need recipie ideas

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deborah74's picture
Last seen: 1 year 9 months ago
Joined: 12/14/05
Posts: 698
need recipie ideas

Hey girls. Not necessary to post (ot) as its obvious Lol

Ok, growing up in a small northern coastal town in Canada I can bbq salmon etc, but cooking latino food forget it. I love mexican food but North of the border it is almost non-existant.

Last time I went grocery shopping in WA I got the following cans of food:

mexican style hominy
diced green chiles
enchilada sauce
black beans

and I have tortillas
gr beef

I can get other stuff if needed like refried beans

what can I make? There is a recipie for chicken enchiladas on the can of sauce that looks good with corn and peppers. I've never eaten hominy though. Sounds good when Bobby Flay talks about it Lol

bisksprout's picture
Last seen: 4 years 6 months ago
Joined: 07/06/06
Posts: 474

Black Bean Veggie Enchiladas!!!! YUM!!! DH does NOT like veggies or black beans... but I made these and he LOVED them.

1 small onion, chopped
1 small green pepper, chopped
1/2 c. sliced fresh mushrooms (we didn't use these)
1 garlic clove, minced
2 tsp. olive oil
1 can (15 oz) black beans, rinsed and drained
3/4 c. frozen corn, thawed
1 can (4 oz) chopped green chilies
2 Tbsp taco seasoning
1 tsp dried cilantro flakes (or you can use fresh- increas to 1 Tbsp.)
6 tortillas (warmed)
1/2 c. enchilada sauce
3/4 c. shredded Mexican cheese blend (or cheddar cheese)

1. In large skillet, saute the onion, pepper, mushrooms and garlic in oil until crisp-tender. Add the beans, corn, chilies, taco seasoning and cilantro; saute 2-3 mins longer.

2. Sppon 1/2 c bean mixture down the center of each tortilla. Roll up and place seam side down in 13 x 9 x 2 inch baking dish coated with non-stick spray. Pour sauce over the top; sprinkle with cheese. Bake, uncovered at 350 degrees for 25-30 mins or until heated through.

**Or White Chicken Enchiladas:

12 white or yellow corn tortillas (6 inches) -I've also done this with flour tortillas
4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup fat-free milk, divided
1 teaspoon ground cumin
4 cups cubed cooked chicken breast
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup (8 ounces) fat-free sour cream
2 jalapeno peppers, seeded and chopped (I use the chopped chilies instead)
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese

Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture.
In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.
Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

I'm no help with the hominy... I've never had it Smile

Enjoy! Both of these are all-time favorites in our house!!!

Last seen: 1 year 7 months ago
Joined: 03/16/15
Posts: 53852

ok, it's not even 7 in the morning here and you girls are making me HUNGRY!!!

deborah74's picture
Last seen: 1 year 9 months ago
Joined: 12/14/05
Posts: 698

Smile and I think I posted this in the am, lol Im always thinking of food I guess Lol