Taco Beef Ingredients:
1 lb lean ground beef (93/7)
1/4 cup yellow onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 cup water
In a large skillet over medium high heat, brown ground beef. Add onions and garlic and cook until translucent. Stir in the taco seasoning and water. Cover and bring to a boil. Lower heat and simmer for 8 minutes.
Toppings:
shredded lettuce
shredded cheese
tomatoes
avocados
black olives
jalapenos
To make corn tortilla strips, preheat oven to 400 degrees. Cut corn tortillas into strips. Place in a single layer on baking sheet, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy, about 8 minutes.
To make taco bowls, preheat oven to 400 degrees. Wrap corn tortillas in moist paper towels and microwave for 30 seconds. Fit tortillas in jumbo muffin tins, spray with cooking spray, and sprinkle with kosher salt. Bake until crispy.
Assemble your taco salads the way your prefer, and enjoy!
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Beef Taco and Cheese Enchiladas
Ingredients:
1 lb lean ground beef (93%)
1 tsp canola oil
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 packet taco seasoning
3/4 cup water
black pepper, to taste
10 flour tortillas
2 cups shredded cheddar cheese, divided
cilantro
Red Enchilada Sauce
Toppings of choice: sour cream, salsa, black olives, jalepenos, shredded lettuce, cilantro, green onions
Preheat oven to 350 degrees. Spray a large cassserole dish with non-stick cooking spray.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the canola oil and yellow onions and cook until onions are tender, about 5 minutes. Add the garlic and cook another minute. Stir in the taco seasoning, water, and black pepper. Cover with a lid and simmer for 8 minutes. Remove the lid and cook until liquid is absorbed. Turn off heat and let cool slightly.
Cover the bottom of the casserole dish with Red Enchilada Sauce, about 1 cup.
Assemble the enchiladas by putting some of the Beef Taco mixture, shredded cheese, and cilantro down the middle of a flour tortilla. Roll up tightly and place seam side down in casserole dish. Repeat this for all tortillas placing them side by side in the casserole dish. Top with the remaining Red Enchilada Sauce and remaining shredded cheddar cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes until cheese is completely melted and bubbly. Serve immediately with your toppings of choice. Enjoy!
1 lb lean ground beef (93%)
1 tsp canola oil
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 packet taco seasoning
3/4 cup water
black pepper, to taste
10 flour tortillas
2 cups shredded cheddar cheese, divided
cilantro
Red Enchilada Sauce
Toppings of choice: sour cream, salsa, black olives, jalepenos, shredded lettuce, cilantro, green onions
Preheat oven to 350 degrees. Spray a large cassserole dish with non-stick cooking spray.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the canola oil and yellow onions and cook until onions are tender, about 5 minutes. Add the garlic and cook another minute. Stir in the taco seasoning, water, and black pepper. Cover with a lid and simmer for 8 minutes. Remove the lid and cook until liquid is absorbed. Turn off heat and let cool slightly.
Cover the bottom of the casserole dish with Red Enchilada Sauce, about 1 cup.
Assemble the enchiladas by putting some of the Beef Taco mixture, shredded cheese, and cilantro down the middle of a flour tortilla. Roll up tightly and place seam side down in casserole dish. Repeat this for all tortillas placing them side by side in the casserole dish. Top with the remaining Red Enchilada Sauce and remaining shredded cheddar cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes until cheese is completely melted and bubbly. Serve immediately with your toppings of choice. Enjoy!
Tex-Mex Salsa
Ingredients:
1 jalapeno, seeded and diced
2 T yellow onion
1 can rotel tomatoes with green chilis, drained
1 can fire roasted diced tomatoes, drained
1 lime, juiced
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper to taste
1/4 bunch fresh cilantro leaves, stems removed
In a food processor, add diced jalapeno and onions and pulse a few times. Add both cans of drained tomatoes and process until smooth. Add remaining ingredients and process again until combined, leaving cilantro with some texture. Taste and adjust seasoning. If the salsa is too spicy, add a little honey. Pour into bowl and refrigerate for at least two hours so the flavors can marry. Serve with chips, tortillas, or with your favorite Tex-Mex meals. Enjoy!
1 jalapeno, seeded and diced
2 T yellow onion
1 can rotel tomatoes with green chilis, drained
1 can fire roasted diced tomatoes, drained
1 lime, juiced
1/2 tsp cumin
1/2 tsp garlic powder
salt and pepper to taste
1/4 bunch fresh cilantro leaves, stems removed
In a food processor, add diced jalapeno and onions and pulse a few times. Add both cans of drained tomatoes and process until smooth. Add remaining ingredients and process again until combined, leaving cilantro with some texture. Taste and adjust seasoning. If the salsa is too spicy, add a little honey. Pour into bowl and refrigerate for at least two hours so the flavors can marry. Serve with chips, tortillas, or with your favorite Tex-Mex meals. Enjoy!
Red Enchilada Sauce~Top your favorite enchiladas
Ingredients:
1 T canola oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
2 T chili powder
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
kosher salt
black pepper
1 - 28 oz can whole peeled tomatoes
1 tsp honey
In a medium sauce pan over medium heat, heat up the canola oil. Add the yellow onion, salt, and pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute. Crush the tomatoes by hand and add them to the pan. Add the honey and stir well. Bring to a simmer, cover, and turn heat to low. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, turn off the heat and transfer to a bowl and let cool slightly. Puree in a food processor in two batches, being careful not to overfill since the liquid is hot. Use on your favorite enchiladas or Mexican dish. Enjoy!
1 T canola oil
1/2 cup yellow onion, diced
3 cloves garlic, minced
2 T chili powder
1 1/2 tsp ground cumin
1 tsp dried Mexican oregano
kosher salt
black pepper
1 - 28 oz can whole peeled tomatoes
1 tsp honey
In a medium sauce pan over medium heat, heat up the canola oil. Add the yellow onion, salt, and pepper and cook for 5 minutes. Add the garlic, chili powder, cumin, and oregano and cook for 1 minute. Crush the tomatoes by hand and add them to the pan. Add the honey and stir well. Bring to a simmer, cover, and turn heat to low. Simmer for 30 minutes, stirring occasionally.
After 30 minutes, turn off the heat and transfer to a bowl and let cool slightly. Puree in a food processor in two batches, being careful not to overfill since the liquid is hot. Use on your favorite enchiladas or Mexican dish. Enjoy!
Tomato, Grilled Corn, Avacado and Black Bean Salsa
Salsa Ingredients:
1/2 pint Cherub or grape tomatoes
2 ears fresh sweet corn, grilled
1 - 15 oz. can black beans, drained and rinsed
1 large avocado, diced (I will use 2 next time since we love them!)
2 T cilantro, chopped
Dressing Ingredients:
3 T canola oil
2 tsp honey
Juice of 1 lime
1 clove garlic, minced
kosher salt
black pepper
cumin
cayenne pepper
In a large bowl, add all the dressing ingredients and whisk well. Add the tomatoes, grilled corn, black beans, and cilantro and toss well to coat. Add the diced avocado and toss gently being careful not to mash them. Taste and adjust seasonings. Refrigerate for 30 minutes. Serve cold with tortilla chips or fresh tortillas. Enjoy!
1/2 pint Cherub or grape tomatoes
2 ears fresh sweet corn, grilled
1 - 15 oz. can black beans, drained and rinsed
1 large avocado, diced (I will use 2 next time since we love them!)
2 T cilantro, chopped
Dressing Ingredients:
3 T canola oil
2 tsp honey
Juice of 1 lime
1 clove garlic, minced
kosher salt
black pepper
cumin
cayenne pepper
In a large bowl, add all the dressing ingredients and whisk well. Add the tomatoes, grilled corn, black beans, and cilantro and toss well to coat. Add the diced avocado and toss gently being careful not to mash them. Taste and adjust seasonings. Refrigerate for 30 minutes. Serve cold with tortilla chips or fresh tortillas. Enjoy!
Creamy Chicken Enchiladas with Spicy Black Beans~2 Recipes!
Creamy Chicken Enchilada Ingredients:
2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper. Saute until tender. Add the spices and chicken broth. Stir in the cream cheese and cook for a few minutes to heat through. Remove from heat.
Wrap tortillas in damp paper towels and place in microwave on high for 1 minute. Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side. Spoon some salsa over each and top with shredded cheese. Bake for 10 minutes, or until cheese is melted. Serve with your favorite toppings and some Spicy Black Beans.
Spicy Black Beans
1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed
In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper. Saute until tender. Add the chopped tomato, cumin, and paprika. Cook for 2 minutes. Stir in the chicken broth and black beans. Turn heat to medium low and simmer for 10 minutes, stirring occasionally. Serve with enchiladas. Enjoy!
2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
10 oz. container Santa Fe Philadelphia Cooking Cream
10 corn tortillas1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper. Saute until tender. Add the spices and chicken broth. Stir in the cream cheese and cook for a few minutes to heat through. Remove from heat.
Wrap tortillas in damp paper towels and place in microwave on high for 1 minute. Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side. Spoon some salsa over each and top with shredded cheese. Bake for 10 minutes, or until cheese is melted. Serve with your favorite toppings and some Spicy Black Beans.
Spicy Black Beans
1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed
In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper. Saute until tender. Add the chopped tomato, cumin, and paprika. Cook for 2 minutes. Stir in the chicken broth and black beans. Turn heat to medium low and simmer for 10 minutes, stirring occasionally. Serve with enchiladas. Enjoy!
Queso Blanco Dip
Ingredients:
1 T canola oil
1/4 cup yellow onion, finely chopped
1 can mild Rotel tomatoes, drained
2 T pickled jalapenos, finely chopped
1 1/2 cups white American cheese (found in deli section)
1 cup shredded monterey jack cheese
1/4-3/4 cup milk
3 T cilantro, chopped
Heat the oil over medium heat. Add the onion and saute for 5 minutes. Add the Rotel tomatoes and jalapenos. Cook another 2 minutes. Reduce the heat to low and add the cheese with 1/4 cup of the milk. Stir until melted. Add more milk as needed to get sauce to the right consistency. Note: The cheese dip will thicken quickly as it cools, so start off a bit thinner. Turn off the heat and stir in the cilantro. Serve immediately with tortilla chips and flour tortillas. This can be reheated in the microwave as needed. Enjoy!
1 T canola oil
1/4 cup yellow onion, finely chopped
1 can mild Rotel tomatoes, drained
2 T pickled jalapenos, finely chopped
1 1/2 cups white American cheese (found in deli section)
1 cup shredded monterey jack cheese
1/4-3/4 cup milk
3 T cilantro, chopped
Heat the oil over medium heat. Add the onion and saute for 5 minutes. Add the Rotel tomatoes and jalapenos. Cook another 2 minutes. Reduce the heat to low and add the cheese with 1/4 cup of the milk. Stir until melted. Add more milk as needed to get sauce to the right consistency. Note: The cheese dip will thicken quickly as it cools, so start off a bit thinner. Turn off the heat and stir in the cilantro. Serve immediately with tortilla chips and flour tortillas. This can be reheated in the microwave as needed. Enjoy!
Jalapeno Popper Egg Rolls
Ingredients:
1 package egg roll wrappers
egg and 1 T water (egg wash)
8 oz. reduced fat cream cheese
1/2 cup Mexican blend finely shredded cheese
6 fresh jalapenos, seeded and diced
2 green onions (green and white parts), sliced
8 slices cooked bacon, crumbled
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt
black pepper
Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese. See photo tutorial below.
Bake for 12-14 minutes, or until light golden brown and crispy. Be careful as you don't want your cheese to burn. Serve these up with some Ranch or Ranch/Wing Sauce dip. Enjoy!
1 package egg roll wrappers
egg and 1 T water (egg wash)
8 oz. reduced fat cream cheese
1/2 cup Mexican blend finely shredded cheese
6 fresh jalapenos, seeded and diced
2 green onions (green and white parts), sliced
8 slices cooked bacon, crumbled
1 tsp ground cumin
1/4 tsp garlic powder
kosher salt
black pepper
Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese. See photo tutorial below.
Bake for 12-14 minutes, or until light golden brown and crispy. Be careful as you don't want your cheese to burn. Serve these up with some Ranch or Ranch/Wing Sauce dip. Enjoy!
Bean and Taco Meat Loaded Tostadas
Ingredients:
1 lb lean ground beef (93/7)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup cold water
1 T corn starch
Taco Seasoning:
1 T chili powder
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch red pepper flakes
Corn tortillas
Cooking spray
1 can fat free refried beans
Toppings of choice:
Shredded lettuce
Shredded cheese
Tomatoes
Sour cream
Hot sauce/picante sauce
Guacamole/diced avocados
Pickled jalapenos
Preheat oven to 400 degrees. Place corn tortillas on a non-stick baking sheet and spray with cooking spray. Sprinkle with kosher salt. Bake for 8 minutes, or until lightly golden brown and crispy.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the onions and cook until tender. Add the garlic and cook another minute. Add the taco seasoning ingredients, and cook for another minute while stirring..
In a glass measuring cup, stir together 1 cup cold water with 1 T corn starch. Add to the skillet and stir well. Reduce heat to medium low, cover, and simmer for 10 minutes. Sauce will be nice and thick.
Meanwhile, heat the refried beans and prepare toppings.
Assemble your tostadas, layering refried beans, taco meat, then your favorite toppings. Enjoy!
1 lb lean ground beef (93/7)
1/2 yellow onion, chopped
2 cloves garlic, minced
1 cup cold water
1 T corn starch
Taco Seasoning:
1 T chili powder
2 tsp smoked paprika
2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
pinch red pepper flakes
Corn tortillas
Cooking spray
1 can fat free refried beans
Toppings of choice:
Shredded lettuce
Shredded cheese
Tomatoes
Sour cream
Hot sauce/picante sauce
Guacamole/diced avocados
Pickled jalapenos
Preheat oven to 400 degrees. Place corn tortillas on a non-stick baking sheet and spray with cooking spray. Sprinkle with kosher salt. Bake for 8 minutes, or until lightly golden brown and crispy.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the onions and cook until tender. Add the garlic and cook another minute. Add the taco seasoning ingredients, and cook for another minute while stirring..
In a glass measuring cup, stir together 1 cup cold water with 1 T corn starch. Add to the skillet and stir well. Reduce heat to medium low, cover, and simmer for 10 minutes. Sauce will be nice and thick.
Meanwhile, heat the refried beans and prepare toppings.
Assemble your tostadas, layering refried beans, taco meat, then your favorite toppings. Enjoy!
Tex-Mex Chicken Chili
Ingredients:
2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it
In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent. Add the garlic and cook another minute. Add the spices, and let them toast for a minute while you stir. Add the remaining ingredients, including the chicken. Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally. Taste and adjust seasonings.
Top with your favorites:
pickled jalapenos
green onions
tomatoes
avocado
shredded cheese
tortilla strips
Enjoy!
2 rotisserie chicken breasts, diced or shredded
1 T olive oil
1 yellow onion, chopped
3 cloves garlic, minced
kosher salt
black pepper
2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp smoked paprika
1 tsp Mexican oregano
1 can petite diced tomatoes, drained
1 can diced green chilis, drained
1 can Cannellini beans, drained
1 can red kidney beans, drained
1-2 cans low sodium chicken broth, depending on how thick you want it
In a large soup pot over medium high heat, heat olive oil and saute onions with salt and pepper until translucent. Add the garlic and cook another minute. Add the spices, and let them toast for a minute while you stir. Add the remaining ingredients, including the chicken. Bring to a boil, lower heat, and simmer for 20 minutes, stirring occasionally. Taste and adjust seasonings.
Top with your favorites:
pickled jalapenos
green onions
tomatoes
avocado
shredded cheese
tortilla strips
Enjoy!
Jalapeno Poppers In A Blanket
Ingredients:
1 sheet puff pastry, thawed
1/2 block cream cheese (4 oz)
1/2 cup finely shredded cheddar jack cheese
1/2 tsp cumin
salt
pepper
3 cloves roasted garlic, mashed
4 strips bacon, cooked and crumbled
6 jalapeno peppers, cut in half lengthwise, membrane and seeds removed
Preheat oven to 400 degrees. Line a baking sheet with foil.
Roll out the puff pastry to a 9x12 rectangle. Cut into 12 equal squares. Prepare the filling by mixing all ingredients together in a bowl. Stuff each jalapeno half with filling and place filling side down diagonally across puff pastry square. Roll pastry around jalapeno and pinch the seams together. Place the jalapenos seam side down on baking sheet. Spray with cooking spray and bake for 20 minutes, or until golden brown.
Serve with your favorite jalapeno popper dipping sauces. Sour cream and wing sauce mixed together is really good with these. Ranch is another great dip for these. Enjoy!
1 sheet puff pastry, thawed
1/2 block cream cheese (4 oz)
1/2 cup finely shredded cheddar jack cheese
1/2 tsp cumin
salt
pepper
3 cloves roasted garlic, mashed
4 strips bacon, cooked and crumbled
6 jalapeno peppers, cut in half lengthwise, membrane and seeds removed
Preheat oven to 400 degrees. Line a baking sheet with foil.
Roll out the puff pastry to a 9x12 rectangle. Cut into 12 equal squares. Prepare the filling by mixing all ingredients together in a bowl. Stuff each jalapeno half with filling and place filling side down diagonally across puff pastry square. Roll pastry around jalapeno and pinch the seams together. Place the jalapenos seam side down on baking sheet. Spray with cooking spray and bake for 20 minutes, or until golden brown.
Serve with your favorite jalapeno popper dipping sauces. Sour cream and wing sauce mixed together is really good with these. Ranch is another great dip for these. Enjoy!
Chicken and Cheese Enchilads with Green Chili Sauce
Ingredients:
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 T flour
1/2 cup chicken stock
1 can (10 oz) mild green chili enchilada sauce
1 tsp cumin
kosher salt
black pepper
8 corn tortillas
Rotisserie chicken breast and thigh, cut or shred into bite size pieces
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
In a sauce pan over medium high heat, heat olive oil. Add onion and cook until translucent. Add the garlic and cook another minute. Add the flour and cook for another minute while stirring. Add the chicken stock, chicken enchilada sauce, and seasonings. Stir well and simmer over medium heat while you assemble the enchiladas. The sauce will thicken and reduce slightly.
Wrap the corn tortillas in damp paper towels. Microwave on high for 45 seconds. Assemble the enchiladas by placing chicken and shredded cheese down the middle of the corn tortilla, then roll up. Set stuffed enchilada in the casserole dish seam side down and tuck them in tight next to each other side by side.
Pour the enchilada sauce over top the stuffed enchiladas and top with remaining shredded cheese. Bake for 25 minutes. Serve immediately with your favorite toppings. We always use sour cream and salsa. Enjoy!
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 T flour
1/2 cup chicken stock
1 can (10 oz) mild green chili enchilada sauce
1 tsp cumin
kosher salt
black pepper
8 corn tortillas
Rotisserie chicken breast and thigh, cut or shred into bite size pieces
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
In a sauce pan over medium high heat, heat olive oil. Add onion and cook until translucent. Add the garlic and cook another minute. Add the flour and cook for another minute while stirring. Add the chicken stock, chicken enchilada sauce, and seasonings. Stir well and simmer over medium heat while you assemble the enchiladas. The sauce will thicken and reduce slightly.
Wrap the corn tortillas in damp paper towels. Microwave on high for 45 seconds. Assemble the enchiladas by placing chicken and shredded cheese down the middle of the corn tortilla, then roll up. Set stuffed enchilada in the casserole dish seam side down and tuck them in tight next to each other side by side.
Pour the enchilada sauce over top the stuffed enchiladas and top with remaining shredded cheese. Bake for 25 minutes. Serve immediately with your favorite toppings. We always use sour cream and salsa. Enjoy!
Carne Asada Tacos
Ingredients:
2 lbs flank steak
½ onion – chopped
½ bunch cilantro – chopped
4 cloves garlic – crushed and minced
1 lime zested and juiced
¼ cup vinegar
½ cup reduced sodium soy sauce
½ cup olive oil
1 T liquid smoke
1 tsp salt
2 tsp black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder1 tsp paprika
1 tsp cumin
½ tsp cayenne pepper
Rinse flank steak and set aside in glass casserole dish. In a bowl, add all marinade ingredients and whisk to combine. Pour marinade over flank steak making sure to soak both sides. Cover with plastic wrap and refrigerate overnight.
The next day, remove the steak from the refrigerator and let meat come to room temperature while you heat your grill. Cook on a very hot grill 3-4 minutes per side, depending on thickness and how you like it cooked. Let the meat rest, squeeze some fresh lime juice over, and slice against the grain into strips. Serve on either flour or corn tortillas with your favorite toppings. Homemade salsa, sliced avocados, sour cream, and shredded Colby jack cheese is how my family likes their carne asada tacos. Hope you enjoy as much as my husband and girls!
Mexican Chicken Tortilla Soup
Ingredients:
1 lb boneless, skinless chicken breasts
kosher salt
pepper
garlic powder
smoked paprika
cumin
1 T Olive oil
1 Yellow onion, chopped
1 Poblano pepper, seeded and chopped
2 Cloves garlic, minced
1 - 15 oz can petite diced tomatoes, undrained
1 - 15 oz can corn, drained
1 - 15 oz can black beans, drained and rinsed
3 Cans low sodium chicken broth
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tsp Smoked paprika
1 tsp Chili powder
kosher salt and pepper, to taste
Toppings: chopped avacado, shredded cheese, crispy tortilla strips
Season both sides of washed chicken with salt, pepper, garlic powder, cumin, and smoked paprika. Grill on outdoor grill or indoor grill pan on both sides until cooked through. You get a lot of flavor from those little grill marks. See, I can grill too!
While the chicken is grilling, you can prepare the soup. In a large soup pot over medium heat, saute the onions and poblano peppers in olive oil until tender and onions are translucent. Add the garlic and cook another minute. Add the canned tomatoes with juice, corn, black beans, chicken broth, and remaining spices. Bring to a boil, lower heat, and simmer for 15 minutes.
This is a good time to cook your tortilla strips. Preheat the oven to 400 degrees. Cut 5-6 corn tortillas into long strips, then in half. Place on a baking sheet in a single layer. Spray with olive oil cooking spray and sprinkle with kosher salt. Cook until crispy, about 7-8 minutes. Set aside.
When the chicken is cooked through, remove from the heat and let rest for a few minutes. Cut up into bite size pieces and add to the soup. Taste and reseason. It's that easy! It's time to eat! Top with chopped avacados, shredded monterey jack cheese, and crispy tortilla strips. Enjoy!
1 lb boneless, skinless chicken breasts
kosher salt
pepper
garlic powder
smoked paprika
cumin
1 T Olive oil
1 Yellow onion, chopped
1 Poblano pepper, seeded and chopped
2 Cloves garlic, minced
1 - 15 oz can petite diced tomatoes, undrained
1 - 15 oz can corn, drained
1 - 15 oz can black beans, drained and rinsed
3 Cans low sodium chicken broth
1/2 tsp Ground cumin
1/2 tsp Dried Mexican oregano
1 tsp Smoked paprika
1 tsp Chili powder
kosher salt and pepper, to taste
Toppings: chopped avacado, shredded cheese, crispy tortilla strips
Season both sides of washed chicken with salt, pepper, garlic powder, cumin, and smoked paprika. Grill on outdoor grill or indoor grill pan on both sides until cooked through. You get a lot of flavor from those little grill marks. See, I can grill too!
While the chicken is grilling, you can prepare the soup. In a large soup pot over medium heat, saute the onions and poblano peppers in olive oil until tender and onions are translucent. Add the garlic and cook another minute. Add the canned tomatoes with juice, corn, black beans, chicken broth, and remaining spices. Bring to a boil, lower heat, and simmer for 15 minutes.
This is a good time to cook your tortilla strips. Preheat the oven to 400 degrees. Cut 5-6 corn tortillas into long strips, then in half. Place on a baking sheet in a single layer. Spray with olive oil cooking spray and sprinkle with kosher salt. Cook until crispy, about 7-8 minutes. Set aside.
When the chicken is cooked through, remove from the heat and let rest for a few minutes. Cut up into bite size pieces and add to the soup. Taste and reseason. It's that easy! It's time to eat! Top with chopped avacados, shredded monterey jack cheese, and crispy tortilla strips. Enjoy!
Cheese Enchiladas
Ingredients:
1-10 count large yellow corn tortillas
1 can mild enchilada sauce
1 can Wolf brand chili-no beans
2 T canola oil, divided
1 T flour, heaping
1 C low sodium chicken broth
1/2 tsp cumin
salt and pepper to taste
1-8oz. package finely shredded cheddar cheese
1-8 oz. package finely shredded cheddar/jack cheese
1/4 cup finely diced white onion
Toppings:
Sour cream
Black olives
Hot sauce
Green onions
Preheat oven to 350 degrees. Spray a large casserole dish (at least 9X13) with non-stick cooking spray.
In a medium sauce pan over medium heat, add 1 T canola oil and 1 heaping T flour and stir. Cook for 3 minutes to make a blonde roux. Add the chicken broth, enchilada sauce, chili, cumin, salt, and pepper. Stir to combine. Reduce heat to low and let sauce heat up while you prepare the enchiladas.
Add the other 1 T canola oil to a small bowl. Use a pastry brush to coat the top of a corn tortilla with oil and place on a heat proof plate. Continue to brush oil on the tops of all tortillas and stack on top of each other. Wet a paper towel and cover the tortillas. Microwave for 1 minute.
It's time to assemble your cheese enchiladas. Remove the enchilada sauce from the heat. Add a layer of enchilada sauce to the bottom of your prepared casserole dish. Put a layer of cheese down the middle of a corn tortilla, top with diced onions, and roll up tight. Place in the casserole dish seam side down. Continue filling tortillas and pack them in tightly next to each other side by side. I was able to get 7 enchiladas side by side and then 2 enchiladas along the top, so 9 total. Pour the remaining enchilada sauce over all the enchiladas. Top with shredded colby jack cheese. Cover with foil and bake for 20 minutes.
Remove from the oven and serve immediately so the cheese stays all melty and gooey in the middle.
Add your toppings of choice. I prefer a dollop of sour cream. Serve with a side of Mexican Rice and refried beans. Enjoy!
1-10 count large yellow corn tortillas
1 can mild enchilada sauce
1 can Wolf brand chili-no beans
2 T canola oil, divided
1 T flour, heaping
1 C low sodium chicken broth
1/2 tsp cumin
salt and pepper to taste
1-8oz. package finely shredded cheddar cheese
1-8 oz. package finely shredded cheddar/jack cheese
1/4 cup finely diced white onion
Toppings:
Sour cream
Black olives
Hot sauce
Green onions
Preheat oven to 350 degrees. Spray a large casserole dish (at least 9X13) with non-stick cooking spray.
In a medium sauce pan over medium heat, add 1 T canola oil and 1 heaping T flour and stir. Cook for 3 minutes to make a blonde roux. Add the chicken broth, enchilada sauce, chili, cumin, salt, and pepper. Stir to combine. Reduce heat to low and let sauce heat up while you prepare the enchiladas.
Add the other 1 T canola oil to a small bowl. Use a pastry brush to coat the top of a corn tortilla with oil and place on a heat proof plate. Continue to brush oil on the tops of all tortillas and stack on top of each other. Wet a paper towel and cover the tortillas. Microwave for 1 minute.
It's time to assemble your cheese enchiladas. Remove the enchilada sauce from the heat. Add a layer of enchilada sauce to the bottom of your prepared casserole dish. Put a layer of cheese down the middle of a corn tortilla, top with diced onions, and roll up tight. Place in the casserole dish seam side down. Continue filling tortillas and pack them in tightly next to each other side by side. I was able to get 7 enchiladas side by side and then 2 enchiladas along the top, so 9 total. Pour the remaining enchilada sauce over all the enchiladas. Top with shredded colby jack cheese. Cover with foil and bake for 20 minutes.
Remove from the oven and serve immediately so the cheese stays all melty and gooey in the middle.
Add your toppings of choice. I prefer a dollop of sour cream. Serve with a side of Mexican Rice and refried beans. Enjoy!
Mexican Rice
Ingredients:
11/2 cups long grain white rice
1 T vegetable oil
1/2 yellow onion, chopped
1/2 green pepper, chopped
1 fresh jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 3/4 cups low sodium chicken broth, heated
1 cube chicken bouillon
1 small 8 oz. can Goya spanish tomato sauce
1/2 tsp ground cumin
salt and pepper to taste
2 roma tomatoes, seeded and chopped
In a medium sauce pan, cook rice in vegetable oil over medium heat for about 3 minutes. Stir in the onion, green pepper, and jalapeno. Saute for 5 minutes. Add minced garlic and cook another minute. Pour in heated chicken broth/bouillon cube mixture (I pour mine in glass measuring cup and heat it in the microwave with the chicken bouillon cube), tomato sauce, and cumin. Bring to a boil, reduce heat to low, and cover. Simmer on low for 20 minutes. Do not be tempted to open and stir. After 20 minutes, turn off the heat, remove the lid, and stir. Cover and let sit for 10 minutes until all the liquid is absorbed. Stir in the chopped tomato. Taste and season with salt and pepper as needed. Enjoy!
11/2 cups long grain white rice
1 T vegetable oil
1/2 yellow onion, chopped
1/2 green pepper, chopped
1 fresh jalapeno pepper, seeded and diced
2 cloves garlic, minced
1 3/4 cups low sodium chicken broth, heated
1 cube chicken bouillon
1 small 8 oz. can Goya spanish tomato sauce
1/2 tsp ground cumin
salt and pepper to taste
2 roma tomatoes, seeded and chopped
In a medium sauce pan, cook rice in vegetable oil over medium heat for about 3 minutes. Stir in the onion, green pepper, and jalapeno. Saute for 5 minutes. Add minced garlic and cook another minute. Pour in heated chicken broth/bouillon cube mixture (I pour mine in glass measuring cup and heat it in the microwave with the chicken bouillon cube), tomato sauce, and cumin. Bring to a boil, reduce heat to low, and cover. Simmer on low for 20 minutes. Do not be tempted to open and stir. After 20 minutes, turn off the heat, remove the lid, and stir. Cover and let sit for 10 minutes until all the liquid is absorbed. Stir in the chopped tomato. Taste and season with salt and pepper as needed. Enjoy!
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