Mexican Dinner Fiesta

Last night two of my best friends flew in from Buffalo for a long weekend. As a warm welcome I thought, what would be more fun than a fiesta themed dinner? We all like mexican food and who doesn’t like a good margarita?! I planned this out ahead to try and make the dinner fun without being too time consuming.

First, I made black bean and corn soup the night before they came. Soups keep well in the fridge and honestly, I usually like them better the next day anyhow. This one was easy and delicious, not a bite was left in anyone’s bowl.

First, drain and rinse your black beans. I used 6 cans, 4 of which went immediately into my stock pot with a jar of chunky salsa and a cup of broth. I used my immersion blender to blend until smooth. After this I added the other 2 cans of beans, corn, more broth and seasoned to taste with some garlic, cumin, chili powder and cayenne. After this simmered for about 10 minutes I stirred in 2 tbs of chive cream cheese to give it a velvety texture.

The night of the dinner party I heated it up in the microwave for about 6-8 minutes and served with sour cream, hot sauce and scallions- yum!




Next up was the chicken enchiladas. I even made a homemade sauce for this and it still was beyond easy and quick! First I had the boys shred the chicken, then I added it to a bowl with cheese, cumin and chili powder.


Then I made my enchilada sauce. I heated some veggie oil in a sauce pan and sautéed half an onion with some flour. Next I added a good amount of chili powder, tomato sauce, onion powder, garlic powder, cumin and salt and pepper to taste. I let it simmer for 10 minutes and it was ready!


Next I added about 1/2 a cup of the enchilada sauce to the bottom of a 9 x 13″ pan. I heated 4 corn tortillas as a time in a paper towel in the microwave. Added a palm full of the chicken mixture in each one, rolled it up and put it seam side down in the pan. Once I had rolled all the tortillas I topped them with the sauce and more shredded cheese. I popped it in the oven and baked for 20 minutes.





While the enchiladas cooked I made the dressing for my salad. This was delicious and so easy. Just throw all the ingredients in a blender or food processor and you are done. This was a cilantro lime dressing that I just added to a lettuce blend with some feta cheese simple but delicious. The dressing was olive oil, cilantro, garlic, lime juice, honey and jalapeño.


After the dressing was done and my timer went off it was time to eat! Everyone cleaned their plates and it was great to all sit together and have a nice meal to catch up. This was easy, quick and delicious. I would make all these dishes again in a heartbeat!








About annsley423

I work in Boston at an online retail company called I work within the Order Processing department, trying to stop fraudulent orders among other tasks. My company has a large catalogue of kitchen items, which has been both helpful (to my cooking) and detrimental (to my wallet). I am a self taught cook, learning mostly from watching cooking shows and doing trial and error within my own kitchen. I am making this blog as a way to share ideas and successes, as well as curb boredom in my small apartment. In my spare time besides cooking, I like to read, take pictures and have fun with my friends. I am also trying to learn more about wine and hopefully that will eventually be incorporated within the blog as well.
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