With the cooler weather upon us, why not spice up a casual dinner
at home in Mexican style.
It will let you go loco with colourful table
settings and decorations.
And you can find some inexpensive CDs of
Mariachi music and traditional songs to set the mood.
Our Mexican menu is chicken based in both the Soup and
the Enchiladas Main.
They are slightly busy dishes to make, but well worth
it. And there's a novel and easy Dessert to finish.
1. Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
2. Set aside until cool enough to handle and shred.
3. Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, jalapeno chilli, oregano, cumin and salt and pepper in large saucepan.
4. Bring to boil, reduce heat and simmer 20 minutes.
5. Correct seasoning, if necessary.
6. Add zucchini, squash, capsicum, lime juice and Sherry.
7. Bring again to boil.
8. Reduce heat and simmer 15 minutes.
9. Add coriander and mint.
10. Stir, and then remove from heat.
11. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
12. Ladle soup into each bowl.
13. Sprinkle with shredded cheese and tortilla strips.
14. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
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MAIN
Chicken Enchiladas Serves
2
What
you need
* 1/2 cup yellow onion, diced
* 1 tablespoon oil - Canola or Corn/Vegetable
* 900 – 1000g boneless skinless chicken breast
* 1 (185g) can salsa verde hot sauce
* 8 corn or wheat flour tortilla
* 1 (800g) can green enchilada sauce
* 1 (4 ounce) can diced jalapeno pepper
* 1/4 cup sour cream
How
to do it.
1. Pre-heat oven to 180 C
2. Warm the oil in large non-stick skillet.
3. Place onions in hot oil and sauté until translucent.
4. Put chicken breasts, Hot Sauce, diced Jalapeno Peppers, and just enough Green Enchilada Sauce to make it a little wet (about 2-3 TBSP) in skillet with onions.
5. Bring to boil.
6. Lower heat to a simmer and cover skillet.
7. Cook until chicken is done, add more enchilada sauce if it starts to dry out.
8. When chicken is done take it out of the sauce and shred it with two forks.
9. Put shredded chicken back into sauce and simmer for about 5 minutes.
10. Mix in 1/4 cup sour cream & remove from heat.
11. If your mixture is too wet, let it simmer un-covered until it’s only slightly moist.
12. Put a thin layer of enchilada sauce on the bottom of a 9"x13" baking pan.
13. Fill tortillas with chicken mixture and place them into the 9"x13" baking dish.
14. Pour the rest of the enchilada sauce over the enchiladas.
15. Sprinkle all of cheese over enchiladas.
16. Bake in 180 degree C oven until cheese is melted and enchiladas are warmed through (usually around 25 minutes).
17. Serve by sprinkling chopped tomatoes, coriander and green onions over enchiladas and putting a small dab of sour cream on top!
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DESSERT
Mexican Dessert Dip Serves
2
This is an unusual and refreshing finish to your Mexican meal. 15 minutes to make.
1.Whip the cream until stiff, folding in honey and Kahlua.
2. Beat until the cream holds soft peaks.
3. Sprinkle with nutmeg.
4. Serve in a glass bowl with crisp cookies and/or fruit for dipping.
