Lydia's Mexican Kitchen

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Don't  you  just love Mexican food? The boys love tacos, and I cook them often. However, I am trying to expand their palate for Mexican food.  I have found a couple of recipes that we love and thought I would share them with you. Of course behind each recipe is a story. I think that is why I love cooking so much; one gets to tell a story, live a memory, and think about the person you received the recipe from. I will start with Sonjia McReynolds’ cheesy chicken enchiladas and salsa. When I had knee surgery two years ago, Sonjia brought us supper, and boy was it fabulous!!!!  The enchiladas are a very hearty dish that can be served in a 9x13 or two 8x8 pans. I do love making this recipe for other families because I will make and 8x8 for our family, and an 8x8 for another family. I do that so I don’t have to make an entirely different meal with my family. That is a win-win in my book!!! The boys love this recipe, and I usually even have leftovers from the 8x8. I also love her salsa, and for me the more cilantro the better, but I know everyone doesn’t love cilantro. This recipe also makes enough to share!


Cheesy Chicken Enchiladas


  • 1 T. butter
  • 1 medium onion, chopped
  • 1 can chopped green chilies, drained
  • 8 oz. package of cream cheese, softened and cut into pieces
  • 3 ½ cups of chicken, cooked, cut, and chopped
  • 8-10 (8”) flour tortillas (burrito size)
  • 2 (8 oz) pkg. Monterey Jack cheesed, shredded
  • 2 cups of whipping cream

Melt butter in a large skillet. Add onions and sauté 5 minutes. Add chilies and sauté one more minute. Stir in cream cheese and chicken and cook until cheese melts. Spoon 2-3 tablespoons of chicken mixture down the center of each tortilla. Roll tortillas up and place seam side down in a highly greased 9x13 or two 8x8s. Sprinkle with cheese and drizzle with whipping cream. Bake 350° for 45 minutes.

McReynolds Salsa (Susan Felker’s recipe)

  • 1 large can diced tomatoes (Hunt’s)
  • 1 can Rotel
  • 1 small can tomato sauce
  • 1 small jalapeno pepper (seeded)
  • ½ cap full of oil
  • 1 tsp. salt, pepper, and cumin, each
  • 1 tsp. cilantro (optional)
  • 1 T. lemon juice (or a smidge more)
  • ¼ small onion, chopped
  • 1 T. garlic

Put spices, garlic, onion in blender  first. Add tomatoes, sauce, and slowly pulse until spices come to the top. Makes a blender full and keeps for about a week.

Mexican Rice

If you have ever eaten with my Mr. Middle, Jake, you know the child can put away any type of rice. His absolute favorite rice is Leah Frances Eaton’s Mexican rice. We will even go to a local Mexican restaurant, and he will say, “This rice is good, but it does NOT taste as good as Mrs. Leah Frances’s !”  It is a favored dish for sure, and if you ever need reassurance in the kitchen, just come get my little Jake. This recipe makes a good amount and is also great leftover.

  • 3 T. oil
  • 1 cup of rice
  • 1 tsp. minced garlic
  • ½ tsp. salt
  • 1 tsp. cumin
  • ½ cup tomato sauce
  • 1 can (14 oz.) chicken broth

Heat oil over medium heat in medium or large saucepan. Add rice gently and stir until it turns light brown. Add garlic, salt, and cumin. Stir rice until golden. (Note: I can’t tell you how many times I have burned the rice. Be sure to stir constantly until you add the tomato sauce and chicken broth.)  Add tomato sauce, chicken broth, and turn heat to medium high. Bring to a boil and turn to low and cover. Simmer 20/25 minutes. Take off heat and let sit covered for 5 minutes. Fluff with fork before serving.

Easy Guacamole Recipe

This recipe comes from a family that was born and raised in San Antonio, Texas! To me if you are a Texan then obviously that means you know how to cook any and all Mexican fare! Have you met the Blakely family? FBC Starkville has been so blessed to have them! Jon and Kendra have two girls, Fallon and Finely. Jon and Kendra moved here for Jon to finish out his residency at vet school. Enjoy this easy guacamole recipe! 

  • 2 large avocados
  • 1 small red onion
  • your favorite salsa
  • lime juice
  • salt & pepper

Spoon out avocado into a bowl and slightly mash with a fork. Dice up the onion and add as much as you’d like. Take your salsa and add little by little until you reach your desired taste. When adding salsa make sure not to add too much of the juices. Add salt and pepper and a few squirts of lime juice. When mixing all the ingredients use the fork and make sure you don’t over mix or it’ll turn into mush! This is a recipe you just have to play around with until you get the right taste you want. The more you make it the better you’ll get!

Happy Cooking! 
Lydia Edwards