Fish Tacos
White fish, grilled or pan seared (we used fresh rockfish)
Slaw
1/2 c mayonnaise
1 tsp sriracha sauce
Avocado
Sour cream
Salsa verde
Soft taco shells
Season the fish with salt and pepper or a fish seasoning. Cook the fish in a large pan drizzled with olive oil or on the grill. Prepare the slaw with mayo and sriracha. Break up the fish on the taco shells, top with slaw, avocado, sour cream, and salsa verde.
Black Bean and Corn Salsa
1 can black beans, rinsed and drained
1 can corn, drained
1 can diced tomatoes with jalapenos, drained
1 jalapeno, seeded and diced
1/3 to 1/2 cup chopped cilantro
2 tsp lime juice
1 tsp salt
Mix all ingredients in large bowl. Sit in refrigerator for 30 minutes to chill. Serve with tortilla chips.
This is such an easy weeknight meal! Often when we have busy nights with softball games and Bible studies, this is a good meal to cook all day and enjoy when we can. You can serve it with tortillas, tortilla chips, or on its own.
Slow Cooker Fiesta Chicken
2 frozen chicken breasts
1 can corn
1 can black beans, drained
1 can Rotel (I use the hot version with habaneros)
1 8oz pkg cream cheese (I usually use Neufchatel cheese to save a few calories)
1 packet dry ranch dressing mix
1/2 cup water
Tostitos Baked Scoops
Fat free sour cream
Place first 6 ingredients in a slow cooker. Cook on low all day (about 8 hours). Serve with tortillas or tortilla chips and top with sour cream.
I've had this recipe for a while and have been wanting to try it. That's one of the reasons I love my summers off...having the time and energy to try these new recipes! This was a really good casserole, it was fairly easy to put together, and we had plenty of left-overs. I think this is a recipe that you could really adapt to fit your own likes...add jalapenos, green enchilada sauce, etc. Enjoy!
Chicken and Black Bean Enchilada Casserole
3-4 chicken breasts, boiled and shredded
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ground coriander
1/2 packet taco seasoning
2 tbsp fresh cilantro, chopped
1 15-oz can black beans, rinsed and drained
1 can red enchilada sauce (I used medium to give it a little spice)
1 4-oz can diced green chiles
8 6-in corn tortillas
16 oz sour cream
2 cups Mexican style shredded cheese
In a large skillet, heat cooked chicken, cumin, coriander, garlic, and taco seasoning with 1/4-1/2 cup of water. Allow to simmer 5-10 minutes. Add black beans, chiles, and cilantro to chicken; mix well. Grease a 11x7 baking dish, spread 1/2 can of enchilada sauce in bottom of dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle 1 cup of cheese over the top. Top with half of the sour cream, spreading evenly over the cheese. Layer 4 more tortillas, then top with remaining enchilada sauce. Spoon remaining chicken into dish. Cover and bake for 30 minutes on 375 degrees. After 30 minutes, remove the cover, sprinkle with remaining cheese and top with dollops of sour cream. Bake an additional 5-10 minutes until cheese is melted. Allow casserole to sit 10 minutes before serving.
I have recently discovered some good slow cooker recipes. I absolutely love having dinner ready when I get home from work! This is a great soup that cooks all day and can be frozen for later.
Chicken Tortilla Soup
2 chicken breasts
2 cans Ro-Tel
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
1/2 large onion, chopped
3 cups chicken broth
1 1/2 cup water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro
Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices into slow cooker and stir to mix. Place chicken breasts in mixture, making sure they are submerged. Cook on low 8-9 hours. Before serving, shred the chicken breasts with two forks (they should fall apart easily). Serve with tortilla chips, cheese, and sour cream.
So, earlier on the blog I posted a delicious beef enchilada recipe. I wanted to try something a little new tonight though, so I attempted chicken enchiladas. I used the Philadelphia cooking creme again, but this time it was the Santa Fe flavor. I've also kind of been on a Southwestern/Mexican kick, so you may have seen a theme lately!
Chicken Enchiladas
3 chicken breasts, boiled and shredded
1/2 onion, diced
1 tsp garlic
1 can diced tomatoes, drained
1 small can chopped green chiles
6 enchilada sized tortillas (soft taco)
1 container Philadelphia Santa Fe cooking creme, separated
1 1/2 cup Mexican blend cheese, separated
Saute diced onion and garlic until slightly browned. Add green chiles, saute another 1-2 minutes. Add tomatoes, chicken, 3/4 cup cooking creme, 1/2 cup cheese; heat and stir until cheese is melted. Scoop chicken mixture onto tortilla, making a line down the middle. Roll tortilla up, place in greased 9x13 baking dish, seam side down. Continue with 5 tortillas. Top with remaining cooking creme and cheese. Bake covered at 350 degrees for 15 minutes, then uncover for 5 additional minutes.
Brent has named this dish "Mile High Salsa Pie" and rightly so, that's basically what it is! This is a great dish to play around with, add different ingredients or make it as spicy as you want. It's also just an easy Mexican dish to throw together. It makes great leftovers!
Mile High Salsa Pie
1 lb ground beef, browned and drained
1 pkg taco seasoning
1 can dark red kidney beans, drained
1 jar medium salsa
2 cups cheddar
4 soft taco tortillas
(You can use a soft taco kit to make this. It comes with the tortillas, the seasoning, and usually a spicy cheese mixture which makes a great addition to the meat mixture.)
Add taco seasoning to drained ground beef. Simmer for about 5 minutes. Add beans and cheese mixture (if using kit) to meat mixture. Heat for 3-4 more minutes. In a round 2 qt baking dish, layer tortilla, salsa, meat mixture, then cheese. Repeat layers until all ingredients are used, ending with cheese. Bake at 400 degrees for 20 minutes, or until cheese is melted and dish is bubbly.
This is a very simple weeknight meal. It is also great to make and have on hand for those nights you just don't want to cook anything.
Southwestern Chicken Salad
3/4 c mayonnaise
1/4 c fresh cilantro, chopped
3 tbsp lime juice
4 c chicken, boiled and shredded
2 tsp chili powder
1 tsp garlic
1/2 tsp cumin
3/4 c poblano pepper, diced
salt, to taste
soft taco tortillas
shredded cheese (I use cheddar or Mexican blend)
Mix ingredients except cheese. Place down center of tortilla, top with cheese. Warm in microwave to melt cheese, about 30 seconds.
This recipe for enchiladas is absolutely one of our favorites and makes great left-overs! I cooked this meal over the summer when we were in Montana and Canada on an RV trip to Glacier, Jasper, and Banff National Parks with the Nelson family. We split up nights to cook in the little RV kitchen, and I decided enchiladas would be a fun meal! It worked pretty well, but they are much better fresh at home.
Cheddar Beef Enchiladas
1 lb ground beef
1/2 onion, chopped
1 1/2 tsp garlic, minced
1 pkg taco seasoning
1 cup water
1 can refried beans (I buy fat-free)
1 pkg microwaveable Mexican style rice (I found some Uncle Bens rice that works well)
1 pkg soft taco/enchilada tortillas (10/pk)
2 cans enchilada sauce (mild or medium depending on your preference)
2 cups cheddar cheese
Brown ground beef with onion and garlic, drain. Return beef to pan, add water and taco seasoning, simmer 5 minutes. Add cooked rice, stir. Add in refried beans and 1 cup cheese, heat until cheese is melted. Spoon mixture down center of tortilla, roll up. Place in 9x13 greased baking dish, seam side down. You can fit 6 in a 9x13 dish and 4 more in a 8x8 dish. Pour enchilada sauce over enchiladas, top with remaining cheese. Bake uncovered at 350 degrees for 20-25 minutes. Can be frozen before baking.
