I love a theme! No I am not Mexican, nor have I ever been there. But I was once in Colorado on this day, and it’s a big deal! A major occasion to celebrate. So this is my attempt to bring a bit of a Fiesta to my kitchen. Did I mention I love themes, well I took this menu straight from Martha. Chicken Enchilada, black beans, and a salad with pepitas. That’s a fun word to say. The verdict…it was delicious, Shouldn’t wait another year to have this one again.
- Mixed Green (mizuno, amaranth, etc) tossed with the following:
- 2 Tbs toasted pepitas (aka pumpkin seeds, but just not as much fun to say)
- 2 Tbs White wine vinegar
- 3 Tbs Olive Oil
- 1/2 tsp cumin
Mix vinegar, cumin, and oil, toss with greens and top with pepitas. Sprinkle them on once served, or they will end up at the bottom of the salad bowl.
- 2 tsp olive oil
- 1 green onion chopped (green parts reserved for garnish)
- 1 can of black beans drained and rinsed
- 1/2 tsp chili powder
- 2 tsp lime juice
Heat oil in skillet, cook white part of green onion for 1-2min, add the beans, 1/4c water, chili powder, cook for 5min, remove from heat, add lime juice and serve.
- 1 roasted whole chicken
- 5 cloves of garlic
- 3/4 c whipping cream (could probably be made with half and half)
- 2 340ml jars of green salsa (PC brand)
- 12 corn tortilla wraps (can be purchased at my local No Frills)
- 340g pkg of Monteray Jack Cheese shredded (no name brand)
Roast chicken (or in my case purchase roasted chicken) remove meat from bones, mix in 5 cloves of crushed garlic.
Mix salsa and whipping cream.
Mix half of salsa/cream mixture with chicken.
Dip tortillas into the other half of the salsa/cream, then place chicken in the center, wrap and place in 13 x 9 pan. Continue till you run out of chicken. Pour rest of salsa mixture on top, then the cheese.
Place into 350F oven for 30min, then broil for 2 min to get the cheese nice and golden. Remove and serve, in my case with lots of cilantro, but others may not find that cilantro enhances flavors, but they are wrong!