We had friends to dinner last week (note: we’ve done more entertaining in February than we’ve done in the last six months, I think!) and I decided on a tex-mex themed menu. Perhaps a risky choice, considering our guests are from the great state of Texas, but fortunately, everything turned out great. Since it was so yummy (if I do say so myself), I thought I’d share my recipes with you.
- Chicken Enchiladas
- Spanish Rice
These are adapted from the Southern Living Cookbook, which we received as a wedding present 11+ years ago. Apparently it’s no longer in print 🙁
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 (10 3/4 oz) can chicken broth
- 3/4 cup water
- 1 (8 oz) carton sour cream (I used light)
- 2 (4 oz) cans chopped or diced green chilies
- 12 corn tortillas
- vegetable oil or butter for frying
- 1 cup cooked chicken, chopped or shredded (I usually boil 2 frozen chicken breasts and chop it up)
- 2 cups (8 oz) shredded Monterey Jack cheese, divided (feel free to use other cheeses too)
- 3/4 cup chopped onion
Melt butter in a heavy saucepan over low heat; add flour, stirring til smooth. Cook 1 minutes, stirring constantly. Gradually add chicken broth and water. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in sour cream and chopped peppers. Pour up to half of sauce into a lightly greased 12x8x2″ baking dish (just enough to cover the bottom). Set the rest aside for later.
Fry tortillas, one at a time, in a splash of oil or butter in a medium skillet – 5 seconds on each side, until tortillas are softened. Drain on paper towels.
Set up the tortilla filling operation: I use 3 bowls, one with chicken, one with onion, and one with 3/4 cup cheese. Fill tortillas – add 1 Tbsp each of chicken, cheese and onion. Roll up tortillas and place, seam side down, in the prepared baking dish. Pour remaining sour cream sauce over tortillas.
Bake, uncovered, at 425° for 20 minutes. Sprinkle remaining 1 1/4 cup cheese on top (I just sprinkle cheese generously across the top) and bake another 5 minutes, or until cheese melts.
Garnish with parsley and serve with Enchilada Relish*.
*The cookbook has a recipe for relish, but I much prefer to use a different salsa.
Restaurant Style Salsa
I discovered this recipe when my favorite blogger, Ree posted it on her Pioneer Woman site. It is super delish and easy! I do find that it runs pretty hot (good for hubby and I, not so much for the kids). I’ve been omitting the jalapeno and using two regular cans of Rotel and find the spice is quite nice.
I’d never made Spanish rice before, but decided I needed something to round out my meal. I found this recipe, “Spanish Rice II” on All Recipes and decided it would work well. I made it as described and it was tasty.
We don’t really follow a recipe for guac anymore, but I’ll share what goes into ours.
- 2 – 3 avocados
- a little chopped onion (~1/4 cup, preferably red/Spanish onion)
- 1 jalapeno, seeded and chopped
- kosher salt
- juice from half a lime
- fresh cilantro, chopped
- some grape tomatoes, cut up
I don’t do exact measurements. We just scoop out a couple of avocados, and mash them – not to a pulp. Then add the other ingredients and mix it up. Simple, but tasty!
All in all, everything turned out great and it was a nice evening with friends. My only regret is that I only took a picture of the table, and not the people it was set for!