Mexican Recipes

If you love Mexican food, today's post is sure to please. Check out the Easy Chicken Enchiladas, the Vegetarian Mexican Inspired Stuffed Peppers, and the rest of today's recipes. Enjoy!

MEXICAN BREAKFAST TACOS

This is from AllRecipes, and begins, "These Mexican breakfast tacos are quick, easy, and delicious! I learned this recipe from the cooks at my restaurant who like to sneak in breakfast before we open. I've grown to love this breakfast. If you like spicy food, you will love it, too."

Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/85185/authentic-mexican-breakfast-tacos/.

Ingredients

6 ounces chorizo sausage

cooking spray

6 large eggs

1/4 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

8 (6 inch) corn tortillas

1 cup shredded Monterey Jack cheese

1/2 cup salsa

1 dash hot pepper sauce (e.g. Tabasco™), or to taste

Directions

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate. Drain and discard grease; wipe the skillet clean with a paper towel.

Place the same skillet over medium heat and grease with cooking spray. Whisk together eggs, milk, salt, and pepper in a medium bowl; pour into the prepared skillet. Cook and gently stir until scrambled and almost dry. Add sausage; continue to cook and stir until firm.

Meanwhile, warm a second skillet over high heat. Cook tortillas until hot and crispy on the edges, but still pliable, about 45 seconds per side.

Sprinkle Monterey Jack cheese evenly onto hot tortillas. Top each with scrambled eggs, salsa, and hot pepper sauce.

EASY CHICKEN ENCHILADAS

This is from Eating Well. It begins, "These easy Mexican enchiladas are filled with flavorful, shredded slow-cooked shredded chicken. Placed on a bed of fresh lettuce, this delicious recipe is sure to be the hit of any dinner occasion."

Prep Time: 10 minutes; Additional Time: 4 hours; Total Time: 4 hours 10 minutes; Makes 4 servings

To view this online, go to https://www.eatingwell.com/recipe/262838/easy-chicken-enchiladas/.

Ingredients

1 pound skinless, boneless chicken breast halves

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup

1/2 cup mild salsa (lower sodium such as Newman's Own)

1 (4 ounce) can diced green chiles

1 teaspoon chili powder

1/2 teaspoon ground cumin

4 cups packaged baby lettuce mix

8 (6 inch) corn tortillas, warmed (see Tip)

1/2 cup shredded Mexican-style four-cheese blend

Directions

Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.

Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.

Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Tips

Tip: To warm tortillas, preheat oven to 350 degrees F. Wrap tortillas tightly in foil. Bake about 10 minutes or until heated through.

TOSTADAS

This is from Rick A. Martinez in The New York Times cooking enewsletter. For this wonderful recipe, Rick wrote, "In Spanish, tostada is used as an adjective and a noun to refer to a tortilla that has been toasted on a comal or griddle, crisped in the oven, or in some regions of Mexico, fried until golden brown. Stateside, store-bought corn tortillas are made using preservatives to extend their shelf life, but they can also add a sour taste and smell to the product. This is masked by toasting or frying them, which enhances the flavor of the corn, making them taste more like something you would find in Mexico. Tostadas can be used to hold whatever fillings you want to pile on top, but in this recipe, chorizo and canned beans make a quick meal perfect for breakfast, lunch or dinner."

Time: 1 hour; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024440-tostadas. While there, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great recipes, lots of great info.

Ingredients

For the Chorizo and Beans

3 tablespoons vegetable oil

12 ounces raw chorizo (casings removed, if necessary)

3 garlic cloves, finely chopped

1/2 medium white onion, chopped

2 (15-ounce) cans black beans, drained, or 3 cups frijoles de olla

1 cup low-sodium chicken broth

Sea salt

8 prepared tostadas, warmed (or, to make from scratch, see recipe below)

Crumbled queso fresco or Cotija cheese, chopped cilantro, chopped onion, salsa, crema, shredded lettuce, sliced avocado and lime wedges, for serving (optional)

For the Tostadas

1 cup vegetable oil

8 (5- to 6-inch) corn tortillas

Preparation

Make the chorizo and beans: Heat oil in a large (12-inch) skillet over medium-high. Cook chorizo, breaking up the meat in the skillet, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl, leaving as much oil in the pan as possible. Cover to keep warm.

Reduce heat to medium, add garlic and half of the onion to the skillet and cook, stirring often, until tender and beginning to brown, 4 to 6 minutes. Add beans and broth. Bring to a boil over medium-high and cook, stirring occasionally and scraping the bottom of the pan, until liquid is slightly reduced, about 5 minutes. Taste and season with salt, if necessary.

Using a potato masher, smash beans in the skillet until no whole beans remain and the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary. Let cool slightly; the mixture will thicken a bit more as it sits. Cover to keep warm.

Make tostadas, if not using prepared: Heat oil in a small (8-inch) skillet over high until it bubbles vigorously when the edge of a tortilla touches its surface. Fry 1 tortilla at a time, turning once using tongs, until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to a sheet pan lined with paper towels. Repeat with the remaining tortillas.

Reheat chorizo, if necessary (30 to 60 seconds in the microwave). Warm beans in the same skillet over medium heat, stirring and adding up to 1/4 cup of water to thin them out, if necessary. Spread about 1/3 cup refried beans over each tostada, then evenly distribute chorizo on top. Serve as you like with queso fresco, cilantro, reserved onion, salsa, crema, lettuce, avocado and lime.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

CHICKEN AND BLACK BEAN ENCHILADAS

This comes from MyRecipes, and begins, "Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor."

Hands-on Time: 23 minutes; Total Time: 1 hour 45 minutes; Makes 8 servings (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)

To view this online, go to .

Ingredients

Cooking spray

1 tablespoon canola oil

1-1/2 cups chopped onion

1 cup chopped poblano chile

5 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup unsalted chicken stock

1 tablespoon pureed canned chipotle chiles in adobo sauce

2 (8-ounce) cans unsalted tomato sauce

3 cups shredded cooked skinless chicken breast

1 (15.5-ounce) can unsalted black beans, rinsed and drained

4 ounces shredded reduced-fat cheddar cheese (about 1 cup)

4 ounces shredded part-skim mozzarella cheese (about 1 cup)

16 (6-inch) corn tortillas

1 cup prepared salsa

1/2 cup reduced-fat sour cream

Fresh cilantro leaves (optional)

Directions

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.

VEGETARIAN MEXICAN INSPIRED STUFFED PEPPERS

This yumminess comes from Donnam at allrecipes. She wrote, "I created this so it's not too spicy, but is packed with flavor. My kids loved it! For variety, add corn or other vegetables or switch to other chopped tomato varieties (chiles, jalapenos, etc.). Follow the boiling method prior to baking if you don't want a crispy bell pepper. If you have small peppers, use more of them for this recipe. They taste great with a dollop of sour cream on top."

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes; Servings: 4

To view this online, go to https://www.allrecipes.com/recipe/231514/vegetarian-mexican-inspired-stuffed-peppers/.

Ingredients

1 tablespoon salt

4 large green bell peppers - tops, seeds, and membranes removed

1 tablespoon olive oil

1/2 cup chopped onion

2 cups cooked rice

1 (15 ounce) can black beans, drained and rinsed

1 (14.5 ounce) can chili-style diced tomatoes

1 teaspoon chili powder

1 teaspoon garlic salt

1/2 teaspoon ground cumin

1/2 teaspoon salt

1 (8 ounce) package shredded Mexican cheese blend (such as Sargento® Authentic Mexican)

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain.

Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until softened and transparent, 5 to 10 minutes.

Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, 1/2 teaspoon salt; stir until evenly mixed. Fold 1 1/2 cups Mexican cheese blend into rice mixture. Spoon rice mixture into each bell pepper; arrange peppers in 9x9-inch baking dish. Sprinkle peppers with remaining Mexican cheese blend.

Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Cook's Note:

I like to use Sargento(R) Authentic Mexican shredded cheese, which takes it over the top!