Comfort Food with a Kick

Posted: March 3, 2013 at 6 a.m.

Amber Kruth
Chicken Enchiladas

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Comfort food can come in many varieties, but the sensation of contentment and satisfaction is a common quality regardless of origin and ingredients.

These Mexican dishes present familiar flavors together with just the right blend of savor and spice to qualify for the family recipe book. To submit a recipe for publication, email dining@nwaonline.com.

Lime-shrimp Quesadillas with adobo guacamole

1 tbsp. olive oil

1 lb. shelled and deveined shrimp

3 cloves garlic, peeled and finely chopped

2 limes

4-5 cups pepper jack cheese, shredded

16 flour tortillas

Vegetable cooking spray

3 avocados

3 chiles in adobo sauce

1 tsp. garlic powder

1 tsp. dried cilantro

Salt and pepper to taste

Heat olive oil, garlic and the juice from one lime over medium-high heat in a medium saucepan. Once hot, add the shrimp and sauté until fully cooked (approximately five minutes). Remove to clean cutting board and roughly chop.

Over medium heat, cook each of the tortillas for about 1 minute on each side. Spray pan with cooking spray and lay one tortilla into pan. Add cheese, shrimp and another layer of cheese. Top with tortilla, press down with a spatula and spray top tortilla lightly. Cook for about 4 minutes on each side. Repeat.

In a food processor, combine avocados, juice of one lime, garlic powder, cilantro, chilies in adobo sauce, salt and pepper. Pulse together until creamy.

Creamy and cheesy chicken enchiladas

4-6 chicken breasts

Taco seasoning mix

1 can diced chiles

1 can cream of chicken soup

1 cup sour cream

1 can enchilada sauce

Shredded cheese

Flour tortillas

1 can sliced olives

2 cups shredded lettuce

1 large tomato, seeded and diced

Preheat oven to 350. Boil chicken breasts until done. Shred and place in skillet. Add taco seasoning and heat thoroughly. In a bowl, mix diced chiles, cream of chicken soup, sour cream and enchilada sauce. Place desired amount of chicken in each tortilla, top with cheese and roll. Place in a 9x13 baking pan. Once pan is full, pour sauce over the enchiladas and top more cheese. Bake for 30 minutes, or until hot and bubbly. Top with olives, shredded lettuce and diced tomatoes.

Mexican Rice

12 oz. tomatoes

1 medium onion

3 medium jalapenos

2 cups long-grain rice, uncooked

1/3 cup canola oil

1 lime, cut into wedges

4 garlic cloves, minced

2 cups chicken broth

1 tbsp. tomato paste

1 1/2 tsp. salt

1/2 cup fresh cilantro

Preheat oven to 350 degrees. Blend garlic, two jalapenos and onion in a food processor. Add tomatoes and blend again. Rinse rice in cold water. Heat oil in a Dutch oven or deep cast iron skillet. Stir fry the rice for 6-8 minutes, making sure it does not burn. Add tomato mixture, broth, tomato paste and salt. Heat to boiling. Cover the pan and bake in the oven for 30-35 minutes, stirring after 15 minutes. Remove from oven. Chop cilantro and the other jalapeno and stir into rice. Garnish with lime wedges.

— Recipes courtesy of justapinch.com

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