I could eat Mexican food every day. That and pizza. Maybe alternate the two. However, both are loaded with calories so that is out of the question.
When I do eat Mexican food, I like to do it right. I have made the following recipes numerous times, especially when I am having people over for a small dinner party. They are also great to take to parties as appetizers.
A Mexican dinner is not really complete without starting with a great dip. I have included two of my favorites in this article. Sometimes I make both for one dinner. Neither requires a lot of prep time or great expense. Paired with the tortillas of your choice and you might even make a meal out of just the dips, especially the Beef Enchilada Dip which could stand alone as its own main dish.
I will begin with the recipes for both of the dips.
Beef Enchilada Dip Recipe
This one is as delicious as it sounds. I should note that it can also be made with shredded chicken if you do not like ground beef.
Here is what you will need to purchase at the grocery store before you get started. The following quantities should make a medium size bowl of the dip that should be fine for 4 people. If you need more, scale up the amounts to fit the number of people needed.
- 1 lb. of ground beef
- Extra virgin olive oil
- ¼ cup of a diced onion
- 2 diced garlic cloves
- 1 cup of enchilada sauce
- 2 cups of cheddar cheese
Using a medium sized skillet, add 2 tsps. of the olive oil over medium heat. After the oil heats up, toss in the diced onions and let them cook for about 5 minutes. Next, toss in the diced garlic and cook for an additional 5 minutes on medium heat.
Now you are ready to brown the ground beef in the same skillet. Once it is ready, pour the meat and everything into a colander and let the fat and grease drain. While that is draining, rinse the skillet under warm water and place back on the stove on medium heat.
Add the ground beef from the colander back into the skillet and pour in the enchilada sauce and stir.
Finally, sprinkle shredded cheese on top of the mixture and cover the skillet. Cook on low heat for an additional 10 minutes. It is ready to serve immediately.
Now for the guacamole.
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When I was younger, I hate guacamole anything. Honestly, I never tried it. Then one day I was eat some kind of Mexican food and I kept detecting this faint taste in my burrito that I was not accustomed to. I looked on the menu and realized it contained guacamole inside. That was only a few years ago, but now I eat it all the time. Best of all, it is very healthy for you. So here is how to make a great guacamole dip at home.
This one is really easy. First you will need the following ingredients.
- 3 -4 small avocados or 1 -2 large ones
- 2 limes or lime juice
- 2 minced cloves of garlic
- 2 diced tomatoes
- 1 tsp of salt
- ½ tsp of pepper
- ¼ cup of diced onions
- A dash of cayenne pepper
First, cut the avocados open, spoon out the green parts, and then mash them in a bowl. You can use a potato masher or a fork. If you do not know how to do this, watch the video below.
Next, if you bought 2 limes rather than lime juice in a bottle, you need to juice the limes now.
Now you are ready to make the dip.
In a large bowl, mix all of the ingredients listed above together until everything is creamy. Give it a taste test, and then season it more to your liking if necessary.
Let’s get to the main course.
Sour Cream Enchiladas
The ingredients I have listed below will serve 2 people. If you are preparing a dinner for more people, simply scale up the ingredients.
- 16 oz boneless skinless chicken breasts
- 8 oz of sour cream
- ¼ cup of skim milk
- 10 oz can of cream of chicken soup
- 1 tbsp. of chopped cilantro
- 2 tomatoes diced
- 2 green chilies diced
- 1 cup of diced onions
- 10 burrito sized soft tortillas
- ½ cup of shredded cheddar cheese (or cheese of your choice)
Place the chicken in a skillet and cook it in the oil of your choice. As you cook it, gently tear it apart with a spoon and fork to create shredded chicken. Preheat the oven to 350 degree F as you cook the chicken.
Mix the sour cream, soup, milk and cilantro in a saucepan and heat on medium heat until it boils. This will happen relatively quickly so stir it throughout.
Spray an 8 x 11 baking pan with a nonstick spray.
Place the cooked chicken, onions, diced tomatoes and green chilies in the baking pan and in the oven. Leave in the oven until the onions are transparent. This will vary depending on the type of oven you have. Remove from the oven when ready.
Now warm the tortillas in the microwave for about 10 seconds. Anything much more will make them harder to fold and wrap.
Roll out each tortilla one at a time and fill each with about 2 spoonful’s of the chicken mixture. Roll it back up and place the seam down in the baking dish to keep it from unraveling. I usually use one of the glass Pyrex backing dishes at this point.
Now spread the sour cream over all of the wrapped enchiladas and top everything with the shredded cheese. Place the dish in the oven and cook for 30 minutes until the cheese has melted on top. Remove and allow to cool for 5 minutes, then serve.
Then you have it, a great Mexican dinner. Combine those recipes with some traditional Mexicans dishes like black beans or refried beans and some Mexican rice and you will have a complete meal. Everything goes better with a beer like a Negra Modelo or a Dos Equis of course. “Stay hungry my friends”.