September 9, 2009


Bismillahir Rahmanir Raheem

Can't finish that whole roasted chicken? Left over leg of lamb? Need to use up leftovers and out of ideas? Then call it a Mexican Night and ole, your problems are solved! Fajitas are our favorite way to use up any leftover meat, but on a recent bout of homesickness I remembered my sisters enchiladas and my mind was set. This was quick, easy and not mention cheap. To balance out this rich meal, I whipped up a light corn and tomato salad with a little flair. Hope you all enjoy it as much as we did!


- 1/2 red onion diced
- 1 bell pepper diced
- 1 garlic clove minced
- 1 jalapeƱo diced (adjust amount to your liking)
- 1/4 cup chopped cilantro (reserve 1 tsp for garnish)
- 1 1/2 cup shredded cooked chicken (or any other meat you have on hand!)
- 1/2 tsp of cayenne pepper
- 1 tsp lemon juice
- 1 can enchilada sauce
- 4 tortillas (flour or corn)
- queso fresco cheese (Monterey jack, mozzarella work fine)
- sour cream

1. Pre-heat oven to 375.

2. Saute onion and bell pepper until soft. Add garlic half way through.

3. Add shredded chicken, cayenne pepper, lemon juice and jalapeno. Cook on low-med heat to incorporate flavors. Add cilantro in last 5 minutes of cooking.

4. Slowly add 1/4 cup of prepared enchilada sauce and remove from h eat.

5. Prepare a oven-safe baking dish with a little oil and 2 teaspoons of enchilada sauce spread on bottom.

6. Fill 4 tortillas (or as many will fit in dish) with chicken mixture and cheese. Carefully roll up and place seam-side down in baking dish. Top with remaining enchilada sauce, cheese and cilantro.

7. Bake for 30 minutes or until cheese is bubbly. Serve warm with a dollop of sour cream

Corn and Tomato Salad
Add a can of black beans for a delicious protein punch!

- 1 can sweet corn (frozen or fresh corn can also be used)
- 1 tomato diced
- salt and pepper to taste
- 1/4 tsp cayenne pepper
- 1/2 tsp lemon juice
- 1 tsp chopped cilantro

1. Drain and rinse can of corn

2. In a little oil, saute corn with a pinch of salt and pepper, cayenne pepper and lemon juice. Saute for a few minutes or until fragrant.

3. In a separate bowl, mix diced tomato, pinch of salt and cilantro. Add the corn mixture and stir to combine.