Latino/Puertorriquen Recipes
Enchilada Casserole
Filling:
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup boiling water
1 cup cooked chicken (skin removed before cooking, cut into 1/2-inch cubes)
1/2 cup no-salt-added tomato puree
Sauce:
1 1/2 cups no-salt-added tomato puree
3/4 cup water
1 tablespoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon salt
8 corn tortillas
1/4 cup shredded, low-fat, low-cholesterol Monterey Jack cheese
Directions:
Preheat oven to 350 degrees. Place onion, green pepper, celery and water in a saucepan. Bring to a boil. Cook three to five
minutes or until tender. Drain excess liquid. Add chicken, beans and 1/2 cup of tomato puree. Mix gently.
Blend all sauce ingredients in a medium-size bowl. Spread 1/4 cup of the sauce in an eight-inch square baking pan. Add four
tortillas and top with half of the filling and 1/2 cup of the sauce. Add remaining filling mixture and another 1/2 cup of
sauce. Cover with remaining four tortillas, the rest of the sauce and cheese.
Bake casserole about 30 minutes or until cheese is bubbly.
Yield: four servings, 4 x 4 inches each
Chicken Fajitas
Marinade:
1 clove garlic, finely minced
1 tablespoon vegetable oil
1 1/2 tablespoons fresh lemon or lime juice
3 tablespoons Worcestershire sauce
1/8 teaspoon freshly ground black pepper, or to taste
1 1/4 pounds boneless chicken breasts, skinned, all visible fat removed
1 large onion
1 large green bell pepper, ribs and seeds removed
2 teaspoons vegetable oil
8 corn tortillas
Directions:
Preheat broiler. To make marinade, combine garlic, oil, lemon or lime juice, Worcestershire sauce and pepper in a bowl.
Cut chicken lengthwise into 3/8-inch strips. Add to marinated, toss to coat evenly and let chicken marinate in refrigerator
for 10 to 20 minutes, turning at least once.
Slice the onion and bell pepper into thin 1/8-inch strips.
In a nonstick skillet, heat two teaspoons oil over medium-high heat. Add onion and pepper slices and sauté, stirring constantly
for about five minutes or until onion is slightly brown.
Wrap tortillas in a foil and place on lower shelf of oven. Heat thoroughly.
Line broiler pan with foil. Place chicken on the foil and broil about three inches from heat for four minutes.
To serve, place three grilled chicken strips on each tortilla, top with onions, peppers and assorted garnishes as desired.
Roll tortilla around chicken strips. Serve.
Yield: four servings (two fajitas per serving)
