Layers of corn tortillas, chicken, enchilada sauce and cheese are melted into one casserole. Though it's not as quick as pouring from a can, the dish still comes together easily and can be prepared in advance so that you can simply pop it in the oven to heat it through when you are ready to eat.
Sunday, April 10, 2011
These enchiladas come together quickly because the tortillas, chicken and sauce can be prepared in advance. Using homemade ingredients produces the yummiest result but if you are short on time or energy you can always substitute store-bought versions.
Friday, September 10, 2010
Taquitos ("little tacos") are tightly-rolled tortillas, typically filled with chicken or beef and then deep-fried. I baked my taquitos, filling homemade corn tortillas with a simple taco beef filling.
Tuesday, August 17, 2010
Huevos rancheros is a popular Mexican dish consisting of fried eggs on top of lightly-fried corn tortillas, all smothered in cooked salsa. My family's version of this Mexican breakfast incorporates warmed homemade corn tortillas, chunks of chicken, black beans, fried eggs, salsa verde and cilantro.
Saturday, June 26, 2010
My family loves fish tacos. This time we decided to make them a little differently, battering and baking the cod pieces à la Baked Chicken Nuggets with Creamy Bacon Dip. Preparing the fish this way makes the tacos more kid-friendly and they appeal to people who typically aren't seafood lovers, too!
Friday, June 25, 2010
Enchiladas are a great way to get your family to eat seafood. Shrimp, scallops, crab and cod are all good options for the filling because they are firm and have mild flavors.
Monday, June 7, 2010
We liked the carne asada tacos that we made a while ago so much that we decided to make them with chicken. The marinade is very similar to that which we used on the steak. It is such a simple dinner to pull together but the flavors are so satisfying.
Monday, May 3, 2010
Carne asada literally means "roasted meat" in Spanish and is typically a flank steak or skirt steak that is thinly cut and roasted or grilled. These carne asada tacos were the closest that we have come to replicating the tacos from one of our favorite Mexican restaurants. The corn tortillas were tender and pliable and the steak was tender and juicy.
Thursday, March 4, 2010
Chile verde is a Mexican stew that is traditionally made with pork and a green broth of tomatillos and chile peppers. To make it easy and to keep the pork tender, we use a slow cooker.
Monday, January 25, 2010
This crab tostada is essentially a crab taco and is great for breakfast, lunch or dinner. I made this for breakfast last weekend with the leftover crab meat from the night before.
Thursday, October 13, 2011
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