I need an idea for a side dish to go along with homemade bread, enchiladas and salad. I'm taking a meal to my SIL. Any ideas and recipes?
I actually have the same problem- finding a dish to go with enchiladas. I am thinking some kind of rice dish but I haven't found anything yet. If I do I will post it for you!!
either refried beans or spanish rice. That's what I usually serve with them
I usually just make a salad to go with enchiladas, or you can make a layered taco dip. A easy taco dip is sour cream mixed with a envelope of taco seasoning mix to taste, sharp cheddar cheese, avacodo, tomatoes chopped, shredded lettuce, serve with tortilla chips. I prefer fresh chopped tomatoes, but you could use a bottled salsa instead. I have also added green pepper and onion depending on who I am serving it to.
Homemade mac-n-cheese or Mexican mac-n-cheese. I'll bump up a recipe for the Mexican mac.
This is really good, even if you are preparing a regular salad. I also like to make a taco salad without any meat to serve with enchiliadas. I mix taco mix into sour cream to get some additional flavor.
We love Mexican-style food so this
is one I make a lot in the summer...come to think of it, I make it any time the
urge strikes!!!!! posted by carol1229
CORN AND BLACK BEAN SALAD
1 (15 1/4 oz.) can whole kernel corn, drained (when we have corn on the cob
left over-I scrape off the kernels and use them-works fantastic-and is a great
way to use the corn up!)
1 (15 oz.) can black beans, rinsed and drained
1 medium sweet red pepper, seeded and chopped
1 medium tomato, seeded and chopped
6 green onions, chopped
1/2 c. chopped red onion
1 jalapeno pepper, seeded and finely chopped (optional)
1 garlic clove, minced
3/4 c. Italian salad dressing (can use regular, low fat or fat-free)
1 Tbsp. minced fresh cilantro
1 Tbsp. lime or lemon juice
3/4 tsp. hot pepper sauce
1/2 tsp. chili powder
In a large bowl, combine the first 8 ingredients. In a small bowl. combine the
salad dressing, cilantro, lime juice, hot pepper sauce and chili powder.
Pour over corn mixture and toss to coat. Cover and refrigerate at least 6 hours
or overnight. Serve with a slotted spoon. Yield: 6-8 servings.
*If I have some avocado I want to use, I peel and dice it and throw some of
that in too!
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This is very good too! Suziee
Posted by: saraquarius Posted on: 11/11/2007 11:32:22 AM
I have made this recipe alot, and we really like it. I have
made it with and without the dried pepper and we don't see much difference.
Sometimes I smush up the some of the beans so they look a little like chunky
Spicy Black Beans
1/2 cup water
1/4 to 1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 (15-ounce) can black beans, undrained
1 dried ancho chile (about 1 ounce), seeded
1/2 teaspoon margarine or butter
2/3 cup chopped onion
1 garlic clove, minced
1/3 cup thinly sliced green onions
Combine the first 6 ingredients in a saucepan; bring to a
boil. Reduce heat; simmer 15 minutes. Discard ancho.
Melt margarine in a nonstick skillet coated with cooking
spray over medium-high heat. Add chopped onion and garlic; saute 5 minutes or
until onion begins to brown. Add onion mixture to bean mixture. Stir in green
Do not forget the guacamole. I keep my recipe really simple and we like it better than any restaurant version. Some people like to add finely chopped cilantro but it is an acquired taste that not everyone enjoys so I don't bother with it.
4 ripe avocados - peeled, pitted, and mashed (I use a fork to mash)
2 tablespoons fresh lemon juice
1/4 to 1/3 cup minced white or sweet yellow onion
1 medium tomato, seeded and diced
salt to taste (can also use a little garlic salt instead)
Stir together the avocado and lemon juice in a serving bowl; add the onion and tomato; mix well. Season with salt. Serve immediately or store covered in refrigerator with plastic wrap pressed onto the guacamole in the bowl to keep from browning.
These are fast and easy to throw together and although I usually make them with my Fajitas these would be good with Enchiladas as well.You have likely gone already but I’m posting this anyway for future use.
“Salsa Pinto Beans”
Quick Cooking May/June 2001
1 small onion, chopped1 garlic clove, mince2 teaspoons minced fresh cilantro or parsley1 Tablespoon Vegetable oil2 cans (15oz. each) pinto beans, rinsed and drained 2/3 cup salsa (I use Pace Picante medium)
In a large skillet or saucepan, sauté onion, garlic and cilantro in oil until tender. Stir in the beans and salsa; heat through.
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I always make rice. I use 1 cup chicken broth to 1 cup instant rice. Then I put in some salsa. When its done, I put shredded cheese over it and put in the oven for a few minutes. I always put it in a pie plate.
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