Southwestern and Mexican Recipes

GREEN CHILI CHICKEN ENCHILADAS
(Serves 6)

I N G R E D I E N T S:

2 cans Cream of Chicken Soup
1 cup Picante Sauce
1 can (4.5 oz. to 6 oz.) green chili peppers (more or less to your taste)
1 t chili powder
2 cups chopped cooked chicken
2 cups shredded cheese (monterey jack or "taco blend")
10 taco sized flour tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

I N S T R U C T I O N S (rolled)

MIX soup, picante sauce, green chili peppers and chili powder to form picante sauce mixture
MIX 1 cup of the above picante sauce mixture, chicken and cheese
SPREAD about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in 9" X 13" shallow baking dish. Pour remaining picante sauce mixture over enchiladas.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

I N S T R U C T I O N S (New Mexican style)

MIX soup, picante sauce, green chili peppers, chili powder, chicken
LAYER create a layer of tortillas on the bottom of a 9" X 13" shallow baking dish. Add a layer of the above chicken and sauce mixture, then a layer of cheese. Repeat until tortillas are gone. Make certain you end with a final layer of cheese.
BAKE at 350ºF for 40 min. or until hot. Top with tomato and onion.

Hint: You can adjust this recipe (zesty to mild) by increasing or decreasing the amount of green chili (chile)peppers and/or chicken to your taste.

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JALAPENO or GREEN CHILI CORNBREAD
(Serves 6-8)

I N G R E D I E N T S:

1 Box "Jiffy" Corn Muffin Mix
1/2 t. chili powder
3 jalapeno peppers diced (remove stems, seeds and veins(more or less to your taste)
1/2 small red pepper diced

I N S T R U C T I O N S (Mexican style)
PREPARE Jiffy mix per package instructions adding the extra ingredients (peppers and chili powder)with the rest of the wet ingredients.
BAKE per package instructions.

I N S T R U C T I O N S (New Mexican style)
SUBSTITUTE 1 small can of diced green chilis (3 to 4.5 oz) for the jalapenos and follow the rest of the instructions above.

Hint: You can adjust this recipe by increasing or decreasing the amount of jalapenos, chili powder and/or green chilis to your taste. The red pepper is mostly for color.

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FLAN (Serves 6-8)

I N G R E D I E N T S:

1/2 cup and 2/3 cup sugar
3 whole large eggs
3 egg yolks
3 cups whole milk
2 teaspoons vanilla


I N S T R U C T I O N S

PREHEAT oven to 350 degrees. Have ready an ungreased 9-inch round or square 1 1/2 to 2 quart baking dish.
COOK 1/2 cup of the sugar over medium heat in a heavy medium-sized saucepan, stirring constantly (wooden spoon) until it is melted and turns first golden and then very dark brown, about 5 minutes. (Use extreme caution! Cooked sugar is VERY HOT and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the baking dish and swirl the pan until it coats the bottom. The caramel will harden at this point, but will melt again later as the flan bakes.
IN a BOWL, gently but thoroughly whisk together the eggs, egg yolks and the other 2/3 cup of sugar. Gradually whisk in the milk and vanilla.
POUR the custard mixture into the caramel lined pan. Place the pan in a large glass or ceramic baking dish and fill the dish with 1-2 inches of hot water (about halfway up the side of the baking dish).
BAKE for 35-45 minutes in the water bath and let cool. Let cool in refrigerator for 1-8 hours. Before serving, run a sharp knife around the edge of the flan to release it.
Place a large serving plate over the baking dish and using both hands, invert the dishes so that the flan and sauce unmold onto the platter. Refrigerate again until serving time.

Hint: Make sure you test with the knife off to the side of the center as the flan will continue to cook after it is removed from the water bath.


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