aka Crack-chiladas, according to Meghann’s husband!
Source: Meghan, at http://www.steakandtomato.com/chicken-enchiladas/
10 small tortillas
1 pound, chicken breast
1 habanero pepper, chopped
1 small onion, chopped
1 tsp cumin
1 cup spinach
6 oz. Neufchâtel cheese or fat-free cream cheese
1/2 cup mexican cheese blend, shredded
16 oz. of your favorite salsa
5 oz. enchilada sauce
Place chicken in a crockpot.
Mix habanero pepper, onion, 8 oz. of your favorite salsa, and 1 tsp. cumin in a bowl then pour the mixture over the chicken.
Cook chicken thoroughly (about two hours on high) in the crockpot.
Once cooked, Shred the chicken by pulling it apart with two forks.
Mix in cream cheese, spinach, and a small handful of the shredded cheese. Make sure everything is mixed well.
Fill warmed tortillas with the mixture and place in a foil-lined pan, seam-side down. (If you don’t warm the tortillas, they will crack when you roll them!)
Smother with remaining salsa, enchilada sauce, and shredded cheese.
Bake at 350 for 20 minutes.
Submitted by Meghann (meghann1046); Adapted from http://thepioneerwoman.com/cooking/2012/04/shrimp-tacos/
2 Tablespoons Canola Oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 small can Enchilada Sauce
1/2 teaspoon Cumin
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
1 whole Jalapeno, Chopped
1/2 cup Whole Milk
1/2 cup Low Fat Mayonnnaise
1 teaspoon White Vinegar
1 Tablespoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/2 bunch Cilantro, Roughly Chopped
16 whole Corn Tortillas, Warmed
Pico De Gallo
Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate for a couple of hours if you have the time. (I make it the night before)
Before serving, toss in cilantro leaves.
Heat canola oil in a heavy skillet over high heat. Throw in shrimp and toss around, cooking until opaque. Reduce heat to low and pour in the red sauce, stirring to combine. Stir in cumin and cook for another minute or two, then remove from heat.
Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, and lime wedges and let everyone build their own tacos. Be sure to squeeze lime juice over the top at the end!
Instead of pico de gallo, I used mango-pineapple salsa. I also added some habanero hot sauce to the enchilada sauce when it was cooking.
“Healthified” Creamy Chicken Enchiladas
(Source: Betty Crocker website, submitted by: Nikki)
1 tbsp olive oil
2 cups shredded chicken breast
1/2 cup chopped onion
1 cup shredded cheddar cheese
2 tsp chopped garlic
4.5 oz chopped green chilies
2 cups chicken broth
1/4 cup chopped fresh cilantro
3 tbsp all-purpose flour
8-10 flour tortillas
1/2 tsp cumin
1 medium tomato, chopped
1/8 tsp pepper
1/4 cup green onions
1/2 cup sour cream salsa, if desired
Heat oven to 350, spray pan with cooking spray. Heat oil over medium heat, add onion and garlic. In bowl, stir broth, flour, cumin and pepper. Slowly add to skillet, cook and stir for 5-6 minutes until boils and thickens slightly. Remove from heat, stir in sour cream until blended. Another bowl mix chicken, 1/2 cup cheese, chilies, cilantro and 1/2 cup of the sauce. Warm tortillas in microwave 10-15 seconds and spoon 1/3 cup chicken mixture down the center, roll up and arrange in pan seam-side down. Top enchiladas with remaining sauce. Cover with foil, bake 30-35 minutes or until sauce is bubbly. Remove, uncover, sprinkle with 1/2 cheese. Top with tomato and green onions, serve with salsa.
Cuban Ropa Vieja from Gracie2762
1 tbsp. Vegetable Oil
2 pounds Beef Flank Steak
1 Cup Beef Broth
1 8 oz. can Tomato Sauce
1 small Onion, sliced
1 Green Pepper, seeded and sliced into strips
2 cloves garlic, chopped or pressed
1 6 oz. can Tomato Paste
1 tsp. Ground Cumin
1 tsp. Chopped Fresh Cilantro
1 tbsp. Olive Oil
1 tbsp. White Vinegar
1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover and cook on high for 4 hours or low for up to 10 hours.
The meat will shred itself in the crock pot and then you can serve with rice or tortillas. I like to serve it with fried plantains (peel and slice plantains lengthwise and saute in a pan with vegetable oil until golden brown).
Corn and Black Bean Salad- SnoopyLuv
(adapted from Allrecipes.com)
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon white sugar
1/2 teaspoon ground black pepper
1 tsp tabasco (add more to taste)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
2 (8.75 ounce) can sweet corn, drained
1/2 chopped red onion (optional)
1 bell pepper chopped (optional)
In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder and tabasco.
In a medium bowl, stir together black beans and corn. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.
Mexican Lasagna from ngentile
10 uncooked lasagna noodles
1 lb lean ground turkey (or ground beef)
1 medium onion, chopped
1/4 cup chopped cilantro
1 teaspoon ground red chilies
15 ounces ricotta cheese
24 oz. salsa
1 cup shredded monterey jack cheese
1 package taco seasoning (optional)
Heat oven to 375. Cook and drain noodles as directed on package. (I cheat and use the pre-cooked lasagna noodles that you don’t have to boil ahead of time.) Cook beef, onion, cilantro and red chilies in skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. While meat is browning, you can add taco seasoning to season meat mixture if you want extra spice (optional). Place noodles to bottom of ungreased rectangular baking dish. Layer with 1 1/2 cups of beef mixture, 1 cup ricotta cheese and 1 1/4 cups of salsa. (Doesn’t have to be exact measures, just eyeball the amounts.) Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with monterrey jack cheese. Bake uncovered 35-40 minutes or until hot. Let stand for 10 minutes before serving.
Santa Fe Soup from Snowhte21
Source: Adapted from the Fix it and Forget it recipe book
1 pound Velveeta Cheese cubed
1 pound browned and drained ground turkey
1 can (15 1/4 oz. size) undrained corn
1 can (15 oz. size) kidney beans, undrained
1 can (4 1/2 ounce size) diced tomatoes with green chilies
1 can (14 1/2 ounce size) stewed tomatoes
2 tablespoons dry Taco seasoning
Combine all ingredients in the Crockpot. Cook for 3 hours on high. Serve with sour cream and tortilla chips (we broke the chips into pieces and mixed them in). So easy to make and SO good and is more like a chili than a soup.