Tempt friends with a fiesta of Tex-Mex flavors

Recipe: Enchiladas Rancheras

By Diana Barrios Treviño, from "Los Barrios Family Cookbook, Tex-Mex Recipes from the Heart of San Antonio"

Ingredients

• For the Enchiladas
• Vegetable oil for frying
• 12 corn tortillas, homemade or store-bought
• 1 1/2 cups shredded cooked chicken
• 2 cups salsa ranchera
• 3/4 cup sour cream
• 1 1/2 cups crumbled queso fresco (crumbly white Mexican cheese) or feta cheese
• For the Salsa
• 6 tomatoes
• 4 cups water
• 5 serrano chiles, cut into thin strips
• 1/2 onion, quartered and thinly sliced
• 1/4 cup vegetable oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Preparation

Serving

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Recipe: San Antonio Chicken Salad

By Diana Barrios Treviño, from "Los Barrios Family Cookbook, Tex-Mex Recipes from the Heart of San Antonio"

Ingredients

• 4 cups shredded cooked chicken
• 4 cups torn lettuce leaves, such as romaine, radicchio, and other mixed greens
• 2 Red Delicious apples, peeled, cored, and chopped
• One 10-ounce can artichoke hearts, drained and chopped
• One 15-ounce can red kidney beans, drained
• 1/2 cup store-bought spicy or hot peanuts
• 1/4 red onion, thinly sliced
• 2 tablespoons finely chopped cilantro
• 1 cup shredded queso Chihuahua or Monterey Jack cheese
• 1/2 cup prepared ranch dressing
• 1/2 cup prepared barbecue sauce

Preparation

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