Tag: Cinco de Mayo


May
2020

Chicken Enchiladas

categories: Main Dishes

Today is Cinco de Mayo and I am featuring a chicken enchilada recipe that you can make with ingredients you have in your pantry. It is a family favorite at my house. It is comfort food at its best. So let’s get started.

Preheat your oven to 375 degrees. Then mix the can of cream of chicken soup and 1/2 cup of sour cream. Then set it aside. Cook the 1/2 cup chopped onion and 1 teaspoon chili powder in 2 tablespoons of butter until tender stirring occasionally. Stir in 2 cups of cooked chicken, 1 can of chopped green chilis and 2 tablespoons of the soup mixture.

Along the center of each tortilla spread 1/4 cup of this chicken mixture. Fold sides over filling and place seam side down in a greased 9″x13″ pan. Thanks for this website.

Spread remaining soup over the top.

Sprinkle with 1 cup of cheddar cheese, cover with foil, and bake for 15 minutes.

Chicken Enchiladas

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Course Main Course
Servings 6

Ingredients
  

  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 2 cups diced cooked chicken
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1 teaspoon chili powder
  • 1 (4.5 ounce) can chopped green chilis
  • 6 flour tortillas
  • 1 cup shredded cheddar cheese

Instructions
 

  • Preheat your oven to 375 degrees. Then mix the can of cream of chicken soup and 1/2 cup of sour cream. Then set it aside. Cook the 1/2 cup chopped onion and 1 teaspoon chili powder in 2 tablespoons of butter until tender stirring occasionally. Stir in 2 cups of cooked chicken, 1 can of chopped green chilis and 2 tablespoons of the soup mixture.
    Along the center of each tortilla spread 1/4 cup of this chicken mixture. Fold sides over filling and place seam side down in a greased 9"x13" pan.
    Spread the remaining soup over the top.
    Sprinkle with 1 cup of cheddar cheese, cover with foil, and bake for 15 minutes.
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May
2016

Seven Layer Bean Dip

categories: Appetizers, Recipes

 

Seven-Layer-Bean-Dip-1

Today is Cinco de Mayo, the day that commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862.  Celebrate the day with this party starting Seven Layer Bean Dip.  This dip features seven wonderful layers that include flavorful refried beans, homemade guacamole, sour cream, cheese, onions, olives, and tomatoes.  So many wonderful ingredients in just one dish!  Now if that doesn’t get your party started off right I don’t know what will.  This dip is also perfect for other events like Memorial Day parties, graduation parties, 4th of July parties and any backyard cookout you have this summer.  So let’s get the our ingredients out and start the fiesta.

dip-2

Start by mixing 1 (16 oz.) can of refried beans with 1/4 of a cup of Picante sauce in a bowl.

beans mixed with salsa

Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about 1/4 inch thick.

beans

Next wash, cut in half, and remove the skins and pits from 3 avocados.

avocados 2

Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Then add in 1/2 of an onion that has been chopped, 1/4 teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.

mixing guacamole

cilantro Spread the guacamole on the bean layer.

guacamole

Spread 1 cup (8 oz.) of sour cream on the guacamole.

sour cream layer

Add the 1 cup of shredded cheddar cheese.

cheese layer

 Top with the remaining 1/2 of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.

onion, olive, and tomato layers

Cover and store in the refrigerator.  Serve with tortilla chips. 

Print
Seven Layer Bean Dip
 
Ingredients
  • 1 (16 oz.) can of refried beans
  • ¼ cup of picante sauce
  • 3 ripe avocados
  • 1 lime ( you will use 1 tablespoon of juice from the lime)
  • ¼ teaspoon salt
  • 1 onion chopped ( you will use ½ in the guacamole and ½ on the top of the dip)
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh chopped cilantro
  • 1 cup (8 oz.) sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons of sliced ripe olives
  • 1 medium chopped tomato
Instructions
  1. Start by mixing 1 (16 oz.) can of refried beans with ¼ of a cup of Picante sauce in a bowl.
  2. Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about ¼ inch thick.
  3. Next wash, cut in half, and remove the skins and pits from 3 avocados.
  4. Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Then add in ½ of an onion that has been chopped, ¼ teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
  5. Spread the guacamole on the bean layer.
  6. Spread 1 cup (8 oz.) of sour cream on the guacamole.
  7. Add the 1 cup of shredded cheddar cheese.
  8. Top with the remaining ½ of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
  9. Cover and store in the refrigerator. Serve with tortilla chips.

 

 

 

 

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