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Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce

We love chicken enchiladas and the endless variation possibilities. 聽This particular recipe is a bit spicy with a not-your-average flavor thanks to the honey and lime marinade that the cooked chicken marinates in and is then used in the sauce. 聽The black beans and corn give it good texture and make it super hearty. 聽We’re definitely adding this to our tried and true binder to make again and again.

Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce

Ingredients

    For the Marinade
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Enchiladas
  • 1 pound skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 16 ounces green enchilada sauce or salsa verde (click here for a delicious Homemade Green Enchilada Sauce)
  • 8-10 large flour tortillas
  • 4-5 cups Monterey Jack cheese, shredded
  • Garnish
  • Sour Cream
  • Guacamole (click here for a The BEST Guacamole Ever )
  • Cilantro
  • Tomatoes, chopped

Directions

  1. Cook the chicken breasts until cooked through. (Click here for an Easy Shredded Chicken recipe )
  2. Whisk the marinade ingredients together.
  3. Add the shredded chicken to the marinade and allow it to marinate for about 10 minutes. Remove the chicken to a large bowl and reserve the marinade.
  4. Combine the black beans, corn, and 4 cups of cheese with the chicken and stir well to combine.
  5. Pour 1/4 cup of the green chile sauce (or salsa verde) into the bottom of a 9x13 dish. Add the rest of the sauce to the reserved marinade.
  6. Fill the tortillas with about 1/2 cup of the chicken/veggie/cheese mixture, roll up, and place in the baking dish, seam side down.
  7. Pour the marinade/green chile sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  8. Bake at 350 degrees for 30 minutes, or until the enchiladas are heated through and the cheese is melted on top.
http://www.abrightandbeautifullife.com/chicken-enchiladas-with-honey-lime-sauce/

Chicken Enchiladas with Honey Lime Sauce

Recipe source: Tastes Better from Scratch, slightly modified

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The BEST Guacamole [EVER]

The BEST Guacamole [EVER]

Does everyone have the best guacamole ever recipe?!

I think I have the best but then so does everyone else! 馃檪

Most recipes are similar but what I think makes this guacamole different (and better) is the pickled jalape帽o. Have you ever tried them in your guacamole? 聽They’re found on the Mexican aisle of the grocery store. 聽We think it adds an extra flavor that makes a good guac so much better. 聽Try this recipe, or just try adding the pickled jalape帽os to the recipe you already love and see if you think it makes a difference.

The BEST Guacamole [EVER]

Ingredients

  • 3 medium avocados
  • 1 lime, juiced
  • 1/3 cup onion, minced (white, yellow, or red)
  • 1 tablespoon cilantro, chopped
  • 1/4 cup of your favorite salsa
  • kosher salt and fresh pepper, to taste
  • 1 tablespoon pickled jalape帽os, minced or finely diced

Directions

  1. Slice the avocados in half and take out the pit. Scrape out the pulp into a medium bowl and slightly mash with a fork to your desired chunkiness.
  2. Add the rest of the ingredients and stir to mix thoroughly.
http://www.abrightandbeautifullife.com/the-best-guacamole-ever/

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Homemade Green Enchilada Sauce

Homemade Green Enchilada Sauce

Hi everyone, today I’m sharing a homemade green enchilada sauce that is great for all those Mexican recipes that call for green salsa or green enchilada sauce. 聽It’s so delicious we like to use it as a dip for tortilla chips. And it’s so super easy to make there’s never any need to ever buy bottled/canned sauce again because with just a few ingredients and聽about half an hour聽you’ll have this whipped up and ready to add to your favorite recipes.

Homemade Green Enchilada Sauce

Homemade Green Enchilada Sauce

Ingredients

  • 2 tablespoons oil
  • 1/2 cup finely chopped onion
  • 1-2 cloves garlic, finely minced
  • 3 tablespoons flour
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1-1/2 cups chicken broth
  • 1 cup canned diced green chiles
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 medium jalape帽o, finely diced (optional)

Directions

  1. In a medium saucepan, heat the oil over medium-low heat until it's hot.
  2. Add the onion and garlic and cover with a lid. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking. Cook until the onions are soft but not browned.
  3. Stir in the flour and cook for 2-3 minutes, stirring constantly. The flour will clump around the onions, but keep stirring to let the flour get golden and toasty.
  4. Gradually add the broth, whisking quickly and constantly until it's smooth.
  5. Add all of the remaining ingredients and bring it to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened.
  6. Add additional salt to taste, if needed.

Notes

If you prefer a smooth consistency without any chunks, the sauce can be processed in a blender.

http://www.abrightandbeautifullife.com/homemade-green-enchilada-sauce/

I use this green enchilada sauce when making this shredded Mexican pork (click here for the recipe).

Shredded Mexican Pork

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Mexican Rice – Restaurant Style

Mexican Rice - Restaurant Style

We love Mexican food and one of our favorites is plain old homemade refried beans or slow-cooker pinto beans and Mexican rice mixed together with a little bit of melted cheese on top and then scooped up with tortilla chips.

Out of all the different Mexican rice recipes we’ve tried this one is our absolute favorite. 聽It’s super easy to make, the flavor is delicious, the texture is always perfect {dry, not wet}, we always have the ingredients on hand, and the leftovers are good for several days. 聽This rice is delicious served alongside your favorite Mexican dishes ~ tacos, enchiladas, burritos, etc.

 

Restaurant Style Mexican Rice

Restaurant Style Mexican Rice

Ingredients

  • 3 tablespoons canola or vegetable oil
  • 1 cup long grain rice, uncooked
  • 1 teaspoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1 cup (8-ounce can) tomato sauce
  • 3/4 cup water
  • 1 teaspoon chicken base
  • 3 tablespoons finely chopped fresh cilantro

Directions

  1. Heat the oil in a large saucepan over medium heat.
  2. Add the rice and gently stir until the rice is lightly brown.
  3. Add the garlic, salt, and cumin.
  4. Stir until the rice looks golden.
  5. Add the tomato sauce, water, chicken base, and cilantro.
  6. Turn up the heat to medium high and bring the mixture to a boil then reduce the heat to low.
  7. Cover the pan with a lid and simmer for 20 minutes.
  8. Remove from heat and let sit for 5 minutes.
  9. Fluff with a fork and serve.

Notes

Leftover Mexican Rice freezes well.

http://www.abrightandbeautifullife.com/mexican-rice-restaurant-style/

Recipe source: Favorite Family Recipes, adapted.

This recipe was featured on:
Buns in My Oven

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Shredded Mexican Chicken [Cafe Rio Style]

Shredded Mexican Chicken [Cafe Rio Style]

 

I LOVE Cafe Rio. 聽And Costa Vida. 聽And Chipotle.

Each for different reasons.

But truth be told… I’ve never had anything chicken at any of them because I love their sweet pork and I always order a sweet pork salad.

So I guess it’s pretty funny that I’m posting a shredded chicken recipe and saying it’s Cafe Rio style when I don’t even know if that’s true.

But whatever.

It’s delicious and the recipe that I have says it’s Cafe Rio Shredded Chicken.

So I make it and it all gets gobbled up by everyone that’s around because it’s seasoned just right and super tasty on salads, tacos, quesadillas, in a bowl with cheese melted on top, or eaten straight out of the serving dish.

We love drizzling our tacos with this Homemade Ranch Dressing.

Shredded Mexican Chicken [Cafe Rio Style]

I think it would be delicious on these French Bread Rolls, too.

Shredded Mexican Chicken [Cafe Rio Style]

Shredded Mexican Chicken [Cafe Rio Style]

Ingredients

  • 4 pounds chicken breasts
  • 1 tablespoon minced garlic
  • 2 packets Ranch dressing mix
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • {EITHER THIS}, which I prefer
  • 2 packets Good Seasons Italian Salad Dressing Mix
  • 1/2 cup apple cider vinegar
  • 1 cup canola oil
  • 1/4 cup plus 2 tablespoons water
  • {OR THIS}
  • 2 cups Zesty Italian Dressing

Directions

  1. Place all of the ingredients in a crock pot. {Chicken breasts can be placed in the crock pot frozen.}
  2. Cook on high for 5-6 hours or low for 8 hours. {I cook it overnight.}
  3. Remove the chicken to a plate or dish to slightly cool before shredding.
  4. Shred and return to the juices in the crock pot.
  5. Serve warm.
http://www.abrightandbeautifullife.com/shredded-mexican-chicken-cafe-rio-style/

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Chicken Enchiladas {with Red Chili Sauce}

Chicken Enchilada {with Red Chili Sauce}There’s almost no food we like better than Mexican, and these chicken enchiladas with a red chili sauce taste like something we would get south of the border. 聽Usually when we make chicken enchiladas we make them with a white sauce and the beef or cheese enchiladas have a red sauce. 聽And so I wasn’t sure if I would like this version but it was super delicious. 聽It is flavorful with a slight bite which left us feeling like we had accomplished our ongoing goal of preparing satisfyingly delicious food at home.

Try this Pico de Gallo to serve alongside your enchiladas.

Chicken Enchiladas {with Red Chili Sauce}

Chicken Enchiladas {with Red Chili Sauce}

Ingredients

    Sauce and Filling
  • 1-1/2 tablespoons vegetable oil
  • 1 onion, chopped fine or pureed
  • 3 tablespoons chili powder
  • 3 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 12 ounces boneless, skinless chicken breasts, cut into 1/4 inch wide strips
  • 2 (8-ounce) cans tomato sauce
  • 3/4 cup water
  • 2-3/4 cups cheddar cheese, shredded
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup jarred pickled jalape帽os, chopped
  • Tortillas
  • 10 (6-inch) corn tortillas
  • Butter, melted
  • Garnish
  • sour cream
  • avocado
  • lettuce
  • lime wedges
  • Pico de Gallo

Directions

    Sauce and Filling
  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes.
  2. Stir in the chili powder, garlic, coriander, cumin, sugar, and salt and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add the chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
  4. Add the tomato sauce and water, bring to a simmer, and cook, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes.
  5. Strain the mixture through a fine-mesh strainer into a bowl and extract as much sauce as possible; set chili sauce aside.
  6. Transfer the chicken mixture to a bowl; place it in the refrigerator for 20 minutes to cool, then combine the mixture with 2 cups cheddar cheese, cilantro, and jalape帽os in the bowl and set aside.
  7. Preheat oven to 350 degrees. Adjust the oven rack to the center of the oven.
  8. Tortillas/Making the Enchiladas
  9. Brush both sides of the tortillas with butter and place in a single layer on 2 baking sheets. Bake until tortillas are soft and pliable, about 2-4 minutes.
  10. Increase the oven temperature to 400 degrees.
  11. In a 9x13 baking dish, spread 3/4 cup of the reserved chili sauce evenly over the bottom.
  12. Spread 1/3 cup of chicken filling down the center of each tortilla.
  13. Roll each tortilla tightly and place the baking dish, seam side down.
  14. Pour the remaining chili sauce over the top of the enchiladas and spread into an even layer so that it coats the top os each tortilla.
  15. Sprinkle the remaining 3/4 cup cheddar cheese down the center of the enchiladas and cover tightly with aluminum foil.
  16. Bake the enchiladas on the center rack until heated through and the cheese is melted, 20-25 minutes.
  17. Uncover and serve immediately with garnishes.
http://www.abrightandbeautifullife.com/chicken-enchiladas-with-red-chili-sauce/

 

Chicken Enchiladas {with Red Chili Sauce}

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