Theme dinners are always fun and festive. What better time to enjoy one than on a cabin getaway? Here are two fun ideas for a Mexican fiesta in the cabin. The first, Creamy Chicken Enchiladas, is great to make ahead and freeze, then just bake at the cabin. The second is more involved, but oh so worth it! Yum! Jayna’s Wet Burrito tastes JUST like the ones you order in a restaurant.
Setting the stage
First, you have to set the stage for a Mexican fiesta. Some ideas:
- Get fun Mexican music
- Bring props — sombreros to pass around or Mexican blankets to drape across the table
- Make your own tissue paper flowers to decorate with — here’s a link to a video showing you how!
- Look for strands of chili pepper lights
- Whether or not you really plan to use them or just use them for decoration, buy some bottles of hot sauce to sit around
Sides and dessert
Both of these entrees pair well with some re-fried beans and Mexican rice. You can buy a package to make Mexican rice quickly and easily at the grocery store. Of course, serving tortilla chips and salsa is perfect, too.
A great ending for the meal could be Fried Ice Cream! I have to admit, I’ve never actually made it, but I’ve tasted it, and it’s so good! Here’s a link to a popular fried rice recipe on AllRecipes.com.
Now, just decide which entree to make from the two below, and you’re all set for your cabin Mexican Fiesta!
Creamy Chicken Enchiladas
For this recipe, I recommend making it ahead, freezing it, sticking it in a cooler and taking it along. Dinner is a snap! Oh, and my kids LOVE this recipe! When I make it at home, they request leftovers in their thermoses for lunch the next day. This recipe serves about 10 people. But it’s easy to halve for a smaller group.
1 package cream cheese, softened
1 TBS water
2 tsp onion powder
2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
5 cups cooked, diced chicken
10 large tortillas
2 cans cream of chicken soup
2 cups (16 ounces each) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups shredded cheddar cheese
In a large bowl, beat cream cheese, water, onion powder, cumin, salt, and pepper until smooth. Stir in the chicken. Place about a half cup of the mixture down the center of each tortilla. Roll them up and place seam side down in 2 greased 9 X 13 baking dishes.
In a bowl, combine soup, sour cream, milk, and chilies. Pour over the enchiladas. Bake uncovered for 30-40 minutes. Sprinkle with cheddar and bake 5 minutes longer.
From frozen: Add at least 20 minutes to baking time or until heated through.
Jayna’s Wet Burritos
Oh boy, these are good. My husband LOVES the wet burritos served at some Mexican restaurants. My mother-in-law became determined to learn to make them at home. She fiddled with recipes until she came up with this. Now, they are family lore. We love them!
Note: To melt the cheese properly, individual plates need to be placed in the oven with the burrito on them. If you do not know if your plates (or the cabin’s plates) are oven safe, melt the cheese in the microwave instead. Or bring plates from home.
1 pound ground beef
1/2 diced onion
1 envelope taco seasoning
packet to make beef gravy
1 jar salsa
4 large tortillas
1 can black re-fried beans
1 diced tomato
lots of shredded cheddar cheese
Cooke beef and onion in skillet until meat is no longer pink. Drain. Add taco seasoning, with the amount of water suggested on the seasoning envelope. Simmer for a few minutes to mix the flavors.
In a small saucepan, make gravy according to package instructions. Stir in 1/2 cup of salsa. Keep warm on stove top.
Spread each tortilla with re-fried beans. Down the middle, layer lettuce and tomatoes. Top with 1/4 the beef mixture. Wrap tortilla burrito-style and place in the center of oven-proof plate.
Drench each wrapped burrito in plenty of gravy mixture, topped with lots of cheddar cheese. Stick these in a warm oven for about 10 minutes, or until cheese is melted. Serve on heavy-duty place mats, so the plates don’t burn the table.
And then call and thank me. Because these burritos are THAT good.