The Mexican corn casserole is a recipe of Aunt Barbara's, who we visited in El Paso, from NM whenever we could. She is hostess extraordinaire as well as hiker and National Park ranger and we loved every visit, which was always full of hiking and eating and being treated like honored guests.
Mexican Corn Casserole4 cans of corn or 6 cups (or however much you want or have)
1 8 oz pkg cream cheese (or more or less)
2 small cans of chopped green chilies. Heat till cream cheese is melted throughout corn. If you want you can put it in a buttered casserole dish and top with crushed saltines that are drizzled with butter. Yum!
The Chicken Enchilada recipe is from our good friend Jeannette, who is a master Momma, Gramma, gardener, professor, chef, quilter, soap-maker and Sistah. She and Ron are 2 people from the Southwest that we miss greatly. We spent many holidays together, time in the summer eating pesto and drinking tea, yapping, praying and dreaming together . Our kids loved them and they loved each and every one of our kids. Ron is tall and big and fills a room. Jeannette is "fun size" in stature and spirit I think and pray for them whenever I make this dish that is delish!
Chicken EnchiladasBake chicken (how much depends on how many you are feeding - I cooked 5 chix breasts and there was plenty for 11, plus leftovers) in a couple of cups of salsa. When cooked, shred, add back to the salsa and stir in an 8 oz package of cream cheese (cream cheese is our friend). Layer corn tortillas, shredded chix, shredded cheddar cheese, salsa. For top layer pour on a 15 oz. can of enchilada sauce and a bit more shredded cheese.
Time to invite some friends over and have a fiesta of your own! Steph, I wish you were closer, cause I'd invite you= )! Enjoy!