Family Style Mexican Menu

Make sure to visit CETConnect.org for Amy's Family Style Mexican menu.  Click "read more" for Amy's Chicken and Black Bean Enchiladas Recipe and for her Cinnamon Sugar Churros Recipe, both from her book Amy's Table: Food For Family and Friends.

Enchiladas Sauce
Makes 2 ½ cups
2 tablespoons vegetable oil
2 tablespoons flour
2 tablespoons chili powder
1 ½ teaspoons ground cumin
1 (8-ounce) can tomato sauce
1 (14-ounce) can chicken broth
1 teaspoon salt
¼ teaspoon garlic powder
Heat oil in a medium saucepan; stir in flour and chili powder. Cook for 1 minute. Add
remaining ingredients bring to a boil; simmer about 10 minutes.
Chicken and Black Bean Enchiladas
Serves 6-8
Prep time: 30 minutes
Cook Time: 15-20 minutes
Make Ahead: Sauce and filling can be made a day ahead. Assemble within an
hour or two of baking; refrigerate until ready to bake.
Tip: Keep cooked chicken in the freezer. Buy large packages of
chicken breasts and grill or bake them and then shred, chop and
slice it before dividing into meal-size packages. Freeze for a real
time saver for future meals. You can replace the chicken in the
Enchiladas with sliced steak, ground beef or shredded pork. If
you’re in a hurry, use purchased enchilada sauce.

Enchiladas
2 ½ cups Enchilada Sauce, divided
2 cups shredded cooked chicken
1 cup black beans, rinsed and drained
3-4 green onions, thinly sliced
½ cup shredded Cheddar, divided
½ cup shredded Monterey Jack, divided
¼ cup sour cream plus more for garnish
1 4-ounce can diced green chiles
¼ cup chopped fresh cilantro, plus more for garnish
Salt and pepper, to taste
14 flour tortillas, 6-inch size
Topping:
½ cup shredded Cheddar
½ cup Monterey Jack
Preheat oven to 350°F.
In a medium bowl, mix together the chicken, black beans, green onions, cheddar and
Monterey Jack cheese, sour cream, chiles and cilantro. Stir in ½ cup of Enchilada sauce;
stir until well blended. Season to taste with salt and pepper. Set aside.
Spray a 9×13 inch baking dish with cooking spray. Pour a small amount of Enchilada sauce
over the bottom of the pan to lightly coat. Spread 2 heaping spoonfuls of the chicken
mixture just off center of each tortilla and roll into loose cylinders. Place the enchiladas,
seam side down, side by side in the prepared dish. Pour remaining sauce over, top with
cheeses. Bake until bubbling and lightly browned, 15-20 minutes.
To Serve: garnish with sour cream, sliced green onions and chopped cilantro

COPYRIGHT: Amy’s Table: Food for Family and Friends 2007

Cinnamon sugar:
1 cup sugar mixed with 2 teaspoons cinnamon and ½ teaspoon salt
Batter:
1 cup whole milk
¼ cup (1/2 stick) unsalted butter
2 teaspoons sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sea salt
1 cup flour
4 large eggs
Oil as needed for frying
In a heavy saucepan combine milk, butter, sugar, cinnamon, nutmeg and salt; bring to a boil, stirring until
sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir with a wooden spoon until a
shiny dough forms, about 1 minute. Transfer to the bowl of an electric mixer; cool 5 minutes.
Beat in eggs, one at a time. Continue beating until a smooth, shiny, sticky paste forms. Spoon batter into a
pastry bag fitted with a large star tip.
Pour oil to the depth of 2-3 inches in a large heavy skillet over medium-high heat; heat to 350°F. Working
in batches, pipe batter into 4-inch-long ribbons. Cut the lengths using scissors, carefully letting them slide
into the hot oil. Fry until brown, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes.
To serve: Toss in cinnamon sugar to coat. Serve warm.

COPYRIGHT: Amy’s Table: Food for Family and Friends 2007

Cinnamon Sugar Churros
Serves 6
Prep time: 20 minutes
Cook Time: 3-4 minutes per batch
Make Ahead: Dough can be made 2-3 hours ahead. Cover; store at room temperature
until ready to cook.
Tip: Nutmeg loses its intensity faster than most spices. For best flavor, buy
whole nutmeg and grate it as needed using a microplane grater.
I first had these little Mexican doughnuts in Texas. It was love at first
bite. The salt in the cinnamon sugar is what makes them addicting.