Category: Mexican
Apr
27
Enchiladas verdes
SERVES 4
FOR THE GREEN ENCHILADA SAUCE
- 2.5 lbs. tomatillos (about 15 medium-sized tomatillos)
- 1 white onion, diced
- 1 jalapeno, seeded and diced
- 4 cloves garlic, smashed
- 2 tbsp. avocado or olive oil
- salt and pepper, to taste
- 4 oz can mild chopped green chiles
- 1/2 cup packed fresh cilantro
- 1/4 cup coconut cream (sub sour cream if not Paleo)
- 1 cup chicken broth
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano
- juice of 1 lime
FOR THE ENCHILADAS
- 2 cups shredded chicken (I shred a store-bough rotisserie chicken here)
- 8 Siete Foods Cassava and Coconut Flour Tortillas
- shredded cheese (optional for topping)
FOR GARNISH (ALL ARE OPTIONAL)
- Thinly Sliced Radishes
- thinly sliced jalapeno
- Sliced or cubed avocado
- freshly chopped cilantro
- Finely diced red onion
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Remove husks and rinse the tomatillos.
- Place on a baking sheet and roast in the oven for 30 minutes.
- Meanwhile, heat a skillet over medium heat. Add oil, onions, jalapeno, garlic, and a pinch of salt and pepper and saute until tender, about 7-10 minutes.
- When tomatillos are done, place in a blender with the sauteed onion mixture, broth, cilantro, green chiles, cumin, oregano, coconut cream (or sub sour cream), and lime juice. Blend until smooth. Taste and add salt and pepper, to taste.
- Reduce heat in the oven to 350 degrees.
- In a bowl, combine the shredded chicken with 1/2 cup of the enchilada sauce. Toss to coat.
- Heat the tortillas in the microwave for 15 seconds to loosen them up so that they are easier to roll.
- Pour 1 cup of the enchilada sauce on the bottom of a 9×13 baking dish, spread to coat the bottom.
- Place chicken filling on tortillas, gently roll up, and arrange in pan, seam side down.
- Pour 1-2 more cups over the top of the enchiladas so that they are all covered and they don’t dry out in the oven.
- (You can top with shredded cheese here if you please) Spray a sheet of foil with non-stick spray (this helps prevent it from sticking to the enchiladas) and cover with foil and bake at 350 for 20 minutes.
- Remove foil and bake for another 10 minutes.
- Remove from oven and top with garnishes if you please. I topped with radishes, cilantro, jalapeno, red onion, and avocado.
NOTES
- This makes a ton of Enchilada sauce. You can triple this recipe and freeze the other two batches or just freeze the sauce in mason jars until ready to cook.
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Apr
27
Turkey Tacos
SERVES 4
Ingredients
- 1 teaspoon olive oil or vegetable oil
- 1 onion chopped finely
- 2 tablespoons Homemade Taco Seasoning or 1 packet store-bought
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 pound ground turkey
- 1 (8 ounce) can tomato sauce (see notes)
- 2 teaspoons cider vinegar
- 1 teaspoon brown sugar
- Salt and freshly ground black pepper
- Corn tortillas or flour tortillas
Instructions
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Heat oil in a large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes.
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Add taco seasoning, garlic, and oregano, stirring until fragrant, about 30 seconds.
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Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2 minutes.
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Stir in tomato sauce, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
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Divide filling evenly among tortillas and serve with healthy garnishes such as shredded lettuce, diced tomato and avocado, scallions, and cilantro leaves.
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Recipe Notes
1 (6 ounce) can tomato paste plus 1/2 cup water may be substituted for the tomato sauce.
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Apr
27
Sweet Potato Black Bean Quesadillas
SERVES 6
Ingredients
- 3 small sweet potatoes — scrubbed but not peeled
- 1 tablespoon chili powder
- 1 tablespoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt — divided
- 1/2 teaspoon ground chipotle chili pepper
- 2 teaspoons extra virgin olive oil
- 1 medium yellow onion — diced
- 1 large green bell pepper — cored and diced
- 2 cloves minced garlic
- 1 can reduced sodium black beans — (15 ounces) rinsed and drained
- 6 medium-sized 100% whole wheat flour tortillas
- 1 1/4 cups freshly grated sharp shredded cheddar cheese
- Optional toppings for serving: light sour cream — or plain non-fat Greek yogurt, diced avocado, salsa, chopped fresh cilantro
Instructions
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Cut potatoes into 1-inch chunks. Place in a large saucepan, cover with water, then bring to a boil. Continue boiling until the potato chunks are fork tender, about 8 minutes. Remove pot from heat, drain the potatoes, then return the potatoes to the pot and mash. Stir in the chili powder, cinnamon, cumin, smoked paprika, 1/4 teaspoon kosher salt, and chipotle chili pepper until incorporated. Set aside.
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Meanwhile, heat the olive oil in a large skillet. Add the onions and peppers and sauté until beginning to soften, about 3 minutes. Add the garlic and remaining 1/4 teaspoon salt. Continue to sauté until onions are translucent, about 5 minutes more. Stir the sautéed vegetables into sweet potato mash. Stir in black beans until all ingredients are evenly distributed.
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Heat a large skillet over medium heat, then lightly coat with cooking spray. Place a single tortilla in skillet, then spoon a heaping 1/2 cup of filling onto half of the tortilla and sprinkle with 3 tablespoons of shredded cheese. Fold the empty half of tortilla over the top. Let cook until the bottom of the tortilla is browned and lightly crispy (about 1-2 minutes), then flip and brown the other side. Serve immediately with any desired toppings.
Recipe Notes
Leftover sweet potato black bean quesadilla filling can be refrigerated for up to 5 days or frozen for up to 2 months.
https://www.wellplated.com/sweet-potato-black-bean-quesadillas/
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Mar
22
Chicken Avocado Lime Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 369 kcal
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts*
- 1 Tbsp olive oil
- 1 cup chopped green onions (including whites, mince the whites)
- 2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
- 2 cloves garlic , minced
- 4 (14.5 oz) cans low-sodium chicken broth
- 2 Roma tomatoes , seeded and diced
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1/3 cup chopped cilantro
- 3 Tbsp fresh lime juice
- 3 medium avocados , peeled, cored and diced
- Tortilla chips , monterrey jack cheese, sour cream for serving (optional)
Instructions
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In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
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Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.
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Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts).
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Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.
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Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
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*For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.
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Feb
28
Slow-Cooked Vegetarian Chilli
SERVES 8-10
INGREDIENTS
- 2 tablespoons neutral-tasting oil, like rapeseed
- 240 grams yellow onions, chopped
- 150 grams red bell peppers, chopped
- 2 tablespoons minced garlic
- 2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
- 1 medium courgette, stem ends trimmed and cut into small dice
- 330 grams fresh corn kernels
- 670 grams (about 5 large) portobello mushrooms, stemmed, wiped clean, and cubed
- 4 large tomatoes, peeled, seeded, and chopped
- 2 tablespoons chilli powder
- 1 tablespoon ground cumin
- 1 1/4 teaspoons salt, plus more to taste
- 1/4 teaspoon cayenne
- 510 grams cooked black beans, or canned beans, rinsed and drained
- 1 (420 gram) tin tomato sauce
- 240 mL vegetable stock, or water
- 15 grams fresh coriander leaves, chopped plus more for garnish
- Shredded monterey jack cheese (optional), for garnish
- Sour cream (optional), for garnish
- Lime wedges (optional), for garnish
DIRECTIONS
- In a large slow cooker, combine all ingredients except for coriander. Cook over high heat for 3 to 4 hours or low heat for 7 to 8 hours, stirring occasionally. Before dividing into bowls, stir in coriander and season with more salt to taste (optional).
- Divide chilli into bowls. Garnish with more coriander, cheese, sour cream, and lime wedges.
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Feb
25
Cheesy Chicken Taquitos
Makes 12 taquitos, serves 4
Ingredients
- 1 pound boneless, skinless chicken breast.
- ¼ teaspoon garlic powder.
- ½ teaspoon kosher salt.
- 1 teaspoon ground cumin.
- 1 cup shredded Mexican cheese blend or cheddar cheese.
- 12 corn tortillas.
- Olive or canola oil spray.
1. Preheat the oven to 400°F.
2. Place chicken in a steamer pot over boiling water and steam for 10 to 15 minutes, or until cooked through. Set aside to cool slightly.
3. Use a fork to shred the chicken into small pieces. Set aside to cool.
4. Combine the chicken in a bowl with the garlic powder, salt, cumin, and cheese.
5. Place 2 corn tortillas at a time in between 2 damp paper towels and microwave for 20 to 30 seconds to soften them (this will also prevent them from cracking when rolling).
6. With 1 tortilla in front of you, place 2 tablespoons of the chicken mixture on the side closest to you and roll it up. Repeat with the rest of the tortillas and filling.
7. Place the taquitos seam-side down on a foil-lined baking sheet, spray the tops lightly with olive or canola oil spray, and bake for 25 minutes, or until crisp.
8. Serve with Avocado Lime Sauce
At this stage, the taquitos can be frozen in labeled zip-top bags for up to 3 months. When ready to eat, continue from step 7.
Tip: If you have left over rotisserie chicken, use 2 cups and follow from step 4.
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Feb
24
Slow Cooker Enchiladas
Serves 8
Ingredients
- 2 pounds ground beef 93% lean
- 2 jalapeno peppers seeded and diced
- 8 oz cream cheese softened
- 8 taco sized flour tortillas or 4 large burrito sized
- 3 cups enchilada sauce
- 8 oz shredded cheese blend
Instructions
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Add ground beef and diced jalapeño to skillet and cook while breaking apart with spatula until beef is cooked through and jalapeño is tender
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Stir in cream cheese until smooth, stir in about 1/2 cup enchilada sauce and remove from heat
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Add 1 cup enchilada sauce in bottom of casserole slow cooker
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Divide filling among tortillas and add to slow cooker seam side down
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Top with remaining sauce and shredded cheese
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Cook on high for 2 hours or low for 4 hours until heated through and cheese melted
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Feb
23
Quick and Easy Leftover Chicken Quesadillas
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Ingredients
- 4 8-10 inch flour tortillas
- 1 cup shredded cooked chicken
- 1/2 cup shredded cheddar or Monterrey jack cheese I used cheddar
- 1/4 cup cream cheese softened
- 1/2 teaspoon garlic powder
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
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In a large mixing bowl, combine the cream cheese, shredded chicken, cheese, garlic powder, cilantro, salt and pepper.Mix thoroughly until well combined.
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Heat a large nonstick skillet with cooking spray over medium heat. Carefully place one tortilla on the pan, top with half the mixture and spread out evenly, top with another tortilla. Cook for 2 minutes then flip with a spatula and cook the other side for 2 minutes or until light golden and the cheese is melted. Repeat for 2nd quesadilla.
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Remove from heat and cut into 8 slices. Serve with salsa or guacamole.
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Serve warm with your favorite salsa.
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