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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