Tonight we had a little Mexican fiesta at our house and everything was so good I had to share the recipes with you. We had Chicken Enchiladas and Corn and Spinach Salad. The enchiladas were so easy and really good; and while they won't take my number one enchilada spot, for a quick weeknight meal, these can't be beat. The Corn and Spinach Salad might sound strange, but it was a perfect accompaniment to the heat of the enchiladas. Cale was a skeptic about the salad, but after one bite he changed his mind. This salad tastes so fresh and healthy. I will be making it all summer long!
Easy Chicken Enchiladas
2 cans Rotel, divided
2 cups cooked chicken breast, cubed
8 ounces cream cheese, softened (I used fat free cream cheese and it worked great)
8 ounces sour cream ( I used low-fat)
8 green onions, chopped
8 taco-sized flour tortillas
1 cup shredded Monterey Jack Cheese
Combine 1/4 cup Rotel, chicken, cream cheese, and green onions.In a separate bowl, mix together remaining Rotel & sour cream. Arrange chicken mixture evenly onto tortillas & roll. Place seam side down onto lightly greased 9x13 baking dish. Bake, covered, at 350 for 30 minutes. Pour sour cream mixture evenly over enchiladas & top with cheese. Bake an additional 10 minutes, uncovered, or until cheese is melted. Let stand 10-15 minutes before serving.
Corn and Spinach Salad- Rachael Ray
**This makes a lot, so I halved everything and we still had leftovers**
6 ears fresh corn (I used frozen corn and it still turned out delicious)
2 tablespoons hot sauce (We can't handle that much heat, so add to your taste)
1/4 cup extra-virgin olive oil
4 generous handfuls baby spinach
1 small red onion, chopped (I had a white onion)
1 red bell pepper, seeded and chopped
Salt and freshly ground black pepper
If using fresh corn- fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob.
In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste.