Tag Archives: Mexican

Sheet Pan Chicken Fajitas

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Chicken fajitas are always a kid favorite. Roasting the chicken and vegetables in a sheet pan makes for a quick and easy clean-up. Now everyone’s happy.

Great for eating traditionally in warm flour tortillas, topping a crispy corn tortilla, or on a bed of lettuce for those watching their carb intake.

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I serve these Fajitas with Instant Pot Chipotle Beans and Green Chili Cilantro Rice (recipe below).

Chipotle Black Beans 2

Green Chili Cilantro Rice


Chicken Fajitas

Chicken Fajitas 1

2-3 lb boneless, skinless chicken, diced
2 Tbs Worcestershire sauce
4 Tbs lime juice
2 Tbs soy sauce
2 Tbs Italian salad dressing
1 Tbs chili powder
4 cloves garlic, minced
4 Tbs chopped fresh cilantro, divided
2 onions, thinly sliced
2 red/yellow bell peppers, thinly sliced
1-2 jalapenos, thinly sliced or minced

Flour or corn tortillas, warmed
Shredded cheese
Sour cream
Tomatoes, chopped
Lettuce, chopped

In a Ziploc bag, combine chicken, Worcestershire sauce, lime juice, soy sauce, Italian dressing, chili powder, garlic and 2 Tbs cilantro. Marinate at room temperature 30 minutes, or in the refrigerator as long as overnight.

Preheat oven to 450°F. Line a large sheet pan with foil; spray or brush lightly with olive oil.

Drain excess marinade from the chicken and spread into an even layer in prepared pan. Add sliced onions and peppers to the pan. Sprinkle with a small amount of salt.

Roast in oven for 10 minutes. Pour off any liquid in the pan. Set oven to broil and cook until chicken and peppers just begin to char. Remove from oven and sprinkle with remaining 2 Tbs cilantro.

Serve with warm tortillas and desired condiments.

Green Chili Cilantro Rice

Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.


Filed under Instant Pot, Main Dishes, Salads, Side Dishes

Creamy Cilantro Coleslaw

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A light and creamy summer salad perfect for serving with grilled or barbecued meats. Flavored with lime juice and fresh jalapenos, the dressing on this coleslaw is tangy and slightly spicy, not sweet like a traditional coleslaw.

And if you have some dressing left over, it is great as a sauce for grilled meat, or refrigerated and used later as a salad dressing.


Creamy Cilantro Coleslaw

Creamy Cilantro Coleslaw 1

3-4 cups shredded cabbage
4 green onions, sliced
½ cup coarsely chopped fresh cilantro

½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt

Prepare dressing: Place all dressing ingredients in a blender or food processor and blend until smooth.

Place cabbage, green onions, and chopped cilantro in a large bowl. Add the dressing a little at a time, stirring until cabbage is coated, but not drowning in dressing.** Refrigerate coleslaw for about one hour before serving.

**Any extra dressing can be served as a sauce for grilled meat, or refrigerated and used later as a salad dressing.


Filed under Salads, Side Dishes

Beef Enchiladas

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Beef Enchiladas with Homemade Enchilada Sauce. These are a definite kid pleaser, and so much better than the frozen variety.

These are also perfect for make-ahead dinners. Prepare the individual enchiladas and freeze on a baking sheet. Put the frozen enchiladas into a Ziploc bag and return to the freezer. Then pull out as many as you want to cook on a busy night and bake them frozen (no thawing needed).

Beef Enchiladas 1


Beef Enchiladas

Beef Enchiladas 2

1 ½ lb ground beef
1 onion, diced
1 ½ Tbs homemade taco seasoning (recipe below)
½ tsp garlic powder
¼ tsp salt (omit if taco seasoning is very salty)
8 flour or 12 corn tortillas (heat or fry corn tortillas to soften)
3 cups shredded cheddar or cheddar Jack cheese (save 1 cup for top)
Enchilada Sauce (recipe below)
Toppings: Diced avocado, sour cream, salsa, shredded lettuce, diced tomatoes

Preheat oven to 350°F. Spray a 9×13” baking dish with nonstick spray.

Prepare Enchilada Sauce.

Brown ground beef and onion in a large skillet until cooked through. Stir in taco seasoning, garlic powder, salt and ½ cup of the prepared Enchilada Sauce. Cook for 5-6 minutes over low heat.

Spread about ½ cup of Enchilada Sauce on bottom of baking dish. Place about 1/3 cup (for corn tortillas) – ½ cup (for flour tortillas) down the center of each tortilla. Top with shredded cheese. Wrap the tortilla around the filling and place seam-side down in the baking pan. Pour remaining Enchilada Sauce over filled enchiladas.

Cover with foil and bake for 45 minutes. Top with additional 1 cup cheese and bake 5 minutes more, or until cheese is melted.

**TO FREEZE: Prepare filled enchiladas, but do not top with sauce. Place enchiladas, not touching, on a foil-lined baking sheet. Freeze until firm, then place in Ziploc bags. Freeze sauce separately in a Ziploc bag. Enchiladas do not need to be thawed before cooking.

Enchilada Sauce
¼ cup olive oil
2 Tbs flour
1 Tbs chili powder
1-1 ½ Tbs Homemade Taco Seasoning (recipe below), or use substitution below
1 (15oz) can tomato sauce
1 (15 oz) can chicken broth
½ Tbs brown sugar
½ tsp salt

Heat oil in a saucepan over medium heat. Whisk in flour and stir constantly until flour just begins to brown. Whisk in chili powder and taco seasoning. Whisk for 1 minute and then stir in tomato sauce, chicken broth, brown sugar and salt. Simmer over medium-low heat for 10 minutes.

Taco Seasoning Substitution: 1 Tbs chili powder, ¼ tsp each: ground cumin, garlic powder, and onion powder

Homemade Taco Seasoning Mix
1 ½ cups chili powder
4 Tbs paprika (Spanish smoked or regular)
2 Tbs coarse kosher salt
2 Tbs black pepper
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs ground cumin
2 Tbs dried oregano
1 Tbs Ancho chili pepper
1 Tbs crushed red pepper flakes
½ Tbs ground cayenne pepper

Mix all ingredients and store at room temperature in an airtight container. Use about 2 Tbs of seasoning per pound of meat. Makes about 2 ½ cups.

Note: Adjust amount of crushed red pepper flakes and cayenne pepper to make milder or spicier

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Taco Cornbread Pie

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Our Little J is a Mexican food junkie. When she doesn’t like what I serve for dinner, she makes her way to the spice drawer and returns with her jar of “Taco Magic” (known to the rest of the world as chili powder). She then proceeds to turn any meal into tacos. Meatloaf, meatballs, any roasted or baked chicken dish: instant tacos. A generous sprinkle into most soups: taco soup.

So when she hears that I am actually making a “real” Mexican-flavored dish, she is giddy with excitement, and during dinner the Taco Magic jar stays in the spice drawer where it belongs.

If you have an oven safe dish that can also go on the stovetop (like a dutch oven, cast iron skillet, or skillet with oven-safe handles), this is an easy one pot meal. I always love cutting down on dishes.

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Taco Pie is the Mexican version of a Shepherd’s Pie or Pot Pie. The filling is a taco flavored combination of ground beef, black beans, tomatoes, corn, peppers, green chilies. All of the great ingredients of tacos without 600 little bowls to wash. The crust is a cheese-topped cornbread that bakes in the oven on top of the filling.

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(Please ignore that cheese-less wedge. How anyone could dislike cheese and end up in my family is beyond me)


Taco Cornbread Pie

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Taco filling:
2 lb ground beef
1 red pepper, chopped
1-2 hot peppers, finely chopped (adjust to taste)
1 onion, chopped
1 Tbs chili powder
1 tsp ground cumin
½ tsp oregano
½ tsp salt
½ tsp black pepper
1 can chili-seasoned tomatoes
1 small can diced green chiles, undrained
1 small can sliced black olives, drained
1 can corn, drained
1 can black or kidney beans, drained & rinsed

Cornbread topping:
1 box Jiffy corn muffin mix
¼ cup butter, melted
½ cup Greek yogurt or sour cream
2 eggs
2 cups shredded cheese

Optional garnishes:
Salsa, sour cream, diced avocados (or guacamole)

Preheat oven to 375°F.

Brown the ground beef in an oven safe skillet.** Drain fat. Add peppers and onions to the skillet. Stir in chili powder, cumin, oregano, salt and pepper. Cook for 2-3 minutes, or until onions just begin to soften. Stir in tomatoes, canned chilies, olives, corn and beans. Simmer mixture over low heat, uncovered, for 10 minutes. Taste and add additional salt, if needed.

Cornbread topping: In a mixing bowl, stir together melted butter, yogurt or sour cream and eggs. Stir in corn muffin mix with a rubber spatula until just mixed.

Spread the cornbread batter over the hot filling in the skillet. Bake at 375°F for about 30 minutes, or until cornbread is cooked through and lightly browned. (Exact cooking time will depend on the diameter of your baking dish. If the top of the cornbread is brown, but center is not set, cover with foil and continue to cook until set). Top with cheese. Cook 5 additional minutes. Remove from oven and let cool for 5 minutes before serving.

Serve with sour cream, avocados, and/or salsa, if desired.

**NOTE: If you don’t have an oven safe skillet (or dutch oven), then cook meat mixture in a regular skillet, and transfer to a large baking dish


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Blackened Fish Tacos with Cilantro Dressing

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I wish I could say that fish tacos are a favorite meal in our house. Unfortunately, I have a few fish-haters who refuse to like any kind of seafood. Even when, as in this case, the fish is extremely mild, “unfishy” and full of flavors they already enjoy. But I love them, so I continue to cook them for those of us who appreciate a change from your standard ground beef taco. The others eat the beans and cabbage drowned in the delicious cilantro dressing.

In the summer, I would add fresh homegrown tomatoes to these tacos. After growing my own tomatoes, however, I have a real aversion to grocery store tomatoes. They are always mushy or mealy, regardless of how red and beautiful they appear. So I will wait for summer to add them.

I like to use Cotija cheese in these tacos. Cotija is a firm mild cheese with a texture similar to feta, but without the saltiness. It crumbles easily with your fingers. Cabbage is also a must in fish tacos. The crunchiness of the cabbage makes a great contrast to the soft texture of the fish.

I serve these with a creamy cilantro dressing. It is full of cilantro, and just barely spicy. You can adjust the heat by varying the amount of jalapeno and Sriracha sauce in the dressing. I often make a double batch of the dressing and use it later as a salad dressing or raw vegetable dip.


Blackened Fish Tacos with Cilantro Dressing

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4 firm white fish fillets (halibut, cod, snapper)
1 tsp chili powder
1/2 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp cumin
1/4 tsp Ancho chili powder
1/8 tsp chipotle chili powder
2 Tbs oil

Corn or Flour tortillas
Shredded green cabbage (about 2 cups)
Tomatoes, diced
Cotija cheese, crumbled
1 can black beans, drained and mixed with 1 Tbs lime juice

Cilantro Dressing:
1/2 cup Greek yogurt or sour cream
1/4 cup mayonnaise
3 green onions
1 fresh jalapeno
1/4 cup fresh cilantro
2 Tbs diced mild green chilies (about 1/2 of a 4 oz can)
2 Tbs fresh squeezed lime juice
1/2 – 1 tsp Sriracha chili sauce (adjust to taste)
1/2 tsp kosher salt

Prepare cilantro dressing: Place all dressing ingredients in a blender or food processor and blend until smooth. Refrigerate for about one hour. Use any leftover lime juice to mix with a can of drained and rinsed black beans.

Remove fish from refrigerator about 30 minutes before cooking. Mix dry spices in a small bowl. Pat fish fillets dry and rub spices onto both sides of fish fillets.

Heat oil in a cast iron skillet over medium-high heat. Place fish fillets in the hot skillet and sear until cooked through (do not crowd pan; cook in 2 batches if necessary). Depending on the thickness and variety of fish, it should take about 3 minutes per side. Check for doneness with a fork: fish should flake easily, but not fall apart. Remove from pan and let fish rest for 2-3 minutes. Use a fork to separate fish into 2-3 pieces.

Serve fish strips in warm tortillas with shredded cabbage, tomatoes, Cotija cheese, black beans and cilantro dressing.

Makes 8-10 tacos


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Baked Chicken Taquitos with Cilantro Ranch Dressing

041811 073-1Finger foods with dip are always popular around here. These chicken taquitos can be served with sour cream, salsa, guacamole, or our favorite is this creamy Cilantro Ranch Dressing. It is hard to say whether it is the chicken taquitos or the dip that is most popular. We use this dressing for all kinds of things: on taco salads or tostadas, for dipping quesadillas, as a regular salad dressing, over grilled chicken. Some little people around here have even been known to eat a vegetable or two if I serve this dip along side. It is also great as a dip for raw vegetables. The recipe below makes a dressing that is pourable, like a creamy salad dressing. If you want a thicker dip, substitute sour cream for half of the mayo, and use a little less buttermilk.

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I prefer to use flour tortillas for these, but you can also use corn tortillas. If you are using corn tortillas, place 2-3 tortillas between damp paper towels and microwave for 20-30 seconds to soften them before filling with chicken mixture. Corn tortillas tend to crack easily, so only work with a few at a time. Flour tortillas can be rolled easily at room temperature. Try to use the small fajita-sized tortillas; it is easier to get a tighter roll.

Brush the filled and tightly rolled tortillas with a small amount of olive or vegetable oil and then sprinkle lightly with a coarse salt (like kosher salt). Bake for 15-20 minutes and serve with your favorite dip.

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These make a great main dish or appetizer. Cut in half on an angle for a nice appetizer-sized portion.


Baked Chicken Taquitos

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4 oz (1/2 pkg) cream cheese
1/4 C green salsa
1 lime, juiced (about 2 Tbs)
1/2 tsp ground cumin
1 Tbs chili powder
1 tsp onion powder
1/2 tsp garlic powder
1/3 cup chopped fresh cilantro
4 green onions, sliced
3 cups cooked, shredded chicken
1 1/2 cups grated Pepper Jack or Monterey Jack cheese

12-18 small flour or corn tortillas
kosher salt
olive oil or vegetable oil

sour cream, salsa, guacamole or Cilantro Ranch Dressing (for dipping)

Preheat oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray (or use non-stick foil).

Heat cream cheese in the microwave for about 20-30 seconds, until soft. Add green salsa, lime juice, cumin, chili powder, onion and garlic powders. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. (You can prepare this mixture ahead of time and keep it in the fridge until you are ready to cook.)

If you are using corn tortillas: Work with a few tortillas at a time and heat in the microwave between damp paper towels for about 20-30 seconds until they are soft enough to roll without cracking. Flour tortillas can be worked with at room temperature.

Place about 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tightly 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.

Using a pastry brush, brush the tops of the uncooked taquitos lightly with oil. Sprinkle with kosher salt. Bake at 425°F for 15-20 minutes or until crisp and the ends just begin to brown.

Serve whole, or cut taquitos in half on an angle (this is a nicer size for appetizers).

Serve with sour cream, salsa, guacamole or Cilantro Ranch Dressing for dipping.

Makes about 12-18 taquitos (using small flour tortillas); amount will vary depending on the size of the tortillas

Cilantro Ranch Dressing

1 package ranch dressing mix
1 cup mayonnaise
½ cup kefir or buttermilk (or regular milk)
2 tomatillos** or 4 Tbs green salsa
½ bunch of cilantro (about 1 cup chopped)
2 cloves garlic
1 lime, juiced
1-2 jalapenos (with or without the seeds; with seeds=spicier)

Combine all of the ingredients in a blender or food processor. Blend until well mixed. Refrigerate for 1-2 hours before serving for optimal flavor.

**Optional: Roast tomatillos for 20 mins at 400°F before adding them to the blender. If you are using a spicy green salsa instead of the tomatillos, go easy on the jalapenos.

FOR A THICKER DIP: Use 1/2 cup mayo and 1/2 cup sour cream, and reduce the kefir/buttermilk to 1/4 cup.


Recipe adapted from OurBestBites



Filed under Appetizers, Condiments/Sauces, Main Dishes, Salads

Chicken Stuffed with Green Chilies, Bacon and Cheese

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One of my favorite things about this meal (besides the bacon, cheese and green chilies) is that it is easy to make this into 2 meals. One for now, one to put in the freezer for another day. The bacon, cheese and green chilies filling doesn’t hurt any either.

Stuffed chicken is best made with flattened chicken breasts. Chicken breasts seem to get larger every day, so for this recipe I start with 6 large breasts, cut them in half cross-wise, and then pound them flat, giving me 12 decent portions. If you have small chicken breasts, you can pound them whole.

102210 003-1 To flatten chicken breasts, I use a gallon-sized Ziploc bag. I cut off the top (where it seals), and also cut down one of the sides, so that it is easier to get the chicken in and out. Place one chicken breast in the bag and use the flat side of a meat mallet (or other flat heavy object-like the side of a filled soup can) to pound chicken until it is about 1/4” thick.

The flatter you get the chicken, the more room there will be for filling! And that’s why we are really eating this anyway, right? The chicken is just an excuse for not eating bacon-chili-cheese dip with a spoon for dinner.

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Spread the filling on the flattened chicken breasts and roll, beginning with the smallest end. Secure with toothpicks, if necessary. Dip chicken breasts in beaten egg and then a combination of Parmesan cheese and crushed tortilla chips.

071810 112-1 Place in a greased baking dish and bake for 30-45 minutes, or until cooked through. Cooked chicken will feel firm to the touch, but not hard.

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This recipe makes 12 stuffed chicken rolls. In the above picture, you will notice there are only 5. One lonely cheese-less chicken roll is hiding out in another baking dish.

The other 6  I freeze to eat another day (I actually ended up with 7 because I started with an additional small chicken breast)


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Prepare stuffed chicken breasts. Before cooking, place rolls on a foil or parchment paper lined baking sheet. Place in the freezer for several hours, or until firm. Transfer frozen chicken rolls to a labeled Ziploc bag. Return to the freezer. These can be cooked directly from the freezer; no thawing necessary (cook an additional 15-30 minutes).

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Chicken Stuffed with Green Chilies, Bacon and Cheese

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6 large boneless-skinless chicken breasts
1 pkg (12-16oz) bacon, cooked and crumbled
1 ½ cups grated cheddar and/or Monterey Jack cheese
1 4 oz. can diced green chilies with juice (do not drain)
¼ cup sour cream
1 egg, beaten
1 cup grated Parmesan cheese
1 cup crushed tortilla chips

Preheat oven to 375°F.

Spray a baking dish with nonstick spray. Cut chicken breasts in half cross-wise. Place a chicken breast half in a Ziploc bag (don’t seal) and pound until chicken breast is very thin, about 1/4 inch. Repeat with remaining breasts.

In a bowl, stir together bacon,  cheddar/Monterey Jack cheese, chilies with juice, and sour cream. Spread about 1-2 Tbs cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with smallest end, and secure each chicken breast with 2 toothpicks. Combine Parmesan cheese and tortilla chips in a wide bowl. Dip chicken rolls in beaten egg, and then roll each chicken breast in Parmesan/chips mixture.

Place chicken in baking dish and bake for 30-45 minutes, until the chicken is firm, but not hard, to the touch. Serve with salsa, if desired.

*****NOTE: I usually serve 6 for dinner, and freeze the other six on a parchment paper (or foil) lined baking sheet until frozen. Transfer the frozen stuffed chicken to a Ziploc bag to store in the freezer. Bake directly from freezer at 375°F for about 45-60 mins.

Yield: 12 stuffed chicken breasts


Recipe adapted from Kalyn’s Kitchen



Filed under Main Dishes

Creamy Chicken Enchiladas Verdes

This is one of those recipes for which I very rarely measure ingredients. The recipe below includes specific amounts, but feel free to just use these as guidelines. I usually use chicken that I have prepared another day (for shredding chicken in a crockpot, see this other recipe for enchiladas) and frozen in Ziploc bags.

The filling is a simple mix of shredded chicken, cheese, taco seasoning, green onions or chives (one of the few things still growing in my garden) and some of the sauce that also gets spread on top.

The sauce for these enchiladas is made from a mixture of prepared Green Enchilada Sauce (in the big cans), cream cheese and canned diced green chilies. I could eat it with a spoon!

Then topped with additional cheese (can there ever be enough?) and green onions.

This is also a great freezer meal once it is prepared. To prepare this for a freezer meal, I usually double or triple the recipe (one for tonight, one/two for meals later), and roll the chicken filling in the tortillas. Line a baking sheet with foil or waxed paper and place the filled enchiladas on the pan, being careful not to let them touch. Freeze for several hours, until solid, then put the frozen enchiladas into a Ziploc bag. The sauce can be frozen separately in several smaller bags. Then you can pull out as many pre-made enchiladas as you need for dinner: you are not committed to a whole 9×13” pan. They can be cooked frozen (thaw sauce); just increase initial cooking time to about 1 hour.


Creamy Chicken Enchiladas Verdes

5 cups cooked and shredded chicken (about 4-6 breasts)
2 Tbs taco seasoning mix
¼ cup chopped green onions or fresh chives
2 ½ cups shredded cheese (cheddar, Monterey Jack and/or mozzarella), divided
28 oz can green enchilada sauce
8 oz cream cheese, softened
4  oz can chopped green chilies
Flour or corn tortillas (about 8 large)
2-3 green onions, chopped

Preheat oven to 375°F.

Combine cooked chicken, taco seasoning, 1/4 cup chopped green onions or chives and 1 1/2 cups shredded cheese. Using a mixer/blender/immersion blender, mix green enchilada sauce and cream cheese until no lumps remain. Stir in canned chilies. Add about 1 1/2 cups of the creamy sauce to the chicken; mix well.

Pour a small amount of sauce into the bottom of a 9×13” baking pan. Roll chicken filling in tortillas. Place enchiladas in pan. Pour remaining sauce over enchiladas. Sprinkle with remaining 1 cup cheese and chopped green onions. Cover and bake for 35-45 minutes, or until hot and bubbly. Uncover and bake 10 minutes longer.

If desired, serve with Roasted Green Tomato Salsa



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Shredded Chicken & Cheese Enchiladas


I shredded a crock-pot full of chicken a while ago with the intention of making these enchiladas, but life got the better of me, and I didn’t get around to it until recently. Once you have chicken shredded, these enchiladas go together really quickly. My husband loves these because there are no filler ingredients (rice, beans, etc) just meat and wonderfully creamy cheese.

I cooked the chicken in the crock pot with about 1 cup of salsa. You could also use leftover roast chicken or turkey.



When the crock pot chicken was tender, I shredded it, using some of the chicken for a chili, some for a soup (details soon), and most of the rest for these enchiladas.



The filling for the enchiladas uses the chicken, shredded cheddar or Monterey Jack cheese, sauteed onions, garlic, some salsa, and cream cheese (this is what makes them so wonderfully creamy!). You can also add cilantro to the filling, but I didn’t this time. I just used it in the sauce.

To make the enchilada sauce, dump all of the sauce ingredients (see recipe below) into a blender, and blend until smooth.


Place a small amount of sauce in the bottom of a 9×13″ pan.


Roll about 1/3 – 1/2 cup of filling in a tortilla. I used flour tortillas, but you could also use softened corn tortillas.


Roll tortillas around filling and place in baking dish. I got 8 filled enchiladas in my pan, plus another 2 that I put in a smaller pan (these 2 extra enchiladas were terribly unappealing, having NO CHEESE in them-how could I possibly end up with a daughter that doesn’t like cheese?)


Cover and bake at 375°F for about 45 minutes, or until hot and bubbly. I love using non-stick foil for covering saucy or cheesy dishes. No sticking! Really.


Uncover and top with additional cheese, chopped green onions and sliced olives. Bake for another 10 minutes.


Serve with sour cream and additional salsa. We also like to have Mexican rice or refried beans on the side.


Chicken & Cheese Enchiladas


4 cups cooked, shredded chicken
1 onion, chopped and lightly sauteed
2 cloves garlic, minced or ½ tsp garlic powder
8 oz cream cheese, softened
½ cup salsa
1-2 cups shredded cheddar or Monterey Jack cheese
4 Tbs fresh cilantro, chopped (optional)

1 can cream of chicken soup
1 cup milk
½ cup salsa
3 Tbs ketchup
1 Tbs paprika (hot and/or sweet)
1 tsp chili powder
2-3 Tbs fresh cilantro, chopped

1 cup shredded cheese
Sliced black olives (optional)
Chopped green onions (optional)

Preheat oven to 375°F.

Combine filling ingredients. Blend sauce ingredients in blender until smooth. Place a small amount of sauce in the bottom of a 9×13” pan. Roll filling in tortillas. Place in pan, seam side down. Top with remaining sauce.

Bake, covered, at 375°F for 30-45 minutes, or until cooked through. Uncover.

Sprinkle with cheese, olives and green onions. Bake, uncovered, 10 minutes longer. Serve with salsa, sour cream or guacamole, if desired.

Makes 8-10 large enchiladas.

TO FREEZE: Prepare and fill enchiladas. Place on a waxed-paper lined cookie sheet and freeze. Place in freezer bag when enchiladas are completely frozen. Freeze sauce in a separate bag. Freeze cheese in small bag.

TO PREPARE AFTER FREEZING: Thaw sauce and cheese. Place small amount of sauce in a 9×13” pan. Place enchiladas in pan (it is not necessary to thaw enchiladas). Top with sauce. Bake, covered, at 375 F for about 1 hour, or until cooked through. Remove foil and top with cheese, olives and green onion. Bake, uncovered, 10 minutes longer.



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