To make healthy Mexican food use low fat cheeses, "lite" sour cream, vegetarian beans, and don't use too much lard (pig fat).
Creamy Chicken Enchiladas
2 cans cream of chicken soup
1 package of sour cream mix
3 chicken breasts, cubed or 1 can of cooked chicken
1 small can of green chilies or 4 fresh green chilies
8 corn tortillas
1 cup of cheddar cheese
Mix all the ingredients together in a medium saucepan and cook over medium heat for about 15 minutes, stirring constantly.
Next pour the mixture into each tortilla and roll the tortillas. Then place them in a row of a 9 X 13 inch casserole dish. Pour the remaining mixture over the tortillas. Shred the cheese and sprinkle on top.
Bake in a 350F degree (175C degree) oven until cheese on top is melted.
Serve with a green salad or with guacamole.
This is an easy one for kids to make - you'll love the crunch!
2 slices bread (white or brown)
1 container guacamole dip
mild picante sauce
corn tortilla chips
1 slice cheese
Spread guacamole dip on one slice of bread and picante sauce on the other slice. Crunch up some corn tortilla chips and place on sandwich for extra crunch. Add a slice of cheese and there you have an easy Mexican sandwich. You can add extra toppings such as lettuce or black olives if you like.
1 8 ounce can black beans, drained
grilled chicken breast, sliced
1 dozen mushrooms, sliced and grilled
4 ounces low fat cheddar or Monterrey Jack cheese, shredded
1 dozen tortillas
Lay out a tortilla flat and spoon on some chicken, beans, and mushrooms. Cover with cheese and top with second tortilla. Heat fry pan to medium hight and add a small amount of oil or butter. Cook one side of quesadilla for about 1-2 minutes, then carefully turn over and cook for another 1-2 minutes, enough time for the cheese to melt. Remove from fry pan. Open quesadilla and add a spoonful of guacamole and sour cream. Makes a great snack.
Easy Guacamole Dip
1 large avocado
1 clove garlic, minced
1 small bunch fresh cilantro (coriander), chopped
1 small purple onion, chopped (optional)
1 tomato, diced
salt and pepper
Slice avocado around seed, separate, and scoop out flesh into bowl. Mash avocado well. Add garlic, cilantro, onion, tomato and stir. Add a squeeze or two of lime and a dash of salt and pepper to taste. Stir well. Serve with tortilla chips. (Tip: Place avocado seed in the middle of the dip to keep the avocado from browning.)
Pico de Gallo Salsa
2 tomatoes, chopped
1 small chili, chopped (optional)
fresh cilantro (coriander), chopped
1 purple onion
Mix ingredients and serve as a dip or side dish with your favorite Mexican food.
Real Mexican Soft Tacos
soft corn tortillas
1 can black beans
grilled chicken breast strips
salsa (see recipe above)
Warm tortillas on grill or in microwave. Add a scoop of black beans, chicken strips, and salsa (optional: add shredded lettuce and cheese). Enjoy!
1 ready made pie crust
1 can of refried beans
1 jar of salsa
1/2 cup shredded cheese (cheddar or Monterrey Jack)
Roll the pie crust flat against a smooth surface and shape into a circle. Pour one large spoonful of refried beans in middle of rolled out pie crust. Pour one spoonfull of salsa on the beans. Then sprinkle cheese on top.
Fold the crust over, covering the beans, salsa, and cheese, into a half circle.
Seal the edges with a fork and cook for 8-10 minutes in a 375F degree oven until golden brown.
*This recipe was contributed by Diana.
2 cups flour
2 teasspoons baking powder
1/2 teaspoon salt
2 tablespoons Crisco (or lard or butter)
1/2 cup milk
2 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, minced
1 pound lean ground beef
1 teaspoon cumin
salt and pepper to taste
red pepper to taste
1/2 cup raisins
1/4 cup capers or green Spanish olives, pitted
In a large bowl sift the dry ingredients then add Crisco. In a small bowl, beat egg and add milk. Add milk and egg to the flour mixture and stir to make pastry dough. Make into small balls and roll out into small circles.
In a skillet heat oil and fry onion and garlic for 1 minute. Add ground beef and cook well. Add spices and stir. Add raisins and capers and/or olives. Let cool.
Fill each mini empanada pastry with some meat filling. Fold pastry over filling and press with fingers or fork to seal.
Bake for 10-15 minutes in a 400F degree oven.
1 bunch of fresh cilantro (also called coriander)
4 small Roma tomatoes
1 small lime
1 tablespoon extra virgin olive oil
salt and pepper
Rinse cilantro and tomatoes. Chop cilantro and dice tomatoes. Place in a salad bowl. Cut the lime in half and juice it. Pour the juice and olive oil over the salad. Add a dash or two of salt and pepper then stir.
Serve on the side with Mexican food such as tacos, fajitas, or burritos.