Mexican Recipes

If you love Mexican food as much as I do, today's post is for you. Check out the six yummy recipes in today's post, including Light Sour Cream Chicken Enchiladas and Bush’s® Black Bean Quesadillas. Enjoy!

SPICY BEAN & RICE BURRITOS

This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 4

To view this online, click here.

Ingredients

16 ounces Eden Spicy Refried Pinto Beans or Eden Spicy Refried Black Beans

1 Tbsp Eden Extra Virgin Olive Oil

1 clove garlic, minced

1/4 cup onions, minced

1/4 cup red bell pepper, minced

1 cup cooked brown rice

4 whole whole grain flour tortillas

1/2 cup prepared salsa

Directions

Place tortillas in a covered casserole dish and heat in a 300°F oven for 10 minutes.

Heat oil in a skillet and sauté garlic, onion and bell pepper for 2 to 3 minutes. Add refried beans and rice, mix and cook until hot, stirring frequently.

Spread 1/2 cup bean mixture on each tortilla. Top with salsa and roll up. Slice and serve.

Nutritional Information: Per serving - 409 calories, 10 g fat (21% calories from fat), 13 g protein, 71 g carbohydrate, 10 g fiber, 0 mg cholesterol, 642 mg sodium

EASY SALSA VERDE CHICKEN ENCHILADAS

This is from Old El Paso, and begins, "These saucy chicken enchiladas are filled with green chiles and cheese and drizzled with Old El Paso™ Creamy Salsa Verde sauce. They’re easy to throw together for a quick weeknight dinner."

Prep Time: 15 minutes; Total Time: 40 minutes; Makes 5 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-salsa-verde-chicken-enchiladas.

Ingredients

2 1/2 cups shredded deli rotisserie chicken

2 cans (10 oz each) Old El Paso™ Green Enchilada Sauce

1 can (4.5 oz) Old El Paso™ Chopped Green Chiles

1 package (10 count) Old El Paso™ Flour Tortillas for soft tacos & fajitas, 6 inch

1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)

1/3 cup Old El Paso™ Creamy Salsa Verde sauce

1/2 cup chopped plum (Roma) tomatoes

2 tablespoons sliced green onions

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch skillet, heat chicken, 1/2 cup of the enchilada sauce and the chiles to simmering over medium heat, stirring occasionally. Cook 2 to 3 minutes or until heated through.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake uncovered 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; drizzle with sauce. Top with tomatoes and green onions.

Expert Tips

Try adding chopped jalapeños to the chicken mixture, in addition to the chopped green chiles, for some added spicy heat.

Chopped cilantro is a great fresh topper addition.

Nutrition: 5 servings (2 enchiladas each); 1 Serving Calories 530 (Calories from Fat 260); Total Fat 29g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 110mg; Sodium 1550mg; Total Carbohydrate 36g (Dietary Fiber 0g, Sugars 5g); Protein 32g; % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 35%; Iron 15%; Exchanges: 2 1/2 Starch, 2 1/2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat; Carbohydrate Choice: 2.5

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Recipe Yield: Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Book Title: Cooking Healthy and Fast

View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 m; Carbohydrates: 35 g

Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

BUSH'S® BLACK BEAN QUESADILLAS

This comes from (you guessed it) Bush's Best. The recipe, which couldn't be easier, begins, "For a quick and hearty lunch, these Black Bean and cheese quesadillas with salsa are perfect.

"These recipes were created with our vegetarian friends in mind. However, we recommend reading each label to make sure every ingredient suits your dietary needs. Please also remember that product formulations can change, so if you ever have any questions, make sure to contact the product manufacturer!"

Prep Time: 15 minutes; Cook Time: 6 minutes; Total Time: 21 minutes; Servings: 4

To view this online, go to https://bushbeans.com/en_US/recipe/black-bean-and-cheese-quesadillas.

Ingredients

2 cans (15 oz) BUSH'S® Seasoned Black Beans, drained

1 cup salsa

2 cups shredded Colby & Monterey Jack cheese

8 (8-inch) flour tortillas

1/3 cup sour cream

Directions

Mash one can of beans.

Mix in remaining can of beans, salsa.

Spread mixture evenly on 4 tortillas; top with cheese.

Cover with remaining tortillas.

Heat skillet & cook quesadillas 2 minutes.

Cut into wedges & serve with salsa & sour cream on the side.

NO-ROLL MEXICAN RICE ENCHILADAS

This comes from Betty Crocker, and begins, "Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas."

Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Servings: 5

To view this online, go to https://www.bettycrocker.com/recipes/no-roll-mexican-rice-enchiladas/f2afcaed-9e8e-4826-8764-b8e3ccb74a1f.

Ingredients

1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings

2 tablespoons butter or margarine

2 1/4 cups water

1 can (19 oz) Old El Paso™ mild enchilada sauce

1 can (16 oz) pinto beans, drained, rinsed

1 can (11 oz) Southwestern style corn, drained

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)

2 cups finely shredded Mexican cheese blend (8 oz)

Directions

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.

Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.

Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Expert Tips

Enchiladas can be assembled earlier in the day. Pour the enchilada sauce over the enchiladas just before baking. Refrigerate enchiladas and sauce until just before baking. Enchiladas may need to bake 5 to 10 minutes longer.

Note: The recipe also adds, “One and a half cups finely chopped cooked chicken can be used in place of the beans.” Of course, that no longer makes it vegetarian...

EASY ENCHILADAS

This comes from My Food and Family, and begins, "Spice up your mealtime with our Easy Enchilada Recipe. Ready in under a half hour, our Easy Enchilada Recipe is finished with salsa and shredded cheese."

Prep Time: 30 minutes; Makes 6 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/126792/easy-enchilada-recipe.

Ingredients

1 lb. lean ground chicken

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. ground red pepper (cayenne)

1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided

12 flour tortillas (6 inch)

Directions

Cook chicken in large nonstick skillet sprayed with cooking spray until done, stirring occasionally. Remove from heat. Add dry seasonings, 1 cup cheese and 1/2 cup salsa; mix well.

Spread 1/2 cup of the remaining salsa onto each of 2 microwaveable plates. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place 6 roll-ups, seam sides down, in single layer on each prepared plate. Top with remaining salsa and cheese. Cover loosely with waxed paper.

Microwave enchiladas, 1 plate at a time, on HIGH 2 to 3 min. or until cheese is melted and enchiladas are heated through.

Kitchen Tips

Tip 1

Heat oven to 350ºF. Spread 1 cup salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top tortillas as directed; roll up and place, seam sides down, in prepared baking dish. Top with remaining salsa. Bake 20 min. or until heated through, topping with remaining cheese after 15 min.

Tip 2

Top each serving with shredded lettuce, chopped tomatoes and a small spoonful of BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Tip 3

Sprinkle with chopped fresh cilantro before serving.