June Magic of the Month – Mexican Fiesta!

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Dawn has had some special occasions in her family lately. Her youngest daughter graduated from high school, her oldest daughter gave birth to twins and her husband has started a new business venture.

Since we like any excuse to celebrate, Dawn cooked up a Mexican fiesta for her family. Mexican is our family’s all time favorite cuisine so naturally, this was a big hit. And it doesn’t hurt that Dawn and her family lived in Texas for awhile so she picked up some authentic Mexican recipes!

Her menu was homemade salsa and guacamole, green enchiladas, red enchilada casserole, tacos with citrus relish, Spanish rice and a fabulous non-alcoholic Margarita punch!

SALSA

No Mexican party is complete without salsa. Preferably homemade salsa. This recipe is simple but delicious.

Homemade salsa
6 tomatoes, diced
1 Jalapeño pepper, finely chopped
1 onion, chopped
1 can petite cut tomatoes, liquified in a blender OR 1 can tomato sauce
3 tablespoons fresh cilantro, chopped
1 teaspoon salt
2 teaspoons pepper

STEP ONE
Combine all ingredients together
STEP TWO
Refrigerate until ready to serve

GUACAMOLE

Fresh, homemade guacamole is a healthy and delicious appetizer to start off your fiesta.

Homemade Guacamole
3 avocados, peeled, pitted and mashed
Juice of 1 lime
1 teaspoon salt
1/2 cup onion, finely diced
3 tablespoons fresh cilantro, chopped
2 Roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

STEP ONE
Smash avacados and add lime, mix well
STEP TWO
Add all other ingredients and combine
STEP THREE
Refrigerate for at least one hour before serving

GREEN ENCHILADAS

You will need two 9 x 12 pans to fit this entire recipe. Enjoy!

Green Enchiladas
12 fajita-size flour tortillas
1 25-ounce can cream of chicken soup
1 cup sour cream
1 16-ounce jar Herdez green chili salsa
1 4.5-ounce can chopped green chilies
3 cups shredded taco blend cheese or Colby Jack
3 cups cooked, shredded chicken breast

STEP ONE
Combine soup, sour cream, 1/2 jar of green salsa, and green chilies

Green 2

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STEP TWO
Divide mixture in half into two bowls
STEP THREE
Add shredded chicken to one bowl (chicken mixture)
STEP FOUR
Add remaining green salsa to second bowl (salsa mixture)
STEP FIVE
Add a small amount of salsa mixture in a 9 x 13 pan
STEP SIX
In center of each tortilla, place approximately 1/3 cup chicken mixture

Green 4
STEP SEVEN
Add cheese to each tortilla, amount depends on preference
Green 5
STEP EIGHT
Fold each tortilla and place fold down into pan
Green 6
STEP NINE
Pour remaining salsa mixture on top of enchiladas
Green 7
STEP TEN
Sprinkle with remaining cheese
Green 8
STEP ELEVEN
Cook at 350 degrees for approximately 20 to 30 minutes
 Green Enchiladas
RED CHEESE ENCHILADA CASSEROLE

Red Enchilada Casserole
Corn tortillas, approximately 15 to 20
1 large bag taco blend OR Colby Jack cheese
2 10-ounce cans red enchilada sauce

STEP ONE
Pour very small amount of sauce on bottom of a 9 x 12 baking dish

Green 2
STEP TWO
Cut tortillas to fit bottom of both baking dishes

Green 3
STEP THREE
Add more red sauce to cover enchilada layer

Green 4
STEP FOUR
Add a layer of cheese
STEP FIVE
Repeat layers until all tortillas are used
STEP SIX
Top with remaining sauce and cheese
Green 6
STEP SEVEN
Bake at 350 degrees for approximately 30 minutes
Red cooked
STEP EIGHT
Cut casserole into squares and serve with sour cream and rice

TACOS

We love the new stand and stuff tacos. Easier to assemble and just as tasty!

Taco 5
1 package of old El Paso stand and stuff flour tortillas
1 pound ground beef
1 old El Paso taco seasoning mix
1 bag shredded cheese
2 tomatoes, diced
Shredded lettuce
Sour cream
Salsa or taco sauce
Any other toppings

STEP ONE
Cook and season hamburger meat, per seasoning package directions
STEP TWO
Divide hot meat between all flour tortillas
STEP THREE
Add toppings as desired
STEP FOUR
Serve immediately with rice and beans

CHICKEN TACOS WITH CITRUS RELISH

This delicious relish is the perfect complement to our chicken tacos. It adds some zing!

Tacos with citrus relish
4 chicken breasts, cooked and shredded
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 can chopped green chilies
8 taco shells, store bought or **fried corn tortillas
Citrus taco relish (see recipe)
**Fry corn tortillas until golden brown, holding one side in hot oil and form taco shell, let drain on paper towel, salt all sides

STEP ONE
Combine first 5 ingredients and heat in pan
STEP TWO
Divide chicken between taco shells
STEP THREE
Add relish topping

CITRUS RELISH:

Juice of 1 lime

1 cucumber, finely diced
2 tomatoes, finely diced
2 green onions, finely sliced
3 tablespoons cilantro, chopped
1 teaspoon salt
1 teaspoon pepper

STEP ONE
Mix all ingredients together
STEP TWO
Refrigerate until ready to use

SPANISH RICE

Mexican food isn’t complete without a side of rice!