Mexican Corn Dip

 

Alright y'all, this is a family favorite of ours. It was recently requested by my daughter and yes, I know this is not a glamourous photo of it. We were so anxious to dig into it that I didn't get a photo when it looked much more appetizing. We eat it with Frito's Scoops. Try it! You'll love it. And it's great to take to a party!

MEXICAN CORN DIP

Get this:
2 cans Del Monte Southwest Whole kernel Corn
8 oz mayo
8 oz sour cream
3 tbsp Accent (yes, I know this is terrible for you and it's a buncha salt and MSG...shut it...it's the only thing I use it in)
4-8 oz chopped jalapenos
3 cups of shredded cheese (I use the fiesta blend at Wal-Mart)

Do this:
Mix all ingredients together reserving a bit of cheese to put on top for garnish.

That's it y'all. It's always better after it sits a while in the fridge (obviously you have to keep it refrigerated) and it gets a little bit hotter every day. It will last as long as the earliest expiration date on the products you used.

I'd love to hear a report if you make it.

What's for dinner?

So, last night we had turkey burgers with Mexican Corn Dip & Frito's Scoops and we finished it off with Strawberry Cream Cake.

These are the turkey patties that I buy (yes, they're frozen) at Sam's or Wal-Mart. My family enjoys them and I love having a quick meal on hand. I usually cook them from frozen, but yesterday I actually remembered to set them out to thaw. A little of my homemade seasoning on both sides and a few minutes on the griddle and we were good to go.

I cooked 9 of them for my family. There are 6 of us, but we had a couple of extra mouths to feed last night.

I'll include the recipe for the Mexican Corn Dip in my next post.

Microwave Chicken Tortilla Casserole

I had a house full of company (the 6 of us plus all 4 grandparents) when I made this one, so I failed to get a picture of it. But I got the recipe from Southern Plate and she always has some good pics of her food. So, if you must see it, click on the link above and check it out.

Ingredients

2 cups chicken (give or take, just use however much you have)

8 oz sour cream

2 cup shredded cheddar cheese, divided

1 cup french fried onion, divided

4 ounce chopped green chilies

1 pkg taco seasoning

3 tablespoons chopped fresh cilantro

2 -10 inch flour tortillas

Directions

Place chicken, sour cream, half of cheese, half of onions, chopped green chilies, taco seasoning, and chopped cilantro in a large mixing bowl. Stir well to combine. Tear one tortilla into small pieces and add to bowl, stirring again until well incorporated.

Line a pie plate with remaining tortilla and spoon mixture into it. Place in microwave for five minutes.* Remove and top with remaining onions and cheese. Microwave for one minute more, or until cheese is melted. Enjoy!

*Note: Microwave ovens vary widely in temperature so you may need to alter the cooking time to suit your microwave. Since the chicken is fully cooked, there isn’t a danger of under cooking this meal so you can just go with these guidelines and give or take a minute or so if you feel it needs it. This is a VERY flavorful casserole and leftovers heat up really well.

My notes:

When I read the original recipe, it recommended using a rotisserie chicken purchased from the deli.  My plan was to do that, but the only ones they had read when I was at the store were BBQ.  Obviously I wasn't going to use BBQ chicken in a mexican dish, and I didn't have the 20 minutes it was gonna take for another one to be ready.  So, I went with canned all white meat chicken.  I used 2 of the large cans.

I don't remember the total ounces of the can of french fried onions, but I ended up using the whole can.

Go easy on the cilantro.  I didn't really measure when I was putting mine in and I must have gotten a little heavy handed with it.  It was a little strong, but still quite tasty and no one DIDN'T eat it.  (o:

So, the verdict?  I will make this one again...probably several times...throughout the summer.  I love that I didn't have to heat up my house because all the cooking was done in the microwave.  I doubled the recipe to make 2 of them and served 6 adults and 4 children.  We had about 2/3 of one of them left over and everyone got all they wanted.  It was accompanied by a green salad, chips, salsa & cheese dip.  Enjoy!

Creamy Chicken Enchiladas

1 (10.75 ounce) can Cream of Chicken Soup

1 (8 ounce) container sour cream

1 cup Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1 cup shredded Monterrey Jack cheese

10 Mission® Fajita Size Flour Tortillas, warmed

1 medium tomato, chopped

1 green onion, sliced

Directions

1.Mix soup, sour cream, picante sauce and chili powder.

2.Mix 1 cup picante sauce mixture, chicken and cheese.

3.Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.

4.Bake at 350 degrees F for 40 minutes or until hot. Top with tomato and onion.

My notes:

Instead of Picante sauce, I used a restaurant style salsa (medium heat). I added an additional teaspoon of chili powder because we like things spicy around here.  For my chicken, I had a 6 oz bag of pre-cooked, seasoned fajita chicken.  I used it, but also browned some chicken strips in a dry skillet with a little bit of cumin.  All together, I probably used 2 1/4 cups of chicken.  I did not have Monterrey Jack cheese, so I used what I had on hand which was a "fiesta blend."  I didn't use a tomato because the ones you buy in the grocery store this time of year are less than appetizing.  I drained a can of rotel really well and used it instead.  I also forgot to warm my tortillas before filling them.  Oh, and I sprinkled about a 1/2 cup of cheese on top before I put them in the oven.

So, considering all of the changes I mentioned above, was it appetizing.  I would say so.  The family loved it.  It had a nice kick to it and was definitely more of a Tex-Mex dish than traditional Mexican.  I served it with one of those seasoned rice mix thingies that come in an envelope...Spanish Rice of course...and chips and cheese dip.  My 6-year-old couldn't get enough and just kept asking for more.  I would say that's a good sign.

What will I do differently next time?  I will heat the chicken filling in the microwave until it is really warm before I fill the tortillas.  The dish was in the oven the required amount of time, but the filling wasn't as warm as it should have been.  I could have left it in longer, I suppose, but the edges of the tortillas were beginning to get a little hard.  I think this would solve the temperature problem rather than heating the tortillas.

I quit typing now, so you can run to the store and get all the stuff to make these for dinner!