Mexican Cooking...for kids?

So...I stumbled upon a website with lots of recipes that are "kid friendly". I don't know about you, but when I was a "kid", I wouldn't (and still won't) eat onions, peppers, foods with "weird" textures, etc. To this day, I still look for recipes that don't call for onions, peppers, etc... so you can imagine my surprise when I started looking through these recipes that are "kid friendly" and the ingredients call for things such as "green salsa" and "minced onion".
I decided it was time to put my big girl britches on and give onions another shot...and I was delightfully surprised. Don't misunderstand me, I appreciate the onion FLAVOR, I just don't like the texture. Onions or not, I still don't think a kid would eat this recipe...but I liked it and so did Brent (who will be referred to as boyfriend from here on out). So if you're looking for something a little different for "Mexican Night" give this a shot.


You Will Need:
One Package of (3) boneless, skinless chicken breasts
1 Large Jar of Salsa Verde (green salsa)
1 Small Jar of taco sauce or red salsa
8 Corn Tortillas
3 Ounces Cream Cheese
2 Cups Shredded Cheddar Cheese (or whatever cheese you like, mexican style, etc.)
One Onion
2 Cloves Garlic
Canola Oil

First, take your chicken and RINSE IT OFF. My Daddy always taught me to do this...he said that when chicken is cut up at the factory, there's no telling what kind of dust, etc. has made it's home on your "fresh" chicken by the time it gets packaged and sent to your local grocer. SO, with that said, WASH YO CHICKEN!
Boil your chicken in a large pot until done. (chicken will fall apart)
You can add some salt, garlic salt, etc. to the water if you'd like...drain the chicken and let it cool, then pull it apart into pieces. (shredded chicken) Preheat oven to 350 degrees.


In a large skillet, heat 1 table spoon canola oil. Add 1 Cup of minced onion (I use a small food chopper and it works GREAT..you can get a small electric one at Wal-Mart for about $10) and 2 cloves minced garlic. Heat about 4 minutes on medium heat (or until onions are tender)
Add chicken, 1 cup of salsa, cream cheese, mix well over heat until flavors combine.


Pour 1 cup of salsa in the bottom of a baking dish. Approximately 11x13 (large casserole dish) will work. Place 4 tortillas on top of the salsa, then spread the chicken mixture on top of that. Cover with one cup of cheddar cheese and place 4 tortillas on top. Pour 1 cup red salsa or taco sauce on top and cover with 1 cup of cheddar cheese.
Bake for 20-25 minutes or until casserole is bubbly. Serve with mexican rice and refried beans!


EAD