I made these a few weeks ago and they were delicious. I have been craving Mexican food, so I try to make a mexican dish at least once a week! This recipe is a keeper!
Yield: 6 servings
Ingredients
2 (10-ounce) cans diced tomatoes and green chiles
4 skinned and boned chicken breast halves
1 cup water
1/4 cup butter
1/4 cup all-purpose flour
1 (8-ounce) package cream cheese, softened and cut into pieces
1 (10-ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 1/2 cups sour cream
2 cups (8 ounces) shredded Mexican cheese blend, divided
10 (6-inch) flour tortillas
Toppings: chopped fresh cilantro, diced avocado
Preparation
Combine 1 can tomatoes and green chiles, chicken, and 1 cup water in a saucepan. Drain remaining 1 can tomatoes and green chiles, and add liquid to saucepan. Set drained tomatoes and green chiles aside.
Bring chicken mixture to a boil; reduce heat, and cook 10 to 15 minutes. Remove chicken, and strain cooking liquid, reserving 2 1/2 cups liquid and diced tomatoes and green chiles. Cool chicken slightly, and chop.
Melt butter in saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in reserved tomato liquid until blended. Add cream cheese, and cook, whisking constantly, 5 minutes or until sauce is thickened. Spread 1 cup sauce into bottom of a lightly greased 13- x 9-inch baking dish.
Press spinach between paper towels to remove excess moisture. Stir together spinach, chicken, half of reserved diced tomatoes and green chiles, cottage cheese, sour cream, and 1 cup cheese blend. Spoon mixture down center of each flour tortilla; roll up. Place, seam side down, in dish. Top with remaining sauce.
Bake at 350° for 25 to 30 minutes; sprinkle with remaining 1 cup cheese, and bake 5 more minutes. Sprinkle with remaining tomatoes and green chiles. Sprinkle with toppings.
Southern Living, SEPTEMBER 1997
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Saturday, February 26, 2011
Sunday, January 2, 2011
Black Bean & Chicken Tortilla Soup...
...or as Tim called it - CHILI! Whatever, it is not chili! I got a new food processor today and was so excited to try it! This is a recipe I just made up - so I will do my best to put it into measurable amounts! I will definitely make this again when I am not in the mood for chili!
Ingredients:
1 - 2 cups of cooked chicken (I had cooked some in the crockpot - so it ended up being shredded - but diced grilled chicken would be good too)
1 box chicken broth
1 can of petite diced tomatoes with chiles
1 can of stewed tomatoes
2 can of black beans (divided)
1 cup of frozen corn
4 chipotle peppers in adobe sauce (optional - do not use these if you do not like spicy soup, Tim could barely hang)
1 Tbsp of cumin
1 Tbsp of chili powder
salt and pepper to taste
Garnishments - all optional, but highly recommended:
6 small CORN tortillas
oil for frying
salt to taste
sour cream
cheese
cilantro
lime
Add both cans of tomatoes an, one can of black beans and the chipotle peppers (if using) to the food processor. Blend until smooth! Transfer mixture to a large pot. Slowly add in chicken broth until mixed throughout. Add in chicken, the other can of black beans (drained and rinsed), the frozen corn, cumin and chili powder . Bring it to a boil and let it simmer for 45 min to 1 hour.
To prepare the garnishment, which in my opinion, may have been the best part - slice the corn tortillas in long thin strips longways and then cut in half, so you end up with about 2 inch pieces. Place the oil in a pan and heat until bubbly. Fry the tortillas until golden brown. Remove from oil and place on a paper towel to drain. Make sure to salt them while they are still hot! So yummy!
Ingredients:
1 - 2 cups of cooked chicken (I had cooked some in the crockpot - so it ended up being shredded - but diced grilled chicken would be good too)
1 box chicken broth
1 can of petite diced tomatoes with chiles
1 can of stewed tomatoes
2 can of black beans (divided)
1 cup of frozen corn
4 chipotle peppers in adobe sauce (optional - do not use these if you do not like spicy soup, Tim could barely hang)
1 Tbsp of cumin
1 Tbsp of chili powder
salt and pepper to taste
Garnishments - all optional, but highly recommended:
6 small CORN tortillas
oil for frying
salt to taste
sour cream
cheese
cilantro
lime
Add both cans of tomatoes an, one can of black beans and the chipotle peppers (if using) to the food processor. Blend until smooth! Transfer mixture to a large pot. Slowly add in chicken broth until mixed throughout. Add in chicken, the other can of black beans (drained and rinsed), the frozen corn, cumin and chili powder . Bring it to a boil and let it simmer for 45 min to 1 hour.
To prepare the garnishment, which in my opinion, may have been the best part - slice the corn tortillas in long thin strips longways and then cut in half, so you end up with about 2 inch pieces. Place the oil in a pan and heat until bubbly. Fry the tortillas until golden brown. Remove from oil and place on a paper towel to drain. Make sure to salt them while they are still hot! So yummy!
Thursday, August 6, 2009
Black Bean Salad
Yield 4 to 6 servings
Ingredients
Dressing
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Directions
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Ingredients
Dressing
1 small clove garlic
Pinch salt, plus 2 teaspoons
Juice 1 1/2 limes (about 3 tablespoons)
2 teaspoons kosher salt
1/4 teaspoon chili powder
1/4 cup extra-virgin olive oil
Salad
1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems
Directions
Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Tortilla Casserole
6 medium flour tortillas
3 cooked chicken breasts, cut up (I used frozen tenderloins that come in the 3-lb. bag)
1 8 oz. can chopped green chilies
1 8 oz. can chopped black olives
6 green onions, chopped
1 can cream of mushroom soup (I use cream of chicken)
1 can water
1 package taco seasoning powder
1 tomato chopped
6 oz. shredded cheddar cheese
6 oz. shredded monterey jack cheese
sour cream for topping
taco sauce for topping
In a 9 x 13 casserole place tortillas on bottom. Mix the soup with 2 cans of water and taco seasoning. Heat and blend with wire whisk. Spoon 2 T of soup mixture on top of tortillas. Add 1/3 of chicken pieces, 1/3 of the olives, chilies, and onion. Top with 1/3 of cheese. Place 2 more tortillas on top and repeat process. Add last 2 tortillas and put remaining ingredients on top. Pour remaining soup mixture over top and add all the chopped tomato. Bake at 350 degrees for 30 minutes. Serves 6 to 8. Top with sour cream and taco sauce if desired.
3 cooked chicken breasts, cut up (I used frozen tenderloins that come in the 3-lb. bag)
1 8 oz. can chopped green chilies
1 8 oz. can chopped black olives
6 green onions, chopped
1 can cream of mushroom soup (I use cream of chicken)
1 can water
1 package taco seasoning powder
1 tomato chopped
6 oz. shredded cheddar cheese
6 oz. shredded monterey jack cheese
sour cream for topping
taco sauce for topping
In a 9 x 13 casserole place tortillas on bottom. Mix the soup with 2 cans of water and taco seasoning. Heat and blend with wire whisk. Spoon 2 T of soup mixture on top of tortillas. Add 1/3 of chicken pieces, 1/3 of the olives, chilies, and onion. Top with 1/3 of cheese. Place 2 more tortillas on top and repeat process. Add last 2 tortillas and put remaining ingredients on top. Pour remaining soup mixture over top and add all the chopped tomato. Bake at 350 degrees for 30 minutes. Serves 6 to 8. Top with sour cream and taco sauce if desired.
Saturday, May 30, 2009
Mexican Chicken Lasagna
I made this for the March meal exchange and tried ours the night that I made them. This was really tasty and we had it for leftovers the next day, however, next time I make it - I will add corn and beans to the chicken and onion layer to get some vegetables in there. Also - if you notice below - the original recipe has you microwave the casserole. For the meal exchange, since they are in foil pans - microwaving will not work :) Defrost the casserole overnight in the fridge and then cook covered for 35 - 40 minutes at 375 degrees or until bubbly. When I made mine, I baked it and think that it is just better that way vs. microwaving it! For the chicken in this casserole I made it ahead in the crockpot with some broth, the onion and a packet of low sodium taco seasoning. Enjoy!
Ingredients
1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups Monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce (I used green enchilada sauce)
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
Fresh cilantro leaves, chopped (optional)
Directions
1. Chop cilantro. Place cream cheese in microwaveable bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of baking dish. Pour remaining enchilada sauce into mixing bowl; set aside.
2. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares.
Ingredients
1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups Monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce (I used green enchilada sauce)
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
Fresh cilantro leaves, chopped (optional)
Directions
1. Chop cilantro. Place cream cheese in microwaveable bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of baking dish. Pour remaining enchilada sauce into mixing bowl; set aside.
2. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares.
Mexican Pizza
This recipe is from Tara - she prepared it for the May meal exchange and since it wasn't frozen when I picked it up today - we just had it for lunch today! This was awesome and I will definitely make it again!
Need:
Pizza crust
1 tablespoon olive oil
fajita seasoning
2 cooked chicken breasts, diced (I bake chicken with fajita seasonings)
1 can black beans, drained and mashed a little
1 can corn, drained
1 can rotel, drained
1-2 cups shredded cheesesour cream (for garnish)
Cook pizza crust according to package directions. Before throwing in oven, I spread olive oil on it and dust a little fajita seasoning on it. Once crust is golden brown, take out and spread mashy black beans over the entire crust. Then sprinkle desired amounts of corn and rotel. The more rotel you use, the spicier it will be. You can use mild rotel if you want. Spread desired amount of cheese on top and then the chicken. Bake at 350 degrees until melty and heated through. We cut and serve with sour cream on the side. If you're going for presentation, pipe sour cream in diagonal lines over entire pizza before cutting. (that's how they do it at the restaurant we stole this from)
Need:
Pizza crust
1 tablespoon olive oil
fajita seasoning
2 cooked chicken breasts, diced (I bake chicken with fajita seasonings)
1 can black beans, drained and mashed a little
1 can corn, drained
1 can rotel, drained
1-2 cups shredded cheesesour cream (for garnish)
Cook pizza crust according to package directions. Before throwing in oven, I spread olive oil on it and dust a little fajita seasoning on it. Once crust is golden brown, take out and spread mashy black beans over the entire crust. Then sprinkle desired amounts of corn and rotel. The more rotel you use, the spicier it will be. You can use mild rotel if you want. Spread desired amount of cheese on top and then the chicken. Bake at 350 degrees until melty and heated through. We cut and serve with sour cream on the side. If you're going for presentation, pipe sour cream in diagonal lines over entire pizza before cutting. (that's how they do it at the restaurant we stole this from)
Sunday, May 24, 2009
Chicken, Cheese & Chili Enchiladas
This recipe is from Elizabeth - she added corn to this to get another vegetable in!
Yield: 8 Servings
1 tablespoon vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeño chili, seeded and minced
4 cups cooked, shredded skinless chicken (from one 1 1/2-
lb. rotisserie chicken)
2 cups coarsely shredded sharp Cheddar
1 16-oz. jar salsa verde
1 4-oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth
16 5 1/2-inch corn tortillas
1/2 cup finely chopped cilantro
Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a
medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned,
5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat
and let cool slightly.
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green
chilies. Stir until well combined.
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn
tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer
to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll
tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with
remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat.
Sprinkle remaining cheese over top.
Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20
minutes. Just before serving, sprinkle with cilantro.
CALORIES 346 ; FAT 14g (sat 6g); CHOLESTEROL 90mg; CARBOHYDRATE 22g; SODIUM
678mg; PROTEIN 32g; FIBER 3g
All You, JANUARY 2009
Tuesday, February 24, 2009
Tex-Mex Lasagna
Elizabeth and Jan have both made this and said it was great! Jan made it first and said she really liked it, but next time would use diced tomatoes with jalapenos/chiles instead of the plain diced tomatoes. Elizabeth made the following variations to use ingredients she had on-hand:
• added some shredded rotisserie chicken
• used Red Gold diced tomatoes w/ chipotle
• added about ½ can of green chiles to the sauce mixture
• used corn tortillas instead of lasagna noodles
Use different salsa to vary the flavor of this lasagna. Make it smoky with chipotle salsa, or spice it up with the hot stuff.
Yield
4 servings
Ingredients
3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions
Preparation
Preheat oven to 450°.
Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.
Recipe from: myrecipes.com (Karen Levin, Cooking Light, JUNE 2004)
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