Mexican Food - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican food, something I absolutely love! Here are six recipes to help you through the day, including Tex-Mex Beef and Rice Skillet and Sheet Pan Chicken Fajitas. Enjoy!

SIMPLE PERFECT ENCHILADAS

This comes from The Food Network's Ree Drummond. Total Time: 1 hour; Prep: 20 minutes; Cook: 40 minutes; Yield: 6 servings; Level: Easy.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/simple-perfect-enchiladas-recipe.html?oc=linkback

Ingredients

Sauce:

1 tablespoon canola oil

2 tablespoons all-purpose flour

One 28-ounce can enchilada or Mexican red sauce

2 cups chicken broth

1/2 teaspoon salt

1/2 teaspoon black pepper

Meat:

1 tablespoon canola oil

1 pound ground beef

1 medium onion, chopped

Two 4-ounce cans diced green chiles

1/2 teaspoon salt

10 to 14 corn tortillas

Canola oil, for frying

1/2 cup chopped black olives

1 cup chopped green onions

3 cups grated sharp Cheddar

Chopped fresh cilantro, for garnish

Beans and/or rice, for serving

Directions

For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.

In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese. Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice.

SHEET PAN CHICKEN FAJITAS

This comes from The Food Network Kitchen, and begins, “These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make a quick and healthy weeknight meal with easy clean up.”

Total:30 min; Active: 15 min; Yield: 4 servings; Level: Easy

To view this online, go to http://www.foodnetwork.com/recipes/food-network-kitchen/sheet-pan-chicken-fajitas-3680272.

Ingredients

1 tablespoon chili powder

Kosher salt and freshly ground black pepper

1 pound baby bell peppers (12 to 15 peppers), halved, stemmed and seeded

1 large yellow onion, halved and thinly sliced

2 tablespoons extra-virgin olive oil

1 1/2 pounds boneless, skinless chicken breast

Juice of 1 lime, plus lime wedges, for serving

8 fajita-size flour tortillas, warmed

Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Directions

Preheat the broiler to high. Line a rimmed baking sheet with foil.

Combine the chili powder, 2 teaspoons salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the prepared baking sheet, drizzle with 1 tablespoon of the oil and season with half the chili powder mixture. Broil until softened and starting to char, about 10 minutes.

Meanwhile, cut the chicken into 1/4-inch-thick slices and toss in a large bowl with the remaining chile powder mixture and 1 tablespoon oil.

After the peppers are softened and starting to char, about 10 minutes, scatter the chicken on top of the peppers and onions and return the baking sheet to the broiler until the chicken is cooked through and starting to brown, about 5 minutes more. Drizzle with the lime juice.

Serve with the warmed tortillas, Monterey Jack cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.

MEXICAN CHICKEN CHOWDER

This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”

Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5

To view this online, click here.

Ingredients

2 tablespoons butter, melted

2 tablespoons Gold Medal™ all-purpose flour

1 lb red potatoes, unpeeled, diced (3 cups)

1 cup corn kernels (fresh, canned or frozen)

1/2 cup finely diced red bell pepper

1 green onion, thinly sliced, whites only

1 tablespoon seeded and finely chopped jalapeño chile

2 boneless skinless chicken breasts, diced (14 oz)

1 package (1 oz) Old El Paso™ original taco seasoning mix

1 container (32 oz) Progresso™ chicken broth

1/4 cup heavy whipping cream

2 tablespoons chopped fresh cilantro leaves

Directions

In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.

In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.

MEXICAN TURKEY FRITTATA

This recipe begins, “This flavorful egg and turkey frittata recipe will wake up your taste buds.”

Makes 9 servings

Source: Jennie-O

Find this recipe at: http://diabeticgourmet.com/recipes/html/1339.shtml

Ingredients

1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast

1/4 teaspoon cumin

1 tablespoon vegetable oil

1 green bell pepper, chopped

2 cups sliced small mushrooms

1 tablespoon chipotle peppers in adobo sauce, finely chopped

3 cups egg substitute or 12 eggs

1/2 cup milk

1/4 cup chopped fresh cilantro

1 cup shredded low-fat Mexican blend cheese

1/3 cup sliced green onions

Directions

Heat oven to 350F.

Mist 8 x 8-inch baking dish with cooking spray.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.

Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed.

Stir in turkey, cheese, mushroom mixture and green onions.

Spoon mixture into baking dish.

Bake 30 to 40 minutes or until set. Always cook to an internal temperature of 165F.

Nutritional Information Per Serving: Calories: 170; Protein: 24 g; Fat: 6 g; Sodium: 300 mg; Cholesterol: 40 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 3 g; Carbohydrates: 4 g

TEX-MEX BEEF AND RICE SKILLET

This is from tbsp., and begins, “Wherein we turn a humble pound of ground beef into a supremely satisfying and totally doable meal in a matter of minutes. Now you never have to wonder what’s for dinner. You’re welcome.”

Prep Time: 35 minutes; Total Time: 35 minutes; Servings: 6

To view this online, click here.

Ingredients

1 lb lean (at least 80%) ground beef

1 tablespoon vegetable oil

1 cup diced yellow onion

1 medium red bell pepper, diced

1 cup fresh or frozen corn kernels

1 can (10 oz) Old El Paso™ enchilada sauce

1 package (1 oz) Old El Paso™ original taco seasoning mix

3 cups cooked white rice

1 cup shredded Mexican cheese blend (4 oz)

2 tablespoons chopped fresh cilantro leaves

Directions

In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.

Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.

Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.

Top with cheese and cilantro.