Posts tagged ‘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.
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Middle Row, Left to Right:
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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
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.
The other day I was looking at the piles and piles of cookbooks I have laying around, pulling some out and thumbing through them. I decided that I HAVE to start cooking more from them. So, my cooking goal this year is start going through them and cooking at least one recipe from each. Some I know that I will spend more time cooking several recipes and those that I can’t find one single recipe to make, I will donate. No sense keeping a book I won’t use ~ unless it’s it’s one of my really old, antiquey ones and then I’ll keep it. I figured it will take me years to accomplish this since I will still be cooking from other sources. At last count a few years ago, I had 1200 cookbooks. I’m guessing it’s close to 1500 now but nobody tell Mr. Meat Eater, he’d have a stroke and then I’d have to point out his zillions of tools… Anyway, I’ll be blogging for years!
So that’s my cooking goal for this year (and the next several years, LOL) ~ do you have any? I like the word goal better ~ resolution just sets me up for failure for some reason. Of course, I will continue with my usual goals of simplifying and reading 100 books this year. We’ll see how it goes.
Something else I decided to do this year is to post only on weekdays and to give myself the weekends off. I do much of my cooking on the weekends so this way I’ll have more to post during the week!
On to the recipe ~ I LOVE this recipe. These muffins go with so many of the meals I make. They are spicy but not terribly so ~ really flavorful and they are super easy to make. I found this recipe on Food.com posted by my friend and former fellow host French Tart. FT now longer participates on Food.com unfortunately and we miss her.
Spicy Corn Muffins
1 cup cornmeal
1 cup plain white flour
2 tbsps sugar
4 tsps baking powder
1/4 tsp salt
1/2 tsp cayenne pepper
1 cup buttermilk
4 tbsps butter, melted
1 egg, lightly beaten
1/2 cup chopped jalapeno peppers ~ I use the chopped jalapenos in a jar
Heat oven to 400º and grease a muffin tin or put cupcake liners in the pan and spray them as well.
Mix all the dry ingredients together and then add the buttermilk, melted butter and the egg. Mix until all the ingredients are combined – do NOT over mix or the muffins will be tough. Add the jalapeno peppers and mix gently again.
Spoon into muffin tin (I use an ice cream scoop so the muffins are roughly all the same size) and then bake for 20 to 25 minutes or until golden brown.
Makes 12 muffins.
Wow ~ my last post for 2010! It doesn’t seem possible another decade is gone. Thank you all for visiting and commenting and I hope you’ll continue to do so in the next decade.
I am going to take the weekend off and I’ll be back on Monday with my blogging goal for the new year (I hate the word resolution since it seems to set me up for failure) and some other things I’m thinking about!
This recipe is easy (of course) and really very flavorful. It doesn’t add lots of ingredients like some Mexican rice recipes I have seen and when you are pressed for time ~ that’s a good thing as Martha would say. Plus it tastes much better than the Mexican rice in a box or packet. It’s also a good starting point in case you want to add anything like chilis or green bell pepper or whatever.
3 tbsps vegetable oil
1 cup uncooked long-grain rice
1 tsp garlic salt
1/2 tsp ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until the rice starts to get golden brown. While stirring the rice add the salt and cumin. Stir in onions and cook until tender and translucent. Stir in tomato sauce and chicken broth; bring to a boil.
Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork and serve.
Makes 4 servings