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South of the Border

Randy Mayor
If you never grow tired of Mexican food, this menu of enchiladas and Spanish rice will suit your tastebuds.

Serves 5

The Menu

Creamy Spinach and Mushroom Enchiladas
You can assemble the enchiladas ahead of time if necessary; cover tightly and refrigerate for up to 2 hours before baking. If your family does not like spicy food, use 2 tablespoons chopped green bell pepper instead of jalapeño pepper in the enchiladas, and look for the milder tomatoes and green chiles for the rice.

Spanish rice
Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat; add 1/2 cup chopped onion and 2 minced garlic cloves. Sauté 5 minutes. Stir in 1 1/4 cups long-grain white rice; sauté 1 minute. Add 1 (10 1/2-ounce) can diced tomatoes and green chiles and 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes.

Black beans (Cook as package/can directs.)


Produce department:
1 1/2 cup chopped onion
2 minced garlic cloves
1/4 cup chopped green onion tops
1 jalapeño pepper, seeded and chopped
2 cups sliced mushrooms
1/2 cup chopped seeded plum tomato

Dairy department:
1 (8-ounce carton) fat-free sour cream
1 cup (4 ounces) shredded Monterey Jack cheese

Baking/condiment/canned foods/grains aisles:
1 1/4 cups long-grain white rice
10 (6-inch) corn tortillas
1 (10 1/2-ounce) can diced tomatoes and green chiles
1 (4.5-ounce) can chopped green chiles, undrained
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10-ounce) can condensed reduced-fat cream of chicken soup
black beans
garlic powder
ground cumin
Cooking spray

Frozen foods aisle:
2 (10-ounce) packages frozen chopped spinach