MEXICAN HAT DANCE BUNCO – Enchiladas and Mexican Salad

On a cruise to Mexico this summer I found some pretty funny items for Bunco, like the naughty shot glasses I used for party favors and the small sombreros that topped the napkins.

I’m into making party planning easy so I prepared the chicken and corn for dinner the night before and made extra for the Mexican salad. The enchiladas were made the day before so on the day of the party all you need to make is the guacamole and salad dressing.

Chipotle Grilled Chicken

1/4 cup canned chipotle chili in adobo sauce

3 tablespoons olive oil

2 cloves garlic, minced

1/4 cup onion, chopped

2 tablespoons cilantro, freshly chopped

1 tablespoon paprika

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

4 chicken breasts, skinned and boned

1. Combine chipotle chili, olive oil, garlic, onion, cilantro, paprika, ground cumin, chili powder and salt.

2. Place chicken in Ziplock and pour above mixture over chicken. Marinate at least 1 hour and preferably overnight.

3. Grill on medium-high until chicken is done, brushing occasionally with reserved marinade.

Chipotle Grilled Corn

1/2 stick butter

2 tablespoons orange juice

2 teaspoons chipotle in adobo sauce, minced

2 teaspoons molasses

1/4 teaspoon salt

2 tablespoons fresh cilantro, chopped

6 ears of corn, shucked and cleaned.

1. Add butter, orange juice, chipotle, molasses and salt in a small bowl and microwave until melted. Stir in cilantro.

2. Place corn on grill and brush with butter mixture until corn reaches 120 degrees.

Mexican Salad

1 bag romaine lettuce

3 Roma tomatoes, seeded and chopped

chipotle grilled corn removed from 2 cobs

1/2 red bell pepper, chopped

1/2 cup jalepeno jack cheese, grated

Honey Lime Dressing

1/4 cup fresh lime juice

1/4 cup olive oil

2 tablespoons honey

1 tablespoon fresh cilantro, finely chopped

2 cloves garlic, minced

1 teaspoon jalepeno pepper, seeded and chopped

1. Toss all salad ingredients in large bowl.

2. Whisk dressing ingredients and pour over salad. Season to taste with salt and pepper.

3. For the Mexican Bunco I deep fried a medium size flour tortilla in a tortilla basket maker (Sur La Table) and served the salad in the fried tortilla basket with a dollop of guacamole.

My husband made enchiladas for the Pillsbury Bake Off. We call them Kenchiladas! They are delicious and the best part is they can be comletely made the day before.

Kenchiladas

2 cups Ricotta cheese

1 1/2 cups jalepeno jack cheese, grated

1 tablespoon chopped green chiles

1/4 cup chopped green onions

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1 egg

8 flour tortillas

1 can enchilada sauce

2 cups cheddar cheese

1. Preheat oven to 350 degrees.