Baja Tacos with Avocado Cream

I love easy, delicious meals. This is the perfect meld between plain jane tacos and delicious deep fat fried chimichangas. The tasty inside has a small kick and just enough creamy-ness (is that a word?!) from the cheese. Then, O yes, this is the best part....the crunchy outside of these tacos...These were originally deep fried, but I am just not a fan of that! It is messy, and adds sooo many unnecessary calories. To top it all off, the avocado cream sauce. I could have deep fried these in this sauce and been a happy woman! I was fighting my hubby for the last bites of it...and now, my mouth is watering. To sum it up, give these a shot! They will be on my short list of go-to tacos, along with Buffalo Chicken Tacos and Chicken Chipotle Tacos!

Baja Tacos with Avocado Cream
Printable Version

Ingredients For the Filling
2-3 Tbs. canola oil, for frying
1 tablespoon butter
1/2 small white onion, diced
1 jalapeno, diced
1 garlic clove, minced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 cups cooked, shredded chicken (rotisserie or THIS RECIPE is quick and easy!)
1 cup salsa
1/4 cup freshly chopped cilantro leaves
1 cup shredded Cheddar/Monterey jack blend
1 lime, juiced
Salt
6 flour tortillas

Avocado Cream
1 very ripe avocado, halved, pitted and flesh removed
1 (4-ounce) container sour cream
2 tablespoons fresh lime juice
Salt

Heat oil over medium heat in a shallow frying pan. To make the tacos: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 3 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add cooked, shredded chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice.

Spread a heaping spoonful of the chicken mixture along the middle of each tortilla. Roll tortilla tightly around the filling, tucking in the ends like a burrito, and secure with a toothpick. Cook until golden brown, turning halfway through, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. If necessary, keep tacos warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

Dip or top your tacos with e the Avocado cream, and enjoy!

Recipe from Crystal
Makes 6 tacos

Mexican Chicken Lasagna

We. Loved. This. Meal. It was originally called a “casserole”, but for those of you who know my hubbs, that word just doesn’t fly in our house! It really doesn’t seem like a casserole either, there is too much order to it. This has tortillas in place of noodles, chicken in place of beef, and mexican flavor in place of italian! It is a perfect way to bring in the fall season...I have to avoid the oven so much during the summer that by the time temperatures are starting to dip A LITTLE, I have dozens of recipes ready to pop in that hot oven! This will be a first this fall, and a long awaited one.

Mexican Chicken Lasagna
Printable Version

1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green enchilada sauce
1 ½ cups frozen corn, thawed and drained
2 teaspoons garlic powder
1½ teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
1/2 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
3 cups shredded cheese

Preheat oven to 350 degrees.
 
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
 
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1 cup of shredded cheese. Repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be three layers total.
 
Bake in oven for 30 minutes or until cheese is bubbly and warmed through. Serve with sour cream, guacamole, and additional chopped cilantro.

Recipe from LDSliving.com
Serves 9-12

Taco Bites

There is always a new, fun way to enjoy tacos! These mini taco bites are perfect for an appetizer at a party, or just a yummy dinner for the family. Feel free to add whatever toppings you want to jazz them up a little, these are just the ones that we enjoy.

Taco Bites
Printable Version

20 won ton wrappers
1 lb ground beef
taco seasoning packet
2 Tbs. cream cheese
sour cream
guacamole
cheese, shredded
tomatoes, diced
lettuce, chopped
hot sauce

Preheat your oven to 425 degrees. In a regular size cupcake pan, place two won ton wrappers, on an angle to ensure all edges are covered, into the bottom of each mold. Cook ground beef in skillet until browned, and drain off fat. Add seasoning according to package directions. Mix in cream cheese to give the meat a creamy consistency. Remove from heat.

Spoon 2 Tbs. beef mixture into each won ton cup. Top with shredded cheese. Bake for 8-10 minutes, or until edges are browned and crispy, and cheese is melted. Top with desired toppings and enjoy.

Makes 10 taco bites.

Buffalo Chicken Tacos

He took seconds! And thirds, I think. We loved this meal. It was definitely too hot for my palate, and brinking on too hot for my hubbs. So, I added a little sour cream and some brown sugar. BAM! A perfect meal. We have eaten this 3 times already, it is one of those easy, go-to meals that I always have everything for. ENJOY!

Buffalo Chicken Tacos
Printable Version

2 chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (we did Frank’s Buffalo Wing), plus extra for garnishment
3 Tbs sour cream (optional, to lessen amount of spice)
1 Tbs brown sugar  (optional, to lessen amount of spice)
1 Tbs olive oil
10 6-inch yellow corn tortillas

Toppings
shredded Lettuce
cilantro
tomato
Avocado slices
Ranch dressing-(so good!)

Heat a large saute pan oven over medium-high heat.

In a bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the saute pan, add chicken and cook until done, stirring frequently-about 5 minutes.

While chicken is cooking, mix buffalo wing sauce, sour cream, and brown sugar. Both of these ingredients are optional, they cool down the “hotness” of the wing sauce.

Once the chicken is done, drain on paper towels. Then, toss chicken in wing sauce mixture.

Assemble tacos, dividing the toppings evenly among each taco.

Serves 2.
Adapted from Mrs. Ruguerio

Honey Lime Chicken Enchiladas

They are seriously so yummy. They have been the perfect go-to meal for our family for almost 3 years! I bet I make these at least once a month. Everyone is always pleased, they are a no-fail guarantee. The meat is sweet, while the sauce has just the perfect kick to it.  The creamy cheese and cream (bad description word, sorry!) make these enchiladas melt in your mouth. They balance eachother out perfectly! It is an extremely easy recipe, and, as I said, delicious!

Honey Lime Chicken Enchiladas
Printable Version

3 1/2 tablespoons honey
Juice from 1 large lime
1/2 tablespoons chili powder
1/4 teaspoon garlic powder
2 chicken breasts, cooked and shredded, or a rotisserie chicken
4 flour tortillas
12 oz. monterey jack cheese, shredded
10 ounces green enchilada sauce
1/2 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 8x8 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-40 minutes or until brown and crispy on top.

Serves 2.
Recipe from Mel’s Kitchen Cafe

Chili Rubbed Chicken with Mango Mint Salsa

This salsa could stand alone. In fact, both my best friend and I took large bites of this salsa right off the spoon as I was mixing it up! It is so delish that we are eating this again tomorrow, on tilapia instead of chicken breasts. This dish was awesome, the combination of the chile powder KICK and the sweet mango tang leave your tounge dancing. Can’t wait for more tomorrow!

Chile Rubbed Chicken with Mango Mint Salsa
Printable Version

Rub
2 boneless, skinless chicken breasts, pounded to an even thickness
1 Tbs. olive oil
1 Tbs. chile powder
1 tsp. dried oregano
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. onion powder

Salsa
2 ripe mango, peeled, pitted, and diced
1 Tbs. chopped fresh mint
1 Tbs. minced onion
2 tsp. seeded and minced jalepeno pepper
2 Tbs. fresh lime juice
Grated zest of 1 lime

Toss chicken breasts with olive oil to coat. Combine all spices and rub over both sides of the chicken. Cover and refrigerate for at least 1 hour before serving. Grill chicken, turning once, just until charred on both sides.

To make salsa, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.

Serve salsa on top of chicken. Enjoy.

Serves 2.
Recipe adapted from Williams and Sonoma Chicken

Chimichanga's

• I ~heart~ my food network mag. I am sure that those of you who read my blog often are used to hearing that. My hubbs and I were looking for a real mexican dinner, and this was it! Every bite of this meal was packed with flavor.
  
  Chimichangas
  Printable Version
  
  
  2 tablespoons unsalted butter
  4 tablespoons vegetable oil   
  1 white onion, chopped
  3 cloves garlic, chopped
  1 jalapeno pepper, diced (remove seeds for less heat)
  1 1/2 teaspoons chili powder
  1/2 teaspoon ground cumin
  1/4 teaspoon ground cinnamon
  salt
  1 small tomato, chopped, plus more for topping
  2 tablespoons chopped fresh cilantro
  2 1/2 cups shredded chicken
  1/4 cup sour cream
  1 15-ounce can refried beans
  4 10-inch flour tortillas
  1 cup shredded monterey jack cheese, plus more for topping
  shredded lettuce, for topping
  
  Mexi-sauce
  ½ cup chopped onion
  2 chopped garlic cloves
  chili powder
  cumin
  sugar
  salt
  8 ounces chopped green chilies, drained
  1 cup chicken broth
  ¼ cup chopped cilantro
  Shredded lettuce, for topping
  Mexican rice, for serving
  
  Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon, and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
  
  Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
  Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
  
  Make Chi-Chi's Mexi-sauce:
  Saute onion and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir two cans chopped green chilies, cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro. Top chimichangas with Mexi-sauce.
  Serves 4.

Chipotle Chicken Tacos

"Best meal we have had in months." That is what my hubby said when he tasted these tacos. WHO KNEW?! 15 minutes and a taco recipe? Seriously, why were these not introduced to me earlier? Well, no matter what, I cannot tell you how happy I am that I now have this recipe. When I first read it I didn't think there was any way that these could possibly be as good as my Sister was making them out to be...well, guess what? THEY WERE BETTER. Want someone to love, Love, LOVE you? Make these...tonight.

Chipotle Chicken Tacos

Printable Version

1 1/2 Tbs. butter

4 garlic cloves, minced

2 1/2 teaspoons pureed canned chipotle chiles in adobo sauce ( mexican foods section)

1/2 cup orange juice or 4 Tbs. orange juice concentrate plus 1/3 cup water

1 tablespoon Worcestershire sauce

3/4 cup chopped fresh cilantro

2 boneless, skinless chicken breasts, sliced thinly

1 teaspoon yellow mustard

Salt and pepper

6 flour tortillas

Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, stirring a couple of times. When the chicken is cooked completely, use a slotted spoon to transfer chicken to a cutting board, leaving remaining liquid in skillet.

Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. While liquid is reducing, shred the chicken, then return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Makes 6 tacos

Recipe adapted from My Kitchen Cafe

Baked Cheesy Chile Rellenos

Okay, so these totally freaked me out when I first heard about them, about two years ago. A big, spicy pepper stuffed with cheese, NO THANK YOU. Well, recently me and spicy have been getting along a little better, so I gave them a shot. Guess what?!?! These aren't SPICY!!! It was crazy! After removing the seeds from the inside of the pepper the heat is gone and just yummy flavor remains. These were a perfect side to a mexican meal, and I felt like it really jazzed up our plate! (I did change this recipe quite a bit...most call for frying the chile...I am not into that!)

Baked Cheesy Chile Rellenos

Printable Version

2 poblano peppers

4 oz mozzarella cheese, cut into 2-2 oz. slices

Cheese Garnish

2 oz shredded cheddar cheese

4 Tbs. milk

1 Tbs. butter

1/2 Tbs. flour

1/2 tsp. garlic powder

Tomato Garnish

4 oz. diced tomatos

1/2 tsp minced garlic

1/2 tsp. basil

1/2 tsp. oregano

1/2 tsp. minced onion

cilantro

Rinse the chiles.
Preheat your oven to broil.
Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
When both sides are fairly evenly charred, remove them from the oven.
Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
After a few minutes, check them. Once the skin comes off easily, peel each chile.
Cut a slit almost the full length of each chile. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese.

Secure with a toothpick.

Bake for 13-15 minutes at 350 or until cheese is melted.

Top with tomato and cheese garnish.

Spanish Rice

This Spanish rice was just perfect. Not too spicy, not too mild. If you are looking for a big statement with your rice, this is probably not the recipe to choose. It adds subtle, delicious flavor to any mexican meal. It is a quick side dish for enchiladas, tacos, or my recipe for TCK (Tomato Chicken with a Kick).

Spanish Rice
Printable Version

2 tablespoons olive oil
1/2 onion, chopped fine
1 Tbs. minced garlic
2 cups of medium or long-grain white rice
4 cups chicken stock (follow package directions for rice to liquid ratio
1 heaping Tbs. tomato paste
1 tsp. chili powder
1 tsp. of oregano
1 tsp. salt

In a large skillet brown rice in olive oil, over medium heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 5 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, chili powder, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Taco Steak Rub

I love the 2 times a year that my hubby gets inspired to cook! I was just going to whip up some simple steak tacos with seasoning straight from the package, and for some reason, hubbs stepped in and made this delicious rub! I am so glad he did. It was divine. It is super easy to put together, too, so I will be making in in large batches so I just have it on hand when taco night comes around!

Taco Steak Rub

Printable Version

2 Tbs. chili powder

2 tsp. cumin

1 tsp. oregano

1/2-1 tsp. cayenne

1/2 tsp. salt

1/2 tsp. sugar

1 medium lime

2 pieces steak

any preferred taco ingredients

Combine spices for rub.

Squeeze 1/2 lime on each piece of steak then coat with rub. Cook steak either by barbeque-ing or by sauteeing in 2 Tbs. EVOO until cooked through.

Slice steak thinly and put into tacos. Enjoy!

Serves 2.

Baked Chicken Taquitos

Mexican anyone?! I am not a huge mexican fan...or a huge COOOKING mexican food fan. I think it is because I am not sure if I can do it. All of the dishes seem so complex that I scare myself away from trying them. However, I decided to give this recipe a shot and it worked out great! It was simple, which is exactly what I needed to give me confidence to start making more mexican dishes. Baking them in the oven make them seem somewhat healthy, or more healthy than frying anyway, which is key for my family. The inside is perfectly creamy from the cream cheese along with the melted delishisness from the monterey jack. I loved the crispy tortillas, which was a shock to me because I normally only like soft shell. Give them a shot and let me know if you think this is as simple as I did!

Baked Chicken Taquitos
Printable Version

4 ounces cream cheese, softened
1/3 cup green salsa
2 tablespoon fresh lime juice
3/4 teaspoon cumin
1 1/4 teaspoon chili powder
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely
2 cups shredded cooked chicken
1 1/4 cup grated monterey jack cheese

14 small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and 1 cup cheese and combine well.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven, top with remaining 1/2 cup of cheese. Serve immediately with salsa, sour cream, and guacamole on the side. These extras really made the taquitos for us!

Make 14 Taquitos

From: My Kitchen Cafe