mexican

Mexican Fried Quinoa

October 19, 2015 By Meme Inge Leave a Comment

Mexican Fried Quinoa ~ a different take on a great dish to use your leftovers

It’s safe to say that leftovers are the best thing to happen to my fridge during a busy week.

When you’re too busy to cook, having leftovers can save you from ordering take out or picking up fast food.

Something that’s really helpful is to make extra of things I can use later in the week. For example, I always double the amount of quinoa or brown rice that I make. Fried rice is the best for cleaning out your fridge. Seriously, just throw all the veggies in your fridge in the skillet and call it a day.

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Spinach Cheese & Mushroom Quesadillas

February 13, 2015 By Natasha Red 1 Comment

There is a quaint downtown square in the city where I live. It’s actually one of the last town squares that has all locally owned businesses still up and running. I have to say, I absolutely love that about the city where we live. It keeps our growing city filled with two major universities bustling with life, yet small and cozy at the same time.

We are pretty well known for the coffee shops and small eateries around town, of which there are many to choose from. It feels like every month a new restaurant goes up for business! But I love the old school ones…the ones that have been in business for years and years and who’s families run them.

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Sour Cream Chicken Enchiladas

March 27, 2014 By Madison Wetherill Leave a Comment

Hey everyone! It’s Madison from The Wetherills Say I Do again. I’m back with another one of our favorite recipes. Growing up in New Mexico, I’m used to having green chile on everything. If you’re wondering what I’m talking about, check out my green chile mac & cheese post from a while back. Okay, you back?

I love traditional enchiladas, you know, corn tortillas and that red enchilada sauce? In New Mexico, we do things a little differently and in my house, we do them even more different. I have always preferred flour tortillas to corn tortillas, so I really wanted to create a recipe that captured the heart and soul of enchiladas but with flour tortillas. Start with some shredded chicken, add sour cream and a bit of cream of chicken, top with green chile and shredded cheese and there you go!

This recipe is super easy to make. I almost always make shredded chicken using my crock pot. It’s so easy to throw everything in the pot before work and it’s all ready to go once you get home. I love it! You can also bake or boil your chicken and then shred, whatever is easiest for you. Because of the mixture of sour cream and cream of chicken soup, you wind up with a creamy and delicious combination to mix with your chicken.

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