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what goes with chicken enchilada's?

besides spainish rice and refried beans?

Answer Question
 
lilliedoll

Asked by lilliedoll at 10:39 AM on Feb. 6, 2009 in Food & Drink

Level 11 (558 Credits)
Answers (9)
  • I make enchiladas all the time and I got this recipe from cooks.com and serve it with them. Its yummy.
    MEXICAN SALAD

    1 lg. head lettuce, chopped
    2 or 3 tomatoes, chopped
    1 bell pepper, chopped
    1 onion, chopped
    1 lg. can ranch-style beans (kidney, chili or Mexican beans), rinsed well
    1 bottle Catalina French dressing
    1 to 1 1/2 lbs. Cheddar cheese, grated
    1 lg. bag Frito's corn chips, crushed
    Toss together first 4 ingredients. Cover and refrigerate until needed. Mix remaining ingredients when ready to serve.
    gemgem

    Answer by gemgem at 10:41 AM on Feb. 6, 2009

  • Guacamole salad

    Southerncharmes

    Answer by Southerncharmes at 10:41 AM on Feb. 6, 2009

  • pico de gallo
    Anonymous

    Answer by Anonymous at 10:49 AM on Feb. 6, 2009

  • Safron Rice
    HayleyGM

    Answer by HayleyGM at 12:16 PM on Feb. 6, 2009

  • When they're in season, I like to serve a salad made of diced avocado, tomato, and cucumber with cotija cheese and a vinaigrette. Or I take some of the tortillas and cut them into very thin strips and put them in the oven with the enchiladas after giving a little spritz with Mazola cooking spray. While they crisp up, I make a salad of baby greens, radicchio, arugula, avocado, tomato, and cotija cheese. I make a vinaigrette with lime and cilantro, toss with the salad, and top with the tortilla strips. Then I make this awesome Mexican rice I got from the chef at Blue Corn Tortilla grill...you make it with pasilla and guajillo peppers, tomato bouillon, minced shallots and chicken stock. It's wonderful. Add black beans and it's dinner.
    jespeach

    Answer by jespeach at 1:21 PM on Feb. 6, 2009

  • Sour cream and salsa :) Whenever I've done enchiladas, that has been the only part of the meal.
    peppermintmocha

    Answer by peppermintmocha at 2:00 PM on Feb. 6, 2009

  •  Pico de gallo: tomatoes, onions, cilantro, lemon juice, S&P, jalapeno if you like it.  

    sophiesmom07

    Answer by sophiesmom07 at 3:15 PM on Feb. 6, 2009

  • I don't know why we started, but we often have cornbread with enchiladas. ( I usually buy honey cornbread) Sometimes I'll throw some canned green chilies and cheese into the batter and spice it up. Other times I'll leave it plain. I've also had corn fritters or "cornmeal balls" at mexican restaurants before. I guess thats where I got the Idea that the sweet corn flavor goes well with mexican food!
    Nika75

    Answer by Nika75 at 5:25 PM on Feb. 6, 2009

  • I don't know the name of it but I use: olive oil, can of corn, can of black beans, can of Rotel (diced tomatoes w/ green chiles), cilantro, cumin and green onion. Sometimes I'll double the recipe, it makes a great side dish or dip w/ chips.
    the3jsandme

    Answer by the3jsandme at 10:54 AM on Feb. 7, 2009

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