It is summer time and I can’t help but dream about our family adventures to Mexico. We have had some doozies through the years. We have seen fake Aztec ruins in Cozumel (we did get to sit on a donkey though!).
Taken crazy Jeep adventures and have gotten to witness my 15 year old son try to use his Spanish 2 knowledge to negotiate a price on a hammock. Consequently we later found out that we paid way too much and I fell through the hammock once we set it up at home. But the one thing I loved most was the food. I am a spice weenie here at home but in Mexico I was up to the challenge. Green chilies are my love. Delicious in sauces. Even better in corn tortillas! So, as I sit here daydreaming I decided to get to cooking.
Taco Chopped Salad
Dressing:
1 can Rotel tomatoes
1 cup sour cream
1/2 container cream cheese, softened
1/2 tsp. taco seasoning
1 clove garlic
Salad:
3 heads Romaine lettuce, chopped
1 can black beans, drained
1 package frozen corn, thawed
3 avocados, sliced
1 red and green pepper, sliced thin
1 can sliced black olives
3 green onions, chopped
1 can garbanzo beans, drained
2 packages chicken fajita meat
2 cups Mexi-cheese blend, shredded
Fritos corn chips
Mix together all of the dressing ingredients in a small bowl till smooth. In a large glass bowl, place the lettuce on the bottom, then layer starting with black beans, corn, avocados, red/green peppers, olives, green onions, garbanzo beans, and ending with chicken fajita meat. Spread the dressing over the top. Sprinkle with cheese. Before serving sprinkle with Fritos. Toss before you are ready to serve.
Chicken and Chili Rellano Casserole
1 large can green chili enchilada sauce
1/2 tsp. cumin
4 ounces cream cheese
8 ounces sour cream
2 cups Mexi cheese blend
9 corn tortillas
2 cans whole green chilies, drained
4 mesquite marinated chicken breasts, cooked and sliced
Preheat oven to 350 degrees and spray a 9×13 baking pan with nonstick cooking spray. In a large saucepan, simmer the green chili enchilada sauce for 15 minutes or until thickened. Add the cream cheese and whisk together till smooth. Sprinkle with cumin and then lower heat and stir in the 1 cup of cheese as well as the sour cream. Whisk till cheese is melted into sauce. Remove from heat.
Pour a 1/4 of the cream sauce into bottom of pan and spread to cover the bottom. Place 4 tortillas on the bottom. Top with chilies, chicken and cover with sauce. Sprinkle with cheese. Repeat till you end up with tortillas at top. Pour remaining sauce and sprinkle with cheese. Bake for 30 minutes until bubbly.