Chicken and Corn Enchilada Casserole

This takes the stress out of rolling enchiladas and trying not to rip the corn tortillas. Makes great leftovers too.


olive oil
southwestern seasoning
salt and pepper for seasoning
boneless skinless chicken
15 oz ricotta
2 tbsp cilantro, chopped
1 white onion, diced
3 green onions, diced
3 garlic cloves, minced
1 tsp chili powder
1/2 tsp ground red pepper
1/4 tsp ground cumin
red enchilada sauce
1 can of diced tomatoes with chilies
1 can of corn, drained
shredded cheese (mexican blend)
corn tortillas
cotija cheese for garnish
avocado for garnish

Preheat oven to 375 degrees.

Season chicken with southwestern seasoning, salt, pepper and drizzle with olive oil. Flip to coat. Grill chicken until just about done. Wrap chicken in foil and set aside to rest.

Drizzle sauté pan with olive oil and heat over medium-high heat. Sauté onions and garlic until onions begin to turn translucent. Add chili powder, red pepper and cumin. Stir to coat. Add tomatoes, corn and season with salt and pepper. Sauté for about 5 minutes. While mixture is sautéing, dice chicken. Add chicken, along with juices from when the chicken was resting. Sauté for another 5 minutes, stirring occasionally and then cool for about 10 minutes.

In a large bowl, mix ricotta, half of the cilantro and half of the green onions. Mix well. Add the chicken mixture and mix well.

In a large casserole dish, coat the bottom with enchilada sauce. Place a layer of tortillas on the bottom of the casserole dish. Place a layer of the chicken mixture, then a layer of cheese and finish with another layer of tortillas. Keep repeating until you have used up your ingredients (but reserved some of the cheese for the very top); also be sure to finish with tortillas on the top. Drizzle with enchilada sauce. Sprinkle with cheese, remaining cilantro and green onions.

Bake for about 35 minutes until bubbly and lightly browned. Let rest for about 5 minutes before cutting. Garnish with crumbled cotija cheese and avocado. Serve and ENJOY!!!

Pairing....a great mexican beer would be best for this dish.

2002 Macauley Cabernet Sauvignon

Wonderful deep purple color.  Cherry chocolate and blackberry fill up the aromatics of this wine.  Deep fruit layer with slight spice on the back notes.  Cherry hits the palate all the way to the finish.  We paired this with grilled filet mignon and roasted potatoes and was nice touch Saturday while camping and enjoying the campfire.

Mixed Greens with Salmon Cakes and Mango Avocado Salsa

Do you want something easy to make and impressive. Try this as an easy any day of the night dinner. This would also be excellent as a lunch option too. It is easy and makes a pretty presentation. You can dress your salad greens with any type of dressing you would like. I used what I had on hand which was a Santa Fe dressing. It went great with the salsa.

store purchased Crab Cakes
mixed greens
salad dressing of your choice (I used santa fe dressing)
olive oil
1 mango, diced
1/2 bell pepper, diced
3 green onions, sliced
1 avocado, diced
1 tbsp lime juice
salt and pepper for seasoning

Drizzle non-stick sauté pan with olive oil. Heat over medium high heat. Sauté and brown both sides of the salmon cake until you have a nice crust on both sides.

While salmon cakes are browning. In a medium bowl, toss together mango, green onions, bell pepper, avocado and lime juice. Season with salt and pepper and tossing again to coat.

Once salmon cakes are done, let rest on a paper towel covered plate to help absorb any excess oils.

In a separate medium bowl, toss mixed greens with dressing. Tip, do not dress mixed greens until you are ready to plate. If you dress too soon, the greens will become soggy and wilted.

Plate salad and top with salmon cakes (however you would like to serve per person, I served 2 cakes per person) and finish with salsa.

Serve and ENJOY!!!!!

Wine pairing.......Chardonnay.

2007 Alban Viognier

Don't be fooled by the hazy yellow appearance of this wine. It was a nice wine and it was perfect for being lazy in the sun while we were camping over this past weekend. It was perfect for the occasion. Smoky citrus with floral and honey notes. Silky in texture with a back drop of peach and lemon flavors.