Best Homemade Chicken Enchiladas

What are your plans for Cinco de Mayo this year? The annual celebration on the 5th of May (traditionally a Mexican holiday, but now recognized throughout the world) includes delicious Mexican dishes, margaritas and perhaps a few shots of Tequila.... if you have the day off work the next day!

We're enjoying the best homemade Chicken Enchiladas this year, since we're not going to be partying with the young crowd (unless you count our children). In less than an hour, you can dine as if you are in an authentic Mexican restaurant, at about 1/3 of the cost. Now that is worth celebrating!

Ingredients:

• 1 pound tomatillos, chopped
• 1 white or yellow onion, chopped
• 1 poblano pepper, chopped
• 2 cloves chopped garlic
• 1 T. vegetable oil
• 3/4 t. ground cumin
• salt and freshly ground black pepper to taste
• 1 c. heavy cream
• 1 rotisserie chicken, shred the meat off the bones
• 1 can (14.5 oz) diced tomatoes, drained
• 1 1/2 c. grated Montery Jack cheese
• 8 corn tortillas (6-inch size)
• 1 c. salsa

Directions:

In a large skillet over medium heat, saute the tomatillos, onion, pepper, garlic, cumin and about 1/2 t. of salt in the oil. Cook, stirring frequently about 10-12 minutes. Take mixture and place into a food processor, add the cream and puree.

Combine the shredded chicken, diced tomatoes, 1/2 c. of the tomatillo sauce you just made, and 1/2 t. of salt and pepper, each in a separate bowl.

Preheat the oven to 400 degrees. In a 13x9 inch baking dish, spread 1/2 c. of the tomatillo sauce.

Take out the tortillas. Add about 1/4 c. of the chicken mixture to each tortilla. Fold in bottom and then fold in the sides. Place into the dish, seam-side down. Top with remaining tomatillo sauce and Montery Jack cheese.

Bake 12-16 minutes, until browned. Serve with salsa and/or guacamole. Especially tasty with an ice-cold margarita!

Chile and Rice Casserole

Three days and counting until Cinco de Mayo! If you're entertaining a crowd, they'll enjoy Chile and Rice Casserole. Super easy and vegetarian to boot! This is a definite go-to recipe for any type of party or potluck.

It can stand as a main course, or side dish for tacos or burritos. Bring on the tortilla chips, too!

Ingredients:

• Two 7-oz cans diced roasted green chiles, drained
• 3 pints low-fat sour cream
• 1 t. salt
• 6 c. cooked rice (white or brown, but remember - whole grain is healthier!)
• 1 1/2pounds Montery Jack cheese, sliced into 1/2 inch strips
• 1 c. shredded cheddar cheese
  
  
  

Directions:

In a medium bowl, mix the chiles, sour cream and salt together.

Spray a 13x9 inch baking dish with cooking spray. Layer 1/3 of the cooked rice into the dish, cover with 1/2 of the sour cream mixture and 1/2 of the Montery Jack cheese strips. Repeat the layers again, then end with a layer of rice. Top with the cheddar cheese and cover with foil.

Bake in a preheated 350 degree oven for 1-1 1/2 hours until bubbling and brown on the edges.

Serves 9-12 people! Party on!!

Short cuts: Make the dish ahead of time and refrigerate for up to a day, and/or bake ahead of time and serve at room temperature.

Lulu's Homemade Guacamole

Did someone say Cinco de Mayo? Ole! Mexican food is a favorite standby in our home. If I had to pick one type food to eat for the rest of my life – hands down I’d pick Mexican. Since it can be less than gentle on the waistline (and the wallet if you eat out), I’m always looking for ways to bring a little south of the border flare into my homemade cooking, where I can control the ingredients and cost.

After watching in horror as a Washington D.C. restaurant charged over $12.00 for guacamole last spring, I decided to create my own recipe. I’m not sayin’…I’m just saying that it’s darn good!

My 9 month old chows it down and prefers it to regular baby food. Before you protest that avocados are “too fatty” – rest assured that they are the “good fat” you want to eat (good for hair, nails, skin, and helps lower bad cholesterol). But before you start consuming Lulu's Homemade Guacamole every day and then blame me for unexplained weight gain, I insert the caveat that, as with everything, eat in this guacamole in moderation. It may be hard, but feel free to treat yourself to the good fat when you feel the need to shake your maracas.

My best tip is to use fresh/ripe ingredients. Farmer’s markets are wonderful, and home-grown ingredients are even better!


While on vacation in Palm Springs, I found a woman collecting lemons from her lemon tree. Since her condo was on my running route, I made a point to “borrow” a few lemons every day. Using lemon juice in your guacamole not only brings out the flavors, but it prevents your guacamole from turning brown too quickly (same tip works on apples).

Ingredients:

1. two ripe avocados (tip – do not put avocados in the fridge. It slows the ripening process and makes them inedible). Leave on a sunny window sill for a day or two and they will be perfect!
2. 2-4 ripe tomatoes – depending on variety and size.
3. ½ Large red onion or 1 small red onion
4. 1 ripe lemon
5. Generous amounts of salt and pepper to taste

Directions:
1. Cut avocado in ½. Remove pit. With a knife, cut avocado into pieces while still in the skin. Scoop pieces out with a fork.
2. Chop red onion up into small, but rough chops
3. Chop tomatoes into small pieces (I drain the seeds and the liquid from my tomatoes so as not to water down the guacamole).
4. Roll lemon (if very hard, microwave for 30 seconds). I usually pull out my lemon and place it in the sun for a bit of time before using. This allows the juices to run freely. Squeeze over the bowl with avocados, onion and tomatoes. Cup your hand under lemon when squeezing to avoid the seeds from getting into the mixture.
5. Salt and Pepper to taste.



You can refrigerate leftovers. It may look “brown” the next day, but give it a quick stir and you’ll find green just under the surface. Perfectly fine to eat – but I would eat within 2 days.

I love to use this with chips, on my burgers, on top of chicken, and on my enchiladas, quesadillas or what have you.

It is a condiment, so experiment with it!