Mmmm Mexican Food

So lately I've been really bad about the whole cooking thing. If it doesn't take 5-15 minutes to prepare I haven't done it. Mainly because I'm so busy writing research papers or taking finals that I really am not too motivated. That doesn't necessarily mean we've had to eat unhealthy. We love the Costco salads. They are only 400 calories and have all the dressing and mixins all together so it's so easy and delicious! Anyways today I actually prepared home cooked Mexican food for a romantic date night with Matt. Utah doesn't have any good Mexican food we think because of the strict liquor laws. We had to drive out to Layton (1 hour away) to even find a decent Mexican restaurant. So we got fed up and decided to make our own. I made homemade salsa and non-fried chimichangas. We added my favorite Utah soda Apple Beer and it was a perfect meal. It was sooooo good and I think better than a Mexican restaurant. Maybe next time we'll add Matt's yummy Spanish Rice and a side of refried beans.



Here are the recipes.

Chili's Salsa

Ingredients

* 1 (14 1/2 ounce) can tomatoes and green chilies
* 1 (14 1/2 ounce) can whole canned tomatoes (plus the juice)
* 4 teaspoons jalapenos (canned,diced, not pickled)
* 1/4 cup yellow onion (diced)
* 1/2-3/4 teaspoon garlic salt
* 1/2 teaspoon cumin
* 1/4 teaspoon sugar

Directions

1. In food processor place jalapenos and onions.
2. Process for just a few seconds.
3. Add both cans of tomatoes, salt, sugar, and cumin.
4. Process all ingredients until well blended but do not puree.
5. Place in covered container and chill.
6. A couple of hours of chilling will help blend and enrich the flavor.
7. Serve with your favorite thin corn tortilla chips.

Chimichangas

Ingredients

* 2 1/2 cups shredded cooked chicken breasts
* 1 cup salsa
* 1 small onion, chopped
* 3/4 teaspoon ground cumin
* 1/2 teaspoon dried oregano

* 6 (10 inch) flour tortillas, warmed
* 3/4 cup shredded cheddar cheese
* 1 can green enchilada sauce

Directions

1. In a skillet, simmer the chicken, salsa, onion, cumin and oregano until heated through and most of the liquid has evaporated.
2. Place 1/2 cup chicken mixture down the center of each tortilla and top with 2 tablespoons cheese.
3. Fold sides and ends over filling and roll up.
4. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
5. Bake, uncovered, at 425° for 15 minutes or until lightly browned.
6. In a saucepan heat up enchilada sauce
7. Top chimichangas with sauce.