Food and drink inspired by Mexico | The News Channel

Food and drink inspired by Mexico.

In our multicultural country, we?re fortunate to have cooking influences from around the globe. Mexican-style dishes, for example, are known for their lively flavours and variety of spices ? although Mexico is a large country and specialties do vary by region.

The following recipes for Spicy Chicken Enchiladas or the Mexican Tamale Casserole are not only delicious, but they create outstanding leftovers for taking to work or school for lunch the next day.

The recipes could be seen as more Tex-Mex, or based on a combination of Texan and Mexican cultures. They also have the addition of cheddar and Monterey Jack cheeses not traditionally found in true Mexican cooking.

Don?t be discouraged by the list of ingredients, as each recipe is easy to prepare and has a short cooking time. Using ingredients like a cooked deli chicken or leftover chicken helps cut down on prep time. Feel free to vary the amount of chili powder and chilies to reflect your family?s taste.

To top off these flavourful dishes, try the Mojito Iced Tea. A Mojito is a Cuban drink made with rum that becomes Mexican when made with tequila. Our twist creates a refreshing non-alcoholic drink that is simple to make ahead of time and enjoyable with almost any dish or on any occasion.

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Spicy Chicken Enchiladas

2 tbsp (25 mL) oil

1/2 cup (125 mL) diced onion

1/2 cup (125 mL) diced green bell pepper

2 cloves garlic, finely chopped

1 can (114 mL) diced green chilies, undrained

1 tbsp (15 mL) chili powder

1 tsp (5 mL) cayenne pepper

1 tsp (5 mL) paprika

1/2 tsp (2 mL) ground cumin

1/2 tsp (2 mL) oregano, crumbled

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

1 can (680 mL) tomato sauce

1 cup (250 mL) plain yogurt

1 tbsp (15 mL) flour

1/2 cup (125 mL) chopped fresh cilantro

4 cups (1 L) cubed cooked chicken

8 flour tortillas (8 inch/20 cm)

2 cups (500 mL) shredded Monterey Jack cheese, divided

Preheat oven to 375?F (190?C). To prepare enchilada sauce, heat oil in a Dutch oven over medium heat. Add onion, green pepper and garlic; saute for 2 minutes. Add next 8 ingredients (green chilies through pepper); cook, stirring, for 2 minutes. Stir in tomato sauce, yogurt and flour; cook, stirring, for 1 minute. Stir in cilantro. Spread 1 cup (250 mL) enchilada sauce in bottom of a greased 9?13 inch (23?33 cm) baking dish; set aside. To prepare filling, combine chicken and 1 cup (250 mL) enchilada sauce. Spoon about 1/2 cup (125 mL) of filling down one side of each tortilla. Sprinkle each with 1 tbsp (15 mL) cheese. Roll up tortillas jelly-roll fashion and place, seam side down, in a single layer on top of enchilada sauce in baking dish. Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups (375 mL) cheese. Bake, uncovered, for 30 to 35 minutes or until bubbly and heated through. Serves 6 to 8.

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Mexican Tamale Casserole

8 flour tortillas (8 inch/20 cm)

1 can (14 oz/398 mL) diced tomatoes

1 tbsp (15 mL) chili powder

1/4 tsp (1 mL) ground cumin

1 can (12 oz/341 mL) kernel corn, drained

1/4 cup (50 mL) finely chopped jalapeno pepper

1 cup (250 mL) diced red bell pepper

1/2 cup (125 mL) sliced green onions

1 can (19 oz/540 mL) black beans, rinsed and drained

2 tbsp (25 mL) chopped fresh cilantro or parsley

1/2 cup (125 mL) water

1 cup (250 mL) shredded cheddar cheese

sliced green onions

Cover bottom of a greased 9?13 inch (23?33 cm) casserole dish with 4 tortillas. Tortillas may need to be halved or quartered. Combine tomatoes, chili powder and cumin; spread over tortillas. Top tomatoes with next 6 ingredients (corn through cilantro) in order given. Pour water over top. Slice remaining 4 tortillas into 3/4 inch (2 cm) strips. Arrange strips evenly over top. Sprinkle with cheese. Cover casserole and bake at 400?F (200?C) for 20 minutes. Sprinkle with green onions and serve. Do not freeze. Serves 6 to 8.

Cook?s Note: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and avoid touching any exposed skin.

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Mojito Iced Tea

If desired, rum or orange liqueur may be stirred in before serving.

1 1/2 cups (375 mL) fresh mint leaves, crushed

4 green tea bags

4 cups (1 L) boiling water

1/2 cup (125 mL) fresh lime juice

1/2 cup (125 mL) sugar

ice cubes

1 lime, thinly sliced

fresh mint leaves

Place 1 1/2 cups (375 mL) mint leaves and tea bags in a bowl. Add boiling water. Let steep for 8 minutes. Strain tea mixture through a sieve into a pitcher; discard solids. Stir in lime juice and sugar. Refrigerate for at least 1 hour or up to 24 hours. Serve over ice cubes. Garnish with lime slices and additional mint leaves. Serves 4.

Cook?s Note: To crush mint leaves, place them between the palms of your hands and use a twisting motion to crush the leaves.

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Related posts:

1. A Look At Mexican Food History
2. The History of Mexican Food
3. Chili Peppers in the Cuisine of Mexico
4. Chinese Food Recipes ? Cooking Techniques
5. Food Wishes.com: Buttermilk Fried Chicken

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