Mexican
There’s something to be said about the meals we gravitate to again and again—the ones we never tire of, and for that, have become a familiar part of our routine. That’s how my family feels about Mexican food. We eat it once or twice a week, and I’ve been making the recipes you’ll see in this episode for over a decade.
I wanted to start off with a dish my kids will never turn down: Sour Cream Chicken Enchiladas. They’re cheesy, creamy, and easy to love, and it’s a recipe I know by heart. To go along with the enchiladas, I’m making fresh salsa and guacamole, Cilantro Lime Rice, and Charro Beans. It might be hard to save room for dessert, but a slice of Tres Leches Cake feels like the perfect finale.
These recipes are easy to tailor for ingredients and time. If you like a spicy kick (like me), you can add more jalapeños. If you’re in a hurry, opt for canned ingredients. At the end of the day, there’s no right or wrong way to make these dishes. What matters is savoring time with the people around you and enjoying a meal you all love—no matter how many times you’ve made it before.
See you in the kitchen!
tortillas stuffed with chicken, green chiles, and mozzarella, baked in a creamy and tangy sauce
fresh tomatoes, red onion, garlic, lime, cilantro and jalapeños blended together until perfect for dipping with tortilla chips
soft avocados combined with onion, garlic, tomato and cilantro
Cilantro Lime Rice & Charro Beans
buttery, tangy rice and canned charro beans with jalapeños and bacon
moist, butter cake soaked in three types of milk, topped with cinnamon, fresh whipped cream and sliced strawberries
