A lot of times I find recipes that I want to make and as I am reading the ingredients I either don't like them or I do not have them handy. I had printed a recipe for a shrimp enchilada bake and realized that it had green salsa and green enchilada sauce in it. I don't like any kind of green Mexican sauce so I improvised! Also I didn't have a ton of shrimp and I had some leftover chicken so I just combined the two. This meal was really good and I realized I am obsessed with refried beans with melted cheese!!!
2 cups of cooked shrimp/chicken
1 can corn
2 cups salsa divided
1 can refried beans
6-9 corn or four tortillas
Shredded cheese
Mix chicken/shrimp, corn and 1 cup of salsa (or enchilada sauce) in a microwavable container. Microwave on high for two minutes. In a small casserole dish spread a thin layer of salsa on the bottom of the dish. Layer tortillas over the salsa. Spread refried beans over the tortilla and then spread some of the chicken/shrimp mixture over the beans. Keep layering as desired. On top of the last layer of tortillas spread refried beans and salsa. Bake for 20 minutes at 350 degrees and five minutes before it is done spread cheese on the very top of the "lasagna". We ate ours with guacamole.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Thursday, July 14, 2011
Wednesday, May 18, 2011
Spinach and Shrimp Quesadillas
This was super easy.
Ingredients:
Frozen shrimp
1 package of frozen spinach
Cheese of your choice (I used mozzarella)
Any seasonings you would like to add (I used Parmesan cheese, salt, pepper)
Thaw the shrimp and the spinach according to the package directions. Heat the shrimp and the spinach together in a skillet and season as desired. Layer shrimp mixture and cheese on a tortilla and heat in a quesadilla maker or on a frying pan on medium heat until cheese is melted.
Texas Flour Tortillas
I have no clue how I found the blog called The Homesick Texan...I think it was when I was looking up recipes for Hello Dolly bars. Anyway, I browsed her recipes and saw she had some for corn an flour tortillas so I kept that mental note (which now I could just pin on Pinterest!). Tonight I wanted to make spinach and shrimp quesadillas (which I did and will post the recipe for that too) but we were out of tortillas (I bought 20 a week ago. We have a problem.) So I looked up the recipe and got to work.
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Go here to check out the Homesick Texan blog!
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate and then cover balls with damp cloth or plastic wrap for 10 minutes.
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Go here to check out the Homesick Texan blog!
Sunday, April 24, 2011
Mexican Pasta Bake
I got this recipe idea from my friend Emily's blog. I had a few extra things in the cabinet that I wanted to use up so I made some changes to the original recipe and it actually came out really good!
1 lb ground beef
1/2 pound pasta (I used bow tie)
2 tbsp mined onion
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/2 can enchilada sauce
1 1/2 tablespoons taco seasoning mix OR chili powder and red pepper to taste
salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup crushed tortilla chips
Cook the ground beef and the minced onion. Drain any excess grease from the pan.
At the same time, boil your pasta and drain.
When the ground beef is finished cooking add the corn, black beans, diced tomatoes, enchilada sauce, seasonings and salt and pepper.
Mix the ground beef mixture into the pasta. If you want it more saucy then add more enchilada sauce.
Pour the pasta/ground beef mixture into a casserole dish. Top with cheese and crushed chips. Bake at 350 for 10-15 minutes.
NOTE: I did not use all of the ground beef mixture with my pasta. I saved some of it for tacos.
1 lb ground beef
1/2 pound pasta (I used bow tie)
2 tbsp mined onion
1/2 cup sweet corn kernels
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can peeled and diced tomatoes
1/2 can enchilada sauce
1 1/2 tablespoons taco seasoning mix OR chili powder and red pepper to taste
salt and pepper to taste
1 cup shredded cheddar cheese
1/4 cup crushed tortilla chips
Cook the ground beef and the minced onion. Drain any excess grease from the pan.
At the same time, boil your pasta and drain.
When the ground beef is finished cooking add the corn, black beans, diced tomatoes, enchilada sauce, seasonings and salt and pepper.
Mix the ground beef mixture into the pasta. If you want it more saucy then add more enchilada sauce.
Pour the pasta/ground beef mixture into a casserole dish. Top with cheese and crushed chips. Bake at 350 for 10-15 minutes.
NOTE: I did not use all of the ground beef mixture with my pasta. I saved some of it for tacos.
Friday, April 1, 2011
Chicken Taquitos
I have a million recipe books and I just bought another one: Our Best Bites. I highly recommend it! They have a website too that I use.
Last night I made their chicken taquitos but I had a few changes due to taste preferences and ingredients we had here at home. THEY CAME OUT AMAZING!!!
Our Best Bites
1/4 C green salsa (I use regular salsa)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro (I used like 1/4 to 1/2 tsp dried cilantro)
2 T sliced green onions (I omitted)
2 C shredded cooked chicken
1 C grated pepper jack cheese
small corn tortillas or flour
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Directions are from Our Best Bites website.
Last night I made their chicken taquitos but I had a few changes due to taste preferences and ingredients we had here at home. THEY CAME OUT AMAZING!!!
Our Best Bites
1/3 C (3 oz) cream cheese (I use light sour cream)1/4 C green salsa (I use regular salsa)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro (I used like 1/4 to 1/2 tsp dried cilantro)
2 T sliced green onions (I omitted)
2 C shredded cooked chicken
1 C grated pepper jack cheese
small corn tortillas or flour
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Directions are from Our Best Bites website.
Wednesday, February 9, 2011
Tequila Lime Shrimp Quesadillas
I made up this recipe myself...go ME!!! I am trying to use up things we have in the house before we move on to the next place the Marine Corps moves us. On a side note, we have the perfect picture that we got for a wedding gift that was handed down to us by another Marine family. It says " HOME is where the Marine Corps moves you!" Soooo true!
I flipped open the quesadilla so you could see what I put inside.
1 can of corn, drained
1 can of beans, drained and rinsed ( I would normally use black beans but we had kidney beans so I used those)
1 lb of frozen, cooked, detailed shrimp; thawed
1/4 cup lime juice
1 shot of tequila
salt
pepper
Corn tortillas
Shredded cheese
salsa
sour cream
Thaw the shrimp by running water over it. Place shrimp in a bowl and season with salt and pepper to taste. Add lime juice and tequila, stir and marinade for 20 minutes. Pour shrimp and marinade into a skillet. Add corn and beans to the skillet. Cook over medium heat until heated through. Drain off juice. If you have a quesadilla maker (thank you Nicole) then heat it up; if not heat another skillet. Place one tortilla on the quesdilla maker (or skillet), top with cheese, shrimp mixture, cheese then a second tortilla. Heat for several minutes until cheese is melted. If using a skillet, flip the quesadilla to heat on each side. Remove quesadilla to a plate and top with sour cream and salsa. If you have guac add that too but we were out! Enjoy!!!
"Healthy" Chicken Tortilla Casserole
This recipe is from Betty Crocker and it uses reduced fat ingredients to make it "healthier". It was really good! I did not use the green chilies, peppers or tomato but instead used two cups of salsa. This would be good over rice if you left out the tortillas.
1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chilies
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2.Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
1 can (4.5 oz) chopped green chilies
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
1.Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
2.Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Sunday, January 30, 2011
Fish Tacos with Feta
I know at first this may sound gross but I was in Texas with Fly Boy's family and we went to this place called Fuzzy Taco (or something like that) and I ordered the Fish Tacos...and they had feta on them. At first I thought that was gross but I love feta so I tried it and I loved it. I adapted a recipe I found at http://www.pinkofperfection.com/
since we don't have fresh fish here in middle America. It was yummy and Fly Boy loved them too (he even ate them with feta!)
4 frozen tilapia fillets (I used the garlic and butter Gorton's Fisherman brand)
1 can of chopped green chilies
3 tablespoons lime juice
Guacamole or sliced avocado
sour cream
cilantro
salsa
lettuce
Feta
6 inch flour tortillas
Cook the tilapia fillets as directed on the package but add the can of green chilies and lime juice over top of them while they bake.
When the fish was completely cooked I scraped off the chilies because Fly Boy has issues with chopped anything mixed with "meats". If your Fly Boy doesn't have issues leave the chilies on. I also drained off the excess juice.
Break up the fillets into bit sized pieces.
Heat tortillas in the oven for 5 minutes.
Create your taco with the desired toppings and enjoy!!
For those of you who can find fresh fish and that have husbands that will eat things like tomatoes etc here is the recipe I adapted : http://www.pinkofperfection.com/2009/06/taco-tuesday-fish-tacos/
since we don't have fresh fish here in middle America. It was yummy and Fly Boy loved them too (he even ate them with feta!)
4 frozen tilapia fillets (I used the garlic and butter Gorton's Fisherman brand)
1 can of chopped green chilies
3 tablespoons lime juice
Guacamole or sliced avocado
sour cream
cilantro
salsa
lettuce
Feta
6 inch flour tortillas
Cook the tilapia fillets as directed on the package but add the can of green chilies and lime juice over top of them while they bake.
When the fish was completely cooked I scraped off the chilies because Fly Boy has issues with chopped anything mixed with "meats". If your Fly Boy doesn't have issues leave the chilies on. I also drained off the excess juice.
Break up the fillets into bit sized pieces.
Heat tortillas in the oven for 5 minutes.
Create your taco with the desired toppings and enjoy!!
For those of you who can find fresh fish and that have husbands that will eat things like tomatoes etc here is the recipe I adapted : http://www.pinkofperfection.com/2009/06/taco-tuesday-fish-tacos/
Wednesday, January 19, 2011
Enchilada Meat Loaf
This was a quick and easy recipe I found in an email. It is from Better Homes and Gardens. I used ground turkey instead of ground beef. I also did not use the cheese (I forgot to put it on) and I used onion flakes instead of chopped onion because my husband does not like onion in things. I topped it with guacamole, sour cream and salsa! Don't judge this recipe by the picture I took below...it tastes really good!
1 egg, lightly beaten
1 medium onion, finely chopped ( I used minced onion)
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced (I used minced garlic in a jar)
1/2 tsp. salt
1 lb. ground beef (I used ground turkey)
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)
Guacamole
Sour cream
Directions
1. Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa, guacamole and sour cream. Makes 6 servings.
This recipe and others from Better Homes and Gardens can be found here!
1 egg, lightly beaten
1 medium onion, finely chopped ( I used minced onion)
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced (I used minced garlic in a jar)
1/2 tsp. salt
1 lb. ground beef (I used ground turkey)
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)
Guacamole
Sour cream
Directions
1. Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa, guacamole and sour cream. Makes 6 servings.
This recipe and others from Better Homes and Gardens can be found here!
Wednesday, December 15, 2010
Chicken Tortilla Soup
While I am on a roll today I thought I would go ahead and post tonight's dinner recipe. It is cold here, my husband is no where to be found (ok well I mean I know where he is but he is not at home) and I have some Christmas music TV station on right now.
Wait, did I mention where this recipe came from? No? Ok well it is from the "Dragon Food" cookbook. What is Dragon Food? It is recipe's compiled by a club at Nate's old high school Carroll High School. Now this is no Maryland high school folks, actually it is a Texas high school. At this school they play football playoff games in the Dallas Cowboys Stadium with THOUSANDS in attendance. Currently, there are 3 New Orleans Saints players from Nate's high school. The school performs "never done before by a high school drama club" musicals like Phantom and The Drowsy Chaperone. So I am thinking to myself...well if these kids are so darn good, they are probably bringing in some good recipes...so here it is!!
Chicken Tortilla Soup
1/2 cup chopped onion
3 boneless skinless chicken breasts
1 garlic clove chopped
1/4 tsp Chili Powder
1/4 tsp Ground Cumin
2 (14.5 oz) cans Chicken Broth
1 (14.5 oz) can Diced tomatoes, undrained
1 small can chopped green chilies undrained
1 (14.5 oz) can black beans drained and rinsed
1 (14.5 oz) corn drained
2 tsp dried cilantro
Grated cheese
Lime
Sour cream
Tortilla chips
Cut chicken in cubes and cook in a stock pot with the chopped onion and garlic in some olive oil. When chicken is done add chili powder, cumin and cilantro to the chicken and cook some more. Add broth, tomatoes, chilies, corn, and black beans. Stir and simmer for ten minutes.
Serve with cheese, lime, sour cream, chips etc.
As always, add salt and pepper as needed.
Wait, did I mention where this recipe came from? No? Ok well it is from the "Dragon Food" cookbook. What is Dragon Food? It is recipe's compiled by a club at Nate's old high school Carroll High School. Now this is no Maryland high school folks, actually it is a Texas high school. At this school they play football playoff games in the Dallas Cowboys Stadium with THOUSANDS in attendance. Currently, there are 3 New Orleans Saints players from Nate's high school. The school performs "never done before by a high school drama club" musicals like Phantom and The Drowsy Chaperone. So I am thinking to myself...well if these kids are so darn good, they are probably bringing in some good recipes...so here it is!!
Chicken Tortilla Soup
1/2 cup chopped onion
3 boneless skinless chicken breasts
1 garlic clove chopped
1/4 tsp Chili Powder
1/4 tsp Ground Cumin
2 (14.5 oz) cans Chicken Broth
1 (14.5 oz) can Diced tomatoes, undrained
1 small can chopped green chilies undrained
1 (14.5 oz) can black beans drained and rinsed
1 (14.5 oz) corn drained
2 tsp dried cilantro
Grated cheese
Lime
Sour cream
Tortilla chips
Cut chicken in cubes and cook in a stock pot with the chopped onion and garlic in some olive oil. When chicken is done add chili powder, cumin and cilantro to the chicken and cook some more. Add broth, tomatoes, chilies, corn, and black beans. Stir and simmer for ten minutes.
Serve with cheese, lime, sour cream, chips etc.
As always, add salt and pepper as needed.
Sunday, October 10, 2010
Chunk Chili
Chunk Chili
From my sister Jamie...super easy
onion
1 can red kidney beans
Chili seasoning to taste (I used half a packet with 1lb ground beef)
small jar of marinara sauce
Toppings such as cheese, sour cream etc.
Brown ground beef with some chopped onion. Drain kidney beans and mix in with beef. Add marinara sauce and chili seasoning to taste. Simmer for 15 minutes. EAT!
This goes well with the corn bread I posted a few weeks ago!
From my sister Jamie...super easy
milwaukeefood.com
1lb ground beefonion
1 can red kidney beans
Chili seasoning to taste (I used half a packet with 1lb ground beef)
small jar of marinara sauce
Toppings such as cheese, sour cream etc.
Brown ground beef with some chopped onion. Drain kidney beans and mix in with beef. Add marinara sauce and chili seasoning to taste. Simmer for 15 minutes. EAT!
This goes well with the corn bread I posted a few weeks ago!
Tuesday, August 24, 2010
Mexican Chicken Lasagna
from Pampered Chef
Mexican Chicken Lasagna
1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) packages cream cheese (I used half a block of fat free cream cheese and 4 oz of fat free sour cream instead)
2 cups monterey jack cheese, shredded, divided (or cheddar)
1 medium onion (about 2/3 cup chopped) optional
1 (28 ounce) cans enchilada sauce (You can also add 1/2 cup of water to a jar of salsa)
12 (6 inch) corn tortillas (cut each in half)
3 cups cooked chicken (diced or shredded)
fresh cilantro leaves, chopped
Chop cilantro. Place cream cheese in a bowl. 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 Deep Covered Baker (or a casserole dish). Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. 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; and 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. Microwave, covered, on HIGH 12-15 minutes or until center is hot. ( Or in a casserole dish bake at 350 for 10 -15 or so.) Let stand 10 minutes. Sprinkle with additional chopped cilantro.
I suggest having extra salsa to eat with it!
Mexican Chicken Lasagna
1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) packages cream cheese (I used half a block of fat free cream cheese and 4 oz of fat free sour cream instead)
2 cups monterey jack cheese, shredded, divided (or cheddar)
1 medium onion (about 2/3 cup chopped) optional
1 (28 ounce) cans enchilada sauce (You can also add 1/2 cup of water to a jar of salsa)
12 (6 inch) corn tortillas (cut each in half)
3 cups cooked chicken (diced or shredded)
fresh cilantro leaves, chopped
Chop cilantro. Place cream cheese in a bowl. 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 Deep Covered Baker (or a casserole dish). Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside. 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; and 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. Microwave, covered, on HIGH 12-15 minutes or until center is hot. ( Or in a casserole dish bake at 350 for 10 -15 or so.) Let stand 10 minutes. Sprinkle with additional chopped cilantro.
I suggest having extra salsa to eat with it!
Monday, August 9, 2010
Jamie's Variation on the Mexican Chicken
From Jamie:
(Adjust amounts as needed)
Heat olive oil in a pan, add minced garlic (from a jar) and 1/2 an onion. Brown onion until soft. Move onio...n to the outside of the pan and add two chicken breasts. Brown chicken breasts until cooked through. Add about 1/2 a jar of black bean and corn salsa (my favorite) to the pan around the chicken, simmer until hot.
Serve onion, salsa and chicken over rice. Top with cheese and sour cream.
(Adjust amounts as needed)
Heat olive oil in a pan, add minced garlic (from a jar) and 1/2 an onion. Brown onion until soft. Move onio...n to the outside of the pan and add two chicken breasts. Brown chicken breasts until cooked through. Add about 1/2 a jar of black bean and corn salsa (my favorite) to the pan around the chicken, simmer until hot.
Serve onion, salsa and chicken over rice. Top with cheese and sour cream.
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