Category Archives: Mexican

February 1, 2011 · 8:51 am

Jessica Seinfeld’s Chicken Enchiladas

I have to admit, I wasn’t sure if these were going to have any flavor at all. I was pleasantly surprised when they turned out to be super tasty, but not so spicy that the boys wouldn’t eat them.

Ingredients:
Nonstick cooking spray
1 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4 pound)
2 teaspoons garlic powder
1 teaspoon pepper
2 cups sweet potato or carrot puree (I use baby food)
4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar cheese or part-skim mozzarella, divided
6 (9-inch) whole-grain or whole-wheat flour tortillas
2 cups mild tomato salsa

Instructions:
Preheat the oven to 350°F.

Coat a 9 x 12-inch baking dish with cooking spray.

Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken with garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.

Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.

Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.

Did I change anything? The original recipes calls for adding a dollop of spinach puree to the top of each enchilada. I don’t have any spinach puree and I am not going to go through all the work of making it for a couple of dollops. The original recipes also calls for A LOT more pepper. I only used 1 tsp.

What did the family think? Hubby and I really liked them….hubby even had seconds. Our oldest liked his. Our youngest was just so-so about them.

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Mexican

December 1, 2010 · 10:44 am

Crockpot Salsa Verde Chicken

Since MommaCook’s was put on a temporary hiatus, I got this wonderful recipe suggestion from one of my dearest friends, Christie. She made this recipe up all by herself. Easy Crockpot recipes are great when your kitchen is in total disrepair. 🙂

Ingredients:
1 lb. chicken breasts (shred when done cooking)
1 can chicken broth
1 jar salsa verde
1 can black beans, rinsed and drained
2 pinches red pepper flakes
1 tsp. cumin
1 tsp. chili powder
2 cups frozen corn
1 small package frozen spinach
Crushed tortilla chips
Shredded cheddar cheese

Instructions:
Put chicken, chicken broth, salsa verde, black beans, red pepper flakes, cumin and chili powder in CrockPot.

Cook on high for three hours. Add spinach and corn and cook for an additional hour.

Serve in bowls topped with crushed tortilla chips and cheddar cheese.

Did I change anything? I didn’t use the corn…hubby isn’t a big fan of corn in Mexican food. Also, due to time constraints, I added the spinach at the beginning of the cooking which worked out fine, but it definitely looked like overcooked spinach. I also defrosted the spinach before I put it in the Crockpot which might have been part of the problem.

What did the family think? The boys ate it, but were a bit turned off by the color of my overcooked spinach. Hubby and I liked it though.

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Filed under Chicken, Easy, Everybody Ate It, Make Ahead of Time, Mexican, Super Easy to Make

November 23, 2010 · 12:02 am

Green Chili Casserole

I am not a big fan of cream of anything soup and I next to never buy it, but I did buy some to make this one. I am glad I did, too. It was yummy!

Ingredients:
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell’s)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Instructions:
Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

What did the family think? I haven’t made this in a while, but I do remember it being VERY good. VERY.

from Cooking Light

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Filed under Chicken, Definitely Making it Again, Mexican

November 11, 2010 · 10:00 am

Chorizo Enchiladas

If you like it spicy, these are for you.

Ingredients:
12 corn tortillas
1 pound chorizo diced
1/2 white onion chopped
1/2 cup chopped roasted and peeled green chilies
2 cups red chili enchilada sauce
2-1/2 cups grated pepper jack cheese

Instructions:
Preheat oven to 350 degrees.

Place tortillas on a lightly oiled cookie sheet and bake at 350 for 5 minutes then set aside.

In large heavy skillet over medium high heat fry chorizo until it is no longer pink. Add onion and continue to fry for 5 minutes.

Stir in chilis and sauce then remove from heat.

Oil a square baking dish. Place 4 tortillas in baking dish and top with 1/3 of the chorizo mix and 1/3 of the cheese. Repeat to more times then bake for 35 minutes.

What did the family think? Hubby and I really liked this, but I am glad I had some sour cream on hand to add to it after it came out of the oven to help tone down the spiciness. I had the boys try it, but even our youngest who loves spicy said it was too hot.

from grouprecipes.com

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Filed under Mexican, Six Ingredients or Less, Spicy

October 19, 2010 · 9:51 am

Crock Pot Enchiladas

A very basic recipe that with a little tweaking can turn into something yummy…

Ingredients:
1 1/2 pound ground beef, turkey or chicken
1 medium onion, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
6 corn tortillas
1 can (19 oz) enchilada sauce
1 can black beans, rinsed and drained
2 cups shredded cheddar cheese
Garnish: lettuce, tomatoes, olives, sour cream, fresh cilantro and crushed tortilla chips

Instructions:
Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper.

Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese, and beans. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours.

Serve with sour cream, lettuce, tomatoes, olives, cilantro and crushed tortilla chips.

Did I change anything? The only thing I changed is that the original recipe called for corn. Hubby doesn’t like corn in his enchiladas, so I left them out. I left out of the olives too. What I wish I would have done is add some black beans and then garnish it with some fresh cilantro and and crushed tortilla chips to add something to the texture of the dish.

What did the family think? I am giving you the new and improved recipe…what I wish I would have made. The version I made was SO basic. It was good, but not the best. Everyone ate it though. I think you will enjoy this version much more.

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Filed under Everybody Ate It, Make Ahead of Time, Mexican

October 16, 2010 · 10:52 pm

Albondigas (Mexican Meatball Soup)

It has meatballs in it so I knew the family would like it. 😉

Ingredients:
1 large onions, diced
4 tablespoons olive oil
1 (16-ounce) can tomatoes
1 (4-ounce) can diced green chilies
1 cup diced potatoes
3 (14-ounce) can chicken or beef broth
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 pound lean ground beef, turkey or chicken
1 cup crushed corn chips
1 large egg
2 cloves garlic, minced
1/4 teaspoon ground cumin
2 tablespoons water
Parmesan, garnish

Instructions:
In a Dutch oven saute onions in olive oil until soft but not browned.

Add tomatoes, chiles, potatoes, broth, coriander and cumin; bring to boil and reduce to simmer.

Mix ground beef with crushed chips, egg, garlic, cumin and water.

Shape into marble size balls and drop in broth mixture. Simmer on medium heat for 15 to 20 minutes or until meatballs are cooked throughout.

Ladle into bowls. Sprinkle with Parmesan. Serve.

Did I change anything? I have seen some other versions of this recipe that call for rice. I think rice might be a nice addition. A few chopped up carrots would make a good addition as well. I also think that some fresh cilantro sprinkled on top would give it some extra zip.

What did the family think? It was a nice warm meal on a chilly night and it had meatballs in it…all of my boys are suckers for anything that’s in the shape of a meatball.

from cooksrecipes.com

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Filed under Everybody Ate It, Mexican, Stew/Soup

October 5, 2010 · 10:55 am

Taco Quiche

This takes a little while to bake, so make sure you have enough time. We had dinner a little late last night because I started making this before I realized how long it had to cook.

Ingredients:
3 large soft flour tortillas
1 lb ground beef or 1 lb ground turkey
1 cup chopped onion
1 clove garlic, minced
1 can chopped green chilies
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon cumin
2 cups shredded monterey jack cheese or 2 cups monterey jack pepper cheese
8 eggs, beaten
2 1/2 cups sour cream
Garnish: chopped tomatoes, shredded lettuce, sliced black olive, salsa

Instructions:
Line a greased 13x9x2 baking dish with the tortillas, tearing to fit if necessary.

Cook the meat and onion in a skillet. Drain off excess fat.

Add garlic, chilies, and seasonings.

Spoon the mixture onto the tortillas. Sprinkle with the cheese.

Beat eggs well and then blend in the sour cream. Pour this mixture on top of the meat and cheese.

Bake in a preheated oven set at 350 degrees F for 45 minutes.

Let sit for 5 minutes before serving.

Garnish and enjoy.

Did I change anything? I didn’t, but if I was doing to make this again I think I would make it with chorizo instead of hamburger, but maybe not as much chorizo so it’s not too spicy.

What did the family think? Everyone ate it! I was kind of surprised, but everyone liked it. Sean and I spiced ours up a bit with some salsa and the boys ate theirs plain.

from food.com

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Filed under Definitely Making it Again, Everybody Ate It, Mexican

September 30, 2010 · 2:06 pm

Taco Slaw

I would have never of thought of putting cabbage in Mexican food like this, but it totally works and it’s a great way to get some more veggies.

Ingredients:
1 lb. ground turkey, hamburger or chicken
1 onion, chopped
2 tsp garlic, minced
1 package taco seasoning
2 1/2 cups diced canned tomatoes
5 cups cabbage, shredded (I bought the pre-packaged kind that is already shredded w/carrots in it.)
5 oz. cheddar cheese, grated
5 T sour cream
10 flour tortillas

Instructions:
Brown the ground beef, onion and garlic over medium heat.

Stir in taco seasoning and diced tomatoes with their juice. Simmer 5 minutes.

Add the shredded cabbage and cook 5-8 minutes, until cabbage is tender. Stir as needed.

Serve with cheese, sour cream and tortillas.

We had this with tortillas, but you could also serve it over rice instead. Also, this recipe makes a lot of food. We probably have enough leftovers for a second dinner.

What did the family think? I wasn’t sure what to expect, but I REALLY liked it. Hubby kind of liked it and the kids were not impressed at all.

from food.com

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Filed under Easy, Mexican, Super Easy to Make

September 26, 2010 · 10:26 am

Crock Pot Chicken with Black Beans and Cream Cheese

This is heavenly! Really, it has cream cheese so it has to be good. 🙂

Ingredients:
4-5 boneless, skinless FROZEN chicken breasts
15 1/2 oz can black beans, drained and rinsed
15 oz. jar of your favorite salsa
8 oz package cream cheese

Instructions:
Place chicken in the crock pot.

Add black beans and salsa.

Cook on high for 4-5 hours until chicken is cooked through.

When crock pot is done, put cream cheese on top of everything and let sit for 1/2 half hour.

We had this with tortillas. I shredded the chicken after it was done cooking and we used the chicken mixture as the filling and just rolled it up. You could also serve this over rice.

Did I change anything? The original recipe called for a can of corn.

What did the family think? It was a huge hit. My kids love cream cheese, so I knew they would like it.

from food.com

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Mexican, Six Ingredients or Less, Super Easy to Make

September 23, 2010 · 10:52 pm

Mexican Rice

I love it when I realize that I need a side dish in the middle of making the main dish, scramble to figure out what that might be and then am able to throw something together out of what’s already in the pantry.

Ingredients:
1 T olive oil
1/2 cup onion, chopped
2 cloves garlic, chopped
1 cup Minute Rice
7 oz salsa verde
8 oz tomato sauce

Instructions:
Heat medium skillet over medium-high heat. Add olive oil and onions. When onions begin to soften, add garlic. After a few minutes add rice, salsa verde and tomato sauce. Stir to combine, cover and simmer for about five minutes, you may want to add more rice to make the mixture thicker. Remove from heat and let sit for about five minutes.

What did the family think? I don’t think they boys ate it, but Sean and I both liked it. I was impressed that I had everything in the pantry to throw this together.

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Filed under Easy, Mexican, Side Dish, Six Ingredients or Less, Spicy, Super Easy to Make, Vegetarian