Posts tagged mexican

Quick Shrimp Enchilada Bake

Quick Shrimp Enchilada BakeRecipe: Quick Shrimp Enchilada Bake

Ingredients

  • 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
  • 1 cup frozen corn, thawed
  • 2 4-ounce cans chopped green chiles, (not drained)
  • 2 cups canned green enchilada sauce, or green salsa, divided
  • 12 corn tortillas
  • 1 15-ounce can nonfat refried beans
  • 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions

  1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
  4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Quick Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Inspired By: Quick Shrimp Enchilada Bake

Chicken with Quick Mole Sauce

Chicken with Quick Mole Sauce

Recipe: Chicken with Quick Mole Sauce

Ingredients

  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 8-ounce can tomato sauce
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup mini semisweet chocolate chips
  • 1 tablespoon almond butter, peanut butter, or sunflower seed butter
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Chicken with Quick Mole Sauce

Deep Dish Taco Pizza

Deep Dish Taco Pizza

Recipe: Deep Dish Taco Pizza

Ingredients

  • 1 lb. ground turkey
  • 1/2 cup chopped onion
  • 1 14.5oz can diced tomatoes
  • 1 4oz can diced green chilies
  • 1 packet reduced-sodium taco seasoning
  • 3/4 cup water
  • 1 cans reduced fat crescent rolls
  • 1 can fat-free re-fried beans
  • 1 cup reduced fat shredded Mexican cheese blend

Instructions

  1. Brown meat and onion in a large skillet and drain well.
  2. Add water, seasoning, and drained tomatoes to meat/onion mixture.
  3. In a 9×13 baking dish lightly coated with cooking spray – press crescent rolls into the bottom and halfway up the sides.
  4. Spread re-fried beans on top of the crescent roll layer (Yes, this is harder than it sounds…just do it gently and your rolls wont get too mangled.).
  5. Spoon meat mixture over the bean layer.
  6. Bake at 425 degrees F for 12 minutes – remove from oven and top with cheese.
  7. Return to the oven for 5 minutes (or until the cheese melts and the edges of the crust are browned).
  8. Let stand for 5 minutes before serving.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 8

Inspired By: Skinny Deep Dish Taco Pizza

Sour Cream Enchiladas

Recipe: Sour Cream Enchiladas

Ingredients

  • 16 oz. fat free sour cream
  • 1 can fat free cream of chicken soup
  • 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
  • 2 1/2 cups cooked shredded chicken breast
  • 1 can Mexican Rotel
  • 1 cup chopped onions
  • 8 low carb tortillas
  • 1 cup reduced fat shredded Mexican cheese blend
  • 1 can diced green chiles

Instructions

  1. In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
  2. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
  3. Warm the tortillas until flexible (microwave them for 10 seconds). Fill each tortilla with about 1/4 cup of the chicken mixture.
  4. Top with about 1 tablespoon of cheese.
  5. Roll the tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.
  6. Pour/Spread the sour cream sauce over enchiladas.
  7. Top with the remaining cheese.
  8. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Inspired By: Skinny Sour Cream Enchiladas

Sopa de Tortilla

Recipe: Sopa de Tortilla

Sopa de tortilla is a classic Mexican soup.

Ingredients

  • 1/2 onion
  • 2 cloves garlic
  • 1 stalk celery, chopped
  • 2 small zucchini
  • 2 tablespoons vegetable oil
  • 1 can whole tomatoes (13 oz) or 2 cups crushed tomatoes
  • 1 cup water
  • 2 cups chicken stock
  • 1 cup cooked corn
  • 1/2 teaspoon cumin
  • corn tortilla strips or chips
  • 1 avocado

Instructions

  1. Chop the onion, garlic, celery, and zucchini in small pieces.
  2. Warm a saucepan over medium heat. Once the saucepan is hot, add the oil and vegetables to it. Cook until the vegetables are soft.
  3. Add all the other ingredients, except the avocado and tortilla strips. Stir often and simmer over low heat for 30 minutes.
  4. When you are ready to serve, slice the avocado. Ladle the soup into individual bowls. Add some avocado and chips to each one.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Barbecued Chicken Burritos

Barbecued Chicken Burritos

Recipe: Barbecued Chicken Burritos

These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.

Ingredients

  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
  • 1/2 cup prepared barbecue sauce
  • 1 cup canned black beans, rinsed
  • 1/2 cup frozen corn, thawed, or canned corn, drained
  • 1/4 cup reduced-fat sour cream
  • 4 leaves romaine lettuce
  • 4 10-inch whole-wheat tortillas
  • 2 limes, cut in wedges

Instructions

  1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
  2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Barbecued Chicken Burritos
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Chicken Tamale Casserole

Recipe: Chicken Tamale Casserole

This Chicken Tamale casserole is a quick and easy swap for more traditional tamales – but just as delicious!

Ingredients

  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
  • 1/3 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8.5-ounce) box corn muffin mix (such as Martha White)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast
  • 1/2 cup fat-free sour cream

Instructions

  1. Preheat oven to 400°.
  2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Number of servings (yield): 8

Inspired By: Chicken Tamale Casserole
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Chili-Cheese Black Bean Enchiladas

Chili Cheese Black Bean Enchiladas

Recipe: Chili-Cheese Black Bean Enchiladas

Ingredients

  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 2 garlic cloves, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 12-ounces ground buffalo (or turkey or lean beef)
  • 3/4 cup bottled salsa
  • 1/3 cup (3 ounces) block-style fat-free cream cheese, softened
  • 1 cup (4 ounces) shredded reduced-fat extra sharp cheddar cheese, divided
  • 12 (6-inch) corn tortillas
  • 1 (10-ounce) can enchilada sauce

Instructions

  1. Preheat oven to 350°.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ground buffalo, onion, and sauté 4 minutes or until meat is browned. Stir in cumin, oregano, chili powder, garlic, beans and cook 2 minutes, stirring mixture frequently.
  3. Stir in salsa, and cook 1 minute. Remove from heat, and add cream cheese and 1/2 cup cheddar cheese, stirring until cheese melts.
  4. Warm tortillas according to package directions. Spread 1/3 cup enchilada sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/3 cup black bean mixture down center of each tortilla, and roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining enchilada sauce evenly over enchiladas, and sprinkle with 1/2 cup cheddar.
  5. Bake at 350° for 20 minutes or until thoroughly heated.

Number of servings (yield): 6

Inspired By: Chili Cheese Black Bean Enchiladas

Taco Dip

Taco Dip

Recipe: Taco Dip

Ingredients

  • 1 (8 ounce) package light cream cheese
  • 1 cup light sour cream
  • 3/4 cup light mayonnaise
  • 1 lb lean ground beef
  • 1 envelope low-sodium taco seasoning
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup medium salsa, to taste
  • 1 dash Tabasco sauce
  • 2 cups iceberg lettuce, chopped medium
  • 2 ripe tomatoes, diced medium
  • 1/2 cup sliced black olives
  • jalapenos, diced, to taste
  • 2 cups shredded cheese, (cheddar, jack or Mexican blend)

Instructions

  1. Mix first three ingredients well (a stand mixer works well), spread in layer in a 13×9 casserole dish and chill in fridge for at least 30 minutes.
  2. Brown ground beef and drain, reduce heat to low, add taco seasoning, tomato sauce, salsa and Tabasco till well mixed then cool completely.
  3. Spread cooled meat mixture over cream cheese mixture to cover.
  4. Sprinkle the lettuce, tomato, black olives and jalapenos evenly over the meat layer, to cover.
  5. Top it all off with the cheese and serve with tortilla chips.
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