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Chicken Tortilla Soup
Soup Mexican

Chicken Tortilla Soup

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
  3. 3 Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
  4. 4 Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
  5. 5 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

By Star Pooley

Chicken Soup With Black Beans and Corn
Soup American

Chicken Soup With Black Beans and Corn

4.7

Prep
Cook
Total

Instructions

  1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
  2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder.
  3. 3 Before removing from heat, stir in: 1/2 cup chopped fresh cilantro.
  4. 4 Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.

By USA WEEKEND columnist Pam Anderson

Sincronizada
Dinner Mexican

Sincronizada

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Warm a griddle or a flat pan over medium heat. Sprinkle 1/2 of the Monterey Jack cheese over 1 of the tortillas, add ham, and sprinkle the rest of the cheese over the ham. Top with the second tortilla.
  2. 2 Cook sincronizada on the griddle or flat pan until tortillas are lightly toasted and the cheese has melted, turning with a spatula or tongs to toast both sides, 2 to 3 minutes per side.

By CLOUDSSUNRAIN

White Cheese Sauce
Pantry Mexican

White Cheese Sauce

3.6

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Reduce the heat to medium-low and stir in shredded cheese until melted. Mix in sour cream and green chiles; cook, stirring occasionally and without letting it boil, just until heated through.

By Wilemon

Easy Chile Relleno Egg Rolls
Appetizer Mexican

Easy Chile Relleno Egg Rolls

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
  2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
  3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
  4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Green Chicken Enchilada
Dinner Mexican

Green Chicken Enchilada

4.4

Prep
15 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Place chicken in a pot and cover with water. Boil until the juices run clear, about 25 minutes. Drain and let sit until cool enough to handle, about 10 minutes. Shred meat.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  3. 3 Set aside 1/4 cup Monterey Jack for topping enchiladas. Fill each tortilla with equal amounts chicken and remaining cheese. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish, then cover with enchilada sauce.
  4. 4 Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.

By SHACKL

Spinach Enchiladas Verde
Dinner Mexican

Spinach Enchiladas Verde

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
  3. 3 Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

By NICEGIRL512

White Queso (using Monterey Jack Cheese)
Appetizer Mexican

White Queso (using Monterey Jack Cheese)

3.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat butter in a saucepan over medium-high heat; whisk flour into melted butter until smooth. Slowly pour milk into flour mixture; bring to a boil. Reduce heat to low and stir in onion powder and garlic powder; simmer for 2 minutes. Add Monterey Jack cheese while stirring constantly until melted, about 5 more minutes.

By Eraina

Taco Bake I
Appetizer Mexican

Taco Bake I

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 325 degrees F (160 degrees C).
  2. 2 In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
  3. 3 Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
  4. 4 Bake about 20 to 25 minutes in the preheated oven.

By Leslie

Green Chile Enchiladas with Leftover Turkey
Dinner Mexican

Green Chile Enchiladas with Leftover Turkey

1.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix turkey with 1/2 cup salsa, 1/2 cup sour cream, 1/2 package Cheddar cheese, and 1/2 package of Monterey Jack cheese in a bowl until well combined. Fill tortillas evenly with turkey mixture, roll into enchiladas, and place in a 9x13-inch pan.
  3. 3 Mix remaining 1 1/2 cups salsa, and 1 cup sour cream together; pour over enchiladas. Top with remaining 1/2 package Cheddar and 1/2 package Monterey Jack cheese.
  4. 4 Bake in the preheated oven until cheese is bubbly and enchiladas are heated through, 30 to 40 minutes.

By cherylcobbs

Quick and Easy Green Chile Chicken Enchilada Casserole
Dinner Mexican

Quick and Easy Green Chile Chicken Enchilada Casserole

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. 2 Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Cool chicken, shred with two forks, and set aside.
  4. 4 Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
  5. 5 Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
  6. 6 Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
  7. 7 Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
  8. 8 Cover and bake in the preheated oven for 45 minutes.
  9. 9 Cool slightly before serving.

By SGRCOOKI

Mexican Bean Dip
Appetizer Mexican

Mexican Bean Dip

3.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a medium saucepan over medium heat, blend the chili beef soup and taco sauce. Bring to a gentle boil and remove from heat.
  3. 3 Transfer chili beef soup and taco sauce mixture to an 8x8 inch baking dish. Sprinkle with black olives and onion. Top with Cheddar cheese and Monterey Jack cheese.
  4. 4 Cook in the preheated oven 10 minutes, or until the cheese has melted.

By Betty

Chili Pepper, Corn, and Bacon Quiche
Mexican

Chili Pepper, Corn, and Bacon Quiche

3.5

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
  3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
  4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
  5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
  6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

3-Cheese Enchiladas
Dinner Mexican

3-Cheese Enchiladas

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.
  3. 3 Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.
  4. 4 Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.
  5. 5 Place enchiladas, seam-side down, in a 9x13-inch baking dish.
  6. 6 Spread remaining 1 cup salsa over the tops of the enchiladas.
  7. 7 Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.
  8. 8 Bake in the preheated oven until the enchiladas are warmed through and cheese is melted and bubbly, about 20 minutes.

By beanmachine

Easy Enchiladas
Dinner Mexican

Easy Enchiladas

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and pour the salsa into the bottom of the dish. Set aside.
  2. 2 Cook and stir the ground beef in a skillet over medium heat for about 10 minutes, until meat is browned and crumbly. Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. Place about 2 tablespoons of the beef mixture down the center of each tortilla, roll the tortillas, and place them seam side down on top of the salsa in the baking dish. Sprinkle the shredded cheese on top of the enchiladas.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the cheese is browned and the enchiladas are hot and bubbling.

By tanyap

Traditional Mexican Molletes
Lunch Mexican

Traditional Mexican Molletes

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
  3. 3 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
  4. 4 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
  5. 5 Top molletes with Mexican salsa or pico de gallo.

By Jenny Aleman

Easy Chili Relleno Casserole
Breakfast Mexican

Easy Chili Relleno Casserole

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
  3. 3 Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.

By Monya Heath Williams

Chicken Chilaquiles
Dinner Mexican

Chicken Chilaquiles

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until crumbly, about 5 minutes. Add chicken; cook and stir until chicken is cooked through and no longer pink in the center, about 10 minutes.
  3. 3 Spread 1/2 of the tortilla chips over the bottom of a casserole dish; top chips with chicken mixture. Sprinkle corn evenly over chicken mixture and layer remaining chips on top. Whisk green enchilada sauce and sour cream in a mixing bowl; pour over chips and top with shredded Monterey Jack cheese.
  4. 4 Bake chilaquiles in the preheated oven until casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

By CARRIEANN23

Easy Chilaquiles
Dinner Mexican

Easy Chilaquiles

5.0

Prep
10 min
Cook
9 min
Total
19 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
  2. 2 Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

By Christina Bleeker

Chicken Flautas
Dinner Mexican

Chicken Flautas

4.4

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.
  3. 3 In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.
  4. 4 Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
  5. 5 Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

By Arlene Spurlock

Turkey Enchiladas
Dinner Mexican

Turkey Enchiladas

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Pour enchilada sauce into a bowl.
  3. 3 Combine Cheddar-Jack cheese, onion, and black olives in a small bowl.
  4. 4 Brush a small skillet with enough oil to coat a tortilla, and heat over low heat. Cook tortilla in hot oil until softened, 15 to 30 seconds per side. Remove and dip in enchilada sauce to coat, then place on a plate.
  5. 5 Place some turkey and some cheese mixture in the center of the tortilla, roll up, and place it in the prepared baking dish.
  6. 6 Repeat Steps 4 and 5, using more oil as needed, to form and roll 11 more enchiladas; they should cover the bottom of the baking dish. Spread enchilada sauce over the enchiladas to cover.
  7. 7 Repeat Steps 4 and 5 to form, roll, and place remaining 12 enchiladas.
  8. 8 Spread remaining sauce over top and sprinkle with remaining cheese mixture.
  9. 9 Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

By Marta Sanchez

Mexican Chorizo Breakfast Pie
Mexican

Mexican Chorizo Breakfast Pie

5.0

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
  2. 2 Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
  3. 3 Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
  4. 4 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
  5. 5 Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
  6. 6 Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
  7. 7 Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

By Dana

Texican Squash
Dinner Mexican

Texican Squash

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  2. 2 Bring a large pot of salted water to a boil. Add squash; cook until tender yet still firm, about 15 minutes. Drain. Set aside to cool.
  3. 3 Combine cheese, eggs, milk, chiles, flour, baking powder, and salt in a large bowl; mix well. Fold in squash.
  4. 4 Sprinkle ½ crushed corn chips into the prepared dish; spoon squash mixture on top and cover with remaining ½ crushed corn chips.
  5. 5 Bake in the preheated oven for 30 minutes.

By Lynn Small

Quick Taco Salad
Mexican

Quick Taco Salad

4.5

Prep
35 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
  2. 2 Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

By Amy Tapscott Harvel

Authentic Chile con Queso
Appetizer Mexican

Authentic Chile con Queso

3.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat the vegetable oil in a skillet over medium heat. Stir in the onion and tomato; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the green chile; cook for 2 minutes then stir in the cheese and milk. Reduce heat to low and simmer, stirring frequently, until the cheese has melted.

By Melony1976