Need a "Mexican" dish to send to work with DH for Cinco de Mayo party next week

Missy, I don't know if these would fit your need or not, they're both really good. I also have King

Ranch Chicken Casserole recipes but they use canned soups.

Cowboy Chicken Casserole

Recipe By : Chef and author Emeril Lagasse October 22, 2004
Serving Size : 8 Preparation Time: 0:00
Categories : Chicken Main Dish


Amount Measure Ingredient -- Preparation Method

2 lbs boneless, skinless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsly chopped fresh cilantro
1 1/2 Tbs fresh lime juice
2 cloves garlic, smashed
1 tsp black peppercorns
1 1/4 tsp salt
1/4 tsp dried Mexican oregano
2 bay leaves
6 Tbs unsalted butter
1 lb white button mushrooms, wiped clean
-- and stems trimmed, quartered
pinch freshly ground black pepper
4 Tbs all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onion
1 cup finely chopped bell pepper
2 jalapeno peppers, stem and seeds removed,
-- finely chopped (optional)
8 oz grated pepper jack cheese
8 oz grated Cheddar cheese
1 Tbs Emeril's Southwest Essence (recipe follows)
2 tsp chili powder
1 tsp ground cumin
1 cup canned tomatoes, drained and chopped
1 4 oz can diced green chiles, drainedCowboy Chicken Casserole
1. Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic,
peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium
saucepan and bring to a boil. Reduce the heat to a simmer and cook,
uncovered, for 10 minutes. Remove from the heat and allow the chicken to
cool in the poaching liquid for 45 minutes. Remove the chicken from the
cooking liquid and tear or cut into bite-size pieces. Reserve the chicken.
Strain the cooking liquid and reserve.

2. Preheat the oven to 350° F.

3. Heat the butter in a large skillet over high heat until foamy. Add the
mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook,
stirring occasionally, until the mushrooms release their liquid. Continue to
cook until the mushrooms are golden brown and all the liquid has evaporated,
about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and
cook for 1 minute. Add the milk and stir, scraping up any bits from the
bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups
of the reserved chicken cooking liquid, stir, and cook until very thick and
flavorful, about 10 minutes. Remove from the heat.

4. Place the tortilla chips in the bottom of a 9 x 13-inch glass casserole.
Crush the chips with your hands so they form a thin layer on the bottom of
the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips
and allow them to soak up the liquid. Scatter the chicken over the top of
the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos
evenly over the chicken. Top with half of the grated cheeses. Sprinkle with
the Southwest Essence, chili powder and ground cumin. Spoon the reserved
mushroom mixture evenly over the top of the spices, then top with the
tomatoes and green chiles. Cover with the remainder of the cheeses. Bake
uncovered for 40 to 45 minutes, or until the cheese is bubbly and the
casserole is heated through.

5. Let sit for 5 minutes before serving.
Emeril's Southwest EssenceCombine:
2 Tbs chili powder
2 Tbs paprika
1 Tbs ground coriander
1 Tbs garlic powder
1 Tbs dried oregano
1 Tbs salt
2 tsp ground cumin
1 tsp black pepper
1 tsp cayenne powder
1 tsp crushed red pepper

Cooking Tip: This casserole may be prepared in advance and frozen until
ready to use -- simply allow it to thaw one day in the refrigerator and come
to room temperature before baking.

Comments: Whether it's for a potluck gathering or a family meal, Emeril
Lagasse's casseroles are the best! Here's one from his cookbook, Emeril's
Potluck: Comfort Food with a Kicked-Up Attitude on Good Morning America.

Recipe Author: Chef and author Emeril Lagasse October 22, 2004




* Exported for MasterCook 4 by Living Cookbook *

Tortilla Pie
For this one-dish feast,
corn tortillas are layered with sliced poached chicken breasts, cilantro,
two kinds of cheese and a smoky chile sauce.

Recipe By : Food and Wine
Serving Size : 12 Preparation Time: 0:00
Categories : Chicken Main Dish
Mexican


Amount Measure Ingredient -- Preparation Method10 large ancho chiles
2 large dried chipotle chiles
8 cups water, 2 boiling
10 large cloves garlic, unpeeled
1 large Spanish onion (1 1/2 pounds), cut into thick wedges
12 skinless, boneless chicken breast halves (6 ounces)
1/2 cup vegetable oil
1 1/2 cups chopped cilantro
1/2 tsp ground cloves
1/4 tsp ground cinnamon
salt
freshly ground pepper
24 6- to 8-inch corn tortillas
2 cups shredded Cheddar cheese (6 ounces)
2 cups shredded Monterey Jack cheese (6 ounces)
2 cups sour cream

1. Set a lightly oiled large cast-iron skillet over moderately high heat.
Add half of the chiles and cook, pressing occasionally, until lightly
toasted, about 2 minutes per side. Transfer to a plate. Repeat with the
remaining chiles. Let cool slightly, then remove the stems and seeds and
rinse the chiles.

2. In a large bowl, combine the chiles with the 2 cups of boiling water and
let soak until softened, about 20 minutes; use a plate to keep the chiles
submerged.

3. Meanwhile, lightly oil the cast-iron skillet again. Add the garlic and
onion wedges and cook over low heat until lightly charred, about 20 minutes.
Transfer to a food processor. Add the chiles with their soaking liquid and
puree. Strain through a coarse sieve, pressing hard on the solids with a
rubber spatula.

4. In a large pot, cover the chicken breasts with the remaining 6 cups of
water and simmer over low heat until just cooked through, about 15 minutes.
Transfer the chicken to a large plate and let cool, then slice crosswise 1/4
inch thick; reserve 3 cups of the poaching liquid.

5. In a large skillet, heat 1 tablespoon of the oil. Add the chile puree and
1 cup of the cilantro and cook over moderate heat for about 10 minutes,
stirring frequently. Scrape the sauce into a large bowl and add the cloves
and cinnamon. Season with 2 1/2 teaspoons of salt and 1/2 teaspoon of pepper
and stir in the reserved poaching liquid.

6. In a medium skillet, heat 1/4 cup of the oil over moderate heat. Fry 1
tortilla at a time until it starts to puff up but is still pliable, about 30
seconds per side. Transfer the fried tortillas to a large baking sheet; add
more oil to the skillet as needed.

7. Preheat the oven to 350°.

8. In a 15- x 12-inch shallow baking dish, spread 1 cup of the chile sauce.
Cover with 8 slightly overlapping tortillas, half of the chicken and 1/4 cup
of the cilantro. Season with salt and pepper. Cover with 2 cups of the sauce
and sprinkle with 3/4 cup of each cheese. Continue layering with 8 more
tortillas and the remaining chicken and cilantro; press lightly. Season with
salt and pepper. Add 2 more cups of sauce and sprinkle with another 3/4 cup
of each cheese. Finally, press the remaining tortillas onto the pie and top
with the remaining sauce and cheese.

9. Cover the pan tightly with foil, making sure the foil does not touch the
cheese. Bake in the center of the oven for about 1 hour and 20 minutes, or
until hot and bubbling. Serve hot with the sour cream.

Cooking Tip: This pie can be prepared through Step 5 up to 2 days ahead.

Comments: Made this last night, very good, reminiscent of a mole sauce,
guess it's the cinnamon. I made a third of this.
Recipe Source: Food and Wine


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I'm doing a crockpot of charro beans for ours. I use Diana Kennedy's recipe. Here it is:

These are so good:

1/4 pound pork rind (I use salt pork)
1/2 pound pink or pinto beans
1/4 onion, sliced
2 small cloves garlic, sliced
6 cups water

Combine all and cook until done. Taste for salt fifteen minutes before and add a little if needed.

3 thick strips bacon, cut in small strips
2 tablespoons lard or bacon drippings
2 medium tomatoes, diced-I use a can if I can't find good ones
3 chile serranos, finely chopped ( I use jalapenos, but sometimes they don't have much bite)
2 large whole sprigs cilantro, chopped - I use a good half cup packed

Heat lard in skillet, render bacon in it until starting to brown, add remaining ingredients and cook over a fairly high flame 10 minutes or so, until well seasoned. Combine with beans and simmer uncovered on low flame about 15 minutes.

 
How about this? REC: BBQ Chicken and Chipotle Salad

I have been wanting to try this for awhile. I thought this would be good as a pasta salad.

BBQ Chicken and Chipotle Salad Recipe #63639
This has to be the most requested recipe in my way-too-vast collection. It comes from Chiffonade Chef on the FC site, and she submitted it to Gourmet magazine some years ago. It was accepted and printed almost immediately. It's so easy, and so tasty, you will see why.
by Jangomango

20 min | 20 min prep

SERVES 6

* 1/3 cup barbecue sauce (preferably Kansas City style-Sweet)
* 1/3 cup mayonnaise
* 1 canned chipotle chile in adobo (note, that is one chile, not one can of chiles)
* 2 lbs leftover bbq chicken or plain grilled chicken
* 1 small red onion
* 1 red bell pepper
* 1/2 cup fresh cilantro leaves

1. In a large bowl, whisk together BBQ sauce and mayo.
2. Finely chop chipotle and whisk into dressing.
3. Discard bones from chicken and cut meat into 1/2 inch pieces.
4. Finely chop enough onion to measure 1/3 cup.
5. Finely chop bell pepper and cilantro and add to dressing with chicken and onion.
6. Combine well.
7. Season salad with salt& pepper.
8. Serve in lettuce cups with a nice crusty baguette.

http://www.recipezaar.com/recipe/BBQ-Chicken-and-Chipotle-Salad-63639

 
Or...REC: Chipotle Baked Beans

I usually make half the batch spicy and have normal but you could just do all spicy.

* Exported from MasterCook *

CHIPOTLE BAKED BEANS

Recipe By :Alice Matthews/Adapted by Dawn
Serving Size : 12 Preparation Time :0:00
Categories : Beans Dawn's Recipe
Side Dishes Vegetables

Amount Measure Ingredient -- Preparation Method

1 #10 can Bush's Baked Beans (original)
2 green peppers -- chopped
2 large onions -- chopped
7 ounces diced prosciutto or bacon
1 cup brown sugar
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
1/4 cup ketchup
for the spicy half batch:
1/2 cup Chipotle-Habenero Salsa -- or
chipotles in adobo sauce
2 tablespoons olive oil

I sauteed the onion, green pepper, and prosciutto until the onions and peppers were soft and the prosciutto was browned. I emptied the #10 can of beans into a large mixing bowl. I added the rest of the ingredients, except the chipotle. I divided the beans evenly into two ovenproof casseroles (I covered two ovenproof mixing bowls with foil). Since there were going to be kids, I wanted some more traditional baked beans for them. I added the Chipotle-Habanero Salsa to 1/2 the beans, and baked the other half . Covered them and baked them at 375 for an hour, then uncovered and cooked for another 20 minutes. I stirred them about halfway through the cooking time, and then again when I uncovered them. Everyone loved both batches. I would add a little cilantro next time to the spicy batch. You might want to add a little less salsa to start with, since we like things pretty spicy. You could also just add pureed chipotles in adobo, if you don't want to make the salsa. I bought the #10 can of Bush's baked beans and diced prosciutto at Sam's club, so the dishes were quite economical to make.

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King Ranch Casserole without canned soup!

This recipe from Closet Cooking is wonderful. My DH would have it weekly if he could.

King Ranch Chicken Casserole
(makes 6+ servings)


Ingredients:
2 tablespoons butter
1 onion (chopped)
1 red pepper (chopped)
1 poblano pepper (chopped)
2 cloves garlic (chopped)
2 jalapenos (chopped)
1 tablespoon chili powder
1 teaspoon cumin (toasted and ground)
2 tablespoons flour
1 cup of chicken broth
2 cups chicken (cooked and shredded) I used whole rotisserie chicken shredded
1 (14 ounce) can diced tomatoes, drained
1 (4 ounce) can chopped green chilies, drained
1/2 cup milk
1 teaspoon oregano
1 cup corn
1 lime (juice)
1/2 cup sour cream
1/4 cup cilantro (chopped)
salt and pepper to taste
10 corn tortillas (plus or minus)
2 cups cheese (grated)

Directions:
1. Melt the butter in a pan.
2. Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
3. Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
4. Mix in the flour and cook for a few minutes.
5. Add the chicken broth and simmer until the liquid thickens.
6. Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
7. Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
8. Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
9. Top with a layer formed with 1/2 of the tortillas.
10. Top with a layer of 1/2 of the the sauce.
11. Top with a layer of 1/2 of the the cheese.
12. Top with a layer of the remaining tortillas.
13. Top with a layer of the remaining sauce.
14. Top with a layer of the remaining cheese.
15. Bake in a preheated 350F oven until the sides are bubbling and the top is golden brown.

 
King's ranch is located in Texas between Corpus Christi and Brownsville.

Its supposed to be one of the largest ranches in U.S. or maybe in the world. I don't think the King family still own it. My DH is originally from Texas and we drove thru there visiting his relatives. He said there was a lot of history and scandal associated with the ranch.

 
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