After a summer of barbecues, you might want to change your dinner menu and make something a little different. One good option is to serve a Mexican dish.
Here are two choices your family may enjoy so much you’ll make them part of your regular dinner rotation. Both of these recipes – One-Pan Enchilada Skillet and California Nachos – are tasty and easy to prepare.
ONE PAN ENCHILADA SKILLET
2 cups shredded rotisserie chicken (or leftover baked chicken)
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 (10-ounce) can red enchilada sauce
1/2 cup chunky salsa
1/4 cup water
4 (6-inch) soft, flour tortillas, cut into 1-inch strips
1 cup Mexican-blend shredded cheese
1/2 cup sour cream
1/4 cup sliced green onions
1/4 cup sliced black olives
In a large skillet, add the rotisserie chicken. Sprinkle it with cumin and oregano. Add the enchilada sauce, salsa and water. Bring to a simmer over medium-high heat for a couple of minutes to let sauce thicken and for chicken to heat through.
Stir in tortilla strips and sprinkle everything with cheese. Remove from heat and let cheese melt.
Top it with sour cream and sliced black olives and sprinkle with green onions. Serve immediately. Makes 6 servings.
CALIFORNIAN NACHOS
1 pound ground beef, cooked
12 ounces packaged tortilla chips (your choice)
1/2 cup cooked black beans or pinto beans, drained
1/2 cup red salsa
1/4 cup chopped white onions
1/4 cup green onion, chopped, divided
3 cups Monterey Jack or taco cheese, shredded
1/2 cup sour cream
1 Roma (or other medium size tomato), finely chopped
3 tablespoons cilantro, roughly chopped
1/4 cup sliced black olives
In a large skillet, over medium-high heat, cook ground beef until it’s no longer pink and drain off fat.
Preheat oven to 400 degrees. Lightly grease a rimmed baking sheet and layer with 3/4 of the tortilla chips, ground beef, beans, salsa, white onion, half of the green onion and one cup of cheese. Then add the remaining chips to the top and sprinkle with 2 cups of cheese.
Bake in the oven 8 minutes, or until cheese has melted. Remove from oven.
Top with sour cream, tomatoes, cilantro, remainder of green onions and sliced black olives.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
