Category Archives: Mexican

Casseroles, Main Dish, Make Ahead, Mexican, Turkey

Mexican Lasagna

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6 ounces turkey breast tenderloin
1 14½-ounce can dried tomatoes with basil, garlic and oregano
3/4 cup skim-milk ricotta cheese
1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese
2 tbsp. nonfat liquid egg substitute
2 tbsp. chopped fresh cilantro
salt and freshly ground black pepper to taste
1/2 cup chopped white onion
1 tsp. minced roasted garlic
1/2 tbsp. chili powder
Preheat oven to 400º F.
In a food processor, chop up the turkey breast.
In a skillet, add onion and 2/3 cup chopped turkey.  Add tomatoes, garlic and chili powder, and cook about 2 minutes.  In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper.
Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture.  Top with the fourth tortilla and cover with aluminum foil.  Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.
 8  Servings
Casseroles, Chicken, Main Dish, Make Ahead, Mexican

Mexican Chicken Casserole

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1 cup fat-free, less-sodium chicken broth
2 (4.5-oz.) cans chopped green chilies, divided
1-3/4 lbs. skinned, boned chicken breasts
2 tsp. olive oil1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup (2 oz.) tub-style light cream cheese
1 (10-oz.) can enchilada sauce
12 6″ corn tortillas
Cooking spray
1/2 cup shredded reduced-fat extra-sharp cheddar cheese
1 oz. tortilla chips, crushed (about 6 chips)
Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid Cool chicken. Shred meat with two forks, and set aside.
Preheat oven to 350º F.
Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterrey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350º degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving. Makes 8 one-cup servings.  
Chicken, Main Dish, Mexican

Fajita-Style Chicken Tenders with Corn & Black Bean Salsa

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2 tsp olive oil
1 lb chicken tenders
1 pkt (1.12 oz) fajita seasoning mix
1 can (15 oz) black beans, rinsed
1 can (11 oz) whole kernel corn
1 cup salsa
3 Tbsp chopped fresh cilantro
Note: Serve with lime wedges and tortilla chips or warm flour tortillas.
Heat oil in a large nonstick skillet. Add tenders and cook over medium-high heat, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning and 2 Tbsp water; toss over medium heat 1 minute until coated and chicken is cooked through.  While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat and stir in cilantro. Serve along with the tenders.
4  Servings
Casseroles, Chicken, Main Dish, Mexican

Creamy Chicken Enchilada Casserole

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2 large onions, thinly sliced
2 cups cooked chicken, chopped
1/2 cup roasted red peppers, chopped
6 ounces cream cheese, cubed
2 tablespoons butter
1 package flour tortillas
1 large can green enchilada sauce
8 ounces Monterey jack cheese, grated
Salt to taste
In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9×13″ baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.
Makes approximately 12 enchiladas.
Beef, Chicken, Main Dish, Make Ahead, Mexican, Pork

Chimichangas

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1 lb cooked beef or cooked pork or cooked chicken (3 cups)
1 (16 ounce) jar salsa
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chili peppers
1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix
16 flour tortillas (7- or 8-inch)
16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks
salsa (optional)
sour cream (optional)
Using two forks, shred cooked meat or chicken (should have about 3 cups).  In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.    Cook and stir over medium heat until heated through.    In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.   For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge.   Top with a cheese stick.    Fold in sides; roll up, starting with cheese side.   Bake, covered, in 350 degree F oven for 30 minutes.   Uncover and bake 10 minutes more or until heated through.  Serve with salsa, dairy sour cream.    
To prepare, wrap frozen chimichangas individually in foil.   Bake in a 350 degree F oven about 50 minutes or until heated through.  (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.  Bake 10 minutes more or until tortilla is crisp and brown.  Or, heat about 1/4-inch depth of oil in a skillet.   Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.   Make-Ahead Tip: To freeze, place chimichangas in freezercontainers.   Seal, label, and freeze for up to 6 months.
 8  Servings