Ole!

By: Dayna

Mexican night will never be the same. Trust this. After making this dish for my husband when we were first dating he realized I was the one. Right, honey? .....Honey? Right?

Creamy "Chik'n" Enchiladas with

Black Bean & White Corn Salad

1 package Quorn Naked Chik'n cutlets

1.5 packages fat free cream cheese, softened (use the other half on yer bagel in the marnin')

2 jars salsa

2 cups sharp cheddar, shredded

2 tbs. Cumin

Corn Tortillas

1 tomato, diced

1 small onion, minced

1 avacado, diced

1 can white corn, drained

1 can black beans, drained

1/2 cup fresh cilantro, chopped

3 tbs. olive oil

2 shots tequila (one for you, one for the salad, Ole!)

2 tbs. Lime juice

salt

pepper

Preheat oven to 400. Spread Chik'n cutlets out on lined baking sheet and bake for 15-20 minutes until done. Remove from oven and let cool. Meanwhile, heat heavy bottomed skillet on medium heat and add 1st jar of salsa. Add softened cream cheese and stir to incorporate. While the cheese is melting, chop chik'n cutlets into small chunks. Season with Cumin and add to salsa mixture. Next add 1 cup cheddar cheese. Stir until all ingredients are fused and cream cheese is no longer chunky.

Alright, the trick to using corn tortillas successfully (i.e. not ripping) is to warm the stack on a plate covered in a moist paper towel.I learned that the hard way years ago. After you do this you are ready to load them suckers up.

Spoon out a narrow line of filling onto your tortilla like so.

bam.

Wrap up and lay your lil enchilada babies in their glass baking dish bed. Right in a row. Then, pour the 2nd jar of salsa over the top of the enchiladas. Add a generous layer of remaining 1 cup cheddar, cover with foil, and bake for 20 minutes.

While these bad boys are abakin', prepare your salad. It's easy peasy.

Combine tomato, onion, avocado, corn, beans, cilantro, tequila, lime juice, salt, and pepper in a large bowl. Stir throughly to mix all ingredients well. Chill in fridge until ready to serve. Yep, dats it.

In keeping with the theme, this meal was enjoyed with a crisp glass of Monte Xanxic Sauvignon Blanc. Monte Xanxic is a winery in Ensenada, Mexico. While Mexico might not be known for it's wines just yet, it definitely on it's way to popularity. Their Sauvy Blanc is a medium bodied, semi dry beauty that went perfect with our mildly spiced dish.