Category: Mexican

Oct 24

Chicken Enchilada Casserole

 

SERVES: 6

 

Ingredients

Ingredients

Directions

Directions
  • Preheat oven to 350 degrees F. For chicken filling: In a medium saucepan, combine the water, onion, bouillon granules, garlic and black pepper. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender. Do not drain. In a small bowl, combine sour cream, nonfat dry milk powder and flour; add to onion mixture. Cook and stir until thickened and bubbly. Remove from heat; stir in chicken. Set filling aside.
  • In another small bowl, combine tomato sauce, chile peppers and snipped cilantro. Set aside.
  • Coat a 2-quart baking dish with nonstick cooking spray. Arrange tortilla strips in the baking dish. Top with chicken filling. Top with beans. Top with tomato sauce mixture.
  • Bake for 25 to 30 minutes or until heated through. Sprinkle with cheese. If desired, garnish with cilantro leaves. Let stand for 5 minutes before serving.

 

 

http://www.eatingwell.com/recipe/267484/chicken-enchilada-casserole/

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Oct 24

Skillet Green Chile-Chicken Enchilada Casserole

SERVES: 2

 

Ingredients
Directions
  • Coat a large nonstick skillet with cooking spray; add oil and heat over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from the skillet; cover and keep warm.
  • Cook onion in the same skillet about 5 minutes or until tender. Add tomatoes, tomatillos, green chile peppers, garlic, cumin, oregano, and salt. Simmer, uncovered, 10 to 12 minutes or until most of the liquid has evaporated and the tomatillos are tender; stir occasionally. Stir in the cooked chicken; heat through.
  • Cut tortillas into quarters; layer over top of the chicken mixture. Sprinkle with grated cheese. Cover and let stand 1 to 2 minutes or until the cheese melts.
  • To serve, top with shredded lettuce, cilantro, and Greek yogurt. If desired, garnish with jalapeño pepper slices, sliced scallion, and/or chopped fresh tomato.

http://www.eatingwell.com/recipe/270012/skillet-green-chile-chicken-enchilada-casserole/

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Aug 13

Sheet Pan Beef and Black Bean Nachos

SERVES: 4

 

Ingredients

  • 1 (15-oz.) can unsalted black beans, rinsed, drained, and divided
  • 1/2 cup plus 2 Tbsp. water, divided
  • 8 ounces 90% lean ground sirloin
  • 1/2 teaspoon chili powder
  • 4 green onions, thinly sliced
  • 8 (6-in.) corn tortillas, cut into wedges
  • Cooking spray
  • 2/3 cup fat-free evaporated milk, divided
  • 1 1/2 teaspoons cornstarch
  • 2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
  • 1/4 cup light sour cream
  • 1/3 cup chopped tomato
  • 1/4 cup coarsely chopped fresh cilantro
  • 1/2 teaspoon kosher salt

 

How to Make It

Step 1

Preheat broiler to high.

Step 2

Place 1/4 cup beans in a bowl; reserve. Place remaining beans and 1/2 cup water in a mini food processor; process until smooth. Heat a large nonstick skillet over medium-high. Add beef; cook 8 minutes, stirring to crumble. Stir in chili powder. Stir in reserved 1/4 cup beans, pureed beans, and green onions; cook 1 minute. Remove pan from heat.

Step 3

Arrange tortilla wedges in a single layer on a large foil–lined baking sheet coated with cooking spray. Coat tortillas with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Remove pan from oven. Spoon beef mixture evenly over tortillas.

Step 4

Combine 1/4 cup milk and cornstarch in a bowl, stirring with a whisk. Combine cornstarch mixture and remaining milk in a small saucepan over medium-high; bring to a simmer. Stir in cheese; cook 2 minutes or until smooth, stirring frequently. Combine remaining 2 tablespoons water and sour cream. Drizzle cheese mixture and sour cream mixture over nachos. Top with tomato, cilantro, and salt.

 

https://www.cookinglight.com/recipes/sheet-pan-beef-black-bean-nachos

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Aug 13

Enchilada Casserole

SERVES: 4

Ingredients

  • 1 pound ground sirloin
  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup fat-free, lower-sodium beef broth
  • 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 4 (8-inch) whole-wheat flour tortillas
  • 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

 

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.

Step 2

Preheat oven to 400°.

Step 3

Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.

Step 4

Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

 

https://www.myrecipes.com/recipe/enchilada-casserole-2

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Jun 24

Chicken Fajitas

SERVES: 6

INGREDIENTS
120 ml plus 1 tbsp. extra-virgin olive oil
60 ml lime juice, from about 3 limes
2 tsp. cumin
1/2 tsp. crushed chilli flakes
450 g boneless skinless chicken breasts
salt
Freshly ground black pepper
bell peppers, thinly sliced
large onion, thinly sliced
Tortillas, for serving

 

DIRECTIONS
  1. In a large bowl, whisk together oil, lime juice, cumin, and chilli flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours.
  2. When ready to cook, heat remaining tablespoon oil in a large pan over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips.
  3. Add bell peppers and onion to pan and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas.

https://www.delish.com/uk/cooking/recipes/a30146397/easy-chicken-fajitas-recipe/

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Jun 24

Cheesy Chicken Tacos

MAKES: 12

INGREDIENTS
1 tbsp. vegetable oil
onion, chopped
1 tbsp. ground cumin
Salt
Freshly ground black pepper
200g cooked shredded chicken
(120g) can green chillies
250g salsa
(400g) can refried beans
12 hard taco shells
150g grated pepperjack
Freshly chopped coriander, for garnish

 

DIRECTIONS
  1. Preheat oven to 190ºC (170ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chillies, and salsa and stir until combined and heated through.
  2. In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
  3. Top all over with cheese and bake until cheese is melty, 10 minutes.
  4. Garnish with coriander before serving.

https://www.delish.com/uk/cooking/recipes/a31656829/cheesy-baked-tacos-recipe/

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Feb 18

Five Bean Chilli

SERVES 10

 

INGREDIENTS

  • 2 tsp cumin
  • 2 tsp coriander seeds
  • 2 chillies (large, dried)
  • 2 tsp sunflower oil
  • 2 onions (chopped)
  • 2 celery stalks (chopped)
  • 2 cloves garlic
  • 2 tins plum tomatoes
  • 1 tin haricot beans
  • 1 tin black eyed beans
  • 1 tin aduki beans
  • 1 tin kidney beans
  • 1 tin black beans
  • 1 tbs cocoa powder
  • 1 tbs paprika
  • 1 tbs sweet chill sauce (or tomato ketchup)
  • 2 tbs tomato puree
  • salt and pepper to taste

To serve

  • Grated cheese ((or vegan alternative))
  • Sour Cream ((or vegan alternative))
  • Chopped avocado
  • Sliced chillies
  • Sliced radishes
  • Coriander
  • Lime wedges
  • Rice
  • Baked potatoes

 

METHOD

  • Grind the cumin, coriander seeds and chillis.
  • Add the ground spices to a pan and dry fry until aromatic.  Remove and set to one side.
  • Fry the onion, celery and garlic in the sunflower oil until starting to turn golden brown.
  • Whilst the onions are cooking, drain and rinse the tinned beans. Reserve half the black beans together with their liquid and blitz with a stick blender to a smooth liquid.
  • Add all the ingredients to the pot, and stir.  Put the lid on and cook for 9 minutes to 2 hours at 180C / 350F / Gas 4

 

To make in the slow cooker

  • Add all the ingredients to the slow cooker pot.  Cook for 4 hours on high, or 8 on low.  Adjust for your slow cooker.
  • Serve with baked potatoes or rice topped with any of grated cheese, guacamole, salsa and sour cream (vegan if required).

 

Notes

  • Adjust the spicing and heat to suit your taste.   This chilli is quite earthy form the cumin, use less if you prefer.
  • Timings will vary depending on the brand of beans you use – the texture varies widely and your slow cooker.   Adjust timings accordingly.
  • Freezes well.

https://fussfreeflavours.com/5-bean-chilli/

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Dec 21

Elote-Style Quesadillas

SERVES 4

Ingredients
  • 1/2 cups fresh corn
  • 3 tablespoons canola oil, divided
  • Serrano pepper or small jalapeno, finely chopped
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon salt
  • 1/2 cups shredded Monterey jack cheese
  • 1/2 cup crumbled Cotija cheese
  • 2 tablespoons chopped cilantro
  • 6-inch corn flour tortillas or flour tortillas

 

Lime & Cumin Crema

  • 1 cup Mexican crema or sour cream
  • 1 teaspoon lime zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin

 

Directions
  1. Heat a large nonstick pan over high heat. Once hot, add a tablespoon of oil. Add the corn and Serrano pepper. Saute until corn begins to brown, about 5 minutes. Season with ancho chile powder and salt. Pour into a bowl and let cool. Wipe skillet clean, so it can be used to cook the quesadillas.
  2. Once the corn is cool, add both cheeses and cilantro. Toss to combine.
  3. To build a quesadilla, place ½ cup of the mixture onto one side of the tortilla and spread it out slightly. Fold the other half of the tortilla over top of the mixture and repeat with remaining tortillas.
  4. Place the skillet back on the stove and heat over a medium heat. Add one tablespoon of oil. Once hot, add half of the quesadillas. Cook until brown, about 5 minutes, and then flip, cooking five minutes more. Remove the quesadillas from the pan, add the last tablespoon of oil and repeat with remaining quesadillas.
  5. Cut each quesadilla in half or quarters and serve with Lime-Cumin Crema.
  6. To make the Lime-Cumin Crema, place all of the ingredients into a small bowl and whisk to combine.

 

https://food52.com/recipes/81710-elote-style-quesadillas

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Dec 21

Mexican Chicken Casserole

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Dec 14

Black bean and vegetable chilli with coriander-lime creme fraiche

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