"Southern Style" Mexican Food

During the month of December many people welcome family and friends into their home for fun, fellowship, and laughter. After the holidays, most people are tired of eating turkey and pumpkin pie and are looking for something quick, easy, and affordable to make for dinner. Not only does this meal meet those qualifications, it is also very yummy and is the most requested "meal" I make. We live near the border of Texas/Mexico where Mexican food is the standard and desired food of choice. Now, I must confesss this Southern girl does not have a taste for Mexican food, but I have been told that I could pass for a Mexican Senorita who can cook a mean enchilada ;-). So, invite some friends over for dinner and try these "Easy Cheesy Chicken Enchiladas" and "Dessert Tacos". Let me know what you think.

Easy Cheesy Chicken Enchiladas

INGREDIENTS:
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto or black beans, drained
9 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese
2 cans Enchilada Sauce

DIRECTIONS:
1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto or black beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Pour enchilada sauce over the top and spread with a spatula. Sprinkle cheese over the top. Cover with aluminum foil.
3. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

NOTE: If you are in a hurry, you can use 2 large cans of shredded chicken.

___________________________

Dessert Sundae Tacos

Ingredients:

8 frozen round waffles, thawed

1 qt. chocolate ice cream, softened

1/2 cup mini marshmallows

1/2 cup hot fudge sauce, warmed

1 can Whipped Topping (Redi-Whip)

8 maraschino cherries, with stems

Directions:

Warm waffles in the microwave for 10-15 seconds; do no toast. Gently fold each waffle in half. Set in a 13x9 inch baking pan, open side up, keeping the rows tight so that the taco shape is maintained. Mix the ice cream and marshmallows in a large mixing bowl. Spoon the mix into the waffles. Cover the pan with foil and freeze until firm-about 1 hour. Before serving, drizzle the tacos with warmed hot fudge sauce and top each with a dollop of whipped cream and a maraschino cherry. Serves 8. Enjoy!

NOTE: You can easily swap any flavor of ice cream or sauce that you prefer. Be creative. Let your children "design" their own taco.