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Mexican Family Night Menu

--------------------------------------------- Chicken Enchilada Casserole Recipe --------------------------------------------- This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only differnece is that we use Corn Tortillas. Happy Cooking! Ingredients: * 10 - 7 inch corn tortillas * 1 lb. chicken, cooked and shredded * 1 lb.

Cheddar cheese, shredded * 1 pt. sour cream * 1/2 cup chicken broth * 1 packet taco seasoning * 1 cup mayo. * 1/4 green onions, chopped (garnish) * 1 can Rotel, drained (garnish) Instructions: 1. Preheat oven to 350 2. Cook chicken, shred, and cool.

3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl. 4. Lightly grease a 9x9 casserole dish. 5. Place 2 corn tortillas on bottom of the casserole dish. 6. Cover with chicken mixture. 7. Repeat until all tortillas are gone.

Note: The final layer should be 2 tortillas. 8. Place drained Rotel and remaining cheddar cheese on 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. Tips from Chef Bek: * Boil your chicken to prevent from overcooking.

* If Rotel is not available, use a can of Mexican Stewed Tomatoes. -------------------------------------- Black Bean Corn Salsa Recipe -------------------------------------- Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat free and low calorie accompaniment. Happy Cooking! * 1 can black beans - drained and washed * 1 can corn - drained * 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 veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container. Chill in the refrigerator at least 8 hours, or overnight, before serving. Tip From Chef Bek: Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal. Serving Suggestions: * Serve with warm tortilla chips.

* Serve as a sauce for fresh fish. * Wrap in a warm tortilla with chicken, sliced avocado, and lettuce. * Place inside a breakfast omelet. * Add to a bed of mixed greens with some crushed tortilla chips. Happy Eating!.


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