Bite This

Happy Cinco De Mayo!!

Wait…what’s that? Oh it’s July 5th and not May 5th?

Oops.

We’re having Mexican food anyway. It is one of Taryn’s all-time favorites, chicken and cheese enchiladas. I’m also serving Spanish rice and black beans.

Reese can eat his weight in black beans. Tomorrow morning he’ll need about 45 minutes alone in the bathroom.

Baked Chicken and Cheese Enchiladas, Spanish Rice, and Black Beans.

Enchilada Ingredients

This recipe was barely adapted from this one.

4 Oz. Cream Cheese, softened

1/4 Cup Sour Cream

2, 1 Lb. Jars Salsa

10 Oz. Monterey Jack Cheese, shredded

2 Cups Chicken, cooked and roughly chopped

1 Cup Frozen Corn, thawed

1/2 Tsp. Cumin

1/4 Tsp. Oregano

1/4 Tsp. Cayenne

Salt & Pepper

1 Bunch Scallions, sliced

Corn Tortillas

Preheat the oven to 350 degrees. Using a hand mixer cream together the cream cheese and sour cream. Add in 1 Cup of the shredded cheese and 1/2 a cup of salsa. In another bowl toss together the chicken, corn, cumin, oregano, cayenne, salt and pepper. Stir in half of the scallions.

I don’t understand why it is necessary to do this in two bowls. It just makes more stupid dishes. Next time I’m doing it in one.

It should look like this, which is gross.

It reminds me of something either the kids or the dog threw up once.

Spread about 1 cup of salsa on the bottom of a baking dish.

Using a large spoon, or fork, or your hands fill the corn tortillas with as much of the filling as you like. I find it easier to roll them if they’re room temperature.

I tried this once with flour tortillas, it was a little mushy for my tastes. You can do what you like. Just make a few with corn if you’re having me over.

I like about that much filling. Just so you know, for when you have me over.

Place the tortilla, seam side down, in the prepared dish. Repeat until the dish is full. The number of enchiladas you make depends on how much filling  you use. If you run out of space you can freeze the mixture for next time.

Or just eat it, cold, with a spoon. Feel free to wash it down with a margarita.

Spread the remaining salsa on top. Sprinkle on the remaining cheese and scallions.

Cook for 30 minutes or until the cheese is bubbly.

While that is cooking heat up some black beans. Canned is fine. Add some Adobo and they’ll be great.

The Spanish rice recipe is based on a recipe Dallas’ Grandma and Grandpa gave us.

Spanish Rice Ingredients

2 Tbs. Olive Oil

1 Cup White Rice, uncooked

1 Can Diced Tomatoes With Basil, Oregano, & Garlic, undrained

2 Cups Water

2 Tsp. Cumin Seed

Salt & Pepper

This first step is critical. I’ve skipped it and it leads to disaster. Heat up the olive oil and add the rice. Cook at a medium/low temperature until the rice is browned. I’m no food scientist, but I think this releases starch which allows for the extra liquid.

Once it is browned add in the remaining ingredients and heat to boiling. Reduce heat to simmer, cover, and cook for 20 minutes or until the liquid has evaporated.

That’s it. Pretty easy right?

Happy 5th of July…O!