Sunday, September 30, 2007

Goin' Mexican!

Hola! Sorry it's been forever and a day, but we've been crazy busy! We went on vacation a couple of weeks ago and just got back. It was our first trip in our "new to us" motor home. It's 1990 30 ft. Southwind that we got for a great deal from some friends. It was a great trip! We went to Oklahoma to see the family and then to see friends in a very small town called Tishmingo. We also went to the Dallas/Fort Worth area and Hot Springs, AK. In the past when we went to Oklahoma we were always stressed out about where we would stay and then we would spend the entire trip moving in and out of different relatives and friends homes while we tried to see everyone. It was wonderful to put all of our clothes in drawers and cubbies in the motor home and then just drive our house everywhere we wanted to go. It was fun and I didn't have to keep searching to make sure we got everything. While we were in Dallas we went to the famous farmer's market (the one in the Hidden Valley Ranch commercial). While there we bought all the ingredients for guacamole and made it off the top of our heads. It turned out really good so I thought I'd share it. We also came home just in time for our youth groups' mission trip presentation. They used a recipe I had used before for chicken enchiladas which is very easy and versatile. Hope you like them all!

Farmer's Market Guacomole

2 whole avocados, scooped out of peel and seed removed
1 whole lemon or lime
2 cloves garlic
1 tomato diced small
1/2 cup diced onions
1 fresh jalepeno pepper, diced small (remove seeds for a milder flavor)
1 tablespoon chopped fresh cilantro (optional)

Place avocados in a medium bowl. Squeeze juice out of the lemon or lime onto the avocado. Mash with fork or potato masher. Mince garlic into the bowl and add remaining ingredients. Mix well and allow to sit for about an hour in the refrigerator. If you are not serving this for a few hours cover with plastic wrap, letting the plastic wrap rest directly on top of the guacomole. This will keep it from turning an unsightly shade of brown. If it does turn brown, it's not bad, just ugly. (Well, if it's 4 days old, it's probably bad.)

Chicken Enchiladas

3 cups chopped chicken (another use for the rotisserie chicken!)
1 can cream of chicken soup
1 cup sour cream
1 small can chopped green chilis
4 cups Mexican blend shredded cheese, divided
12 fajita size flour tortillas
1 can green enchilada sauce (in the Mexican section of the grocery store)

Preheat oven to 375 degrees. Combine chicken, soup, sour cream, green chilis, and two cups of cheese. Mix well. Roll about 1/3 cup mixture into each of the tortillas, placing in a well greased 9 x 13 pan. Pour green enchilada sauce over the top until well coated. (Save any extra to serve on the side.) Top with cheese and then bake for 30 - 40 minutes, or until bubbly.

Serve with shredded lettuce, chopped tomatoes, sour cream, and salsa or extra green enchilada sauce.

If you don't want to roll them all up you can also cover the bottom of your casserole with half of the tortillas. Add filling and then top with remaining tortillas, sauce and cheese. Presto, you have enchilada casserole!