Chile Colorado Burritos

This recipe caught my eye on Pinterest the other day. That and the fact that I had a couple of cans of red enchilada sauce in my pantry that have been begging to be used.  Served with rice, this turned out to be a delicious meal. The meat was super tender after cooking in the crock pot all day. I'm not sure what I'd do without a crockpot. I use it at least once a week!



Chile Colorado Burritos
Source: Food Pusher

1 1/2 to 2 pounds stew meat
1 large can mild red enchilada sauce (at least 19 oz.)
2 beef bouillon cubes
1/2 can refried beans
5-7 burrito size flour tortillas
1 cup or so of shredded cheddar cheese

Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours, or until meat is very tender. When beef is done, taste and add more salt, if desired. Heat up refried beans in the microwave and put your oven on broil. On an oven-proof plate lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

Tex-Mex Chicken and Rice Casserole

I love a recipe that is a meal all in itself. Here's a good one for you! A Tex-Mex casserole that is very filling and a family pleaser too!

I went a little heavy on the rice so it was a bit dryer than I would have liked. If I would have stuck to the 2 c. that the recipe calls for then it would have been perfect. My hubby poured some extra salsa on top of his to make it more moist. Either way, it was delicious!



Tex-Mex Chicken and Rice Casserole
Source: The Well-Fed Newlyweds

2 c. cooked chicken, chopped
4 c. cooked brown (or white) rice
1 c. corn
15 oz. can black beans, rinsed and drained
4 oz. can diced green chiles
1 c. sour cream or Greek yogurt
1/2 c. salsa
1 c. cheese (cheddar, pepper jack, etc.), plus extra for the topping

Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray.

In a large bowl, combine the chicken, rice, corn, black beans, chiles, sour cream, salsa, and cheese. Mix well. Transfer the chicken mixture to the prepared baking dish. Sprinkle a little extra cheese on top. Bake for 20 to 25 minutes, or until heated through and bubbly.

Serves 4 to 6.

Chicken and Black Bean Green Enchilada Rice Bake

I loved this recipe! Perhaps it was because it has a lot of my favorites inside like green enchilada sauce, black olives, tomatoes, black beans and cheese! It's easy to throw together and the leftovers are just as good, if not better. We ate this up to the last bite and I'm sure I'll make it again real soon.

Horchata

I have a favorite drink for every type of cuisine. I am constantly adding my favorite drink recipes to this blog. Almost every time we go out for Mexican food my hubby and I will order Horchata to drink with our burritos or enchiladas. If you've never had one before, it takes like a sweet milky drink with a nice hint of cinnamon. Several years ago, I bought a powder mix to make the drink from. It was ok but not as good as what you get in a restaurant. So...of course, I decided it was time to make it from scratch. There are lots of horchata recipes out there. You probably have most, if not all, the ingredients already in your kitchen!

Mini Taco Bowls

These little things turned out great! They look so fancy all dressed up on your plate but they were super simple to make. These would be fun to make for Cinco de Mayo or for any Mexican themed dinner party!

Check back in on Sunday to see a great drink to serve with these mini taco bowls!

Mexican-Style Stuffed Red Peppers

It always feels good to fix a healthy meal for my family. What's even better is when that meal tastes good too! And on top of that - my preschooler ate every bite on his plate! This recipe is a winner all around!

Another added bonus to this recipe is that you will end up with a lot of extra stuffing. Bonus! That means it will make another meal for my family tomorrow. You can use the extra stuffing to make loaded nachos or burritos.

Thanks to my friend, Angie, for sharing this recipe on her blog.

Mexican Yuk

The name of this recipe cracks me up every time I say it but none-the-less this is a fabulous recipe that my Mom would make for us kids all the time. I love making it for my family now that I'm grown up and have my own kids. I talked to my Mom on the phone tonight and discovered that she make Mexican Yuk tonight too. What a coincidence!

I did not go shy on the mozzarella cheese which made it even that much better. (That's what I get for buying a 5-pound bag of cheese at Sam's Club! :) I served it with Spanish rice.

Pineapple Chicken Burritos

I spotted this recipe on a food blog that I really like called Real Mom Kitchen. We love eating Mexican food and I knew I wanted to try this recipe. It turned out really good! Even my 4 year-old devoured his burrito! I love the rice and beans in this recipe. I couldn't really taste the pineapple much but it helped to make the burritos really moist. What a great dinner! It made a lot so we are going to eat leftovers tomorrow night.

Honey Lime Chicken Enchiladas

Oh my! I would rate tonight's dinner with 11 out of 10 stars!!!

We had honey lime chicken enchiladas, Spanish rice, and chips and salsa. After the first bite, I fell in love! I told my husband, "This is better than going out to an authentic Mexican restaurant!" So that in itself, says a lot. I loved the sweetness on the honey, the little kick from the chili powder, the taste of lime, and the oh so yummy creamy enchilada sauce and cheese that smother it on top. I can't wait to make these again, perhaps the next time we have some friends over for dinner!



Honey Lime Chicken Enchiladas
Source: My Kitchen Cafe

6 T. honey
5 T. lime juice (2 small limes)
1 T. chili powder
1/2 t. garlic powder

1 lb. chicken, cooked and shredded (I cooked 3 chicken breasts in my crockpot this morning)
8-10 flour tortillas
1 lb monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. 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 9X13 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. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.