Mexican Family Night Menu 689802651208

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--------------------------------------------- Chicken Enchilada Casserole Menu --------------------------------------------- It is a Tex-Mex casserole dish that'll be eaten up so rapidly. It is petty easy to make. It's assembled [http://www.lfgf.com.au/gluten-free-recipes gluten free pastry recipe] as being a Lasagna dish. Only differnece is that individuals use Corn Tortillas. Happy Cooking! Ingredients: * 10 - 7 inch corn tortillas * 1 pound. chicken, shredded and cooked * 1 lb. Cheddar cheese, shredded * 1 pt. Bad treatment * 1/2 cup chicken broth * 1 packet taco seasoning * 1 cup mayonnaise. * 1/4 green onions, chopped (take) * 1 can Rotel, cleared (take) Instructions: 1. Preheat oven to 350 2. Cook chicken, shred, and great. 3. Combine shredded chicken, bitter cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a pan. 4. Lightly grease a 9x9 casserole dish. 5. Place 2 corn tortillas on base of the casserole dish. 6. Cover with chicken mixture. 7. Repeat until all tortillas are gone. Note: The final layer must be 2 tortillas. 8. Area drained Rotel and remaining cheddar cheese at the top. 9. Cover with foil and bake for 45 min. 10. Remove foil and place under broiler for 3-5 mins. 11. Garnish with chopped green onions. Recommendations from Cooking Bek: * Boil your chicken to prevent from overcooking. Make use of a can of Mexican Stewed Tomatoes, * If Rotel is not available. -------------------------------------- Black Vegetable Corn Salsa Menu -------------------------------------- Salsa does simply not have to be served with the original tortilla chips anymore. That black vegetable corn salsa is a good addition to any meal, or meal. Best of all, it is a free and low fat complement. Happy Cooking! * 1 can black beans - drained and cleaned * 1 can corn - exhausted * 1/2 cup diced red onion * 1/4 cup diced jalapenos * 1/2 cup chopped cilantro * 1/4 cup fresh lime juice * 2 large tomatoes - diced * 2 cloves garlic - chopped * salt and pepper to taste Directions: Wash all your vegetables, drain all your canned products, and as described cut. Mix all in to a plastic or glass jar. Chill in the fridge at the very least 8 hours, or over night, before serving. Suggestion From Cooking Bek: Don't use a metal container to store the salsa. The chemicals in the lime juice and tomatoes will have an effect with the material. Helping Suggestions: * Serve with warm tortilla chips. * Serve as a for fresh fish. * Wrap in a warm tortilla with lettuce, sliced avocado, and chicken. * Place in a very breakfast omelet. * Increase a bed of mixed vegetables with some crushed tortilla chips. Happy Eating!

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