Hola Amigos! Let me apologize for nearly a week without an updated post. Today I travelled home from Dallas, where I celebrated a successful FY10 with Medtronic at our Global Sales Meeting. I look forward to sharing some of those stories with you later this week. In the meantime, I want to reflect back on Cinco de Mayo…and the leftover pork from our Luau.
More than a month ago, Ryan and I celebrated Cinco de Mayo with our dear friends, the Knittels…Bonnie, Matt, and Keaton. I met Bonnie when I worked for Hamilton College in Cedar Rapids, IA, more than 5 years ago. Bonnie can light up ANY room with her laughter. Thank you Bonnie and Matt for inviting us into your home, preparing a delicious meal, and offering great conversation! We are so lucky to have you near (though being next-door neighbors in Iowa City would be even BETTER!)
To contribute to this meal, I decided to attempt a new homemade salsa and guacamole. The salsa was good…but I didn’t love it…so I am not going to post it. The next time I find a good one…you will see it here. 🙂
As for the guacamole, well that was fabulous! Two of my closest friends in Minneapolis sent me their recipes…and naturally, I combined the two. Thank you Mandy and Delaney! If you love guac, you’ll love this one!
Adapted by recipes from Amanda Johnson and Delaney Loftsgaarden
- 2 Avocados
- 1 Serrano Pepper
- 1 Large Roma Tomato
- Juice of 1/2 lime
- 2 tbsp chopped fresh cilantro
- 1/4 Red Onion, chopped
- Salt and Pepper to taste
And like Delaney said, “Everyone should know how to make great guac!”
Agreed! I know I loved it…but from the look on Bonnie’s face, so do many others!
After we indulged in a good helping of chips and guac, we dove into Matt’s enchiladas. Let’s be honest, I usually don’t cook with a lot of pre-packaged ingredients, but they too have their place…especially in busy households. Ryan and I both thoroughly enjoyed this meal! It was one of those meals that I couldn’t wait to make at home. And with an abundance of pork left over from the Luau, I figured it was the perfect opportunity. All I had to do was substitute pork for chicken. Next time you are in the mood for homemade Mexican, try this…it is so easy. Thanks again Matt!
GREEN CHILE ENCHILADAS
Recipe from Matt & Bonnie Knittel
- 1 lb Uncooked Chopped Chicken (I used shredded pork, cooked. It still turned out perfectly!)
- 1 pkg 8oz Cream Cheese
- 1 can (4.5oz) chopped Green Chiles
- 2 cans (10 oz each) Green Chile Enchilada Sauce
- 1 pkgs Taco Seasoning (I used Hot & Spicy for extra kick!)
- 1 can Black Beans
- 3/4 cup shredded Cheddar cheese
- soft shell tortillas (yields 8 using 10″ shells)
- Zatarains Black Beans and Rice, prepared as directed on box.
- Sour Cream
Heat oven to 400 degrees and spray 13×9 glass baking dish with cooking spray.
In skillet, cook chicken, stir in cream cheese, chiles, beans and seasoning.
Cook and stir until blended and cheese is melted.
Spoon chicken filling onto tortillas, roll up and place seam down in dish. Pour enchilada sauce over tortillas; sprinkle with cheese.
Bake 15 to 20 minutes. Broil on high for 2-3 minutes, or until golden brown.
Serve with Zatarains Black Beans and Rice and top with sour cream and salsa. Delicioso!
Indulge. In Life. In Love. In Food.