Mexican Quinoa Salad

Very easy and tasty! Good for a week night dinner. Serve at room temperature with tortilla chips and avocado slices

1 cup quinoa, rinsed well, drained
2 cups chicken broth, or 2 cups water ( I use a little less than 2 cups) with a little chicken bouillon

1 clove garlic, minced
1 jalapeño, seeded and finley chopped
1/4 cup red onion, minced
1 can black beans, rinsed and drained
1 cup sweet corn ( I used frozen, run under cool water to thaw, drain, pat dry)
1 large tomato, seeded and chopped, or use grape tomatoes
1/2 bunch fresh cilantro, chopped

Dressing
Mix in a small bowl:
2 Tablespoons olive oil
juice of 1 large lime
1/2 tsp kosher salt
1/4 tsp ground cumin


Place chicken broth in a medium sized pot over medium heat; add the quinoa, bring to a rolling boil, reduce heat to low and simmer with lid on for 20 minutes, or until water is absorbed. 

Meanwhile; get all your other ingredients ready: chop, mince, drain. Add into a large bowl. When quinoa is done add quinoa to the large bowl, pour over the dressing and mix to combine. Refrigerate until ready to serve. Pull out of the refrigerator 30 minutes before serving..best if served at room temperature. 

Quick and Easy Chicken Enchilada's

Quick and easy, these enchilada's are DELICIOUS!

Serves 4-6

• 1 can cream of chicken soup
• 1/2 pint sour cream
• 1/4 cup mexican green taco sauce
• 4 green onions, chopped
• 2 oz green chiles, chopped
• 1/2 lb cheddar cheese, grated
• 8-10 flour tortillas
• 2 cups cooked chicken, shredded

Mix together cream of chicken soup, sour cream, green taco sauce, green onions and green chiles. Grate cheese and set aside.
Assemble and roll each enchilada as follows: in the center of each flour tortilla, place 1-2 tbl of sauce. Top with chicken meat. Sprinkle with grated cheese. Roll and place in a 9x13 inch baking dish (well greased). When 8-10 tortillas are rolled and placed in the pan, top with remaining sauce and cheese. Bake at 350 for 25-30 minutes or until bubbly.

Theresa's Three Cheese Chicken Enchilada's

These are the BEST enchiladas ever - in my opinion anyway! So good! You can also leave out the chicken and have yummy cheese enchilada's.

1/3 cup vegetable oil
8 corn tortillas (6 inch)
1 can (10 oz) enchilada sauce
4 oz cream cheese, softened
3/4 cup sour cream
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
2 cups shredded cooked chicken. (rotisserie chicken is great for this)
2 cups (8 oz) shredded monterey jack cheese, divided
1 cup (4 oz) shredded cheddar cheese
1/4 cup chopped green onions

Heat oven to 350.

In a skillet, heat oil over medium heat until hot. With tongs dip each tortilla in hot oil, turning quickly to soften about 3 SECONDS; set aside.

In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup monterey jack cheese, cheddar cheese and green onions.

Pour enchilada sauce in a shallow dish (pie plate works well) dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down in a lightly greased 13x9 inch baking dish. Cover with remaining enchilada sauce. Bake for 25 minutes. Sprinkle with remaining monterey jack cheese over enchiladas and bake 3 minutes more, or until melted.

Garnish with sour cream and/or guacamole and cilantro if desired.
4 servings - you are welcome!