Archive for the ‘Mexican’ Category

So, I decided to make Honey Lime Chicken Enchiladas for dinner last night. John really liked them, and I liked them too (though I think I prefer regular enchiladas). So, if you want to try something a little bit different, try these:


  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken, cooked and shredded
  • 8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
  • 1 pound monterey jack cheese, shredded
  • 2 cups green enchilada sauce
  • 1/2 cup heavy cream
  1. Preheat oven to 350 degrees.
  2. Mix the honey (tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken.
  3. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours).
  4. Spray a 9X13 pan  with cooking spray. Pour enough enchilada sauce on the bottom of  pan to create a thin layer on the bottom.
  5. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  6. Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours).
  7. Pour sauce on top of the enchiladas and top with reserved cheese.
  8. Bake at 350 degrees for 30 minutes until brown and crispy on top.





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Yes, I am posting another Enchilada recipe. I know I have posted several (as well as some for burritos), but a) I love Mexican food, b) it’s my blog and I’ll post what I want ;-), and c) these are some of the best enchiladas I was ever served/made. My dear friend Katharine served me these last weekend, and it was so delicious I had her send me the recipe, and I made them tonight. It is a Pampered Chef recipe which she adapted, and you should definitely try it. Supper yummy! I also served it with some white cheese dip and chips on the side (subbing monterey jack for american…yum!) So, with no further adieu, here is the recipe:

(Things in blue are my personal comments/suggestions, or additions I made)


  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 pound cooked chicken breast, shredded
    • I like to buy boneless skinless chicken breasts, bake them, cut them into chunks with poultry shears, and then throw the chunks in the food processor and pulse a few times…so easy!)
  • 1 cup salsa, divided
    • Because John and I don’t like “chunky” salsa, I put this in the food processor, and pulsed it for a few minutes till it was smooth, almost sauce like.
  • 1 cup sour cream, divided
    • I added this in myself. I used 1/2 cup in the filling, and then mixed the other 1/2 cup with the salsa to make the sauce to put on top. Yum!
  • 4 ounces reduced fat Philadelphia cream cheese
    • I must admit I was naughty and used regular cream cheese ;x
  • 1 T. chopped cilantro
  • 1 tsp. ground cumin
  • (Chili powder)
  • (Salt and pepper)
  • 1 cup shredded cheddar & Monterey jack cheese, divided
  • 8 flour tortillas


  1. Heat skillet on medium heat (after coating with cooking spray or a little olive oil).
  2. Add onions & garlic; cook & stir 2 minutes.
  3. Add chicken, cream cheese, 1/2 cup sour cream, cilantro, cumin, chili powder, salt and pepper, & 1/4 cup salsa. Mix well.
  4. Cook until heated, stirring often.
  5. Add 1/2 cup shredded cheese. Mix well.
  6. Spoon 1/3 cup chicken mixture onto each tortilla & roll up.
  7. Place in 9×13-inch baking dish sprayed first with cooking spray.
  8. Mix remaining salsa w/ 1/2 cup sour cream.
  9. Top enchiladas with salsa/sour cream mixture, followed by remaining cheese.
  10. Bake 20 minutes in 350 degree oven.

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Tonight I tried a new Chicken Enchilada recipe (the original can be found here, but be aware I made several modifications). It was okay — the sauce for it was tasty, but we couldn’t taste the cheese very well. I also had tons of trouble with the corn tortillas breaking–but maybe it was because they weren’t fresh. So anyways…it made for an okay dinner, but they weren’t as good as I was hoping. Maybe they’ll work better for some of you, though.



  • cups chopped chicken (cooked)
  • 1/4  cup  shredded Monterey Jack cheese
  • 1/4  cup  2% sharp cheddar cheese
  • 2/3 cup sour cream
  • Optional: onion powder, chili powder, garlic powder


  • 2/3  cup  skim milk
  • 1/4  cup  chopped fresh cilantro
  • 1/4  cup  egg substitute
  • 1/8  teaspoon  salt
  • 1  (4.5-ounce) can chopped green chiles, undrained

Remaining Ingredients
  • 8 (6 inch) corn tortillas
  • 1/2 cup monterey jack
  • 1/2 cup 2% cheddar

  1. Preheat oven to 375.
  2. Place sauce ingredients in a food processor; process until smooth; set aside
  3. Combine sour cream with onion powder, garlic powder, and chili powder [this step is optional. You can leave the sour cream plain if you want]
  4. Heat a skillet, and in it combine filling ingredients (chicken, cheese, sour cream) till warm
  5. Put tortillas on a plate, layered between damp paper towels, and microwave 20 seconds.
  6. Spoon filling in center of tortilla; roll tightly, and place in a baking dish. Repeat procedure with remaining tortillas and filling.
  7. Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes.
  8. Uncover; sprinkle with remaining cheese. Bake an additional 5 minutes or until cheeses melts.

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White Cheese Dip

Even though I shouldn’t (because it’s loaded with fat and calories), I love a good white cheese dip. If I go to a Mexican restaurant, I am going to get some. And thanks to Sabrina Robertson, a brother in my pharmacy fraternity, I have a delicious recipe to make my own at home. I first tried it last year at Informal Rush when Sabrina made it, and it was delicious! And last night, I made it for some friends who came over; we all liked it! And it couldn’t be easier to make.


  • 2 lb white american cheese, thinly sliced (you can get this at your store’s deli)
  • 1 cup whole milk
  • 2 (4 oz) cans diced jalapenos


Pour enough milk into a bowl to coat the bottom. Layer all of the cheese slices on top of the milk. Pour remaining milk over the cheese, and then add the jalapenos (with juice) on top. Microwave mixture in 3 minute intervals, till melted, stirring after each 3 minutes.

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Wanting something that was (a) easy to make, and (b) would give us leftovers for a few days, I searched for a slow cooker taco soup recipe. I found one on AllRecipes — the link to the original recipe can be found here.

I made a few changes — I omitted the diced tomatoes (we don’t like them), added a package of dry ranch dressing, and used dried onion instead of fresh. It turned out pretty well; I don’t know that it tasted like tacos–it more tasted like chili, but it was still good:


  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (16 ounce) can chili beans, with liquid
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can whole kernel corn, with liquid
  • 1 (8 ounce) can tomato sauce
  • 2 cups water
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (4 ounce) can diced green chile peppers
  • 1 (1.25 ounce) package taco seasoning mix
  • 1 package dry ranch dressing


  1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
  2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours, or high setting for 4 hours.
  3. Top with cheese, sour cream, tortilla chips, and/or other toppings of choice.

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So, when I first started this blog, I made a post about my favorite Enchiladas recipe (for that post, go here), which I initially found on All Recipes (entitled “Chicken Enchiladas V”). I have made these enchiladas multiple times since finding the recipe a few years ago, and have always loved how scrumptious they were. So, I just couldn’t let the fact that I am reducing my cals/fat stop me from enjoying these, so I made a lower calorie/fat version. The recipe is below:

Ingredients (FF = Fat Free; RF= Reduced Fat)

  • 1 (10.75 ounce) can 98% FF condensed cream of chicken soup
  • 1/2 cup FF sour cream
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 teaspoon chili powder
  • 2 cups chopped cooked chicken breast (or 2 (10 oz) cans chicken breast chunks in water))
  • 1 (4 ounce) can chopped green chile peppers, drained
  • 8 (8 inch) 96% FF Mission flour tortillas
  • 1 bag Reduced Fat Mexican cheese or 2/3 of bag Sargento Artisan Blends Authentic Mexican Cheese


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl mix the soup and sour cream; set aside.
  3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
  4. Spread 1/2 cup of the soup mixture in a 9×13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
  5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

7 Weight Watcher’s Points per enchilada

The Verdict
Considering all the swaps I made, I was pretty happy with these. They were still creamy and yummy, and not nearly as bad for you as the original! John liked them, too. =)

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Tonight’s menu included two more Hungry Girl recipes: “Just Fondue It” and “Cheesy Beefy Quesadillas.” The quesadillas were very yummy, and the cheese dip was good too. I would definitely recommend these, especially the quesadillas!:

Cheesy Beefy Quesadillas


  • 2 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortillas
  • 2/3 cup frozen ground-beef-style soy crumbles (like the ones by Boca and Morningstar Farms)
  • 1/2 cup shredded fat-free cheddar cheese
  • One wedge The Laughing Cow Light Original Swiss cheese
  • 2 tbsp. fat-free sour cream
  • 1 tbsp. chopped scallions
  • 1/2 tsp. dry taco seasoning mix
  • Optional: additional fat-free sour cream, for dipping


  1. In a small microwave-safe bowl, combine soy crumbles, cheddar cheese, scallions, sour cream, and seasoning mix, stirring thoroughly. Microwave for 1 minute, stir again, and set aside.
  2. Lay tortillas flat and spread cheese wedge evenly over one half of each.
  3. Bring a medium-large pan sprayed with nonstick spray to medium heat, and lay one of the tortillas in it with the cheesy side up, and cook for about 30 seconds. Top the cheesy tortilla half with half of the soy crumble mixture. Using a spatula, carefully fold the plain tortilla half over the other half, pressing down with the spatula to seal. Cook for about 1 minute, until slightly toasted on the bottom. Flip and continue to cook for about 1 minute, until both sides are toasted. Remove from heat and cut into four triangles.
  4. Repeat for other quesadilla.
  5. Serve with sour cream for dipping, if you like. Enjoy!

Serving Size: entire quesadilla
Per serving: Calories: 196; Fat: 5g; Sodium: 931mg; Carbs: 25g; Fiber: 13.5g; Sugars: 2.5g; Protein: 25.5g; POINTS® value 4*

I couldn’t find the aforementioned tortillas…so if you can’t, maybe try and find another low fat and/or low carb tortilla.

“Just Fondue It”


  • 1/2 tsp minced garlic
  • dash salt
  • 1/4 cup plus 1 tbs plain light soymilk
  • 3 ounces fat free cheddar cheese block (cut into smaller blocks)
  • 2 wedges The Laughing Cow Light Original Swiss cheese
  • 2 slices reduced-fat swiss cheese, torn into pieces
  • 2 tbs fat free cream cheese
  • 2 tbs dry white wine
  • chili powder, if desired


  1. Bring saucepan sprayed w/nonstick spray to medium low heat. Add garlic and cook for 1 minute.
  2. Add soymilk, all four cheeses, and salt. Cook for 3-4 mins (or however long it takes), stirring continuously, till cheeses have melted and sauce is thoroughly mixed.
  3. Reduce heat to low and add wine (and chili powder if desired). Stir until combined. Transfer mixture to fondue pot and set temperature to low.

Makes 4 servings
PER SERVING (about 3 tablespoons): 89 calories, 2.5g fat, 548mg sodium, 3g carbs, 0g fiber, 2g sugars, 10g protein POINTS® value 2*

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