Hominy and Chicken Enchilada Casserole

This is a delicious and rich casserole that is southwestern but not spicy.  It serves four, although the recipe I cribbed it from said it served 8.  Not with three boys in the house!  I served it over Sweet Sour Cream Cornbread with Blackeyed Peas on the side.  It was gone before I knew what happened.

Serves 4

Prep Time – 25 minutes

Cook Time – 35 minutes

Ingredients

  • 1 can of Golden Hominy
  • 1 can Green Enchilada Sauce
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 can diced green chilis
  • 2 eggs beaten
  • 1/2 reduced fat sour cream
  • 3/4 cup of Shredded Cheese
  • 3 or 4 sprigs cilantro

Directions

  1. Cut breast  in half if thick.  Boil chicken for 20-30 minutes with cilantro.
  2. Drain and cube chicken
  3. Preheat oven to 375
  4. Spray a 2 quart baking dish with cooking spray
  5. Combine all ingredeints except for the cheese, in the baking dish ( I used a 2 1/2 quart casserole dish)
  6. Season with salt, garlic salt or  spicier pepper seasonings to taste
  7. Top with shredded cheese
  8. Cover with lid or foil and bake for 25 minutes
  9. Uncover and bake for another 10 minutes.
  10. Allow to sit for 10 minutes and serve.

 

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South Texas Avocado Hummus

This recipe is from Matushka Elizabeth Perdomo and is great anytime, nut just during the fasts!  The avocado gives it a really creamy texture, and the jalapeno does not overpower the hummus with spice.  I recommend making it as directed and including all “optional” ingredients.

Ingredients

  • 1 – 16 Oz Can Chickpeas or Garbanzo Beans
  • 1 Med. Avocado, Halved, Pitted, and Peel Removed
  • 1/4 C. Liquid from Can of Chickpeas, Reserved
  • 3-5 Tbsp. Lemon Juice, To Taste
  • 1 1/2 – 2 Tbsp. Tahini (Sesame Paste), To Taste
  • 1 Tbsp. Olive Oil
  • 1/2 Small Onion, Chopped
  • 1/2 tbs minced garlic
  • 1 Jalapeño Pepper, Stemmed & Seeded, Optional
  • 1 – 2 Sprigs Fresh Cilantro, Roughly Chopped, Optional
  • 1/2 Tsp. Salt, To Taste
  • 1- 2 Tbsp. Olive Oil, Reserve for Topping

Directions

  1. Drain chickpeas and set aside liquid from can.
  2. Combine chickpeas and remaining ingredients in blender or food processor.
  3. Add 1/4 cup of liquid from chickpeas.
  4. Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Add additional reserved liquid by the tablespoon if too thick.
  5. Place in serving bowl, and create a shallow well in the center of the hummus.
  6. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
  7. Serve immediately with fresh, warm or toasted pita bread or pita chips.
  8. Cover and refrigerate if not using immediately.