These are definitely not a regular on our menu. Once you glance through the line-up of ingredients, you'll understand why! But occasionally we splurge. Like for birthdays! Russell requested these for his birthday dinner. We had coconut cilantro rice to go along with these babies (minus the cilantro for the kiddos).
5 chicken breasts, cooked and shredded (I cooked my chicken in the crockpot on high for about 5 hours, then shredded it. You don't even need to put anything in with the chicken, just season with salt and pepper.)
8 oz cream cheese (I used low-fat)
1 1/2 cups sour cream (Again, used low-fat)
20 ounces green enchilada sauce
Flour tortillas (I was able to get 16 out of this recipe.)
1 1/2 lbs monterey jack cheese, shredded
1 can black beans, drained and rinsed (optional)
Chopped cilantro (optional)
In a saucepan over medium heat, stir together cream cheese, sour cream, and enchilada sauce until cream cheese is melted and smooth.
Spray 2 9x13 pans lightly with cooking spray. Fill tortillas with sauce, chicken, cheese, and beans. Roll and place side by side in pan. If you have any remaining chicken or beans, sprinkle over top of enchiladas. Spread remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes, uncovered. Sprinkle cilantro over top if desired.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
16 June 2010
13 April 2010
Chicken and Cheese Enchilada Chowder
Recipe source: tasteandtellblog.com
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
This was a fast and easy crockpot dinner. We had it with Liz's cornbread from the last post. The cornbread was so yummy dipped in the chowder! We put sour cream and these tortilla strips on top. It was delicious. (P.S. I found these tortilla strips in the salad dressing aisle right beside the croutons.)
To make this even faster, you could use those frozen grilled chicken strips instead of chicken breasts. Those would just need to be nuked for 3-5 minutes and then cut into chunks.
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
20 March 2010
Bajio Chicken
Recipe source: realmomkitchen.blogspot.com
This chicken is so, SO good. We LOVE to use it in taco salad, but I'm sure it would also be great in tacos or burritos.
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup plus 2 tbsp brown sugar
1 4 oz. can diced green chilies
3/4 cup Sprite (Sprite Zero works great! And it has NO calories.)
Salad dressing: mix 1 part ranch with 1 part salsa. So good! (I am usually not an advocate of fat free ranch, but I actually didn't mind it in this dressing since it is mixed with the salsa.)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours or high 2.5-3 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water. (I mixed 1/4 cup of cornstarch with 1/4 COLD water, and then mixed it in to the chicken, and it seemed to do the job.)
Serve with corn chips, cheese, lettuce, tomatoes, olives, green onions, red or yellow bell pepper, and anything else you like on your taco salad.
This chicken is so, SO good. We LOVE to use it in taco salad, but I'm sure it would also be great in tacos or burritos.
5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup plus 2 tbsp brown sugar
1 4 oz. can diced green chilies
3/4 cup Sprite (Sprite Zero works great! And it has NO calories.)
Salad dressing: mix 1 part ranch with 1 part salsa. So good! (I am usually not an advocate of fat free ranch, but I actually didn't mind it in this dressing since it is mixed with the salsa.)
Combine all ingredients in a crock pot. Cook on low for 5-6 hours or high 2.5-3 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water. (I mixed 1/4 cup of cornstarch with 1/4 COLD water, and then mixed it in to the chicken, and it seemed to do the job.)
Serve with corn chips, cheese, lettuce, tomatoes, olives, green onions, red or yellow bell pepper, and anything else you like on your taco salad.
24 February 2010
Fish Tacos
Recipe Source: http://fortheloveofcooking-recipes.blogspot.com/
I know, I know, I already lost a lot of you from the title. BUT if you are a fan of seafood, you HAVE to try this one. It's delicious, and we LOVED it!!
Fish Marinade:
4 fillets of halibut, cod or tilapia (We used tilapia.)
Zest of one lime
2-3 tbsp fresh cilantro, chopped
2 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.
Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky. (I used my grill pan because I have been looking for any excuse to use it, and it is nonstick, so I didn't use oil.)
Cilantro and Lime Cole Slaw Salad:
3 cups bagged cole slaw mix with carrots
1-2 limes, juiced or 3 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt and pepper to taste
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.
Sour Cream Sauce:
1 cup sour cream
2-3 tsp of your favorite hot sauce (depends how spicy you like it!)
Stir until combined thoroughly.
Other Ingredients:
Flour tortillas
Cotija cheese, grated (I couldn't find cotija cheese at the store, so I used monterey jack.)
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole (We didn't have any, so we skipped it, and it was still delicious!)
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft and pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole and sour cream sauce. Enjoy.
I know, I know, I already lost a lot of you from the title. BUT if you are a fan of seafood, you HAVE to try this one. It's delicious, and we LOVED it!!
Fish Marinade:
4 fillets of halibut, cod or tilapia (We used tilapia.)
Zest of one lime
2-3 tbsp fresh cilantro, chopped
2 tsp olive oil
Combine ingredients in a zip lock bag and marinate for at least 1 hour. Note: Don't add lime juice to marinade because the acid from the juice will cook the fish.
Salt and pepper to taste
Dash of paprika and oregano
1 tsp olive oil
Remove fish from zip lock and place on a plate. Season to taste with salt, pepper, oregano and a bit of paprika on both sides. Heat olive oil in a skillet, once hot add fish and cook for 2-3 minutes per side or until tender and flaky. (I used my grill pan because I have been looking for any excuse to use it, and it is nonstick, so I didn't use oil.)
Cilantro and Lime Cole Slaw Salad:
3 cups bagged cole slaw mix with carrots
1-2 limes, juiced or 3 tbsp lime juice
2 tbsp fresh cilantro, chopped
Salt and pepper to taste
Make this salad right before you serve the tacos so it stays crunchy. Combine all ingredients until mixed thoroughly.
Sour Cream Sauce:
1 cup sour cream
2-3 tsp of your favorite hot sauce (depends how spicy you like it!)
Stir until combined thoroughly.
Other Ingredients:
Flour tortillas
Cotija cheese, grated (I couldn't find cotija cheese at the store, so I used monterey jack.)
Cilantro & Lime Cole Slaw Salad
Sour cream sauce
Guacamole (We didn't have any, so we skipped it, and it was still delicious!)
Cook tortillas (dry) in a hot pan for 45-60 seconds on each side. You want them soft and pliable. Top the tortillas with fish, cilantro & lime cole slaw salad, cheese, guacamole and sour cream sauce. Enjoy.
02 February 2010
Nacho Beef Bake
Recipe source: Healthy Cooking magazine
This is seriously one of my favorite dinners to make. We LOVE this one. It's fast and easy, it's yummy, and the kids don't complain! They like it, too. :-) One other thing is it is great if you are watching what you eat. You can eat this, feel good about what you're eating and still feel good in your tummy, too.
*1 lb ground beef (I use ground turkey. Better for calories, and you can't tell the diff.)
*1 can (15 ounces) black beans, rinsed and drained
*1/2 cup water
*1 envelope taco seasoning
*2 tubes (8 ounces each) refrigerated crescent rolls (I only used one here, and it was still great. Also, you can now get the Pillsbury crescent creations that are a sheet of crescent dough that does not have the perforations for the rolls.)
*1 cup (8 ounces) reduced-fat sour cream
*1 cup (4 ounces) shredded cheddar
*4 ounces baked nacho cheese Doritos (about 2 cups), crushed
*Shredded lettuce
*Chopped tomatoes
*Sliced olives
*Chopped green onion
*Chopped red or yellow bell pepper
*Whatever else you like on tacos/burritos :-)
1. In a large skillet, cook beef or turkey. Drain, if necessary. Add beans, water, and taco seasoning; mash slightly. Cook and stir for a few minutes. Set aside.
2. Unroll crescent dough and press onto bottom and up sides of a 13x9 dish coated with cooking spray; seal seams and perforations if necessary. Spoon beef/turkey mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
3. Bake, uncovered, at 375 degrees for 18-22 minutes or until cheese is melted. Top with lettuce, tomatoes, etc. Serve immediately.
This is seriously one of my favorite dinners to make. We LOVE this one. It's fast and easy, it's yummy, and the kids don't complain! They like it, too. :-) One other thing is it is great if you are watching what you eat. You can eat this, feel good about what you're eating and still feel good in your tummy, too.
*1 lb ground beef (I use ground turkey. Better for calories, and you can't tell the diff.)
*1 can (15 ounces) black beans, rinsed and drained
*1/2 cup water
*1 envelope taco seasoning
*2 tubes (8 ounces each) refrigerated crescent rolls (I only used one here, and it was still great. Also, you can now get the Pillsbury crescent creations that are a sheet of crescent dough that does not have the perforations for the rolls.)
*1 cup (8 ounces) reduced-fat sour cream
*1 cup (4 ounces) shredded cheddar
*4 ounces baked nacho cheese Doritos (about 2 cups), crushed
*Shredded lettuce
*Chopped tomatoes
*Sliced olives
*Chopped green onion
*Chopped red or yellow bell pepper
*Whatever else you like on tacos/burritos :-)
1. In a large skillet, cook beef or turkey. Drain, if necessary. Add beans, water, and taco seasoning; mash slightly. Cook and stir for a few minutes. Set aside.
2. Unroll crescent dough and press onto bottom and up sides of a 13x9 dish coated with cooking spray; seal seams and perforations if necessary. Spoon beef/turkey mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
3. Bake, uncovered, at 375 degrees for 18-22 minutes or until cheese is melted. Top with lettuce, tomatoes, etc. Serve immediately.
Subscribe to:
Posts (Atom)