For our enchiladas John sears the tortillas first so they have a charred flavor. Then I take the tortillas and fill them with shredded chicken, diced onions, shredded cheese, and green enchilada sauce. I nestle them in a 9 x 9 baking dish. The entire casserole is covered with more enchilada sauce and cheese and bakes in a 400F oven for around thirty minutes until they are warmed through and the cheese is melted.

I also made Mexican cole slaw. It is basically a combination of cabbage, mayo, sour cream, taco seasoning, charred corn, Rotel, and lime juice. The recipe calls for a jalapeño but I think the Rotel is spicy enough and also black beans which I omitted. Although the pile of cole slaw on my dish is not very visually appealing, it is definitely tasty.

Mexican cole slaw from plainchicken.com

Dressing

• 1 cup mayonnaise
• ⅔ cups sour cream
• 3 Tbsp lime juice
• 2 Tbsp taco seasoning

Slaw

• 1 (16-oz) bag tri-color coleslaw
• 1 red bell pepper diced
• 1 (10-oz) can Rotel diced tomatoes and green chiles, drained
• 1 (11-oz) can corn kernels, drained
• 1 (15-oz) can black beans, drained and rinsed
• 1 jalapeno pepper seeded and finely chopped
• ½ cups chopped fresh cilantro

Instructions:

• In a large bowl, stir together mayo, sour cream, lime juice, and taco seasoning. 
• Add coleslaw, chopped red pepper, Rotel diced tomatoes and green chilies, black beans, corn kernels, chopped jalapeno peppers, and fresh cilantro.
• Toss to coat the vegetables in the dressing. 
• Cover and refrigerate at least 30 minutes before serving.