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.

Meatless Monday

It's time for another Meatless Monday. Here are six yummy recipes to help you through the day, including Tofu-Spinach Lasagna and Spicy Pumpkin Burritos. Enjoy!

NO-BAKE CHOCOLATE MOUSSE PIE

This is from Linda Larsen at The Spruce Eats. She wrote, " This super easy and velvety smooth chocolate mousse pie recipe uses just nine ingredients. The crust choice is up to you. If you want to bake, go ahead and prepare your own pie crust. Only begin filling the homemade crust after it is fully cooled. Another option that doesn't require any baking is to use a store-bought graham cracker crust.

"No-bake desserts are ideal for hot summer months when you just don't want to turn on the oven. They are also very simple to make and ideal for beginning cooks. Do note that while this recipe is no-bake, the chocolate mousse pie does need about 4-5 hours to rest and chill in the refrigerator. Keep this resting time in mind if you are planning on making this for an event or have a specific time frame that the pie needs to be ready for.

"When you use cream cheese in no-bake desserts, it must be softened. To do this, let the cream cheese sit out on the counter at room temperature. Depending on the outside temperature, this can take anywhere from 30 minutes to an hour and a half. If you are in a time crunch, you can also soften the cream cheese in the microwave. Place the cheese on a microwave-safe plate. Microwave on 50 percent power for one minute. Repeat at 30-second intervals just until the cream cheese is soft when pressed with a finger. You don't want it to melt or the texture of the recipe will not be correct."

Prep Time: 25 minutes; Cook Times: 10 minutes; Chill Time: 4 hours; Total Time: 4 hours 35 minutes; Makes 8 servings

To view this online, go to https://www.thespruceeats.com/chocolate-mousse-pie-483205.

Ingredients

1 (9-inch) pie crust (or graham cracker crust, baked and cooled)

1 (8-ounce) package cream cheese (softened)

1/2 cup heavy cream

1/2 cup cocoa powder

3/4 cup powdered sugar

Pinch salt

2 teaspoons vanilla

1 1/2 cups heavy cream

3 tablespoons powdered sugar

Directions

Gather the ingredients.

Prepare the pie crust and cool completely or use a purchased pre-made crust.

In a large bowl, combine the cream cheese, 1/2 cup heavy cream, and cocoa. Beat well until smooth and fluffy, about 5 minutes.

Add 3/4 cup powdered sugar, salt, and vanilla, and beat until smooth.

Then, in a medium bowl, beat 1 1/2 cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.

Carefully fold into the chocolate cream cheese mixture.

Pour the chocolate filling into the cooled pie shell.

Cover and chill until firm - about 4 to 5 hours.

Serve and enjoy!

Whipped Cream Topping

This recipe is delicious all on its own, but you can top it with some sweetened whipped cream for the perfect finish. To make your own whipped cream, just beat about 1/2 cup heavy cream with 1 tablespoon powdered sugar and 1/2 teaspoon vanilla until it is fully whipped. Spoon a dollop of fresh whipped cream on each piece of the pie as you serve it.

TOFU RANCHEROS

This was in the January/February 2015 Vegetarian Times (page 42), and begins, "This tasty scramble is a veganized version of huevos rancheros. It's an easy brunch or dinner dish, served with slices of avocado and orange." Serves 4 in 30 minutes or less.

Ingredients

1 1/2 Tbs. olive oil

1 medium onion, quartered and thinly sliced (1 1/2 cups)

1 medium green bell pepper, cut into short, thin strips (1 1/2 cups)

1 14-16 oz. pkg. soft or firm tofu, drained, patted dry, and cut crosswise into 6 slabs

1 cup prepared medium or mild salsa, plus more for serving

2 medium tomatoes, diced (1 cup)

1-2 small fresh jalapeno chiles, seeded and minced

1 tsp ground cumin

1/4 tsp ground turmeric, optional

1 cup cilantro leaves, chopped

8 corn tortillas, warmed

Directions

Heat oil in large skillet over medium heat. Add onion, and saute 5 minutes, until translucent. Add bell pepper, and cook 5-7 minutes more, or until vegetables begin to brown. Add tofu to skillet, crumbling each slab as it goes in.

Stir in salsa, tomatoes, and chiles, followed by cumin and turmeric (if using). Cook 5-8 minutes, or until tomatoes have softened and ingredients are melded and piping hot. Stir in cilantro, then season with salt and pepper, if desired.

Divide tofu minuter among tortillas, and serve with salsa.

BUTTERNUT NOODLES CACIO E PEPE

This comes from Vegetarian Times, and begins, "Cacio e pepe means 'cheese and pepper' in Italian dialects, and we can’t think of a tastier way to serve up a side dish of spiralized butternut squash. For the best noodles, look for squash with long necks and smaller bulbs. We use Parmesan and Grana Padano cheese for more flavor, but you can use just Parmesan if you prefer."

Prep Time: 30 minutes; Total Time: 30 minutes; Makes 4 servings

To view this online, go to https://www.vegetariantimes.com/recipes/butternut-noodles-cacio-e-pepe-recipe/.

Ingredients

2 butternut squashes (about 3 1/2 lb total), ends trimmed, peeled (or substitute for 6 cups packaged butternut squash noodles)

6 tbsp organic unsalted butter, divided

1/4 tsp sea salt + additional to taste

1/2 cup grated Parmesan cheese

1/2 cup grated Grana Padano cheese

1 tsp ground black pepper

1/2 tsp lemon zest

Preparations

Spiralize squashes: Cut necks off squashes and cut each in half crosswise. (Reserve bulbous ends of squash for another use.) Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. (TIP: If noodles are very long, trim with kitchen shears to desired length.)

In a large skillet on medium, melt 4 tbsp butter. Add noodles and salt and cook, tossing occasionally, until tender, 7 to 10 minutes. (NOTE: To prevent browning, reduce heat and add water 1 tbsp at a time, if needed.) Remove skillet from heat; stir in remaining 2 tbsp butter, Parmesan, Grana Padano, pepper and lemon zest. Season with additional salt, if desired.

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.

VEGAN LENTIL CHILI

This comes from Emily Weinberger at the Food Network. The recipe begins, "This vegan chili is every bit as comforting as the meat-filled counterpart, thanks to hearty lentils, beans and vegetables."

Prep Time: 20 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

This can be viewed online at https://www.foodnetwork.com/recipes/food-network-kitchen/vegan-lentil-chili-9483281.

Ingredients

2 tablespoons olive oil

1 bunch scallions, thinly sliced on the diagonal, light- and dark-green parts separated

1 red bell pepper (about 6 ounces), diced

1 orange bell pepper (about 6 ounces), diced

Kosher salt and freshly ground black pepper

1/4 cup tomato paste

3 cloves garlic, minced

1 tablespoon ancho chile powder

1 tablespoon ground cumin

1/2 teaspoon ground cinnamon

Two 14.5-ounce cans diced tomatoes with their juices

1 cup dried red lentils

Two 14.5-ounce cans kidney beans, drained and rinsed

2 cups frozen diced butternut squash (from a 10-ounce bag)

1 tablespoon agave syrup or maple syrup

Assorted garnishes such as thinly sliced radish and jalapeno, cubed avocado and pepitas, for serving

Directions

Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the light-green scallion parts, both bell peppers, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Add the tomato paste, garlic, ancho chile powder, cumin and cinnamon and cook, stirring, until the tomato paste darkens in color and the garlic is softened, about 1 minute.

Add the tomatoes and their juices, lentils, 2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot and stir to combine. Bring the liquid to a boil, then reduce the temperature and simmer, stirring occasionally, until the lentils have softened, 12 to 15 minutes. Fold in the kidney beans, butternut squash and agave syrup and cook, stirring once or twice, until the squash is heated through, 2 to 3 minutes.

Serve the chili in bowls and garnish with the radish, jalapeno, avocado, pepitas and dark-green scallion parts as desired.

TOFU-SPINACH LASAGNA

This is from PETA's website. Whether you like PETA or not, they do have good vegetarian recipes. This one makes 6 to 8 servings, and can be viewed online at https://www.peta.org/recipes/tofu-spinach-lasagne/.

Ingredients

1/2 lb. lasagna noodles

2 10-oz. packages frozen chopped spinach, thawed and drained

1 lb. soft tofu

1 lb. firm tofu

1 Tbsp. sugar

1/4 cup soy milk

1/2 tsp. garlic powder

2 Tbsp. lemon juice

3 tsp. minced fresh basil

2 tsp. salt

4 cups tomato sauce

Instructions

Cook the lasagna noodles according to the package directions. Drain and set aside.

Preheat the oven to 350 degrees F.

Squeeze the spinach as dry as possible and set aside.

Place the tofu, sugar, soy milk, garlic powder, lemon juice, basil, and salt in a food processor or blender and blend until smooth. Stir in the spinach.

Cover the bottom of a 9-inch-by-13-inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of the noodles). Follow with half of the tofu filling. Continue in the same order, using half of the remaining tomato sauce and noodles and all of the remaining tofu filling. End with the remaining noodles, covered by the remaining tomato sauce. Bake for 25 to 30 minutes.