Mexican Recipes

If you love Mexican food, today's post is sure to please. Check out the Easy Microwave Chicken Enchiladas, Mexican Pizza, and any of the other recipes in today's post. Enjoy!

CHIPOTLE CHICKEN QUESADILLAS

This comes from Old El Paso, and begins, "This Chipotle Chicken Quesadilla recipe serves up some ridiculous flavor for your shredded cooked chicken. Finely chopped chipotle chiles in adobo sauce bring tons of smoky, spicy goodness to this dish. Simmer the chicken and spices, then layer it all into your tortilla with buttery, easy to melt Old El Paso™ Shredded Monterey Jack Cheese. Bring the heat with your choice of salsa to make these quesadillas a new family favorite at the table."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 3 servings

View this online at https://www.oldelpaso.com/recipes/chipotle-chicken-quesadillas.

Ingredients

3 tablespoons olive oil

1/2 red bell pepper, cut into thin strips

1/2 large onion, thinly sliced

1/2 cup frozen corn

1 1/2 cups shredded cooked chicken

1 cup shredded Monterey Jack cheese (2 oz)

1 tablespoon finely chopped chipotle chile in adobo sauce (from 7-oz can)

2 tablespoons chopped cilantro

6 (8-inch) Old El Paso™ flour tortillas

6 tablespoons Old El Paso™ Salsa

Preparation

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add bell pepper, onion and corn; cook, stirring occasionally, 4 to 5 minutes or until bell pepper and onion is softened. Remove from heat; stir in chicken, cheese, chipotle chile and cilantro.

Brush one side of each tortilla with remaining 2 tablespoons oil. With oiled side down, spread 2 tablespoons salsa onto each of 3 tortillas. Spread about 1 cup of chicken mixture on each tortilla over salsa. Top each with remaining tortillas, oiled side up.

Heat 10-inch nonstick skillet over medium heat. Cook 1 quesadilla at a time 1 to 2 minutes on each side or until tortilla is golden brown and cheese is melted. Cut each quesadilla in half.

Expert Tips

The rotisserie chicken sold at almost any grocery store is perfect for this recipe.

Chipotle chiles are smoked, dried jalapeños. They are often sold canned in a vinegary tomato sauce called “adobo.” They can be quite hot, so feel free to adjust the amount used to suite your taste. The one tablespoon of chiles in this recipe gives a medium-hot result.

EASY MICROWAVE CHICKEN ENCHILADAS

This is from Old El Paso, and begins, "After only one taste of these microwave enchiladas, you will find yourself wondering why you’ve never thought to bake homemade enchiladas in the microwave before! In just 20 minutes, get this delicious dinner on the table without any unnecessary hassle or stress. These cheesy chicken enchiladas are packed with delicious ingredients - Old El Paso™ mild enchilada sauce, Old El Paso™ Taco seasoning, rotisserie chicken and of course tons of Mexican cheese! Garnish these traditional-style enchiladas with cilantro and sour cream to give them the perfect finishing touch."

Pre Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

You can view this online at https://www.oldelpaso.com/recipes/easy-microwave-chicken-enchiladas.

Ingredients

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

2 cups shredded deli rotisserie chicken

1 tablespoon (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix

1 1/2 cups shredded Mexican cheese blend (6 oz)

8 corn tortillas (6 inch)

3 tablespoons chopped fresh cilantro

3/4 cup sour cream

Preparation

In medium bowl, mix 1/2 cup of the enchilada sauce, the chicken, seasoning mix and 3/4 cup of the cheese.

Spray 8-inch square (2-quart) microwavable baking dish with cooking spray. Place 1/2 cup of the enchilada sauce in bottom of dish. Working with 1 tortilla at a time, fill with heaping 1/4 cup chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with remaining tortillas.

Pour remaining enchilada sauce over tortillas; top with remaining 3/4 cup cheese.

Microwave uncovered on High 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.

Expert Tips:

This recipe uses our mild sauce that is packed with flavor without being too spicy. If you want to add a little heat to this recipe, use either Old El Paso™ medium or hot enchilada sauce instead of mild.

Our preference is to use a Mexican cheese blend for the additional flavor from the combination of cheese, but you can also use shredded Cheddar or Monterey Jack cheese if you don’t have Mexican cheese available.

If you have leftover rotisserie chicken, use it the next day to make quick and easy Chicken Quesadillas!

Keep your guests happy by making a delicious Mexican taco salad dip appetizer to enjoy before dinner. As a bonus, this recipe is made in the microwave too! We love this easy and delicious dip that is easy to assemble and only takes about 10 minutes of total microwave cooking time.

SPICY PUMPKIN BURRITOS

This is from American Heart Association, and begins, “Try this hearty vegetarian burrito using seasonal Fall vegetables.”

Servings: 8; Serving Size: 1 burrito

To view this online, go to https://recipes.heart.org/en/recipes/spicy-pumpkin-burritos

Ingredients

1 tsp. olive oil (extra virgin preferred)

1/2 cup frozen whole kernel corn

15.5 oz. canned, no-salt-added black beans (drained, rinsed)

15 oz. canned solid-pack pumpkin (not pie filling)

1 cup cooked brown rice, cooked without salt and margarine

1/4 cup water

1 tsp. ground cumin

1 tsp. chile powder (made with ancho chiles preferred)

1/2 tsp. dried oregano (crumbled)

1/4 teaspoon cayenne pepper

8 8-inch low-fat whole-grain tortillas, lowest sodium available

1/2 cup sliced green onions

1/2 cup fat-free sour cream

1/2 cup shredded lettuce, such as romaine, or spinach

1/2 cup chopped tomato

Directions

In a medium saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the corn for 4 to 5 minutes, or until slightly browned, stirring occasionally.

Stir in the beans, pumpkin, rice, water, cumin, chili powder, oregano, and cayenne. Bring to a simmer. Reduce the heat and simmer for 4 to 5 minutes, or until heated through.

Warm the tortillas using the package directions.

Spoon the filling down the center of each tortilla. Sprinkle the green onions over the filling. For each burrito, fold two sides of the tortilla toward the center. Starting from the unfolded side closest to you, roll the burrito toward the remaining unfolded side to enclose the filling. Transfer with the seam side down to plates. Top with the sour cream. Sprinkle with the lettuce and tomato.

CHICKEN RANCH ENCHILADAS

This comes from "Smith's Wife" on the AllRecipes site. She wrote, "I got this recipe from my cousin and now this is my favorite dish. The ranch dressing mix adds nice flavor."

Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 1 hour; Makes 6 servings; Yield: 1 9X13 inch dish

To view this online, go to https://www.allrecipes.com/recipe/169293/chicken-ranch-enchiladas/.

Ingredients

1/4 cup butter

4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes

1 (10.75 ounce) can condensed cream of chicken soup

1 (16 ounce) container sour cream

1 (4.5 ounce) can chopped green chilies

1 (1 ounce) package ranch dressing mix

10 (8 inch) flour tortillas

2 cups shredded Mexican cheese blend

Directions

Preheat an oven to 350 degrees F.

Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.

Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.

Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.

CHIPOTLE VEGGIE BURRITOS

This comes from the Food Network. Prep Time: 10 minutes; Cook Time: 20 minutes; Total Time: 30 minutes; Yield: 4 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/chipotle-veggie-burritos-3362667.

Ingredients

1 bunch cilantro, chopped

1 clove garlic

1/2 teaspoon chipotle chile powder, plus more to taste

Kosher salt

1 cup white rice

1 15-ounce can black bean soup (preferably spicy)

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

2 cups frozen corn (preferably fire-roasted), thawed

1 large tomato, diced

Juice of 1 lime

4 burrito-size flour tortillas

2 cups shredded pepper jack cheese (about 8 ounces)

Directions

Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, chile powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes.

Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm.

Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and chile powder to taste in a large bowl.

Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa.

MEXICAN PIZZA

This comes from the infamous long-since-forgotten email.

Ingredients

2 prepared 12-inch Pizza Crusts

16-oz. can Refried Beans

1 package Taco Seasoning Mix

1/4 cup Sour Cream

1 large Green Onion, thinly sliced

1 cup Cheddar Cheese, grated

1 cup Monterey Jack Cheese, shredded

1/2 cup sliced Ripe Olives, drained

4-oz. can diced Green Chilies

1 cup prepared Salsa

2 Tbs. fresh Cilantro, chopped

1/4 cup fresh Tomato, chopped

Lettuce, chopped

Salsa

Red onions, chopped

Cheddar cheese, grated

Sliced Jalapenos, optional garnish

Sour cream, optional garnish

Directions

In a medium-sized mixing bowl, combine the refried beans with the taco seasoning mix, sour cream, and green onion slices. Spread half of the bean mixture over each pizza crust to within about an inch from the edge. Top with a half-cup of the cheddar cheese and a half-cup of the Monterey Jack cheese on each pizza. Sprinkle one-quarter cup of ripe olive slices and one-quarter cup of the green chilies on each pizza.

Bake as directed on the pizza crust manufacturer' s package or until the crust is crisp and the cheese is melted.

Top each pizza with several tablespoons of the salsa, then add a sprinkling of cilantro, chopped tomatoes, chopped lettuce, salsa, chopped red onions, grated Cheddar cheese, and jalapenos and sour cream, if desired. Slice to serve.