Our first Sunday back in America was spent celebrating Cinco de Mayo with both our families, which allowed me to finally cook
a new recipe two new recipes! I wanted to attempt something besides tacos but was on a limited time schedule. Both of these recipes were extremely easy/fast and complimented each other and our Dos Equis well. What did you do to celebrate Cinco de Mayo (if you can remember that far back)? What’s your favorite homemade Mexican dish?
The Lazy Girl’s Chicken Enchilada Casserole (original source):
1 pound chicken breasts, cut into bite-sized pieces
salt & pepper, to taste
1 cup enchilada sauce
1 cup low-fat sour cream
3/4 cup jarred salsa
1 cup frozen corn, thawed
4 ounces diced green chilies
12 white corn tortillas, torn into bite-sized pieces
1 cup shredded cheddar cheese (I used the Mexican Mix)
In a very large bowl whisk together the enchilada sauce, sour cream, and salsa. Add cooked chicken, thawed corn, and green chilies; stir to combine. Stir in torn corn tortillas. Spray a 9×13″ casserole dish with nonstick spray and spoon mixture inside. Top with cheese and bake at 350 degrees for 25 minutes or until golden brown and bubbly. Allow mixture to rest 5 minutes before serving.
Instead of making this a main dish, I would omit the torn corn tortillas, top with salsa after baking, and serve as a chip dip (how we ate it and loved it).
Homemade Taco Pizza (original source):
1 pound lean ground beef
1 package taco seasoning
10 ounce can refrigerated pizza dough (I used Pillsbury)16 ounce can refried beans
2-3 cups shredded cheddar (I used the Mexican mix)
1/2 cup chopped tomatoes (I used a can of diced tomatoes = lazy)
1/4 cup chopped black olives (optional)
4 green onions, chopped (optional)
Heat oven to 375 degrees. Brown ground beef in a large skillet, drain grease, and add taco seasoning according to package directions. Unroll pizza dough onto a 15×9 ungreased cookie sheet and let set at room temperature 5 minutes. Press the dough over the bottom and along the edges of the pan, bake for 8-10 minutes or until lightly golden. Microwave refried beans for 1 minute, stir well, and spread evenly over pizza crust (I only spread the beans over half the crust for guests who didn’t like beans). Top with ground beef, cheese, tomatoes, black olives, and green onions. Return the pan to the oven for an additional 5-7 minutes or until cheese has melted. Serve immediately.