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Sonoran Chicken (Crock Pot)

20 Apr

- 4 boneless, skinless chicken breasts, halved
- 1 can black beans, rinsed and drained
- 1 can sweet corn, drained
- 1.5 – 2 cups salsa of choice
- 1 jalapeno, sliced (optional – can also use nacho style jalapenos in a jar)
- 2 tbsp minced garlic
- 1 tbsp worcestershire
- your favorite spicy seasonings, to taste (red tabasco, green tabasco, Cholula, mexican spiced salt, etc.)
- salt and pepper to taste
- 1 8-oz pkg cream cheese -or- 2 cups shredded cheese (cheddar, cheddar/jack, mexican blend, etc.)
- garnish – tortilla chips, sour cream, etc.

Place chicken breast halves in the crock pot. In a large bowl, mix together beans, corn, salsa, jalapeno, garlic, worcestershire, spices, salt and pepper. Pour over chicken. Cover and cook on LOW for six hours. In the last 20 minutes of cooking, add cubed cream cheese or shredded cheese to the crock pot, continue to cook until melted.

Serve with warm flour tortillas, or accompanied with spanish rice or skillet fried potatoes.

Baked Enchiladas

25 Feb

- 3 cups cooked beef roast (use leftovers!) (-or- cooked chicken -or- cooked pork -or- a combination of any/all three -or- sauteed peppers, onions, spinach, or other vegetables for vegetarian enchiladas)
- 3/4 cup salsa of choice (we use a mild red)
- 1 sm. can (one to three oz) diced mild green chilis
- 1 32-oz can mild green enchilada sauce
- 1 16-oz can refried beans
- 1/4 cup water
- 3 cups cooked rice (we use instant rice)
- 6 large (burrito size, or 12 inch or larger) flour tortillas**
- Additional salsa
- Shredded cheese of choice (we use a cheddar/jack combo)
- Garnish recommendations: Sliced jalapenos, Sour cream, sliced black olives, chopped tomatoes, shredded lettuce

Preheat oven to 350 degrees. Spray a 9×15 casserole dish with non-stick spray.

Shred the beef roast into a skillet. Add 3/4 cup salsa, green chilis, and 1/4 cup of the enchilada sauce. Stir to combine and heat over medium-low heat. Meanwhile, combine refried beans and water in a bowl and stir to combine until smooth. Prepare rice.

Line six flour tortillas on the counter, assembly-line fashion. Place 1/4 cup (or two heaping spoonfuls) of refried bean mixture onto each tortilla and spread down the center, stopping about 2-inches from the edges. Place 1/4 cup of beef mixture on top of refried beans. Place 1/4 cup rice on top of beef. Sprinkle each with two tbsp of salsa and 1/4 cup shredded cheese (or to taste). Keep in mind to stay away from the edges of the tortilla throughout!

To roll the enchiladas, fold one side over the ingredients. Fold top and bottom over the inside, then roll lengthwise to create a closed-ended wrap. Place side-by-side in casserole dish.

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Bake uncovered for 30 minutes. Remove from oven and pour remainder of enchilada sauce over all. Return to oven and bake for 10 minutes. Remove from oven and sprinkle generously with shredded cheese. Return to oven and bake for 5 minutes. Remove and serve with sour cream, jalapenos, additional salsa, additional cheese, black olives, shredded lettuce, or whatever garnish you desire.

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You will likely have leftover refried beans, rice, and roast mixture. Combine all in a large bowl and heat for an excellent dip served with tortilla chips, or for fast lunchtime burritos. Very versitile leftovers!

**For gluten free recipe, substitute flour tortillas with corn and roll taquito-style.

Cheese Enchilada Chowder (Crock Pot)

25 Jan

enchiladachowder

1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) package frozen whole kernel corn
1/2 cup chopped onions
1/2 cup chopped bell peppers (red, yellow, or green)
1 jalapeno pepper, seeded, and finely chopped (or 1/4 cup nacho-style jalapeno slices)
1 (19 ounce) can green enchilada sauce (or one 10-oz can and 1 cup of chicken broth)
1 (10 3/4 ounce) can cream of chicken soup
2 cups milk
2 tbsp minced garlic
1 tbsp Worcestershire
salt and pepper to taste

1 can (15 oz) refried beans
1/4 cup water
1 can chunk chicken breast (or 1 cup cooked shredded chicken)
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
sour cream
guacamole
tortilla chips

- Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.
- In a mixing bowl, add the enchilada sauce and cream soup, garlic, Worcestershire, salt and pepper; whisk together.
- Gradually whisk in the milk until mixture is smooth.
- Pour over vegetables in slow-cooker.
- Cover and cook on LOW heat for 6 hours (it can go longer with no harm).
- Add chicken.
- Stir water and refried beans together until smooth, add to the crock pot and stir thoroughly.
- Add cheese, and stir until melted and hot.
- Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.

Chipolte Tamale Pie

25 Jan

(modified from the recipe from RecipeZaar)

1 tablespoon olive oil
1 lb lean ground beef
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) can diced tomatoes
2 chipotle chiles (found in the Mexican food area of the grocery store), chopped, *plus*
1 teaspoon adobo sauce, from canned chipotle in adobo
1 cup grated cheddar cheese
1/2 cup chopped fresh cilantro leaves
1 (8 1/2 ounce) package cornbread mix (such as Jiffy)**
1 egg
1/3 cup milk

- Preheat oven to 400 degrees F.
- Spray an 8-inch baking or casserole dish with non-stick cooking spray and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the onions, green peppers, and garlic and cook until transparent and softened.
- Add the ground beef and cook until it no longer pink and is cooked through. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes.
- Remove pan from the heat and stir in the cheese and cilantro.
- Spread the beef mixture in the prepared baking dish, pressing down on it with the back of a spoon or spatula to make an even, compact layer.
- Combine the cornbread mix with milk and egg (note: this will NOT be according to package directions) and spread the cornbread batter over the beef mixture.
- Bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.

I think I added too many chilis and too much adobo sauce, as this was SO HOT we could barely eat it.  And I love me some hot stuff.  So I think next time I’ll omit the chilis and adobo sauce and go for a milder version.

**To make this recipe gluten free, choose a gluten free cornbread mix – many store-bought mixes have gluten in them, so read the label carefully!

Chicken, Black Bean, and Potato Skillet

25 Jan

- 3 chicken breasts, cut into one-inch pieces
- 4 tbsp olive or canola oil, separated
- 1 tsp garlic powder
- 1 tbsp Worcestershire
- 1 tbsp chicken seasoning (they usually sell a chicken seasoning mix in the spice area of the store)
- 4 large red potatoes, cut into one-inch pieces (don’t remove skin)
- 1 cup onion, chopped
- 1 can sweet yellow corn, drained
- 1 can black beans, rinsed and drained
- 1.5 cups salsa of choice (we use mild)
- 2 tsp. green tabasco sauce
- 2 tsp mexican seasoning (found in the same place the chicken seasoning is)
- salt and pepper to taste

Optional toppings:
Shredded cheese
Sour cream

  1. Boil potatoes with the skin on, in a large pot filled with well-salted water. Cook until done but still slightly firm. Drain.
  2. While potatoes are boiling, heat oil in a large skillet. Add chicken, garlic powder, worcestershire, and chicken seasoning. Sautee until chicken is cooked through and lightly browned. Remove from skillet.
  3. Place cooked potatoes in skillet with 2 tbsp. oil and chopped onion, and cook until both are lightly browned. Then add to skillet the chicken, corn, beans, and salsa. Sprinkle with green tabasco and mexican seasoning. Stir to combine ingredients, and cook on low heat until everything is heated.
  4. Top with sour cream or shredded cheese, if you so choose. Calvin just coats everything with ranch dressing.

Seafood Enchiladas

25 Jan

I found this recipe on Recipezaar, and I haven’t tried it yet. I’d like to, but I believe this is just the kind of recipe that Marie and Calvin would not go for. And I’m not about to make a dozen enchiladas for myself. As you can tell by the list of ingredients, it’s fantastically bad for you. Replace the cheese, butter, and sour cream with reduced-fat versions if you prefer not to clog your arteries. The half-and-half is pretty much necessary for the sauce, I’m afraid.

2 medium white onions, coarsely chopped
1 (7 oz) can diced green chilies
1 1/2 tablespoons butter
1 lb crabmeat
1 lb baby shrimp
1 cup walnut halves, toasted
1 (12 oz) can medium pitted ripe olives, drained and halved
1 lb monterey jack cheese, shredded
1 lb cheddar cheese, shredded
12 corn or flour tortillas**
2 cups half-and-half
1 cup sour cream
1/2 cup butter, melted
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon garlic powder

To toast walnuts, place in a shallow baking pan. Bake at 350*F (175*C) for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally. Cool.

In large skillet, saute onions in butter until they become transparent. Remove from heat and add chilies, crab, shrimp, walnuts, and olives. Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole. Stir remaining cheese into seafood mixture.

Microwave tortillas until slightly softened, 10-20 seconds. Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.

In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended. Remove from heat and pour sauce over enchiladas. Sprinkle enchiladas with reserved cheese.

Bake at 350*F (175*C) for 30 minutes or until bubbly. Allow to set 5 minutes before serving.

**For a gluten-free recipe, choose corn tortillas.

Refried Bean Dip

25 Jan

1 32 oz can of refried beans (or two 16 oz cans! Woo! I am a Math Goddess!)
1 4 oz can chopped green chilies
1 1/2 cups salsa
1/2 lb prepared taco meat (browned hamburger with taco seasoning)
jalapeno slices to taste (I usually put about 8 in)
3 tbsp. of the jalapeno “juice” from the jar
two big handfuls of shredded cheddar cheese, or a jack/cheddar combo
1/2 cup water
salt and pepper

Mix all ingredients together in a large bowl. Heat in microwave until warm (about 5 minutes on High, stir halfway). Serve with tortilla chips, beer, and a football game or sporting event of choice. The beer is very important. Sporting event optional.