Two-Bean and Corn Salad

I've always been a little stuck about what to serve with Mexican dishes like the enchiladas I posted earlier this week.  Rice?  Re-fried beans?  Eh, okay but neither of those options get me really excited.

Then I found this recipe (also on Epicurious).  

YES!  

I'll never have to wonder what to serve with Mexican dishes again.  

It was so flavorful, and so easy.  It made a perfect side with Mexican food and I'm envisioning it at a lot of hamburger and hot dog cookouts this summer as well.  

Two-Bean and Corn Salad

• 1/3 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon ground cumin
• 1 15 1/2-ounce can Great Northern beans, rinsed, drained
• 1 15 1/2-ounce can black beans, rinsed, drained
• 3 celery stalks, chopped (I left these out)
• 2 cups frozen corn kernels, thawed
• 1 medium-size red bell pepper, chopped
• 1 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 2 small jalapeño chilies, seeded, chopped

Whisk oil, vinegar, and cumin in large bowl to blend. Add remaining ingredients and toss to coat. Season salad with salt and pepper. Let stand at least 1 hour and up to 4 hours, tossing occasionally.

Cheese/Chicken Enchiladas with Green Sauce

Mexican food.

This is something I did not have a lot of growing up in New England.  Rhubarb, meat and potatoes, muffins...yes.  Enchiladas, flautas, burritos...no.

I didn't even know there was such a thing as the avocado in the world until I went off to college.  What a pleasant surprise. :)

Texas would never be my first choice in places to live if the seminary wasn't here.  But I have to give this to Dallas: holy guacamole! :)

Yes, it's over 100 degrees in the summer and you don't want to leave your house from the end of May to the end of September.  But every restaurant you go to (almost) brings out tons and tons of chips and fresh salsa.  And it's so amazing.  I'm pretty sure it's the Tex-Mex that makes life worth living even in the summer here in Dallas. :)

Our favorite of favorite Tex-Mex restaurants in Dallas (we have several) has to be Chuy's.  We love that place.  And my favorite thing on their menu is their Chicka Chicka Boom Boom Enchiladas.  Words cannot describe how yummy they are.

It's been my dream to replicate these enchiladas, because we probably won't live in Dallas forever and whenever we leave I know I am going to miss them.  So that's what I was going for with this recipe...the recipe looked like it might come out tasting similar.

It wasn't super close to the Chicka Chicka Boom Booms, the flavor is pretty different, but these were still REALLY good.  I think they will be close enough to do the trick when Chuy's isn't available.  I'm definitely keeping this recipe.  (Which, by the way, I found on Epicurious.)

It's not exactly what you would call heart healthy, but you don't think about your heart when you eat Tex-Mex.  Only your soul.  ;)

Cheese/Chicken Enchiladas 
with Green Sauce

Sauce

• 1/2 10-ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all purpose flour
• 1 cup whipping cream
• 1 cup milk
• 6 tablespoons chopped fresh cilantro
• 3 green onions, minced
• 1/2 4-ounce can diced green chilies, drained
• 1 3/4 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon dried crushed red pepper

Enchiladas

• 1 Tablespoon vegetable oil
• 12 6-inch corn tortillas
• 3 cups grated mild cheddar cheese
• 1 1/2 cups grated Monterey Jack cheese
• 1/2 cup finely chopped onion
• 1 tablespoon chopped fresh cilantro
• Shredded Chicken (optional)

• 1/2 cup sour cream

Sauce:

Cook spinach according to package instructions. Drain well. Set aside. Melt butter in heavy medium skillet over medium heat. Add flour and stir mixture 2 minutes; do not brown. Gradually whisk in whipping cream and milk. Simmer until thickened, about 5 minutes. Stir in spinach, cilantro, green onion, chilies, cumin, coriander and red pepper. Puree in batches in processor until almost smooth. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) 

Enchiladas:

Heat oil in heavy small skillet over medium-high heat. Using tongs, briefly dip each tortilla in oil and heat to soften, about 15 seconds per side. Transfer to paper towels and drain. Combine cheeses in large bowl; set aside 1 1/2 cups for topping. Combine onion and cilantro in small bowl. Place 1/4 cup cheese mixture in center of 1 tortilla. Spoon 2 teaspoons onion mixture over and some chicken chicken if adding meat. Roll up tortilla. Place seam side down in large glass baking dish. Repeat with remaining tortillas, chicken, cheese and onion, using 1/4 cup cheese for each. (Can be made 1 day ahead. Cover and chill.) 

Preheat oven to 375°F. Stir sour cream into sauce; pour over enchiladas. Sprinkle with reserved 1 1/2 cups cheese. Bake until cheese melts and enchiladas are heated through, about 25 minutes.

Salsa Josue

Last weekend we had some good friends over for dinner and we played this game of...Puerto Rico...which I still don't really get.  

Josh and I were on a team together and unfortunately we came in last.  

The six of us were all matched up to be in the same spiritual formations group at the beginning of Josh's first semester here in seminary and we're so thankful for that.  We've been close friends ever since.  

Yeah, we love these people.  Even though they like to kill us at games like this. :)

I tried out some new Tex-Mex recipes on them when they came over this time and they approved them; they said they were definitely blog-worthy.  

So this week I'll share them with you, too!

This first one isn't a new recipe, though, and I didn't make it.  Josh is the salsa expert in our house and he makes the best home made salsa ever.  

Step aside, Ortega and Pace.  

Let me introduce you to Salsa Josue.

(Is that how you say "Joshua" in Spanish???  I never took Spanish.) 

Salsa Josue

4 tomatoes, sliced

1/4 sweet onion, chopped

4 cloves garlic

juice from 1 lime

cilantro

1 tsp. cumin

Serrano pepper...just a little bit

pinch of sugar

salt, to taste

Combine everything in blender and blend just till combined.   

DIG IN!