Homemade Salsa

Anyone else out there think they could eat Mexican five nights out of the week and never tire of it? 

Yeah, me too.

I just love Mexican food, and much to my husband's demise, I could eat it just about everyday.

Chips and salsa is my favorite food group. (And don't tell me that's not a food group.)

It is.

Anyway... Thanks to my dear friend Heather, this super-easy-and-even-more-delish homemade salsa recipe has saved my life. And we make it at least once every couple of weeks. (Thanks for sharing, Heather!)

You will need three things: a food processor, a craving for fresh salsa, and about seven minutes.

Okay, that's not all.

But the recipe doesn't call for much more than that!

Here we go:

5 roma tomatoes

1/2 onion

2 avocados

pinch of salt

2 tbsp lemon juice

squeeze of fresh lime

fresh cilantro

First, I slice the (half) onion into fourths. Then I throw it in the food processor. 

Next, I slice the roma tomatoes into halves, and I throw them into the food processor.

*Note: How chunky or smooth your salsa becomes is up to you! Pulse for as long or as short as your little heart desires! 

Finally comes the salt, lemon juice, cilantro, and hint of lime juice! These quantities can all be up to your tastebuds, as well! Play around and see how much or little you prefer.

I add the avocados last, because I prefer to not end up with guacamole-salsa. As little pulsing as possible for my avocados, please.

And there you have it, folks!

Use a spatula to scoop out this deliciousness, put in a bowl, and the most important part...

Make sure you have awesome friends to share it with!

Happy Monday, everyone!

Go love somebody.

Can I have a little jalapeno on mine?

Okay, y'all... this recipe is legit. 

It comes from the kitchen of Melissa Guthrie, better known as, my Mama. 

It's super low-maintenance, 

extremely tasty, 

and will satisfy any Mexican--lovin'-foodie on a summery Thursday evening. 

Here goes...

Homemade Chicken Enchiladas

You'll Need:

1 can cream of chicken soup

1/2 cup sour cream (light)

2 T. butter

1/2 onion (chopped)

1 tsp. chili powder

2 cups chicken (cooked, diced)

1 (4 oz.) can chopped green chiles

8-10 (7") flour tortillas

1 cup shredded Monterey Jack/Cheddar cheese

*Optional:

parsley for garnish

jalapenos for topping

chips & salsa/guacamole on the side

To Do:

1) Preheat oven at 375 degrees.

2) Stir together soup and sour cream; set aside.

3) In a 2-quart saucepan, melt butter. Stirring often, cook onion and chili powder on medium heat until the onion is tender.

4) Stir in chicken, chiles, and 2 T. of soup/sour cream mixture (from step 2). Remove from heat.

5) Along the center of each tortilla, spread 1/4 cup chicken mixture and fold sides over. Place seam-side down in a 9x13 pan.

6) Spread remaining soup mixture over top of enchiladas.

7) Cover pan with foil and bake for 15 minutes.

8) Remove pan from oven and sprinkle cheese over the top. Place pan back in oven uncovered, cook cook for additional five minutes (or until cheese melts).

9) Garnish with parsley, jalapenos, salsa, or guac.

10) Dig in! Feel free to give in to your inner salsa dancer.