Tag Archive | TexMex

Cilantro Lime Cream Sauce

May6

plated foodWhether I’m making fish tacos, chicken enchiladas, or spicy shredded beef tacos, I always pair my Tex Mex with salsa! I like to play around with my salsa pairings, sometimes going traditional tomato or mixing it up with pineapple or mango. What’s become a staple on Tex Mex nights is this spicy cilantro cream sauce concoction. This simple sauce is super simple to throw together but packs some serious flavor and completely replaces the need for a dollop of sour cream. I usually make a double batch so I can use it as a dressing to drizzle over taco salads the next night.

  • 4 ounces (1/2 a package) cream cheese
  • 3 Tablespoons sour cream
  • 1 lime, zested and juiced
  • 1 garlic clove
  • 1 bunch fresh cilantro (use more or less to suit your taste)
  • 1/4 small jalapeño, seeded (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper
  • 1/4 teaspoon cumin

Directions (SUPER SIMPLE!)

1. Combine all of the ingredients in a blender or food processor and blitz until smooth and creamy!

ingredients

blended
2. Pour into a serving bowl or store in an airtight container to serve later. Enjoy!

bowl of cream sauce

plated food

Chicken Verde Enchiladas

Jun17

Chicken Verde Enchiladas are a super easy recipe that is deliciously creamy, satisfying, and kid-friendly. This is my go-to recipe to whip up when a friend has a baby or I’m asked to bring a main dish for a potluck. It transports easily and freezes and reheats so well. It’s also a great recipe for using up any leftover cooked chicken you have.

Plated Enchiladas

 

Chicken Verde Enchiladas
Makes 8 enchiladas

Ingredients:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup mushrooms, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups chicken, shredded
  • 3 cups cheddar cheese, divided
  • 1/2 cup sour cream
  • 1 (15.8 ounce) can Great Northern beans
  • 1/2 teaspoon pepper
  • 1 (10.7 ounce) can cream of mushroom soup
  • 1 cup salsa verde (Find in the salsa aisle or Hispanic foods section of your supermarket)
  • 8 flour tortillas, taco size

Directions:

Preheat oven to 350°F.

In a medium-high heat skillet, sauté onions and mushrooms in olive oil for several minutes, until softened. Add minced garlic and cook for 1-2 minutes and remove from heat. Set aside.

Grilled onions, mushrooms, garlic

In a medium bowl mix together shredded chicken, 1 cup of the cheddar cheese, sour cream, beans, and pepper. Add the grilled onion and mushroom mixture and mix together. Set aside.

Filling

In another bowl, mix together cream of mushroom soup and salsa verde until creamy.

Salsa Verde

Spread a cup of the mixture onto the bottom of a 9×13 casserole dish.

Casserole

Liberally fill each tortilla with the chicken mixture.

Filled tortilla

Roll up and place in the bottom of the casserole dish. Continue with remaining tortillas and filling mixture.

Enchiladas without sauce

Pour remaining mushroom soup/salsa verde mixture all over the filled tortillas.

Enchiladas without cheese

Top with remaining 2 cups of cheddar cheese.

Cheese on enchiladas

Bake for 30 minutes or until cheese is bubbly and starts to brown.

Finished enchiladas

Let cool for 10 minutes and serve.

Plated Enchiladas

Chicken Tostadas

Jun11

I love TexMex and try to make it a TexMex night at least once a week. Chicken Tostadas are super tasty and a quick and easy dinner option. Paired with a guacamole salad or fiesta rice, a flavor-packed TexMex dinner can be on your table in 30 minutes or less! I always make extra of this tasty filling to have for lunch the next day, wrapped up in a burrito or as a taco salad.

chicken tostadas

Chicken Tostadas
Makes 12 chicken tostadas

Ingredients:

  • 2 tablespoons olive oil
  • 8 ounces of boneless, skinless chicken, cut into bite-sized pieces
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1 cup chunky salsa
  • 1/2 packet taco seasoning
  • 1 16 ounce can refried beans
  • 12 tostada shells
  • 1 large tomato, diced
  • 8 ounces Mexican blend shredded cheese
  • 8 ounces sour cream
  • 1 jalapeño, diced optional

Directions:

Add olive oil to a skillet over medium-high heat and sauté chicken and onion for 2-3 minutes or until chicken is mostly cooked but still a little pink.

Chicken and garlic

Stir in garlic cloves, salsa, and taco seasoning and cook for an additional 5 minutes to finish cooking the chicken and for the sauce to thicken.

Salsa chicken

Remove from heat.

In a microwave-safe bowl, heat the refried beans.

To assemble tostadas, spread a thin layer of beans on a tostada shell.

Beans on tostada

Add a few spoonfuls of the chicken mixture.

Chicken on tostada

Finish by topping with cheese, tomato, sour cream, and jalapeño. So easy and so yummy!

chicken tostadas