6 TBSP Honey
5 TBSP Lime Juice
1 TBSP Chili Powder
1/2 TBSP Garlic powder
Make into sauce and marinate about 1 lb of shredded chicken for about 30 minutes. Put 1/2 Cup green enchilada sauce in the bottom of a casserole pan. Put the chicken mixture into ... Read Morethe tortilla's with a little bit of cheese and roll them up. After placing all the enchilada's into the pan mix the rest of the enchilada sauce with 1 Cup of Sour Cream and pour this over the pan. Put some cheese over and pop into the oven at 350 for about 30 minutes.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Monday, February 9, 2009
Wednesday, July 16, 2008
Low-Fat Baked Chicken Chimichangas
like Chi-Chi's®
Spiced chicken and refried beans in a crisp shell.
Serves: 6-8
Prep. Time: 0:45
Cook Rice if desired
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes: Serve with sour cream and guacamole.
Spiced chicken and refried beans in a crisp shell.
Serves: 6-8
Prep. Time: 0:45
Cook Rice if desired
1 sm. onion - chopped
3 cloves garlic - minced
1 Tbls. vegetable oil OR butter OR margarine
2 cups salsa
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1 pinch salt
2 1/2 cups cooked, shredded chicken OR turkey
(8) 12" flour tortilla
1 cup canned refried beans
non-stick cooking spray - as needed
-In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside.
-Working with one tortilla at a time, spoon 2 Tablespoons of beans down the center of each tortilla; top with a scant 1/2 cup of the chicken mixture.
-Fold the top and bottom of the tortillas toward the center, then roll up the sides.
-Secure with wooden toothpicks or pieces of spaghetti noodles if necessary.
-Place chimichangas in a 13" X 9" X 2" baking pan, seam side down.
-Spray all sides of the chimichangas with a light coating of cooking spray.
-Bake in a 450 degree oven for 20-25 minutes, or until golden brown and crisp, turning after 10 minutes.
Notes: Serve with sour cream and guacamole.
Tuesday, July 15, 2008
Taco Pasta Salad
1 pkg. Tri-Colored Pasta
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool. In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
Mix together and refrigerate until ready to use.
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix. Mix together and refrigerate until ready to use.
3 or 4 Chicken Breasts
1 pkg. Taco Seasoning Mix
1 Can Kidney Beans
1 Can Garbanzo Beans
1 pkg. Frozen Petite Corn
Chopped Onion
1 Green Pepper, Chopped
Tomatoes
Grated Cheese
Taco Chips
Olives
Cilantro (Optional)
Cook Pasta According to pkg. Drain and cool. Cut Chicken into bite size pieces. Brown chicken in small amount of oil. When chicken is cooked add package of taco seasoning mix and 1/4 c. water. Let simmer for about 5 minutes. Drain and let cool. In large mixing bowl, combine pasta, chicken, beans, onion, green peppers, corn and chopped tomatoes. Mix with dressing. Place salad in salad bowl. Arrange chips around outside edge of salad. Sprinkle with cheese. Garnish with extra tomatoes, black olives, cheese and cilantro.
Salad Dressing:
2 c. Mayo
1 c. Buttermilk
1 pkg. Hidden Valley Fiesta Dip Mix
Mix together and refrigerate until ready to use.
*I can't always find the Fiesta Dip mix, so I substitute with Hidden Valley Ranch Dressing Mix and 1/2 pkg. Taco Seasoning Mix. Mix together and refrigerate until ready to use.
Beef Tamale Pie
4 Servings
Total Time: 25 min
A terrific family-friendly recipe.
NUTRITIONAL INFORMATION
1 serving: Calories 380; Carbohydrates 34g; Cholesterol 97mg; Fat 14g; Sodium 1800mg
INGREDIENTS
1 log (16 ounces) precooked polenta, cut crosswise into 8 slices
1 package (17 ounces) fully cooked beef roast au jus
1 can (14 1/2 ounces) diced tomatoes with green chiles
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro leaves
1 cup frozen corn kernels
1/2 (8-ounce) package shredded Mexican cheese blend (1 cup)
DIRECTIONS
1. Preheat broiler. Place polenta slices on cookie sheet. Place cookie sheet in broiler at closest position to source of heat and broil 10 to 12 minutes or until polenta is golden on top.
2. Meanwhile, drain beef jus into 12-inch skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4 to 5 minutes or until sauce thickens. While mixture boils, shred beef with 2 forks. Coarsely chop cilantro.
3. Stir frozen corn and beef into tomato mixture; heat through. Remove saucepan from heat; stir in all but 1 teaspoon cilantro. Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand 2 minutes or until cheese melts.
Total Time: 25 min
A terrific family-friendly recipe.
NUTRITIONAL INFORMATION
1 serving: Calories 380; Carbohydrates 34g; Cholesterol 97mg; Fat 14g; Sodium 1800mg
INGREDIENTS
1 log (16 ounces) precooked polenta, cut crosswise into 8 slices
1 package (17 ounces) fully cooked beef roast au jus
1 can (14 1/2 ounces) diced tomatoes with green chiles
2 teaspoons chili powder
1/2 cup loosely packed fresh cilantro leaves
1 cup frozen corn kernels
1/2 (8-ounce) package shredded Mexican cheese blend (1 cup)
DIRECTIONS
1. Preheat broiler. Place polenta slices on cookie sheet. Place cookie sheet in broiler at closest position to source of heat and broil 10 to 12 minutes or until polenta is golden on top.
2. Meanwhile, drain beef jus into 12-inch skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4 to 5 minutes or until sauce thickens. While mixture boils, shred beef with 2 forks. Coarsely chop cilantro.
3. Stir frozen corn and beef into tomato mixture; heat through. Remove saucepan from heat; stir in all but 1 teaspoon cilantro. Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand 2 minutes or until cheese melts.
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