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Archive for the ‘Mexican’ Category

Zucchini and Black Bean Tacos

Posted in Easy Weeknight Meals, Main Dish, Tacos, Vegetarian, tagged , , , , , on March 28, 2013 | Leave a Comment »

Zucchini and Black Bean Tacos from Kristine's Kitchen

There are so many delicious variations on the taco. Some of my favorites are fish tacos, chicken tacos, or tacos made with seasoned ground turkey. I also like to have a few vegetarian taco options to turn to, and these zucchini and black bean tacos are perfect for those times. They are filled with grilled red onions and zucchini, as well as black beans, tomatoes, and cheese. While I do enjoy a white flour tortilla every once in a while, most of the time I try to choose healthier whole-wheat tortillas, and that’s what I did for this meal. Not only are these tacos tasty, they are good for you and easy to prepare as well. That’s a triple win in my kitchen!

Zucchini and Black Bean Tacos

Printable Recipe

Makes 4 servings

Ingredients:

  • Olive oil
  • 2 zucchini, halved width-wise and then cut into thirds length-wise
  • 1 small red onion, peeled and cut into 1/2-inch thick rounds
  • Salt & pepper
  • One 15 oz. can black beans, rinsed and drained
  • 1 clove garlic, minced
  • ½ tbsp. chili powder
  • 1 tsp. cumin
  • ¼ tsp. onion powder

For serving:

  • 8 tortillas, preferably whole-wheat
  • Tomatoes, chopped
  • Grated Monterey jack cheese

Directions:

  1. Heat a grill pan over medium heat; brush with olive oil. Place zucchini and red onion slices in the pan and brush the tops lightly with olive oil; sprinkle with salt and pepper. Grill 4-6 minutes per side, until just tender. Remove to a plate or cutting board to let cool slightly.
  2. Meanwhile, combine black beans, garlic, chili powder, cumin, onion powder, and ¼ cup water in a skillet. Cook over medium-low heat until most of the liquid has evaporated, about 6 minutes.
  3. Cut the zucchini and red onion into 1/2-inch pieces and add to the skillet with the black beans; cook one minute to heat through.
  4. Warm the tortillas between two damp paper towels in the microwave, about 45-60 seconds. To serve, place some of the zucchini mixture down the center of each tortilla, and top with the fresh tomatoes and Monterey jack cheese.

Source: Kristine’s Kitchen Original

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Avocado Enchiladas

Posted in Enchiladas, Main Dish, Mexican, Vegetarian, tagged , , on July 24, 2012 | Leave a Comment »

Enchiladas are a favorite meal in our house, and I have a feeling these avocado enchiladas are going to become a part of our regular recipe rotation. I made these for dinner tonight, and we couldn’t stop raving about how good they are. Plus, they are the easiest enchiladas I’ve ever made, which is important since dinner prep time is crazy around here lately.

Most weeknights I need to do most of the cooking before Brad gets home if we’re going to eat dinner at a reasonable time. Luckily, William is a happy and content baby most of the time, and he already enjoys watching me cook from his bouncy seat (sometimes- he is still a not-quite-three-month-old baby, after all). I never know what to expect from Julia recently; sometimes she’s great at playing independently while I cook, sometimes she helps me in the kitchen, and sometimes she decides that cooking time is a great time to demand my attention. Needless to say, cooking dinner is rarely stress-free.

I think I was overly ambitious when planning this week’s menu. As I began making these enchiladas, I was wondering if I should just be making something super simple like scrambled eggs and pancakes from the freezer instead. The enchiladas ended up taking me maybe 45 minutes to get together, which is not bad for enchiladas, especially while trying to keep two kiddos entertained at the same time. We enjoyed eating these so much that it was totally worth the time. I hope you’ll try them and enjoy them as much as we did!

One year ago:  Grilled Chicken with Peach Watermelon Salsa

Avocado Enchiladas

Printable Recipe

Makes 5 servings

Ingredients:

For the sauce:

  • 1 tsp. canola oil
  • 1/2 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 tbsp. sugar
  • 1 tbsp. cumin
  • 1/2 tbsp. dried oregano
  • 1/2 bottle of beer
  • 15 oz. can crushed tomatoes
  • 1/2 cup water
  • 1/2 tbsp. balsamic vinegar

For the enchiladas:

  • 3 ripe avocados, peeled, seeded, and chopped into 1/2-inch pieces
  • 1/2 cup fresh cilantro, chopped
  • 1/4 tsp. salt
  • 1/4 red onion, finely chopped
  • Juice of 1 lime
  • 10 corn tortillas
  • 1 1/2 cups grated Monterey Jack cheese

Directions:

  1. To make the sauce, heat the oil in a saucepan. Add onion and saute 5 minutes. Add garlic, sugar, cumin, and oregano; cook 30 seconds or until fragrant. Add beer, tomatoes, and water and simmer 20 minutes, stirring occasionally. Remove from heat and stir in balsamic vinegar.
  2. Preheat oven to 400 degrees F. Place avocados, cilantro, salt, red onion, and lime juice in a bowl and stir gently to combine. Spread 1/2 cup sauce on the bottom of a 13 x 9-inch baking dish. Dip tortillas in remaining sauce and spoon 3 tablespoons of filling onto each. Sprinkle a little grated cheese in each tortilla and roll up. Arrange, seam side down, in the baking dish. Pour the remaining sauce over the top and sprinkle with remaining cheese. Cover with foil and bake for 20-25 minutes. Remove foil and bake 2-5 minutes more. Let stand for 5 minutes and serve.

Source: Adapted from Fitness Magazine, September 2008.

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Bean Burritos

Posted in Burritos, Easy Weeknight Meals, Main Dish, Mexican, Vegetarian, tagged , , , on July 18, 2012 | Leave a Comment »

Having a new baby and a three year old doesn’t allow for complicated or time-consuming dinner preparations most nights. That doesn’t mean that I want to sacrifice on taste, though. These bean burritos are a great balance between simplicity of preparation and great flavor. I’ve made them for dinner two weeks in a row now, and we’ve gotten two meals out of them each time. Normally I would eat the leftovers for lunch, but this time we’ve eaten them for dinner the following night. That way, I have a night off of cooking, where I don’t have to balance the baby’s feeding schedule with giving Julia some attention with cooking dinner.

I know that bean burritos are not a novel meal idea, but I’m excited to share this recipe because it’s more than just throwing some beans and cheese in a tortilla and calling it dinner (which I have done, in a pinch, and there’s nothing wrong with that, either!). I start by sauteing some onion and then add garlic and seasonings to give a little spice to the bean mixture. When serving, I add plenty of avocado, cheese, salsa, and Greek yogurt (it tastes just like sour cream in the burritos, but it’s much healthier!). Serving some fresh fruit with the burritos is an easy and nutritious way to complete the meal.

One year ago:  Peach Streusel Coffee Cake

Bean Burritos

Printable Recipe

Makes 6 servings

Ingredients:

  • Olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/4 tsp. onion powder
  • dash cayenne pepper
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (15 oz.) can pinto beans, rinsed and drained
  • Salt and pepper
  • 6 large tortillas

For serving:

  • Shredded cheddar cheese
  • lettuce, chopped
  • 1-2 avocados, mashed
  • Greek yogurt (or sour cream)
  • Salsa

Directions:

  1. Heat olive oil in a large skillet over medium heat. Add the red onion and saute, about 5 minutes, until tender. Add the garlic, chili powder, cumin, onion powder, and cayenne and cook for about 30 seconds, until fragrant. Add the beans and 1/3 cup water. Reduce the heat to medium-low and cook for about 10 minutes. Season with salt and pepper to taste.
  2. To serve, warm the tortillas between two paper towels in the microwave, 30-60 seconds. To assemble the burritos, place some of the bean mixture, cheese, lettuce, avocado, yogurt, and salsa down the center of each tortilla and roll up. Serve immediately.

Source: Kristine’s Kitchen original

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Mexican Lasagna

Posted in Main Dish, Mexican, Pasta, Vegetarian, tagged , , on June 5, 2012 | Leave a Comment »

You just have to try this lasagna. I know at first the concept of Mexican lasagna might sound a bit strange, but trust me this meal really works. Seasoned black beans, corn, green onions, cheese, and tomatoes are layered between sheets of lasagna noodles. Using no boil noodles means that no cooking is required in prepping the lasagna, other than baking the assembled dish. Add to that very minimal chopping, and you have a meal that is so easy to put together.

We like to have meatless meals at least a few times each week and this lasagna is a perfect option. I recommend serving the lasagna with a big green salad, for a healthy and satisfying dinner.

One year ago:  Chicken stuffed with sun-dried tomatoes, olives, and mozzarella

Mexican Lasagna

Printable Recipe

Makes 5 servings

Ingredients:

  • 9 ounces no boil lasagna noodles
  • 15 ounce can black beans, rinsed and drained
  • 1 1/2 cups frozen corn
  • 4-5 green onions, sliced thin
  • 1/2 cup chopped fresh cilantro
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 1/2 tsp. chili powder
  • 1/2 tsp. Kosher salt
  • 28 ounce can crushed tomatoes
  • 8 ounces shredded Mexican blend cheese

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place the black beans, corn, green onions, cilantro (reserve a little for garnish), oregano, garlic powder, cumin, chili powder, and salt in a large bowl. Stir gently to combine.
  3. Spread a thin layer of tomatoes on the bottom of a 9 x 9 square baking dish. Place one layer of noodles on top of the tomatoes. (Don’t worry if a little bit of space remains between the noodles and the edge of the pan, this will make it easier to serve the lasagna.)
  4. On top of the noodles, spread half of the bean and corn mixture, then a layer of tomatoes, and then 1/3 of the cheese.
  5. Repeat the layers with the remaining noodles, filling, tomatoes, and cheese. On the top layer of noodles, spread the rest of the tomatoes and sprinkle with cheese.
  6. Cover with aluminum foil that you’ve sprayed with a little cooking spray to prevent the cheese from sticking. Bake for about 45 minutes, then uncover and bake 5-10 minutes more until the cheese is browned. Let stand for 10 minutes before slicing and serving. Sprinkle with the reserved cilantro and serve.

Source: Adapted from A Couple Cooks.

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Fish Tacos with Grapefruit and Avocado Salsa

Posted in Easy Weeknight Meals, Main Dish, Seafood, Tacos, tagged , , , on February 16, 2012 | 2 Comments »

Fish Tacos with Grapefruit and Avocado Salsa

If there was one meal that could make me (almost) feel like I was on a beach vacation, it is fish tacos. Probably because I had my first ever fish tacos while on vacation in Hawaii. I liked them so much that we went back to that restaurant two more times during that trip, and I had the fish tacos again at least one of those times. I don’t usually order fish tacos when eating out at home, probably because I’m afraid they’ll never be quite as good as the ones I’ve had in Hawaii.

I do enjoy making them at home, though, where I get to decide how to prepare them and what toppings to include. Normally I wouldn’t think to put grapefruit in a fish taco, but after seeing this recipe on Shawnda’s blog, I was intrigued. I trust her judgment when it comes to fish tacos, since my other favorite recipe is one of hers as well.

I loved this meal. The fish is well complimented by the flavors and crunch of the salsa- grapefruit, avocado, red bell pepper, red onion, jalapeno, cilantro, and lime. A few dallops of cool, creamy Greek yogurt add a nice finishing touch. This time of year, it’s nice to enjoy a meal that reminds you of warmer weather, lazy days, and relaxing by the ocean.

One year ago:  Chinese Chicken Lettuce Wraps

Fish Tacos with Grapefruit and Avocado Salsa

Printable Recipe

Makes 5 tacos

Ingredients:

  • 1/2 large grapefruit, segmented and chopped
  • 1 small avocado, diced
  • 1/4 cup chopped red onion
  • 1 tbsp. lime juice
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped jalapeno
  • 1/2 large red bell pepper, chopped
  • Salt and pepper
  • Cooking spray
  • 3/4 lb. halibut filet (or your favorite white fish)
  • 5 small corn tortillas
  • 5 tbsp. Greek yogurt

Directions:

  1. To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
  2. Spray a non-stick pan with cooking spray and heat over medium-high.
  3. Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
  4. Remove from the pan and flake with a fork.
  5. Divide the fish between 5 tortillas and top with salsa and a tablespoon of yogurt.

Recipe from Confections of a Foodie Bride

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Baked Creamy Chicken Taquitos

Posted in Appetizers, Chicken, Main Dish, Meat, Mexican, Tacos, tagged , , on January 17, 2012 | 1 Comment »

Baked Creamy Chicken Taquitos

This recipe has appeared on a number of my favorite food blogs, and for a while now I’ve been meaning to try it myself. For one reason or another, though, it never made it onto my weekly meal plan- until now. If I had known how much we would enjoy these taquitos, I would have made them much, much sooner.

The taquitos are surprisingly easy to put together, especially if you have leftover cooked chicken from the previous night’s dinner. Plus, they freeze really well so you can make a double batch and have a few more delicious, homemade meals on the table in minutes. Directions for freezing the unbaked taquitos follow the recipe below.

As I’ve mentioned recently, more and more Julia is enjoying helping me in the kitchen. I’m finding that the more involved she can be in the preparation of a meal, the more likely she is to want to eat it once we’re at the dinner table. For these taquitos, Julia helped me scoop the filling onto the tortillas before rolling them up. And when dinner time came, she took a bite of her taquito without hesitation and proceeded to eat it up and even ask for seconds!

One year ago:  Baked Falafel Sandwiches with Cucumber-Yogurt Sauce and Chicken Pot Pie

Baked Creamy Chicken Taquitos

Printable Recipe

Makes 12 taquitos

Ingredients:

  • 3 ounces cream cheese, softened
  • 1/4 cup salsa
  • 1 tbsp. fresh lime juice (juice from half a lime)
  • 1/2 tsp. ground cumin
  • 1 tsp. chili powder
  • 1/2 tsp. onion powder
  • 2 cloves garlic, minced
  • 3 tbsp. chopped fresh cilantro
  • 2 tbsp. sliced green onions
  • 2 cups shredded cooked chicken
  • 1 cup shredded Mexican flavored cheese
  • 12 small flour or corn tortillas
  • kosher salt
  • cooking spray

Directions:

  1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly. (If you decide to prep this in advance, refrigerate the mixture at this point until ready to continue.)
  3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20-30 seconds).
  4. Spoon 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
  5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
  6. Bake for 15-20 minutes or until crisp and golden. Serve with salsa, sour cream, or guacamole.

*Note: To freeze taquitos, before baking, flash freeze them in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F. and bake for 20 minutes.

Recipe from Pennies on a Platter, who adapted it from Our Best Bites

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Grilled Chicken Fajitas

Posted in Chicken, Main Dish, Meat, Mexican, tagged , , , on October 26, 2011 | 4 Comments »

Grilled Chicken Fajitas

Every time I make these grilled chicken fajitas, I ask myself why we don’t make them more often. First of all, the marinade used in this recipe is amazing, imparting such great flavor to the chicken. Second, grilled vegetables are involved, which is always a good thing. Third, this meal is surprisingly easy to get on the table.

Add in a side dish or two, and you have a delicious meal (and probably some leftovers, too). This time, I served black beans and Spanish rice topped with fresh tomatoes alongside the fajitas. We also enjoyed some tortilla chips and homemade salsa- if you haven’t yet tried this recipe for restaurant-style salsa, I highly recommend that you do so soon!

Grilled Chicken Fajitas

Printable Recipe

Ingredients:

  • 1/3 cup freshly squeezed lime juice
  • 6 tbsp. vegetable oil, divided
  • 3 cloves garlic, minced or pressed
  • 1 tbsp. Worcestershire sauce
  • 1 1/2 tsp. brown sugar
  • 1 jalapeno, seeded, ribbed, and diced
  • 1 1/2 tbsp. minced fresh cilantro
  • 1 tsp. salt
  • 3/4 tsp. pepper
  • 3 boneless, skinless chicken breasts, butterflied (6 halves total)
  • 1 large red onion, sliced into 1/2-inch thick round slices, rings not separated
  • 2 large bell peppers, stemmed, quartered, and seeded
  • 8-12 (6-inch) flour tortillas

Optional, for serving:

  • Sour cream, cheese, avocado, guacamole, and/or salsa

Directions:

  1. In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeno, cilantro, salt and pepper. Reserve 1/4 cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap, and refrigerate for 15 minutes.
  2. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.
  3. Meanwhile, prepare a charcoal grill or heat a gas grill until hot.
  4. Remove the chicken breast halves from the marinade and transfer to the grill; discard the left over marinade. Place the onion rounds and peppers on the grill. (I grilled my vegetables on my grill pan.) Cook the chicken until it is well browned, 3-4 minutes. Flip the chicken and continue grilling until it is cooked through. Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.
  5. In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.
  6. Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into 1/4-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into 1/4-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. (I usually skip these steps of tossing the vegetables and chicken with reserved marinade.) Serve chicken and vegetables with the warmed tortillas, and sour cream, cheese, avocado, guacamole, and/or salsa, if desired.

Recipe slightly adapted from Annie’s Eats, originally from Cook’s Illustrated

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Pepper Jack, Chicken, and Peach Quesadillas

Posted in Chicken, Easy Weeknight Meals, Main Dish, Mexican, Quesadillas, tagged , , , on September 7, 2011 | 3 Comments »

Pepper Jack, Chicken, and Peach Quesadillas

I originally made this recipe over a year ago, and intended to put it on the blog right away. Well, I lost the recipe for a while, then found it, got busy, and here we are a year later. Once I actually found the recipe again I went back to my computer files and looked up the photos I had taken of these quesadillas last July. Those pictures (which I think I actually liked at the time) are so atrocious there was no way I could put them on my blog now. It’s hard to believe how far I’ve come with my food photography in the past year, and though my photos are so much better now, I still have a lot to learn.

Since we enjoyed these Pepper Jack, Chicken, and Peach Quesadillas so much, I had to make them again (and take a new photo ;) ). This quick, easy meal is a keeper, and I hope you’ll find time to make it before peaches go out of season.

One year ago: Peanut Butter Oatmeal Chocolate Chip Cookies

Pepper Jack, Chicken, and Peach Quesadillas

Printable Recipe

Makes 4 servings

*Note: If you’re serving the quesadillas to kids, try replacing the spicy pepper jack cheese with Monterey Jack, mozzarella, or fontina.

Ingredients:

For the yogurt dipping sauce:

  • 1 teaspoon honey
  • 1/2 teaspoon fresh lime juice
  • 1/2 cup low-fat Greek yogurt

For the quesadillas:

  • 4 (8-inch) flour tortillas (I used whole wheat)
  • 3/4 cup (3 ounces) shredded Pepper Jack cheese
  • 1 cup chopped skinless, boneless cooked chicken breast (either leftover or from a rotisserie chicken)
  • 1 cup thinly sliced peeled firm ripe peaches
  • 4 teaspoons chopped fresh cilantro
  • Cooking spray

Directions:

  1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir Greek yogurt into honey mixture; cover and chill until ready to serve.
  2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.
  3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Place 2 quesadillas in the pan. Cook 2 minutes on each side or until tortillas are crisp and lightly browned. Remove quesadillas from pan; set aside, and keep warm. Repeat with remaining quesadillas. Cut each quesadilla into wedges. Serve with yogurt sauce.

Recipe adapted from Cooking Light, August 2010

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Chicken Enchiladas

Posted in Chicken, Enchiladas, Main Dish, Mexican, tagged , , on August 30, 2011 | 1 Comment »

Chicken Enchiladas

We usually eat some variation of Mexican food for dinner once a week, whether it be tacos, burritos, or enchiladas. I’ve tried a number of delicious enchilada recipes over the years, but was surprised to realize that I haven’t ever made chicken enchiladas with red sauce. Sometimes it takes a few tries to find a recipe that you love, but that was not the case with these enchiladas- this recipe was perfect as is and is going straight into my recipe binder.

Enchiladas are a dish that I think of as taking a good amount of time to put together, so I was pleasantly surprised at how quickly I was able to make these. I cooked my chicken breasts earlier in the day, so they were all ready to go when it came time to make the enchiladas. I was able to complete the rest of the enchilada prep, including making the sauce, in 45 minutes (excluding the time it then took to bake the enchiladas). If you want to save even more time, you can also prepare the sauce a day ahead and refrigerate it until you’re ready to assemble the enchiladas.

These chicken enchiladas have just the right balance of chicken, sauce, and cheese in the filling. I like to serve them with a side of black beans.

Chicken Enchiladas

Printable Recipe

Makes 8 enchiladas

Ingredients:

For the enchilada sauce*:

  • 1 tsp. canola oil
  • 1 onion, minced
  • 3 garlic cloves, minced
  • 3 tbsp. chili powder
  • 2 tsp. ground cumin
  • 2 tsp. sugar
  • 2 (8-ounce) cans tomato sauce, or 1 (15-ounce) can
  • 1/2 cup water
  • Salt and pepper

For the enchilada filling:

  • 1 tsp. canola oil
  • 2 boneless, skinless chicken breast halves, cooked and shredded
  • 1 cup diced onion
  • 2 large cloves garlic, minced
  • 1/4 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano
  • 1 tsp. chili powder
  • 1/2 cup tomato sauce
  • 1/3 cup chicken broth
  • 2 cups shredded Mexican cheese, divided
  • 1/4 cup cilantro
  • 8 (7-inch) whole wheat tortillas (I used La Tortilla Factory brand)
  • chopped scallions or cilantro for topping

Directions:

  1. Make the enchilada sauce: Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, cumin, and sugar and cook until fragrant, about 30 seconds. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
  2. Make the enchiladas: Preheat oven to 400 degrees. Spray a 13 x 9-inch baking dish with cooking spray and set aside.
  3. Heat 1 tsp. canola oil in a medium skillet over medium heat. Saute onions until soft, about 2 minutes. Add garlic and saute about 30 seconds. Add cooked chicken, salt, cumin, oregano, chili powder, tomato sauce, and chicken broth, and cook 4 to 5 minutes. Remove from heat.
  4. To the chicken mixture, add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
  5. Stack the tortillas on a plate and cover with a paper towel. Microwave on high until warm and pliable, 40-60 seconds. Spoon 1/3 cup of the chicken mixture evenly down the center of each tortilla and tightly roll up; place seam-side down in the prepared baking dish.
  6. Pour enchilada sauce evenly over enchiladas. (I didn’t use all of the sauce.) Top with remaining 1 cup cheese.
  7. Cover dish with foil and bake for 20 minutes, until heated through. Remove foil and bake for an additional 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
  8. Serve topped with chopped scallions or cilantro.

*Red Enchilada Sauce recipe makes about 2 1/2 cups of sauce. Enchilada sauce can be refrigerated in an airtight container for up to 1 week.

Sauce recipe from The America’s Test Kitchen Healthy Family Cookbook.

Enchilada recipe adapted from America’s Test Kitchen, via Pink Parsley, and Skinnytaste.

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Santa Fe Chicken Salad Wraps

Posted in Burritos, Chicken, Easy Weeknight Meals, Main Dish, tagged , , , , on July 9, 2011 | Leave a Comment »

Santa Fe Chicken Salad Wraps

These wraps are one of my new favorite recipes for an easy dinner. They are the perfect meal to cook when it’s hot outside and you don’t want to heat up your house by turning on the oven. I love the Santa Fe-inspired flavor of these wraps, which are filled with avocado, chicken, green onions, red bell pepper, black beans, and corn, all tossed in a seasoned yogurt sauce.

To prepare the cooked chicken for this recipe, I use combination of browning the chicken in a skillet and poaching. First, I brown both sides of the chicken in a skillet with just a little olive oil. Then, I add enough water to come about 1/2-inch up the sides of the pan, cover the pan, and continue cooking until the chicken is cooked through. This method is my favorite because you get the flavor from browning the chicken, and then adding the water to the pan keeps the chicken moist while it finishes cooking. (If you are really short on time, you can also use a rotisserie chicken from your grocery store. Leftover cooked chicken would work great as well.)

So far we’ve made these wraps twice, and I can’t wait to make them again. I recommend planning ahead and making enough chicken salad so that you can have leftovers for lunch the next day. You’ll be glad you did.

 One year ago:  Peach Crumb Bars

Santa Fe Chicken Salad Wraps

Printable Recipe

Makes 4 servings

Ingredients:

For the chicken salad:

  • 2/3 cup Greek yogurt
  • 3 tbsp. lime juice
  • 1/2-3/4 tsp. kosher salt
  • 1/4-1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • 1/4 tsp. cumin
  • 1-2 tbsp. minced cilantro
  • 2 cups cooked chicken, diced or shredded
  • 2-3 green onions, sliced thin
  • 1/3 cup red bell pepper, diced
  • 2/3 cup black beans, rinsed and drained
  • 1/3 cup corn kernels

For the wraps:

  • 4 burrito-sized tortillas
  • Salad greens or baby spinach
  • Avocado slices

Directions:

  1. In a medium bowl, combine the Greek yogurt, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.
  2. Add the chicken and green onion to the yogurt mixture. Stir until the chicken is well coated.
  3. Fold in the bell pepper, black beans, and corn. Cover and chill until serving.
  4. To prepare the wraps, layer the chicken salad, salad greens or baby spinach, and avocado slices inside the tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.

Recipe adapted from Good Life Eats

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