Green Enchiladas

The yummiest enchiladas EVER!

• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cans green chilies
• 1 8oz. package cream cheese cut into strips
• 1 jar salsa verde
• 1/2 can black beans
• 1 can refried beans
• 6 flour tortillas
• mozzarella cheese, grated

1. In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat (you will need more salsa verde later in the recipe, so don't go too crazy).
2. In another pan, warm beans combines and a little salsa verde ("Little"is the key word here!).
3. Pour a little bit of salsa verde on bottom of a 9-x13- inch pan.
4. Place a little chicken and bean mixture in each tortilla. Roll up. Place seam side down on baking dish. Cover with salsa verde and grated cheese.
5. Bake at 350 degrees for 15-20 minutes or until cheese is melted and heated through.

Spice Cake with Raspberry Filling and Cream Cheese Frosting

• 1 box Betty Crocker SuperMoist spice cake mix
• water, vegetable oil and eggs called for on cake mix box
• 1 package (8 oz.) cream cheese, softened
• 1/2 cup butter, softened
• 3 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 cups fresh raspberries

1. Heat oven to 350 degrees for shiny metal pans (or 325 degrees for dark or nonstick pans). spray bottoms and sides of 2 (8 or 9-inch) round cake pans with baking spray and flour.
2. Make and bake cake mix as directed on box for 8- or 9-inch rounds, using water, oil and eggs. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese and butter with electric mixer on medium speed until fluffy. Beat in powdered sugar and vanilla.
4. On serving plate, place 1 cake rounded side down. Spread with 1 cup frosting. Sprinkle 1 cup of the raspberries over frosting. Top with second cake, rounded side up.
5. Frost side and top of cake with remaining frosting. Arrange remaining 1 cup raspberries on top of cake along edge.

Arepas

This was a part of a typical Saturday morning breakfast in the Zuluaga house...one of the things I've gained from my Colombian heritage. Serve them warm and spread with butter...YUM!Follow package directions as directed on the Areparena, but to each cup of Areparena that you use add 1/4 tsp salt and 1/4 cup cheese. (Taste a little to see if it has enough salt). I like to use a cheese called cojito (it resembles parmesan cheese) or you can use grated ranchero cheese. If you can't find either of these cheeses, you can use mozerella cheese or do without cheese all together. Once you mix up the dough make them into balls and shape into patties. If dough seems a little dry and cracks while shaping wet your hands and work the water into the dough until smooth. Cook on a hot griddle with a little bit of oil and brown on both sides.

Cowboy Caviar

Vinaigrette:

• 3 Tbsp. red wine vinegar
  
• 2 tsp. Tabasco hot sauce (less if desired)


• 2 tsp. olive oil
  
• 1 clove garlic, minced


• 1 tsp. black pepper

Mix and set aside.

• 1 can black-eyed peas, rinse & drain


• 1 can corn, rinse and drain


• 2/3 cup chopped purple onion


• 2/3 cup chopped cilantro


• 3-5 chopped roma tomatoes (remove seeds and goop)


• salt


• 1/2 Tbsp. fresh lime juice


• 1 large avocado

Mix and refrigerate (add avocado right before serving)

Serve with tortilla chips.

Indian Fry Bread

• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2/3 cup milk

Mix ingredients together and kneed gently. Roll out into rectangle and cut into round shapes. Use custard cup to cut. Pull into elongated shape and deep-fat fry until brown. Drain.

Chicken Enchiladas

• 2 cans cream of chicken soup
• 1 pint sour cream
• 1 medium onion, finely chopped
• 8 flour tortillas
• 3 cups grated cheddar cheese
• 4 cups chopped cooked chicken

1. Mix chicken soup, sour cream, and onion.
2. Spread 1/4 cup sour cream mixture into each tortilla and top with 1/2 cup chicken and 1/4 cup cheese.
3. Roll up and place in 9x13 inch pan (I put a little of the sour cream suace on the bottom to prevent sticking). Spread remaining sauce over top of tortillas. Sprinkle with 1 cup cheese.
4. Bake at 350 degrees for 40 minutes.
   

Layered Jello

A Christmas tradition (we do red and green Jello).

• 6 small boxes of Jello
• 1 large container cool whip (room temperature)

1. Prepare one layer at a time.
2. Prepare Jello according to package, exclude letting the Jello set.
   
3. 1st layer: 1 cup and 2 Tbsp. Jello (Pour into bottom of 9 X 13- inch pan). Let layer set in fridge 30-45 minutes.
4. 2nd layer: the rest of the prepared Jello and 1/2 cup cool whip. (Pour on top of previously set layer) Let layer set in fridge 30-45 minutes.
5. Continue until you get to the last layer. For the last layer, add 1 cup Jello and 1 cup cool whip. Let set in fridge for 30-45 minutes.