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| Mexican Street Corn Salad Via 4 Sons 'R' Us |
Cinco de Mayo will be here before you know it! Do you have big plans to go out and celebrate? If not, don't worry. We've found some delicious recipes for a great night in. Get festive and get cooking! Enjoy!
Mexican Street Corn Salad
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings:10
Author: 4sonsrus
Ingredients:
2 14 oz bags of frozen corn
1 tbsp olive oil
1/4 cup mayonnaise
8 oz cotija cheese crumbled
1/2 jalapeno diced, seeds removed
1/2 cup finely chopped cilantro
dash of cayenne pepper
3 cloves of garlic minced
juice of one lime
sea salt
Pinch of smoked paprika
Pinch of chili powder
Instructions:
In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
Stir in the corn until completely incorporated, evenly, into the salad mixture.
Refrigerate the salad until chilled.
When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.
Recipe Notes
This recipe easily serves a crowd, if you're making it for a smaller gathering, you can easily halve it.
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| Salsa Verde Chicken EnchiladasVia From Cats to Cooking |
Salsa Verde Chicken Enchiladas
Prep Time:5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 5
servings (2 enchiladas each)
Calories: 388 kcal
Author: Isabel Eats
Ingredients:
For the chicken:
1 lb boneless skinless chicken breasts or thighs, (or pre-cooked shredded chicken)
1 tbsp olive oil
2 tsp cumin
1 tsp oregano
1 tsp onion powder
1/2 tsp coarse sea salt
juice of 1/2 lime
For the enchiladas:
1 batch Homemade Tomatillo Salsa Verde or 2 cans store-bought salsa verde
10 corn tortillas, soft flour tortillas can also be used
2 cups shredded Mexican cheese
diced tomatoes, for topping (optional)
chopped cilantro, for topping (optional)
chopped green onions, for topping (optional)
Instructions:
Preheat oven to 350 degrees.
Slice chicken breast or thighs into thin strips.
In a medium bowl, combine chicken, olive oil, cumin, oregano, onion powder, sea salt and lime juice.
Place seasoned chicken onto a large baking sheet and bake in oven for 10 to 12 minutes.
Warm corn tortillas in the microwave for 30 seconds to soften them.
In a 2-quart baking dish, begin to assemble the enchiladas. Spoon some of the baked chicken into a warm tortilla. Roll up like a taquito and place in baking dish, seam side down. Continue until all tortillas have been filled.
Pour the salsa verde evenly on top of the enchiladas. Top with shredded cheese.
Bake for 20 minutes or until cheese starts to bubble.
Serve diced tomatoes, cilantro and green onions.
Enjoy!
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| Mexican Pizza Via Yummy Healthy Easy |
Mexican Pizza
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Author: Jen Nikolaus
Serves: 4 pizzas
Ingredients:
1 (16 oz) can low-fat refried beans (you may not need the entire can)
2 cups shredded rotisserie chicken
1/2 cup salsa
vegetable oil, or cooking spray
8 flour tortillas, fajita or taco size
1 (10 oz) can red enchilada sauce (you will only need about half a can)
8 ounces shredded Mexican blend cheese
2 green onions, thinly sliced
2 Roma tomatoes, diced
Instructions:
Preheat oven to 350ºF.
Warm up beans in a small bowl in the microwave. Combine chicken and salsa in another bowl and warm it up in the microwave.
To toast the tortillas, either heat oil in a skillet and fry both sides of the tortilla, or spray both sides of tortilla with cooking spray and heat on skillet (my preferred method).
Lay four of the toasted tortillas on a large baking sheet. Spread with about 2 tablespoons of refried beans on each tortilla. Top with the salsa/chicken mixture, evenly dividing it among the four tortillas. Top with another toasted tortilla.
Spread a thin layer of enchilada sauce on the top of each tortilla. Sprinkle with shredded cheese, evenly dividing it among the four pizzas. Bake in preheated oven for 5-7 minutes, or until the cheese is melted.
Cut into triangles and serve immediately. Enjoy!
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