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On the Menu - December 2018
Magical Mexican Meals
Chicken Enchiladas
Ingredients:
2 cups chicken stock
3 180g cans tomato paste
1 tin diced tomatoes
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 BBQ chicken
3 tsp taco seasoning
12 corn tortillas
1-1/2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. In a medium saucepan, whisk together the stock, 2 cans tomato paste, ground cumin, garlic powder and onion powder. Bring to a boil, then remove from
heat.
Spoon about one third of the sauce into the base of a baking dish.
Shred BBQ chicken. Add taco seasoning, diced tomatoes and remaining can of tomato paste. Mix well.
In a mixing bowl, combine chicken mixture with about one third of the sauce. Spoon the chicken mixture evenly into 12 corn tortillas. Roll and place seam side down in the sauce in the baking dish.
Spoon the remaining third of the sauce over top of the enchiladas. Top with grated cheese. Bake in the preheated oven for 20-25 minutes, or until cheese has melted on top.
Ingredients:
2 cups chicken stock
3 180g cans tomato paste
1 tin diced tomatoes
2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 BBQ chicken
3 tsp taco seasoning
12 corn tortillas
1-1/2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. In a medium saucepan, whisk together the stock, 2 cans tomato paste, ground cumin, garlic powder and onion powder. Bring to a boil, then remove from
heat.
Spoon about one third of the sauce into the base of a baking dish.
Shred BBQ chicken. Add taco seasoning, diced tomatoes and remaining can of tomato paste. Mix well.
In a mixing bowl, combine chicken mixture with about one third of the sauce. Spoon the chicken mixture evenly into 12 corn tortillas. Roll and place seam side down in the sauce in the baking dish.
Spoon the remaining third of the sauce over top of the enchiladas. Top with grated cheese. Bake in the preheated oven for 20-25 minutes, or until cheese has melted on top.
Fajita Salad
Ingredients:
500g mince
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp dried oregano
1/2 tsp ground cumin
½ tsp coriander
1 tbsp oil
1 large capsicum, sliced
1 onion, peeled and sliced
Lettuce
Cheese, diced tomato, cucumber etc. for serving
Dressing Ingredients:
1/4 cup oil
1/4 cup lime juice
2 tsp honey
pinch chili powder
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp dried oregano
pinch salt
Method:
Heat oil in a pan or cast iron skillet. Once pan is hot add onion and cook over medium heat until tender and slightly browned. This takes about 5 minutes.
Add peppers and cook 3-4 minutes or until slightly tender. Remove peppers and onions from the pan and set aside.
In the same skillet cook beef until browned and done. Drain off any fat.
Add spices to the meat and stir well.
In a small bowl whisk together dressing ingredients.
Serve meat, peppers and onions, over lettuce with dressing.
Ingredients:
500g mince
1 tsp chili powder
1/2 tsp dry mustard
1/2 tsp dried oregano
1/2 tsp ground cumin
½ tsp coriander
1 tbsp oil
1 large capsicum, sliced
1 onion, peeled and sliced
Lettuce
Cheese, diced tomato, cucumber etc. for serving
Dressing Ingredients:
1/4 cup oil
1/4 cup lime juice
2 tsp honey
pinch chili powder
2 cloves garlic, crushed
1/2 tsp ground cumin
1/2 tsp dried oregano
pinch salt
Method:
Heat oil in a pan or cast iron skillet. Once pan is hot add onion and cook over medium heat until tender and slightly browned. This takes about 5 minutes.
Add peppers and cook 3-4 minutes or until slightly tender. Remove peppers and onions from the pan and set aside.
In the same skillet cook beef until browned and done. Drain off any fat.
Add spices to the meat and stir well.
In a small bowl whisk together dressing ingredients.
Serve meat, peppers and onions, over lettuce with dressing.
Black Bean & Corn Enchiladas
Ingredients:
12 soft taco size corn tortillas
1 can black beans
1 can corn kernels (or frozen corn)
1 red bell capsicum
1 tsp ground cumin
1 lime(s)
Salt and pepper to taste
2 cups red enchilada sauce
2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. Lightly spray a 9×13-inch baking dish with nonstick
cooking spray. Open and drain the corn. Drain and rinse the black
beans, if desired. Juice the lime.
In a bowl, combine the black beans, corn, green chilies, red bell pepper,
ground cumin and lime juice. Season with a little salt and pepper.
Roll the black-bean and corn mixture into the 12 corn tortillas and place
seam side down in the prepared baking dish.
Pour the red enchilada sauce over the top of the enchiladas, then
sprinkle the shredded cheese on top.
Bake in the preheated oven for 15 minutes, or until cheese has melted.
Ingredients:
12 soft taco size corn tortillas
1 can black beans
1 can corn kernels (or frozen corn)
1 red bell capsicum
1 tsp ground cumin
1 lime(s)
Salt and pepper to taste
2 cups red enchilada sauce
2 cups grated cheese
Method:
Preheat oven to 180 degrees Celsius. Lightly spray a 9×13-inch baking dish with nonstick
cooking spray. Open and drain the corn. Drain and rinse the black
beans, if desired. Juice the lime.
In a bowl, combine the black beans, corn, green chilies, red bell pepper,
ground cumin and lime juice. Season with a little salt and pepper.
Roll the black-bean and corn mixture into the 12 corn tortillas and place
seam side down in the prepared baking dish.
Pour the red enchilada sauce over the top of the enchiladas, then
sprinkle the shredded cheese on top.
Bake in the preheated oven for 15 minutes, or until cheese has melted.
Four Bean Salad with Quinoa
Ingredients:
1 cup quinoa
1 can sliced green beans
1 can black beans
1 can kidney beans
1 can chickpeas
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Italian herbs
Method:
Rinse and cook the quinoa according to package instructions. Open all
the cans and drain and rinse them. This will drastically reduce the sodium
content.
Once the quinoa has cooked, add all the drained and rinsed beans.
Mix in the olive oil, red wine vinegar and Italian herbs. Mix well.
Chill at least 2 hours in the refrigerator.
Ingredients:
1 cup quinoa
1 can sliced green beans
1 can black beans
1 can kidney beans
1 can chickpeas
1/4 cup olive oil
1/4 cup red wine vinegar
1 tsp Italian herbs
Method:
Rinse and cook the quinoa according to package instructions. Open all
the cans and drain and rinse them. This will drastically reduce the sodium
content.
Once the quinoa has cooked, add all the drained and rinsed beans.
Mix in the olive oil, red wine vinegar and Italian herbs. Mix well.
Chill at least 2 hours in the refrigerator.