Category Archives: Mexican

Chicken, Main Dish, Mexican

Chicken Relleno

Leave a comment
Pin It

6   skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup  cornmeal
1/2 of a 1-1/4-ounce package (2 tablespoons)  taco seasoning mix
1 4-ounce can  whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces  Monterey Jack cheese, cut into six 2×1/2-inch sticks
2 tablespoons  snipped fresh cilantro or fresh parsley
1/4 teaspoon  black pepper
1/4 teaspoon  crushed red pepper
1 8-ounce jar  taco sauce or salsa
1/2 cup  shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.

Makes 6 servings

Chicken, Main Dish, Mexican

Chicken Fajitas

Leave a comment
Pin It

4 chicken breasts, grilled and sliced – or uncooked, sliced, sauteed in oil
1/2 cup red and yellow bell pepper, sliced
1/2 cup onions, sliced
1/2 cup mushrooms, sliced
2 tablespoons taco seasoning mix
1/4 cup salsa
2 tablespoons balsamic vinegar
1 clove garlic, minced
8 flour tortillas
If using uncooked chicken, sauté in 1 tablespoon olive oil until no longer pink.  Remove from pan.  Heat 2 tablespoons oil, sauté onions and peppers until slightly browned.  Add mushrooms, taco seasoning, salsa and vinegar.  Stir until mushrooms are soft.  Add chicken and garlic.  Stir.  Serve with flour tortillas, sour cream, and salsa.
4  Servings
Casseroles, Chicken, Make Ahead, Mexican

Chicken Enchilada Casserole

Leave a comment
Pin It

This is sooo good!  May be too spicy for kids. 
1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) jar salsa verde
3/4 cup fresh cilantro, chopped
1/2 teaspoon cumin
2 cups cooked chicken, shredded (or pork, beef or turkey)
1 1/2 cups cheese, mexican style blend, shredded
1 1/4 cups corn
1 (4 oz.) can green chili, chopped
12 corn tortillas
2 cups romaine lettuce, shredded
1 cup tomatoes, diced
1 avocado, Hass, diced
1/2 cup red onions, diced
Heat oven to 350 degrees.  Coat 13 x9 in baking dish with nonstick spray.
Sauce:  Whisk soup and 1/2 can water in a bowl until smooth.  Stir in salsa, 1/4 cup cilantro and cumin.
In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, corn, chilies and remaining cilantro.  Layer tortillas on bottom of baking dish.  Top with chicken mixture, cheese and sauce.  Repeat layers, ending with cheese on top.   
Cover dish with foil, bake 30 minutes.  Uncover and bake another 20 minutes, or until sauce bubbles around edges and cheese is melted.  Serve with lettuce, tomato, avocado and onion on side. 
*This could be made ahead and frozen.  Thaw the night before in fridge.  Bake as directed.

 6  Servings

Chicken, Main Dish, Mexican

Chicken Caliente (King Ranch Casserole)

Leave a comment
Pin It

3 pounds chicken breasts, or 1 whole chicken, cooked, reserving one cup broth
1 onion, large, chopped
1 green bell pepper, large, chopped
2 tablespoons butter
1 teaspoon chili powder
dash garlic salt
1 (10 3/4 ounce) can cream of chicken soup
1  (10 3/4 ounce) can cream of mushroom soup
1  (10 3/4 ounce) can Rotel Tomatoes
1/2 pound cheddar cheese, grated
12  corn tortillas, cut into strips
Bone chicken and cut into bite size pieces. Saute onion and green pepper in butter. Combine chili powder, garlic salt, soups, broth and Rotel. Place 1/2 of chicken in a large casserole; top with 1/2 soup mixture, tortilla strips, onion and green pepper, then cheese. Repeat layers. Cook covered at 350 degrees for 30 minutes; then uncover and bake an additional 15 minutes. (You can also use flour tortillas instead of corn.)
 8  Servings
Main Dish, Mexican, Seafood

Chi Chi’s Seafood Enchilada

Leave a comment
Pin It

6 tablespoons butter
1/2 cup flour
1/2 teaspoon white pepper
2 tablespoons lobster base
3 1/2 cups 2% low-fat milk
1 cup white wine or cooking sherry
8 ounces Monterey jack cheese, shredded
1 (4 ounce) can baby shrimp
2 (8 ounce) packages imitation crabmeat, flake style
10 (6 inch) flour tortilla, old mission restaurant style
paprika
FOR THE SAUCE:
Melt butter in a 2 quart saucepan over medium heat.  Add flour. cook and stir for 5 minutes, add 1/2 tsp white pepper.  Stir in 2 tablespoons lobster base and cook for an additional minute.  Add milk & wine.  Add 2 oz. of the cheese, continue to cook until thickened.      
FOR THE CRAB MIX:
Lightly chop the flaked imitation crab.  Combine with shrimp in a medium size bowl.  Add 1.5 cups of cold sauce.  Mix well.      
FOR THE ENCHILADAS:
Lay out the tortillas on a flat surface.  Place 2 to 3 heaping tablespoons of the crab mix across the center of each tortilla. Place flap of the tortilla over the crab mix and roll.  Place flap side down onto a plate or in your baking dish.  Ladle warm sauce over the enchiladas.  Top with remaining Monterey jack cheese.
Put into a preheated 425 degree convection oven for 12-14 minutes. In a conventional oven you may want to microwave on high for a minute or 2 before placing in the oven.  Watch and do not allow to burn (brown spots).  Sprinkle with paprika.
 5  Servings