Archive for the ‘Mexican’ Category

Baked Chimichangas

September 7, 2015

Any shredded meat can be used in these chimichangas, but I really like to use leftover beef barbacoa (recipe here). The recipe is also pretty loose on quantities, but that is how I cook!

cream cheese
cheddar cheese, shredded
shredded meat (beef barbacoa works well)
flour tortillas
cooking spray

Possible Toppings:
shredded cheddar cheese
green onions, for garnish
sour cream


Stir together cream cheese, cheese and taco seasoning if meat is unseasoned.
Fold in shredded meat.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla and secure with toothpicks.
Lay seam side down in a sprayed 9×13″ baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.

Flip over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.


Knock Off Chuys Creamy Jalapeño Dip

September 7, 2015

Chuys is our favourite Texas restaurant.  We miss their food so much, but we really miss their creamy jalapeño dip.  It is amazing.  I am always tempted to ask for a spoon and skip the chips!  This recipe is the closest that we have come to feeling like we are back there sitting in a booth.  It is best it if is made ahead and eaten the next day, but still pretty good eaten right away.

Original recipe found here.

1 quart mayo
1 cup buttermilk
1 cup jalapenos, canned & a little of the juice
1 cup tomatillo sauce
1/2 bunch cilantro, chopped
3 packs dry Ranch mix
Throw it all in the blender and blend it up.  Best if made the day before.  This makes a ton so feel free to cut recipe in half.

Chicken Lime Tortilla Soup

April 26, 2010

The original recipe comes from here.  After I started getting ready I realized that I was completely out of canned diced tomatoes.  We substituted with a can of tomato sauce, a few fresh tomatoes, and a can of diced green chilies.  I also had some mushrooms that I needed to use so I threw them in too.  Next time I will play with the seasonings a bit more.

4 chicken breasts, cooked & cubed/shredded
1 onion, diced
16 oz. can of diced tomatoes
10 oz. can tomatoes with diced green chilis (RoTel)
8 c. water
3 (16 oz.) cans hominy, drained
6 chicken bouillon cubes
salt to taste
1 tsp. Italian seasoning
Monterey Jack cheese
tortilla chips

Saute onion in a little butter.
Add the rest of ingredients & simmer for about an hour.
Serve over crushed chips, squeeze 1/2 lime over each bowl & top with cheese.
(the lime is a MUST–it makes the soup!)

Baja Fish Tacos

October 14, 2008

2 T taco seasoning
1 T lime juice
1 T orange juice
1 lb mahi mahi or other firm whitefish fillets, cut into bite-sized
1 T vegetable oil (I left this out)
2 cups sliced green cabbage
1/2 cup chopped green onions (I used red)
1/2 reduced fat sour cream (I use the fat free kind with the cow
pattern on
the tub)
8 (6 inch) corn tortillas
8 lime wedges

Combine 1st 3 ingredients in a medium bowl.  Add fish, toss to coat.
Cook over medium high heat in large non-stick skillet – about 5 minutes.  Combine cabbage, onions, and sour cream in a medium bowl.  Warm tortillas – spoon about 1/4 cup cabbage mixture in tortilla, divide fish evenly.

Makes 4 servings.

Julie’s Notes-I didn’t have lime wedges, so put lemon juice in the
cabbage mixture.  We used flour tortillas.  You’ll have to figure the
points out depending on the kind of tortillas you use – they’re so different.  The recipe says that there are 4 servings of 2 tacos each, each has 320 calories, 9 grams fat, 4.6 grams fiber, which is 6 points for 2.  Again – it all depends on your tortilla.   To save calories, I put enough filling for 2 on one tortilla and ate it like a tostada. 🙂  The whole thing took about 10 minutes.

Turkey Enchilada Casserole

October 14, 2008

2 tsp. olive oil
1 pound ground turkey
1 large onion, chopped
2 garlic cloves, minced
1/2 tsp. salt
1 tsp. dried oregano
1/8 tsp. cumin
2 (10 oz) cans enchilada sauce
1 (4 1/2 oz.) can chopped mild green chilies
1 tsp. red wine vinegar
1/4 cup chopped fresh cilantro
8 (6 inch) corn tortillas, halved
1 cup shredded reduced-fat cheddar cheese

Preheat oven to 375 degree.  Spray a 7 x 11 inch baking dish with non stick spray.
2.  Heat a large nonstick skillet over medium-high heat.  Swirl in 1 tsp of the oil, then add the turkey, half of the onions, half of the garlic, and 1/4 tsp. of salt.  Cook, breaking up the turkey until browned – about 8 minutes.

3.  Meanwhile, heat a medium nonstick saucepan over medium heat.  Swirl in the remaining 1 tsp.
oil, then add the remaining onions, garlic, 1/4 tsp. salt, the oregano and cumin.  Cook, stirring occasionally until well softened, about 8 minutes.  Stir in the enchilada sauce, chilies, and vinegar; bring to a boil.  Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes.  Remove from the heat and stir in the cilantro.

4.  Arrange one-third of the tortilla halves in an overlapping layer on the bottom of the dish.  Spoon one-third of the sauce and sprinkle with one-third of the cheddar.  Repeat the layering twice.  Cover the pan loosely with foil and bake 20 minutes.  Remove the foil and bake 5 minutes longer or until the cheese is bubbly.  Let stand 10 minutes before serving.

Per serving (1/8 of casserole) 218 cal. 6 g fat, 2 g sat fat, 49 mg chol, 588 mg sod, 20 g carb, 2 g prot, 168 mg calc.

Sour Cream Chicken Enchiladas

October 14, 2008

1 cup chicken cooked and chopped
10 flour tortillas
1 pint sour cream
2 cans cream of chicken soup (don’t add water)
1 cup olives sliced
4 oz. Canned green chilies diced
1 lb. Cheddar cheese grated

Mix sour cream and cream of chicken soup together.
In a separate mix chicken chilies, olives and 2/3 of cheese
Add 2/3 of sour cream soup mixture to the chicken mixture. Reserving 1/3 for topping
Put mixture into tortillas. Roll up and place in a baking dish. Cover with remaining soup mixture and top with remaining cheese. Bake 325 degrees for 30 min.

Pork & Pineapple Tacos

October 14, 2008

1 onion sliced in thin strips
11/2  t chili powder
1/2 t salt
1 pound pork tenderloin, trimmed and cut into small strips
1 (15 oz) can pineapple tidbits in juice, undrained
6 (6″) flour tortillas

Heat oil in large nonstick skillet over medium high heat.  Combine chili powder, salt, and pork in a medium bowl.  Add pork mixture to pan; saute 4 minutes or until browned.  Remove from pan.  Add pineapple to pan; bring to a boil.  cook 5 minutes or until slightly thickened.  Stir in pork; cook 1 minute or until pork is done.  Sautee onions. Warm tortillas.  Spoon about 2/3 cup pork mixture down center of each tortilla.  Top each serving with 2 T salsa, roll up.  Makes 6 servings

You can top with cilantro, sour cream, cheese and black beans.

Lime Chicken Tacos

October 6, 2008

Recipe from Aunt Cheryl

This is definitely a stand-by for me.  I swear people think it is the only thing that I know how to cook because I make it a lot when we have people over for dinner.

1 ½ pounds boneless skinless chicken breasts

3 T. lime juice

1 T. chili powder

1 cup white shoepeg corn

1 cup chunky salsa

12 flour fat-free tortillas

sour cream, shredded cheese and shredded lettuce, optional

Place the chicken in a crock pot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the crock pot with the juices. Stir in corn and salsa. Cover and cook on low for 30 more minutes (or heat it up in the microwave).

Serve in tortillas with sour cream, cheese and lettuce if desired.

NUTRITION: 1 taco (prepared with fat-free tortillas; calculated without sour cream and cheese) equals 148 calories, 2 grams fat, 2 dietary fiber =

3 points per taco

Recipe from: Simple & Delicious – Nov./Dec. 2006

Turkey Tortilla Soup

October 4, 2008

I love tortilla soup.  This one ended up being whatever I had in the kitchen that night.  It came out pretty thick, which was awesome.

1 1/4 lbs. turkey breasts- cooked and shredded

1/2 c. diced onion

2 cloves of garlic

1 bottle Trader Joe’s enchilada sauce- I am sure other brands would be fine too

2 cans diced tomatoes

1 can corn

1 can black beans

3 sprigs chopped cilantro

1/2 c. diced onion

2 cloves of garlic

1 can chicken broth- add enough to create desired consistency

Add chili powder, pepper and salt to taste

Mix all together.  Simmer for 30 minutes.  Top with cheese, tortilla chips and sour cream.