Category Archives: Mexican

Easy Sinless Enchiladas

Happy Sunday everyone! This is another “Comfort Food Sunday” post and I know you’re going to love it. These enchiladas are HEALTHY! I’m also giving you the recipe for my famous salsa. Why is it famous? Because I said so. Ask anyone of my friends who have tried this salsa and they’ll tell you that it deserves a Nobel Peace Prize. If I catch you calling this recipe your own or putting other ingredients in it just to “spice it up a little”, I will tell you that you will regret your decision… and you will!

So here’s the recipe for the Enchiladas. Did I mention they’re sinless? And also vegetarian?

Cheesy No Sin Enchiladas

Ingredients

  • 8-12 low fat flour tortillas
  • 8 oz block low fat cream cheese
  • 2 cups low fat cheddar cheese, shredded
  • 1 cup sliced green onions

What you’ll need: Large mixing bowl, cooking spray, medium Pyrex casserole dish.

Directions

Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese and green onions in a large bowl together. Spoon mixture onto tortilla and wrap tight. You should spoon out enough to fill enchilada. You’ll have too much left over if you don’t. Fill all tortillas and wrap them tight and lay them flat in a medium Pyrex casserole dish.

Now, here’s where the fun comes in, and also why I’m giving you my recipe for salsa…

Mekenzie’s Famous Salsa

Ingredients

  • 1 can whole peeled tomatoes
  • 1 jar sliced jalapenos
  • garlic salt

What you’ll need: Food processor and fork.

Directions

Drain all tomato juice and fill food processor with 5-6 whole peeled tomatoes. Run the food processor to chop up tomatoes. Add two fork-fulls of jalapenos. Trust me on this one. Sprinkle garlic salt over the top, enough to coat the top layer. Again, trust me on this one. Run the food processor until mixture is chunky but smooth.

When you’re done mixing the salsa, pour over the top of enchiladas. Pour enough to coat. Sprinkle remaining cheddar cheese over the top of the salsa and enchiladas. Bake in the oven for 13-15 minutes and enjoy!

WARNING: THESE ARE HIGHLY ADDICTIVE AND CAN CAUSE DELIRIOUS THOUGHTS. But, it’s worth it, because they’re SINLESS!

Enjoy, happy Sunday and HAPPY KITCHENING!

 

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Taco Tuesday

Every Tuesday I get this weird feeling in my stomach. Most people would call this a craving, but I call it an unrelenting yearning for food. Mexican food to be exact. If I could eat one type of food for the rest of my life it would have to be Mexican food. I probably wouldn’t have much of a stomach left, but I’d enjoy every moment of delightful cheesy, saucy goodness. OK, so let’s cut to the chase. You love tacos, right? Who doesn’t? But, do you like taco salad? This recipe is a twist on your ordinary taco salad. So here goes….

Beef Taco Salad with Chunky Tomato Dressing

Ingredients

For the Meat:

  • 3/4 lb lean ground beef
  • 2 cloves garlic, minced
  • 1 can black beans (15.5 oz), drained and rinsed
  • 1 tbsp chili powder
  • 1/4 tsp cayenne pepper, plus more to taste
  • 1/3 cup of water

Cooking the meat: Heat a large skillet over medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with a spoon. Add the garlic and beans and cook for 2 minutes more. Add the chili powder, cayenne pepper and water and stir until well combined. (Not all the liquid should be absorbed). Remove from heat and allow mixture to cool slightly. For convenience, you can make this meat mixture up to 3 days prior to making the entire recipe.

For the dressing:

  • 4 medium tomatoes, diced
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper

To make tomato dressing: In a medium bowl combine tomatoes, oil, lime juice, salt and pepper.

For the salad:

  • 2 hearts romaine lettuce, chopped
  • 1/2 cup grated cheddar cheese
  • 2 oz. baked corn tortilla chips (Tostitos)

To make the salad: Place 2 cups of lettuce on each plate. Top each with 1 cup of beef mixture then sprinkle with 2 tbsp of cheese. Pour tomato mixture over the beef and cheese mixture, then crush tortilla chips over the top of the salad.

You can also use chicken, pork or go VEGGIE!

DISFRUTAR! Or enjoy… whichever!

Hope you like this recipe and Happy Kitchening!

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