Cinco de Mayo with Mission Foods and TerraCycle

A great way to, not only celebrate Cinco de Mayo but take pride in the environment as well as earn money for your favorite charity. All that in just 3 terrific recipes.

Here’s the scoop…

A company named TerraCycle has partnered with Mission Foods to collect usually non-recyclable wrappers from tortilla packages, chips, and other products. Organizations in your area can contribute to the recycling project by collecting packaging, send to TerraCycle and in return, get 2 cents per item for the charity of choice (chosen by you or the organization).

The following recipes are just a start. Mission Foods created the delicious recipes (and offered the gorgeous photos) which feature ingredients with packaging that can be recycled into eco-friendly products. So go ahead, cook up a feast in celebration of Cinco de Mayo and earn money for your favorite charity.

Send packaging to TerraCycle and know that you are ensuring a healthy future for our environment.

Fiesta Chicken & Black Bean Enchiladas

Ingredients:

cooking spray
1/4 cup chicken broth
1 skinless, boneless chicken breast (approximately 1 pound)
1 medium onion, diced (approximately 1 1 /2 cup)
1 red pepper, stemmed, seeded, and diced
1 can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 can diced green chilies (4 ounces)
2 cups + 1/4 cup low-fat sharp cheddar cheese, grated
2/3 cup fat-free sour cream
8 Mission® Life Balance flour tortillas
2/3 can red Enchilada sauce
tabasco, salt, pepper to taste

Directions:

Heat oven to 350 degrees F. Spray an 8″X11″X2″ baking dish with cooking spray.

1. Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.

2. In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.

3. In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

4. Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Chicken Fajitas

Ingredients:

10 Mission® Small/Fajita Flour Tortillas
1 Tbsp Olive Oil
2 Tbsp fresh Lemon Juice
1 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
20 oz Chicken Breasts, boneless, skinless
1 1/4 C Cheese, fat free, shredded
1 1/4 C Iceberg Lettuce, shredded
1 1/4 C Tomatoes, small dice
1/2 C +2 Tbsp Sour Cream, fat free
1/2 C +2 Tbsp Green Onions, sliced
1/2 C +2 Tbsp Cilantro, chopped

1. Combine the olive oil, lemon juice, salt, pepper, and cumin in a large Ziploc bag. Add the chicken breasts and marinate in the refrigerator for 30 to 45 minutes. (A large Ziploc bag works great for marinating food, saves on refrigerator space and is easy to clean up – no mess).

2. Grill the chicken until it is cooked through, turning occasionally, approximately 7 to 8 minutes. When cooked, slice diagonally.

3. Assemble all of the other ingredients (garnishes).

4. Warm the flour tortillas.

5. Serve the chicken on a platter with the garnishes and warmed tortillas.

Mango Tango Dip