Page 20
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Cinco De
Mayo Recipes
April 28. 2010
SAFEWAY
BY A LLRECIPES.COM
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Ingredients for life.
RANCHERS
Chicken and
Red Bean Enchiladas
Ingredients
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2 cups shredded rotisserie chicken
1(15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1(15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 com tortillas (about 5 1/2 inches in diameter)
Optional garnish:
chopped fresh cilantro
hot red pepper sauce
Directions
1. Adjust oven rack to middle position; heat oven to 375 degrees.
In a medium bowl, mix chicken, beans and 1 cup cheese; set aside.
I hinly slice 1/2 cup onion; set aside. Finely chop remaining
onion.
2. Heat oil in a 12-inch skillet over medium-high heat. Add
chopped onions and saute until golden, about 5 minutes. Add
tomato sauce; simmer until very thick, about 12 minutes. (Stir
frequently; reduce heat if sputtering dramatically.) Add broth;
bring to simmer. Remove from heat; whisk in sour cream. Stir 1/
2 cup sauce into chicken mixture.
3. Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish.
Microwave tortillas on high power in a microwave-safe plastic
bag until warm, about 1 minute. Fill each tortilla with a heaping
1/4 cup chicken mixture; roll and place in baking dish. Top with
remaining sauce and cheese.
4. Bake until bubbly, about 20 minutes. Top with sliced onions
and the optional cilantro. Serve hot. Pass pepper sauce sepa
rately.
Salsa
Ingredients
• 1/4 cup lemon juice
• 11/2 tablespoons salt
• 1 red onion, chopped
• 1 white onion, chopped
• 1 yellow onion, chopped
• 1/4 pound roma (plum)
tomatoes, chopped
• 6 pounds roma (plum) tomatoes
• 2 tablespoons garlic powder
• 1 tablespoon ground cayenne pepper
• 11/2 teaspoons ground cumin
• 1 pound jalapeno peppers, chopped
• 1/3 bunch fresh cilantro, chopped
Directions
1. Bring a large saucepan o f water to boil. Briefly place 6 pounds
tomatoes into water to loosen skins and set color. Drain, peel and
crush.
2. Mix chopped tomatoes, garlic powder, lemon juice, salt,
cayenne pepper and cumin into the saucepan with crushed
tomatoes. Whip to desired thickness. Bring to a boil. Mix in red
onion, white onion, yellow onion, jalapeno peppers and cilantro.
3. Continue boiling until vegetables are soft and mixture has
reached desired consistency. Remove from heat. Refrigerate
until serving.
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Selection varies by store. While supplies last
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