeat. Spread remaining cream sauce over top of tortillas, sprinkle remaining cheese across top and sprinkle additional chilies to taste.

Warm in 350 degree oven for 25 minutes or until bubbly. Best served with Lipton Spanish rice.

Mexican Chicken
From Paula Deen

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.


BURRITO CASSEROLE
by Beth Schoeneberg

If you’re family is bored with hamburger, this will be just the right dish for you. Serve with a salad and the meal is complete.

9" x 13" pan
1 refrigerator pizza dough
1 pound ground beef
1 package taco seasoning
1 can refried beans
1 jar salsa (you choose mild, medium or hot)
1 carton sour cream
1 cup shredded cheddar cheese

Brown the beef and drain. Return to low heat and add taco seasoning, just as you would if you were making tacos. Spread pizza dough on bottom of the 9"x13" pan (I always spray my pans with Pam) On top of dough begin layering: Spread refried beans, salsa, beef, sour cream and top with the shredded cheese. Bake at 350o or higher for about 25 or 30 minutes. Just watch the dough to make sure it is not undercooked and the cheese that it doesn’t overcook.

Variations that I’ve tried and liked:
Add chopped onion to the beef, when browning.
Layer a can of chopped green chilies along with the salsa.

NOTE: The original recipe used crescent rolls spread on the bottom of the pan for the crust… that was before Pillsbury came out with the refrigerator pizza dough. So, if you’re in a pinch and unable to find pizza dough, use the crescent roll dough…just open and spread out in the bottom of the pan, pinching the seems together.