Posts filed under ‘Mexican’
Today is Cinco de Mayo and this recipe is easy and perfect to serve today or any day. This is the second chicken enchilada recipe I have posted here hence the #2.
One of my dogs has pancreatitus and is on a chicken and rice diet so I have been roasting chickens and have quite a bit of cooked chicken that I can use for recipes. I was looking around for a Mexican-type recipe to use some of it up and cam across this recipe on the Betty Crocker website. It’s easy and delicious!!
I used taco cheese instead of plain cheddar and I had some leftover avocado salad dressing so I put that over my enchilada but left it off Mr. Meat Eater’s since he hates avocados.
Chicken Enchiladas #2
1 (19 0z) can enchilada sauce
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 (4.5 oz) can chopped green chilies ~ I used fire roasted
1 pkg burrito size flour tortillas
1 cup shredded cheddar cheese ~ I used taco cheese
Heat oven to 350º Spray a 13×9 glass baking dish with Pam and spread 1/2 cup of the enchilada sauce over the bottom of the pan.
In a bowl, mix the chicken, Jack cheese, sour cream, and chili. Spoon 1/3 cup down the middle of each tortilla and roll up. Place in baking dish seam side down.
Top enchiladas with the rest of the can of enchilada sauce and sprinkle with the cheddar.
Spray a sheet of foil with Pam and cover the enchiladas with the foil, sprayed side down so the cheese won’t stick.
Bake for 35 minutes.
Remove foil and continue to bake for 5 or 10 minutes longer or until the enchiladas are hot and the cheese is melted.
Top with your favorites like avocado, green onions, sour cream, tomatoes, etc.
Makes 8 enchiladas.
Adapted from the Betty Crocker website.
Top Row, Left to Right:
Middle Row, Left to Right:
Bottom Row, Left to Right:
GIVEAWAY HAS ENDED!
Don’t forget to sign up on THIS post to enter the giveaway for a new Gooseberry Patch cookbook!
This Mexican rice is really good and easy to make. I really hate cilantro so I subbed fresh parsley for the fresh cilantro like I always do. The original recipe came from Tasty Kitchen.
Easy Mexican Rice
2 tbsps oil
1/2 onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 (10 oz) can Rotel diced green chilies and tomatoes
1 (14.5 oz) can whole tomatoes
2 cups low sodium chicken broth
1 tsp cumin
1 tsp Kosher salt
Fresh parsley or cilantro, chopped
Heat oil in a large skillet over medium heat. Add onions and saute for 3-4 minutes. Reduce heat to low and add rice and garlic. Stie constantly making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Rotel and tomatoes and stir to combine and cook for 2 minutes. Add broth and stir together. Add the salt and the cumin. Bring to a boil and reduce heat to low. Cover and simmer for 10-15 additional minutes or until rice is done.
Before serving, sprinkle with chopped parsley or cilantro. Serve immediately.
Makes 6 servings.
THIS GIVEAWAY HAS ENDED!!!
That’s right ~ a new Gooseberry Patch cookbook giveaway!
This cookbook has a great set-up. Each chapter is a day of the week and each day is a different type of meals with corresponding recipes:
Monday ~ Meatless Monday
Tuesday ~ Tex-Mex Night
Wednesday ~ Italian
Thursday ~ Comfort Food
Friday ~ Just for Fun
If you win, you can look for the recipe that I have in this cookbook!
The giveaway will run from today to February 14 at midnight. I will use random.org to choose the winner. To enter, comment with your favorite weeknight dinner. You must comment on this post to be in the giveaway. I will email the winner on February 15 and mail out the cookbook shortly after I hear from the winner. If you have any questions, email me at girard.nancy at yahoo dot com.
I chose two recipes that go together from the Tex-Mex chapter. Mix-Your-Own Taco Spice and Fiesta Chicken Soft Tacos. Both were excellent. The spice mixture is a little spicy so if you like things less spicy, use less red pepper flakes or leave out altogether. I also forgot to add the paprika to the spice mixture but didn’t miss it at all. The tacos were very easy to make. My only suggestion would be to cut the chicken in small cubes or strips before sauteing.
Mix-Your-Own Taco Spice
2 Tbsps chili powder
1 tbsps ground cumin
2 tsps salt
2 tsps pepper
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp red pepper flakes
Mix all ingredients together in a small bowl. Store in a small covered jar. Makes about 1/3 cup.
COOK’S NOTE: I put the leftover mixture in a ziplock bag and put it in the freezer where I keep all my home-mixed rubs and spice mixtures. Use right from the freezer.
Fiesta Chicken Soft Tacos
2 tbsps oil
1/2 onion, diced
1/2 green pepper, diced
2 to 3 garlic cloves, minced
1 lb boneless, skinless chicken, cubed
1 to 2 tbsps taco seasoning ~ I used 2 tbsps
1 1/2 cups chunky salsa
4-6 soft taco flour tortillas, warmed
Garnish with your favorite taco toppings
Heat oil in a skillet over medium heat. Add onion, green pepper and garlic; saute until tender being careful not to let the garlic burn. Add chicken and cook until chicken is no longer pink ~ about 5-8 minutes depending on size of chicken cubes. Stir in the taco seasoning and the salsa and simmer for 3 minutes.
To serve, spoon mixture onto tortillas. Garnish and fold the tortilla over.
Makes 4-6 soft tacos
Yesterday I posted a recipe for chicken tacos that used a crockpot so today I am posting another version that uses grilled chicken. This recipe is a little spicy but not too bad ~ just go easy on the red pepper flakes if you don’t like spicy.
I mixed up the rub and dumped it in a ziplock bag, added the chicken and smooshed it around to cover the chicken. We had a thunderstorm when dinner time rolled around so I used my stove top grill pan to grill the chicken and it worked fine.
Grilled Chicken Tacos
2 tbsps chili powder
2 tbsps cumin
1 tbsp paprika
1/2 tsp red pepper flakes
1/4 tsp salt
1/8 tsp pepper
1 tbsp packed brown sugar
2 tbsps olive oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and pounded thin
16 soft taco size tortillas
Combine the chili powder, cumin, paprika, red pepper flakes, salt, pepper, and brown sugar in a small bowl. Mixture will look moist but will be crumbly.
Rub this mixture over all sides of the chicken breast and refrigerate for up to 1 day.
Grill chicken until thoroughly cooked and no pink remains. Let cool for 5 minutes and slice into thin strips.
Serve with warm tortillas and your favorite toppings.
Makes 6-8 servings
I love my crockpot! In the summer, it gets so hot here that using the crockpot makes so much sense. I found this recipe on Tasty Kitchen, which is affiliated with The Pioneer Woman. There are loads of great recipe there. I actually think this recipe was pinned on Pinterest and led me back to Tasty Kitchen but I couldn’t swear to it.
This recipe is super easy and it tastes great. I would think you could use the chicken for enchiladas, nachos, etc. I did not add the cream cheese or the cheddar to the crockpot so mine were not creamy. I prefer to put my cheese on separately.
Tomorrow I’ll be posting a recipe for grilled chicken tacos!
Slow Cooker Chicken Tacos
1 1/2 lbs boneless, skinless chicken breasts
8 oz can enchilada sauce
4 tsps taco seasoning
1/2 tsp hot sauce
1/4 tsp black pepper
2 ozs cream cheese
1 cup grated cheddar cheese
8 soft taco size flour tortillas
Place chicken in slow cooker and add the enchilada sauce, taco seasoning, hot sauce, and black pepper.
Cook on LOW for 5-7 hours or until chicken is easily shredded with 2 forks. After shredding, add in the cream cheese and cheddar cheese if using and cook until melted.
Serve with all your favorite taco toppings.
Makes 4 servings
One day a week is burger night at our house so I am always on the lookout for new burger recipes. Usually I just copy what I see on restaurant menus. This week I got a new cookbook ~ 1,000 Easy Recipes; Super Fun Food for Every Day ~ that is put out by the Food Network and found this recipe in it. It IS easy and Mr. Meat Eater and I both enjoyed the burgers.
The burgers really taste like tacos in a bun. The next time I make these, I might mix the spice in the burger instead of just sprinkling it.
1 1/2 lbs ground chuck
1/2 tsp kosher salt
White cheddar slices
Sour cream, optional
Tortilla chips, optional
Mix the ground beef with the kosher salt and form into 4 patties. Don’t forget to make the indentation so they don’t puff up during grilling.
Sprinkle one side with cumin, oregano, and chili powder to taste.
Grill until they are done to your likeness. Place a slice of cheese on the burger and let melt while still on the grill.
Serve on buns with your favorite toppings.
Makes 4 burgers.
Mr. Meat Eater and I recently went to a birthday party and since I can’t seem to go anywhere empty-handed, I made this taco dip that I found on Skinnytaste. Now, I am always careful when using low-fat, no-fat products because many times they make up for the lack of flavor with sugar. Most of the time, I just go with the full fat or less fat item and not the fat free. For this recipe, I used less fat cream cheese and sour cream but used regular cheddar cheese.
I like this recipe since I am not a fan of refried beans and so many of these recipes use them. It’s a super easy recipe and great to take anywhere.
Skinnytaste Taco Dip
8 oz 1/3 less fat cream cheese
8 oz reduced fat sour cream
16 oz jar mild salsa ~ if you like things spicier, use medium or hot
1 packet taco seasoning ~ I use less sodium
2 cups iceberg lettuce, shredded
2 large tomatoes, diced
1 cup reduced fat shredded cheddar cheese ~ I use regular
small can sliced black olives, drained
Using an electric mixer, mix the first 4 ingredients in a large bowl until well combined.
Spread this mixture on the bottom of a serving dish or platter.
Sprinkle the cheese, lettuce, tomatoes, olives over the top.
Refrigerate until serving time.
Serve with tortilla chips.
Makes at least 24 servings.
I served this chicken with the brown rice casserole and it was a really good match. This is super easy and you can change it up by the type of salsa you use. I used medium heat and it was a bit spicy for me but Mr. Meat Eater would have liked me to use hot. I didn’t add the cheese to try and save a few calories and the rice casserole had a bunch of cheese in it anyway.
4 boneless, skinless chicken breast halves
1 pkg taco seasoning
1 cup salsa
1 cup taco cheese (I didn’t use)
Sour cream (optional)
Preheat oven to 375º.
Place the taco seasoning on a plate and dip each side of each chicken breast in the mix and place the chicken in a greased baking pan. Pour the salsa over the the chicken.
Bake for 25-35 minutes or until chicken is cooked thoroughly and no pink remains.
Sprinkle with cheese if using and continue baking for 3-5 minutes or until cheese is melted.
Top with a dollop of sour cream and serve.
Makes 4 servings.
A fabulous recipe I found on Allrecipes! I served it with salsa chicken (recipe will be coming) so I left out the chicken the recipe calls for but I did put in the leftover salsa chicken and reheated the next day and it was great. I imagine the casserole with the chicken added would be a great one-dish meal.
Brown Rice Casserole
1/3 cup brown rice
1 cup water, chicken broth, vegetable broth
1 tbsp olive oil
1/3 cup diced onion
1 medium zucchini, thinly sliced
2 cooked boneless chicken breasts, chopped, (optional)
1/2 cup sliced mushrooms
1/2 tsp cumin
salt and cayenne pepper to taste
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chilie peppers, drained ~ use fire roasted if you can find them
1/3 cup shredded carrots
2 cups shredded taco or Mexican cheese
Cook rice using the water or broth according to package directions.
Preheat oven to 350º and grease a casserole dish.
Heat olive oil in a large skillet over medium heat and saute onion until tender and translucent. Mix in the zucchini, chicken (if using), and mushrooms. Season with the cumin, salt and cayenne. Saute until chicken in heated through and zucchini is browned.
In a large mixing bowl, mix the cooked rice, mixture in skillet, beans, chilis, carrots, and 1/2 of the cheese. Transfer to casserole dish and sprinkle with the remaining cheese.
Cover with foil and bake 30 minutes. Uncover, and continue baking for 10 more minutes or until lightly browned and bubbly around the edges.
Makes 6-8 servings.