June 22- Mexican Night

I guess that I was in a mood for mexican food. So I went a tad overboard but I am behind and I need to catch up some.

155. Mexican Style Cornbead

This is a winner. It was so good.

*2 eggs
*1/4 cup corn oil
*1 cup buttermilk
*1 1/2 cups shredded Cheddar cheese
*1 (8 ounce) can cream-style corn
*1 large onion, chopped
*2 fresh jalapeno peppers, seeded and minced
*1 cup cornmeal
*1/2 cup all-purpose flour
*2 teaspoons baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon salt

Preheat oven to 350
Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs.
Mix in corn oil and buttermilk.
Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt.
Stir the egg mixture into the dry ingredients.
Pour batter into prepared pan.
Sprinkle remaining 1/2 cup cheese on top.
Bake for 30 to 35 minutes until center is set and top is golden brown.

156. Spanish Rice

This meal was not a hit with the kids. It had some spicy to it and the kids ended up eating frosted flakes.

*1 cup uncooked white rice
*1 teaspoon minced garlic
*2 cups water
*1 (16 ounce) jar salsa

Combine the rice with the garlic in a large saucepan.
Pour water and salsa into the rice mixture.
Bring the water to a full boil and then reduce the temperature to simmer.
Simmer for 20 minutes or until the rice is tender.
Fluff the rice when finished.

157. Chicken Enchilades

*1 package cream cheese, soften
*2 TBSP water
*2 tsp onion powder
*2 tsp cumin
*1/2 tsp salt
*1/4 tsp pepper
*5 cups cooked chicken, diced
*20 flour tortillas (6 inch)
*2 can cream of chicken soup
*2 cups sour cream
*1 cup milk
*2 cans chopped green chilies
*2 cups cheddar cheese, shredded

In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth
Stir in chicken
Place 1/4 cup down the center of each tortilla
Roll up and place seam side down in a baking dish
In a large bowl, combine the soup, sour cream, milk, and chilies; pour over enchiladas
Bake, uncovered in a 350 oven for 30 minutes
Sprinkle with cheese and bake another 5 minuted until cheese melted.