Aimee Fortney - 2/15/12 Recipes - WSMV Channel 4

Aimee Fortney - 2/15/12 Recipes

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AIMEE FORTNEY'S QUICK AND CREAMY CHICKEN ENCHILADAS

One weekend after having a Mexican dinner party, I had shredded chicken leftover.  You could make this with leftover chicken, store-bought chicken or cook 3 chicken breasts for this recipe.  The cream cheese helps to cool the heat from the green chilies in the tomatoes ... a perfect blend!

 

2 cans of diced tomatoes with green chilies, liquid drained 

12 ounces cream cheese

4 cups shredded chicken (Ground meat or seafood could be used)

9 (six inch) flour tortillas

½ cup to 1 cup Queso Fresco

Heavy whipping cream (approximately 1 Tablespoon)

 

 

Preheat oven to 350.  Grease a 9 x 13 inch dish and set aside.  Pour tomato mixture through a colander to drain liquid.  In a medium saucepan, heat tomato mixture and cream cheese until cream cheese is melted.  Stir in shredded chicken and remove from heat.  Spoon mixture down the center of flour tortillas, roll up and place seam side down in greased dish.  Repeat with remaining mixture.  Crumble queso fresco over tortillas, then drizzle heavy whipping cream over top.  Bake for 30 to 40 minutes.  Serve with pico de gallo, sour cream and guacamole.  This is a great base recipe, and you could easily add other seasonings or ingredients.

 

AIMEE FORTNEY'S DELICIOUS MEXICAN BEANS IN A CROCK POT

We eat Mexican food at least once every week to week and a half.  It is so easy to throw a batch of beans in the crock pot the night before we want to eat them!  Mexican food, when made at home, can be very healthy!  

 

One 2-Pound bag of pinto beans

2 chicken bouillon cubes

2 Tablespoons Sazón Completa

1 Tablespoon Cumin

1 Tablespoon Oregano

dash of cayenne pepper

1 white onion, quartered 

10 cups water

 

Pick through beans to make certain there are no rocks.  Rinse beans and add to crock pot.  Add onion, seasonings, bouillon cubes and water.  Cover and cook on low for at least 8 hours, stirring occasionally.  When ready to serve, Ladle beans into a bowl with 2 Tablespoons butter and "mash." 

 

 

AIMEE FORTNEY'S MOJITOS

Being a lover of South Florida (as well as Cuba, though I've never been there) and it's lively culture for so many years, I quickly fell in love with the classic Mojito.  My friends and neighbors love it when I make mojitos for them.  Mojitos are delicious and refreshing, especially in the heat!  To my Cuban friends ... thank you for sharing this drink with us! 

 

1 lime, cut into wedges

1 handful of mint

1 teaspoon simple syrup* or sugar

crushed ice

2 shots of rum

splash of seltzer water

 

In the bottom of a glass with a muddler, muddle the lime, simple syrup (or sugar) and mint until the juice dissolves the sugar.  Add ice, then rum, then pour a splash of seltzer water on top.  Stir well to combine and enjoy!  (This makes two drinks.  If you are just making one, cut back on the mint and rum).  

 

*Simple syrup recipe:

Equal parts sugar and water.  So I take 1 cup of sugar and 1 cup of water, and in a heavy saucepan, bring to a boil, stirring until all of the sugar has dissolved.  Remove from heat and allow to cool to room temperature.  Store in an airtight container in the refrigerator.

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