Hello friends! I am back to tell you for a 4th night in a row that...drum roll please...there was another amazing dinner made here at the 812 house! The one and only Kara was the executive chef in piecing together a Mexican fiesta. She made spicy and cheesy chicken enchiladas with a yummy New Mexico bean salad. And as an appetizer we enjoyed blue corn tortilla chips dunked in homemade guacamole and salsa. After tonight I really am starting to think we eat like a queen, with the exception of Tim the train.
Tim was our special guest for dinner this evening, and boy did he eat like a king. As Kara was preparing dinner, and waiting for the enchiladas to finish up in the oven, she caught Tim eating some brownies that were disguised in foil. Oops! So maybe he ate his dinner in reverse order with dessert first...that's not so bad right? Even with the pre-dinner brownie, Tim was easily able to clean his plate of enchiladas and bean salad.
Well enough with my storytelling, here is the recipe that Kara used for her dinner!
Enchilada Ingredients
3 chicken boobs (3-4 cups shredded)
1 brick cream cheese
1 28-oz can enchilada sauce
2 cups shredded Mexican blend cheese
1 package flour tortillas
Directions
Cook chicken (grill, boil, oven) and shred. In a pan, combine chicken, brick of cream cheese and about 1/3 of the can of enchilada sauce. Mix over medium heat until the cream cheese melts. In baking pan, lightly cover bottom with 1/3 enchilada sauce. Take tortillas and fill with chicken mixture and sprinkle some shredded cheese and roll up. Place rolled up tortilla in pan and repeat this until pan is full. Pour the rest of the enchilada sauce over the top of the rolls in the pan and sprinkle the top with cheese. Bake at 375 degrees for about 15 minutes, or until cheese melts.
New Mexico Bean Salad Ingredients
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 can garbanzo beans (drained and rinsed)
2 celery ribs, chopped
1 medium tomato, chopped
1 red onion, chopped
1 bag frozen corn
1 small can black olives
2 tablespoons cilantro, chopped
3/4 cup salsa
1/4 cup vegetable oil
juice of 1 lemon or lime
1 1/2 teaspoons cayenne pepper
1/2 teaspoon cumin
salt
pepper
Directions
In a large bowl combine black beans, kidney beans, garbanzo beans, celery, tomato, onion, corn, black olives and cilantro. In a separate bowl combine salsa, vegetable oil, lemon or lime juice, cayenne pepper, cumin, salt and pepper. Whisk together and combine with larger bowl. Set aside and let sit for about an hour.
Sounds pretty good doesn't it?! It took Kara about an hour to make the whole dinner, so if your in a hurry this might not be the quickest. But if you have time to make something truly great, this is the unrivaled supper to make. With a little Pandora Radio playing in the background, this was a great night with great food!
Tomorrow is going to be a busy day in Laramie with my dad coming to town, Juli's parents coming to town, and Krista coming to town! May the fun and games begin! And again, if there is anything you would like my roommates and I to try please leave a comment with the idea!
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