Chicken Enchilada Tostada

I found this recipe over here  and thought it looked SO yummy!  Not sure if it is just the pregnancy hankerin' for a good Mexican dish or what, but whatever the hankerin' was it was a GREAT choice!  Give it a try and let me know what you think!

Ingredients:

1 lb. boneless, skinless chicken thighs

1 pkg taco seasoning

1 tbsp. brown sugar, packed

1 can chopped green chiles {I used the 8oz. can}

1 can {10 oz.} red enchilada sauce

1 cup frozen corn

1 can refried beans {I used Gebhardt}

tostada shells OR fried corn tortillas (I used flour tortillas)

Toppings {optional} lettuce, chillies, sour cream etc.

Shred your chicken and cook it up.  Also cook your tortilla shells.  I used a little oil in a skillet (enough to cover the bottom and then some).  

Once your chicken is cooked, coat it in taco seasoning and brown sugar. 

Add your chillies (I left those out... to spicey on the preggo belly!) and 1/2 cup of enchilada sauce.  Once heated through add your corn and cook for another 5-10 min.

Meanwhile you can cook the rest of your enchilada sauce with your refried beans via microwave or stove top.  

Once everything is cooked, take your tortilla and place a generous amount of your refried beans on it and spread it around.  Then top with your chicken mixture and continue adding all the toppings you wish!  The end result is SUPER yummy! 

From my kitchen to yours, ENJOY! 

I had to use her picture because it just looked SO much better than mine :) 

Photo Courtesy

Potato Wrap Ups

While on vacation a few weeks back we were able to have dinner with a very sweet family.  The lady of the house is from Mexico so you can imagine we had some really good Mexican food :)  One of the things we had was these potato wrap up things.  Seemed simple enough to me so I gave them a whirl and they were super yummy..... though not super healthy.  However, you can throw on all kinds of fresh veggies to help make it better for you :)  They are kind of like a taco, just with a different filler.

What I used:
Corn Tortillas (about 10 of them)
4 potatoes (cooked and mashed)
veggie oil
tomatoes, diced
cheese, shredded
lettuce, shredded
sour cream
salsa
(get the idea? You can add whatever!)

Get your oil heated up in a skillet.  You'll want enough oil to cover the bottom and then some.  Take 4 or 5 tortillas at a time and cover them with a paper towel and cook in the microwave for about 30 seconds.  Just enough to nuke them.  Then, place about 2 tbsp of your mashed potatoes inside and roll them up.  

Place them in your hot oil, be careful though because the oil will be very hot and will probably pop some.  I use a handy little thing on top of my skillet, kind of like a splash guard.  It comes in very handy!  It keeps the oil from popping onto me!

Cook for 2-3 minutes on each side.  These babies will be crunchy.  Yum-o!

Once cooked remove from oil and place on paper towel to let the oil drain off a bit.  Serve warm and top with all your favorite ingredients!

From my kitchen to yours, Enjoy!

Individual Taco Cups

If you have had my individual lasagna , this is the same kind of idea.  Super easy to make but looks like you slaved over a hot stove all day.... :)
They are full of flavor, satisfy the Mexican craving, and are simply SO delicious! 

What I used:
12 egg roll wrappers
some cheese sauce
1 lb. ground beef
1 can fat free refried beans
1 envelope taco seasoning
shredded cheddar cheese
sour cream (optional)
salsa (optional)
guacamole (optional)

Pre-heat your oven to 375 degrees.

Brown your beef and add taco seasoning.  Once beef is browned, add beans.  Mix well and cook until heated through. 

Take a large muffin tin and spray with non-stick spray.  Insert your egg roll wrapper and press the sides all around.  It should be sitting nicely in your muffin tin with the edges standing up.  Place a small amount of cheese sauce on the bottom and spread around.  Add meat mixture and salsa.  Top with a small square piece of egg roll wrapper.  Repeat layers once more and top with cheese.

Bake for 10 min. or until heated through and wrappers are brown.  Remove from oven and let cool for 5 min. before serving. 

Voila!  So easy right?

photo credit

From my kitchen to yours, ENJOY!

Super easy enchiladas

A quick and easy meal to satisfy that need for Mexican food! 

1 lb. ground beef
1 can enchilada sauce
1 can cream of mushroom soup
1 can chilles
6 flour tortillas
Shredded cheese
sour cream

Brown you beef and add the sauce, soup and chilles.  In the meantime warm up your tortillas to make them a little more flexible if you've kept them stored in the fridge like I do.  Once your meat mixture is all set and warmed up, take a tortilla and spoon some of the meat mixture into it, add a little cheese and then roll it up.  Place in your ungreased baking dish and repeat.  You should have some meat mixture left over to pour over the top.  Bake uncovered at 350 for 20 min.  Top with however much cheese you wish and bake for another 4-5 min.  Once you have removed the dish from the oven and served yourself a hearty helping, you can add your sour cream.
VERY, tasty and super easy :)