What goes good with Chicken Enchiladas?

Question

I am going to make Chicken Enchiladas and Spanish Rice, What should I make for dessert, and what other side dish should I have, I was thinking cream corn, although it's not really Mexican...

Answer 1

I think if you have some good toppings such as salsa, sour cream and guacamole, your meal is complete. Make sure you use lime and not lemon in your guac - only way to go.

If your meal is spicy, ice cream would be a nice simple dessert with coffee. Or, you could make a rich chocolate dessert such as my favorite chocolate cake, posted below. It's amazingly simple and easy to make and wows your guests. Note how many good reviews there are.

Answer 2

Black beans with some green chiles would be good with enchiladas.  I like to have chocolate after mexican food.  Chocolate cinnamon cookies are fantastic, chocolate cream pie is also great.

Answer 3

Flan for Dessert

Spanish Flan Recipe

1 cup white sugar

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes. Let cool completely.

To serve, carefully invert on serving plate with edges when completely cool.

Corn would be okay for a side dish, but corn is also a starch.

I would definitely recommend serving something green with dinner.

It could be a simple tossed salad or shredded lettuce with sour cream, salsa,  and cheese on top.

Answer 4

ENCHILIDAS BEEF & BEAN WITH MEXICAN

RICE  

1 lb. ground beef

1 med. onion, diced

1 lg. can refried beans or pinto beans, soaked & cooked

1 pkg. corn tortillas (12)

1 pkg. taco seasoning

1 (12 oz.) pkg. cheddar cheese

1 (8 oz.) can tomato sauce or paste

2 c. water

1 clove garlic, minced (powder, optional)

1/4 c. onion, diced (powder optional)

dash of salt

2 to 4 tbsp. chili pepper (chili powder optional)

cornstarch, enough to thicken slightly

1 c. long grain rice

2 tbsp. butter

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. cumin

dash of salt

1/2 to 1 c. tomato sauce

2 c. water

Sauté 1 pound of hamburger until brown, then drain well. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. place in oblong cake pan.

Sauce:

Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt.

Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas.

Sprinkle remaining cheese and onions over top.

Bake at 350°F degrees for 15 minutes or cheese is melted. makes 12 enchiladas.

Mexican Rice:

2 tbsp. butter

1 c. long grain rice

1 to 1 1/2 tsp. onion powder

1 to 1 1/2 tsp. garlic powder

1 to 1 1/2 tsp. cumin

2 c. water

1/2 to 1 c. tomato sauce

Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.

Answer 5

i like to make refried beans, well not really refried i cook them in a crock pot when they are done, i smash them in the crock pot and top them with crumbled bacon and shredded chesse

Answer 6

Corn and Tomato Salad

3 med ears sweet corn

1 1/2 c grape tomatoes, quartered (about 1/2 lb)

1/4 c chopped red onion

2 Tbsp chopped cilantro

2 tsp extra virgin olive oil

2 Tbsp freshly squeezed lime juice

1/8 tsp ground cumin

Kosher Salt

Black Pepper

1. In large pot of boiling water, cook corn until just tender, about 5 minutes.

2. Drain and let cool to room temperature.

3. Cut kernels from ears and transfer to large bowl. Add remaining ingredients and then mix until well combined. Season with salt and pepper to taste. Serve immediately or refrigerate up to 2 hours.

Makes 6 (1/2-cup) Servings

Per Serving: 81 cal, 3 g pro, 15 g carb, 2.5 g fat, 0.4 g sat fat, 0 mg chol, 3 g fiber, 14 mg sodium

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Guacamole

4 ripe Haas avocados

3 tablespoons freshly squeezed lemon juice (1 lemon)

8 dashes hot pepper sauce

1/2 cup small-diced red onion (1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

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Tangy Cucumber Salad

2 small cucumbers thinly sliced

1 tsp salt, divided

1 med onion, chopped

2 med. tomatoes, chopped

1/4 cup cider vinegar

½ tsp ground mustard

1/4 tsp dried oregano

2 Tbs. oil

1 Tbs. honey

½ tsp celery salt

½ tsp dried basil

1/4 tsp garlic powder

dash cayenne pepper

Place cukes in strainer, sprinkle with 1/2 tsp salt and toss.

Let stand for 30 minutes.Rinse and drain well.

Place cukes in large bowl, add tomatoes and onions.

In a small bowl whisk together the remaining ingredients and pour over cucumbers and toss.

Cover and refrigerate for several hours.

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Apple Fritters

1 cup all-purpose flour

3 tablespoons granulated sugar

1/4 teaspoon salt

1 cup cold beer (not dark)

10 cups vegetable oil

2 apples (1 pound), peeled, halved lengthwise, cored, and sliced 1/4-inch thick

Confectioners' sugar, for dusting

Stir together flour, granulated sugar, and salt, then add beer, and whisk to combine. Heat oil in a 5-quart heavy pot until the thermometer registers 375 degrees F.

Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side. Transfer fritters with a slotted spoon to paper towels to drain. Serve warm, dusted with confectioners' sugar.  

--Sara Moulton

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Also consider making flan (egg custard), Mexican Wedding Cookies (aka Pecan Delights or Cocoons) or a Tres Leche cake.

Answer 7

the corn would be good or a ceasar salad.

flan, 3 milk cake,or pudding

Answer 8

How about corn on the cob as a side dish? Make Tres Leche for a dessert. Its easy to make and tastes great.

Here is the recipe for the dessert

.INGREDIENTS

3/4 cup butter, softened

1 1/2 cups white sugar

9 egg yolks

1 teaspoon vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup milk

9 egg whites

1 teaspoon cream of tartar

  

2 cups heavy whipping cream

1 (5 ounce) can evaporated milk

1 (14 ounce) can sweetened condensed milk

  

2 cups heavy whipping cream

1 cup white sugar

Add to Recipe Bo

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.

In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.

Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.