Fiesta Dinner

This dinner is sure to earn raves from your family and friends. Yummy!!! Sorry that there are no pictures with this one. I was too excited to eat to remember to take any.

Creamy Enchiladas

2-cans green chile enchilada sauce
1-8 oz cube cream cheese
2-chicken breasts, cooked and shredded
8-10 flour tortillas
Cheese of your choice-I use monterey jack cheese

~In a small saucepan, melt cream cheese with enchilada sauce. Spray a 9x13 baking dish with non-stick cooking spray. Coat bottom of dish with a thin layer of cream cheese mixture. Get your flour tortillas and fill with chicken, cream cheese mix, and shredded cheese. Roll up and put into pan. When pan in full, top with remaining cream cheese mixture and more cheese. Cover with aluminum foil and bake at 350 degrees for 30-minutes. Take off foil and bake an additional 15-20 minutes.

Hot Bean Dip

1-can of refried beans
1-8oz cube of cream cheese
Taco seasoning
Ranch seasoning
Hot sauce
Green chiles
Shredded cheese

~In a mixing bowl, beat cream cheese until smooth. Add beans and mix. Add taco and ranch seasoning to taste, several dashes of hot sauce to taste, and 1/2 of a small can of green chiles; mix. Add 1 1/2 to 2 cups of shredded cheese; mix. Put in a baking dish and cover with more shredded cheese. Bake at 350 degrees for about 30-minutes. Get your favorite chips and dig in. Yum!

Tomato Salsa

2 14.5 oz cans of stewed tomatoes
1/2 onion finely diced
1 tsp garlic, minced
juice from 1/2 lime
1 tsp salt
1/3-1/2 can green chiles
1/4 cup chopped cilantro

~Place all ingredients in a food processor and blend on low until you reach desired consistency. Refrigerate for 30 minutes to an hour before serving.

Mango Avocado Salsa

1 mango - peeled, seeded and diced
1 avocado - peeled, pitted, and diced
4 medium tomatoes, diced
1 jalapeño pepper, seeded and minced
1/2 cup chopped fresh cilantro
3 cloves garlic, minced
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped red onion
1/2 can of corn
1/2 can of black beans
2 tablespoons olive oil

~In a medium bowl, combine the mango, avocado, tomatoes, jalapeño, cilantro, and garlic. Stir in the salt, lime juice, red onion, corn, beans, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.