Title: 
Mexican Family Night Menu

Word Count:
410

Summary:
Chicken Enchilada Casserole Recipe, Black Bean Corn Salsa Recipe


Keywords:
chicken Enchilada Casserole,  Black Bean Corn Salsa


Article Body:
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Chicken Enchilada Casserole Recipe
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This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty simple to make. It is assembled just like a Lasagna dish. Only differnece is that we use Corn Tortillas.

Happy Cooking!

Ingredients:

 * 10 - 7 inch corn tortillas
 * 1 lb. chicken, cooked and shredded
 * 1 lb. Cheddar cheese, shredded
 * 1 pt. sour cream
 * 1/2 cup chicken broth
 * 1 packet taco seasoning
 * 1 cup mayo.
 * 1/4 green onions, chopped (garnish)
 * 1 can Rotel, drained (garnish)

Instructions:

 1. Preheat oven to 350
 2. Cook chicken, shred, and cool.
 3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl.
 4. Lightly grease a 9x9 casserole dish.
 5. Place 2 corn tortillas on bottom of the casserole dish.
 6. Cover with chicken mixture.
 7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.
 8. Place drained Rotel and remaining cheddar cheese on top.
 9. Cover with foil and bake for 45 min.
 10. Remove foil and place under broiler for 3-5 mins.
 11. Garnish with chopped green onions.

Tips from Chef Bek:

 * Boil your chicken to prevent from overcooking.
 * If Rotel is not available, use a can of Mexican Stewed Tomatoes.

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Black Bean Corn Salsa Recipe
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Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat free and low calorie accompaniment.

Happy Cooking!

* 1 can black beans - drained and washed
* 1 can corn - drained
* 1/2 cup diced red onion
* 1/4 cup diced jalapenos
* 1/2 cup chopped cilantro
* 1/4 cup fresh lime juice
* 2 large tomatoes - diced
* 2 cloves garlic - chopped
* salt and pepper to taste

Directions:
Wash all your veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container.

Chill in the refrigerator at least 8 hours, or overnight, before serving.

Tip From Chef Bek:
Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal.

Serving Suggestions:
* Serve with warm tortilla chips.
* Serve as a sauce for fresh fish.
* Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.
* Place inside a breakfast omelet.
* Add to a bed of mixed greens with some crushed tortilla chips.

Happy Eating!