Recipe Exchange Chain with Sugar Blog

In response to an idea posted on the blog Sugar to begin a recipe exchange, here are a few of my favorite Mexican recipes.

If you have a blog and want to participate in this recipe chain, post a comment telling us where you've posted the recipes so we can keep this chain moving!

Creamy Seafood Enchiladas

1 pound imitation or real crab meat, chopped or shredded
1 pound cooked shrimp, coarsely chopped
1 1/2 cups shredded Monterey Jack cheese
8 10" soft flour tortillas (soften wrapped in foil in the oven if necessary)
1 small onion, thinly sliced or diced
2 tbsp butter or margarine
2 cans (10-3/4 ounces each) cream of chicken soup
1/2 cup light cream or milk
4 ounces cream cheese, cut up
8 flour tortillas

Combine crab, chopped shrimp and 1 cup of the cheese in large bowl. In a saucepan, melt butter and add onion. Cook onion until softened but not browned. Stir in 1 can of the undiluted soup.

Add some of the light cream (about half of it, maybe a bit more). Stir to mix well. Add cream cheese. Simmer on very low heat, stirring to melt cheese. Stir cream cheese sauce into the bowl of seafood. Divide seafood mixture equally among the tortillas.

Roll the tortillas and place, seam-side down, large, deep skillet. Stir together the remaining can of soup and the rest of the cream; heat in a saucepan, stirring to break up soup and blend in cream.

When mixture is hot, cover enchiladas with the sauce. Top with remaining cheese; cover pan and simmer on very low for 10 to 15 minutes until cheese starts to melt and sauce is bubbly.

Remove lid and cook an additional 5 to 10 minutes or until sauce thickens slightly. Makes 8 Enchiladas


Easy Chicken Mole

Makes 4 to 6 servings

4 cups water
2 pounds bone-in chicken pieces
1 small white onion, chopped
4 ribs celery, chopped
1/2 a green bell pepper, chopped
1/4 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons all purpose flour
2 tablespoons chilli powder
2 tablespoons creamy peanut butter
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon salt

In a large saucepan, place the water, chicken, onion,celery, bell pepper and 1/4 teaspoon salt. Bring to aboil, then reduce heat to low. Cover and simmer for 20to 25 minutes or until the chicken is tender. Remove chicken from the broth and let it cool. Reserve the broth and vegetables. Skin, bone and shred the chicken. Set chicken aside.

In a large skillet, heat the oil over medium heat. Mix the flour into the oil to form a paste. Stir constantly until it turns a light brown color. Add the chilli powder, peanut butter, garlic, cumin and salt.

Mix in the reserved broth and simmer for 5 minutes. Add the cooked chicken and simmer for 5 more minutes. Serve in a large bowls.

Enjoy!

Linda
More Mexican Recipes

Cornbread - The Perfect Side Dish for a BBQ Meal

Cornbread is one of my absolute favorite dishes to serve with a big rack of bbq ribs or juicy grilled chicken.

I used to buy those packages of cornbread mix and I thought they were good. But, then when I was looking for really "great" Mexican recipes for the Cook Mexican video, I came across a cornbread recipe so good that it makes every other cornbread I've ever tried seem tasteless by comparison.

Since the long weekend in May is a time when bbq's come out in earnest and the summer season begins (at least here in Canada) I wanted to share this cornbread recipe with you. It makes a lot so be sure to invite friends over to share or be prepared to freeze some - it freezes great.

I know you're going to love it as much as we do!

Long Weekend Cornbread

1 cup butter or margarine melted (you can reduce this to 1/2 cup if you wish)
1 cup white sugar
4 eggs
1 15 ounce can cream style corn
4 oz. can of chopped green chili peppers
½ cup shredded Monterey Jack cheese
½ cup shredded cheddar cheese
1 cup all purpose flour
1 cup yellow corn meal
4 tsp baking powder
1/2 tsp salt

Preheat oven to 300 degrees and grease a 9 x 13 baking pan.

In a large bowl beat together butter and sugar. Beat in eggs. Blend in cream style corn, chilies, and both cheeses.

In separate bowl mix together flour, corn meal, baking powder and salt. Add flour mixture to corn mixture and stir until mixed. Pour into prepared pan and bake 1 hour.

Serving this corn bread warm is heavenly. Allow it to cool at least 15 to 20 minutes before cutting into squares and removing from the pan.

Have a great weekend!

Linda
More Mexican Cooking Recipes at Cook Mexican Food

Make Mexican Rice in 5 Minutes

Mexican rice can be a quick and easy side dish that can go on the table in just a few minutes when you use 5 minute rice instead of rice that takes for ever to cook.

This is how I make it at home when time is short and I need a tasty side dish.

5 Minute Mexican Rice

1 16 oz can of crushed tomatoes
2 cups chicken stock
2 tsp ground cumin
1 chipotle pepper from a can of chipotle peppers in adobo sauce
1 tbsp adobo sauce
2 cups 5 minute rice (like Minute Rice)

Place chipotle pepper, adobo sauce and 1/4 cup of chicken stock in a blender and puree until thoroughly blended.

In a medium size pot, heat crushed tomatoes, remaining chicken stock, chipotle pepper mixture and cumin to boiling.

Stir in 2 cups of 5 minute rice. Remove from heat and let rice sit for 5 minutes.
Fluff rice and serve.

Adjust heat of the rice by adjusting the quantity of chipotle and adobo sauce used.

Enjoy!

Get more free Mexican Recipes at our Cook Mexican Food Website.