Crispy Shrimp Tacos (Encamaronadas)

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Melted cheese, chopped shrimp, and salsa are folded into a corn tortilla and fried until crispy. These tacos are quick to make (just 15 minutes!), done in just 1 pan, and will disappear before you know it!

Tacos are sorta a big deal in Texas. You can buy them just about anywhere - though the best are usually found at a taco stands set up in parking lots. Don't worry - it's not as shady as it sounds. And while I've found a few solid taco options, I do miss some of the variety found in Texas.

Thankfully, I found a great recipe to make at home! These tacos are heads above most of the restaurant tacos I've ordered. The crispy shell you achieve through frying automatically makes them fantastic but the stuffing is also amazing! I took a Rick Bayless recipe (he's the best!) and streamlined it a bit to make it more weeknight friendly. Honestly, these don't even need to be for dinner - they would be amazing at a Super Bowl party or the like. I refuse to admit how many we plowed through the night I made them. They are addictive!

Don't be discouraged if you don't master the taco flip the first time. I tore my first tortilla and lost my stuffing but thanks to the cheese holding it all together, it still fried up okay and tasted great - it just wasn't pretty. The key is to not over-stuff them or you'll lose half the shrimp in your pan.

Shrimp cooks up super fast so have everything ready to go - you should be able to make this in 15 minutes, start to finish. You could dunk them in sour cream or guacamole if you feel so inclined but they certainly don't need it!

Crispy Shrimp Tacos
8-10 corn tortillas
3/4 cup store-bought refrigerated salsa
1 cup shredded Cheddar or Monterey Jack cheese
1 lb shrimp, peeled and deveined, cut into 1/4 inch pieces
vegetable oil, for frying

In a deep skillet over medium heat, add a swirl of oil. Once hot, add the salsa. Cook for 2 minutes and then add the diced shrimp. Cook until the shrimp are just about cooked through (they will finish cooking in the taco). Transfer the shrimp/salsa mixture to a bowl and wipe out the skillet.

Add a heavy film of oil to the skillet and heat to medium-high. Once hot, place a tortilla in the oil and cook a few seconds. Using tongs, gently flip and then add a couple tablespoons cheese and, using a slotted spoon, about 1 tablespoon shrimp/salsa filling. Using tongs, carefully fold half the tortilla over to make a taco. Gently press flat. Cook until both sides are crispy, about 2-3 minutes a side. Remove to a paper towel lined plate.

Source: adapted from Rick Bayless

Mexican Lasagna

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A twist on a classic lasagna! Seasoned ground turkey, beans, corn, and cheese are layered between tortillas and served up like a classic lasagna. This easy dinner is on the table in just 30 minutes!

My husband is all about anything Mexican or TexMex so I'm always on the hunt for new ways to serve up some of the same ingredients :) I came across this (relatively old) recipe on Food Network and, after reading all the rave reviews, had to give it a shot. I wasn't expecting to like it!

Well, needless to say, it was a huge hit! Yes, the ingredients are some of the same ones I use in other favorite dishes but the lasagna format was new - and made it so easy to portion control and serve! It also makes a healthy portion in just 30 minutes - meaning you may even get two meals out of it. It's not fancy food but it's tasty, easy, and not straight from a to-go container. I call that a winner!

To save on calories (I had to justify all that cheese somehow!), I used ground turkey but you can sub in ground beef or ground chicken. Just make sure it's lean or drain it very well before adding the taco sauce.

Psst - taco sauce is not the same as salsa! You'll find it near the salsa or in the international food aisle. Typically it comes in mild and hot and either will work.

Mexican Lasagna
2 tablespoons olive oil
1 lb ground turkey (lean)
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 cup diced onion
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce) jar taco sauce (either mild or hot, your preference)
1 cup frozen corn kernels
12 corn tortillas
3 cups shredded cheddar or Monterey Jack cheese, divided

Preheat oven to 425 and lightly spray a 9x13 baking dish. Set it aside.

In a large skillet over medium-high heat, add the olive oil. Once shimmering, add the ground turkey, chili powder, cumin, and diced onion. Stir, breaking up the meat, until browned and evenly seasoned. Add the taco sauce and stir to combine. Add the black beans and corn and heat through, 2-3 minutes. Season with salt to taste.

Spread 4 corn tortillas in the bottom of the prepared baking dish, overlapping if needed. Spoon a layer of meat/bean mixture on top followed by about 3/4 cup cheese. Repeat twice more, resulting in 3 layers, with cheese finishing on top. Sprinkle any remaining cheese on top. 

Bake for 12-15 minutes or until the cheese is browned and bubbly. Serve hot.

Source: adapted from Rachael Ray

Chicken Enchilada Soup (30 minute!)

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Who doesn't love chicken enchilada soup?! This version is thick, creamy, and loaded with cheese and chicken. Bonus? It's done in 30 minutes! Yes, you CAN make a deeply flavorful soup without it simmering all day.

Some enchilada soup is thin - this crockpot version I've shared before is broth-y. Delicious, but not thick. I personally love it both ways but there is something comforting when you're inhaling a big bowl of thick soup. Sorta like you don't need anything else to make it a meal, you know?

The key to thickening this soup is masa harina, a Mexican flour typically used to make corn tortillas. The flavor works better than all-purpose flour and it thickens beautifully. You should be able to find it in the baking aisle of any major grocery store.

Thanks to a store bought rotisserie chicken, and some canned veggies, you can have this soup ready to go in just 30 minutes!

{30 minute} Chicken Enchilada Soup

2 tablespoons vegetable oil

1 small onion, diced

2 cloves garlic, minced

1/2 cup masa harina

3 cups chicken stock

2 cups cooked, shredded chicken (from a rotisserie chicken)

2 (10-ounce) cans red enchilada sauce

1 (14-ounce) can black beans, rinsed and drained

1 (14-ounce) can fire roasted diced tomatoes (with their juices)

1 (4-ounce) can chopped green chiles (mild if you don't want spicy)

1 cup frozen corn

1/2 teaspoon ground cumin

8 ounces sharp cheddar cheese, freshly grated

salt, to taste

optional toppings: sliced avocado, additional grated cheese, sour cream, chopped cilantro, etc.

Heat the oil in a large stockpot over medium-high heat. Add the onions and cook, stirring often, until translucent and softened, about 5 minutes. Add the garlic and cook another minute. Stir in the masa harina and cook another minute.

Pour in half the chicken stock and stir until completely combined, Add the remaining stock, chicken, enchilada sauce, black beans, tomatoes, green chiles, corn, and cumin. Stir occasionally until the soup comes to a simmer. Reduce heat to medium-low and let simmer for 3 minutes, stirring often to avoid sticking. Stir in the cheese, a little at a time, until melted and smooth. Taste and add salt if needed.

Serve with optional toppings.  

Source: slightly adapted from Gimme Some Oven

King Ranch Chicken Casserole

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A Texas staple! This Tex Mex comfort food favorite is loaded with chicken, tortillas, spicy tomatoes, and loads of cheese. A cream soup-free version that is easy to whip up!

Not long ago, I realized that I was completely missing a Texas favorite in my recipe index - King Ranch Chicken Casserole! This casserole is a favorite of most Texans, though it's typically made with cream soup, which I avoid. Making it from scratch is still super easy and tastier, in my opinion.

If you've never had it, think of it as similar to chicken enchilada casserole. Layers of corn tortillas, chicken, and tomatoes are baked together in a creamy cheese sauce. The spice is very mild; if you like spicy, toss in a can of chopped green chiles along with your Rotel tomatoes.

King Ranch Chicken Casserole

15 corn tortillas

1 tablespoon butter

1 large onion, finely chopped

2 jalapenos, stemmed, seeded, and minced

2 teaspoons ground cumin'

2 (10-ounce) cans Ro*tel diced tomatoes & green chilies

5 tablespoons flour

1 cup heavy cream

3 cups chicken broth

1.5 pounds boneless/skinless chicken breasts, cut into 1/2-inch cubes

4.5 cups shredded Colby Jack cheese

2 tablespoons minced fresh cilantro

salt and pepper, to taste

Heat oven to 450. Spread the tortillas on 2 baking sheets, not overlapping, and coat both sides with cooking spray. Bake until slightly crisp and browned, about 12 minutes. Cool slightly and then break into bite sized pieces. Repeat, if needed, until all 15 tortillas are baked. Put aside 3 tortillas worth of pieces for the topping.

Meanwhile, in a Dutch oven, melt the butter over medium-high heat. Add the onions, jalapenos, and cumin and cook until lightly browned, about 8 minutes. Stir in the Rotel tomatoes (and their juices) and cook until most of the liquid has evaporated, about 10 minutes.

Stir in the flour and cook for 1 minute. Stir in the cream and broth, bring to a simmer, and cook until thickened, 2-3 minutes. Season with salt and pepper to taste. Stir in the cubed chicken and cook until no longer pink, about 4 minutes. The chicken should be slightly underdone.

Remove from heat and stir in 3.5 cups of the cheese and cilantro until the cheese has melted.

In a 9x13 pan, scatter half of the tortilla pieces on the bottom. Spoon half of the filling over top. Scatter the other half of the tortillas pieces over top of the filling layer and then spoon the rest of the filling over top. 

Place the pan on a rimmed baking sheet and bake until bubbling, about 15 minutes. Remove from oven and sprinkle the reserved 3 tortillas worth of pieces over top followed by the remaining 1 cup of cheese. Return to the oven and bake another 10 minutes. Remove from oven and let sit 10 minutes before serving.

Source: adapted from America's Test Kitchen: The New Family Cookbook  

Chiles Rellenos Casserole

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Traditional roasted chile flavor, hearty filling, and crisp fried shell flavor without all the work! This Tex-Mex casserole is perfect for Cinco de Mayo!

Happy Cinco de Mayo! Are you celebrating today with Mexican food? We eat Mexican food (read: Tex Mex) a lot at our house so any excuse to enjoy it is good with us!

Chile rellenos is a popular Mexican dish. Traditionally, a poblano pepper is roasted, stuffed, dipped in an egg based batter, and fried. It's cheesy, creamy, and has a delicious crispy "shell" around it. Stuffing and frying individual peppers at home can be a drag so this recipe feeds your craving without all the work!

Browned lean beef is mixed with poblano peppers, tomatoes, and spices before being layered in a casserole dish with heaps of cheese. You whip up a simple egg batter to layer on top then bake!

Chiles Rellenos Casserole

1 tablespoon vegetable oil

1 onion, finely chopped

2 pounds 90% lean ground beef

4 poblano chiles, stemmed, seeded, and chopped

2 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon ground oregano

1/4 teaspoon cayenne pepper

1 (10 ounce) can diced tomatoes and green chilies, drained (such as Rotel brand)

2.5 cups Monterey Jack cheese, shredded

1/2 cup flour

3/4 cup milk

2 large egg whites

salt and pepper

Adjust an oven rack to upper-middle position and preheat oven to 450.

Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add the beef and cook, breaking up meat with wooden spoon, until cooked through and no longer pink, about 8-10 minutes. Use a slotted spoon and transfer beef mixture to a paper towel lined plate. 

Pour off all but 2 tablespoons fat left in skillet, add poblanos, and cook over medium-high heat until browned, about 8-10 minutes. Stir in beef mixture, garlic, cumin, oregano, cayenne, salt, and pepper. Cook until fragrant, about 30 seconds. Stir in drained tomatoes and cook until the beef mixture is dry, about 1 minute. Remove from heat and stir in 2 cups cheese. Transfer mixture to a 9x13 baking dish and press into an even layer.

Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Slowly whisk in milk until smooth; set aside. In a second bowl, add the egg whites. Using a mixer fitted with a whisk, whip egg whites on medium-low until foamy, about 1 minute. Increase speed to medium-high and whip until stiff peaks form, about 3 minutes. Whisk 1/3 of the whipped egg whites into the flour mixture, then gently fold in remaining egg whites until combined.

Pour batter over beef mixture. Bake until topping is light golden and puffed, about 15 minutes. Sprinkle with remaining 1/2 cup cheese and continue to bake until golden brown, about 10 minutes. Let casserole cool for 10 minutes before serving.

Source: America's Test Kitchen

Chicken Enchilada Spaghetti

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The deliciousness of traditional chicken enchiladas without the multi-step cooking method! This pasta is easy, quick, and tasty - dinner is just 20 minutes!

A lot of good Mexican food isn't made quickly; tamales, enchiladas, carnitas - they all take time. Good things come to those who wait! But sometimes, I've had a long day and just need something delicious and quick that'll satisfy my enchilada craving. This recipe is perfect!

It's absolutely one of our favorite weeknight meals and we're usually trying to beat the other to the leftovers. I've shared it before but it needed another look :)

You're just 20 minutes from a big bowl of cheesy pasta!

Chicken Enchilada Spaghetti

8 ounces spaghetti

1 tablespoon olive oil

1/2 onion, chopped

1/4 teaspoon salt

1/4 teaspoon pepper

2 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

pinch of cayenne pepper

2 cups shredded cooked rotisserie chicken

1 (10 oz) can of red enchilada sauce

3/4 cup grated sharp cheddar cheese

fresh cilantro, for garnish

Cook the pasta in a large pot of boiling salted water according to package directions. Drain and set aside.

Meanwhile, add the oil to a large skillet set over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until the onions have softened, about 5 minutes. Stir in the garlic, cumin, chili powder, paprika, and cayenne, and cook for only a minute or so, stirring constantly. Add the chicken and enchilada sauce and stir to incorporate. 

Reduce the heat to low and add the pasta to the skillet. Use tongs to toss until the pasta is coated with the sauce. 

Remove the pan from the heat and add the cheese, continuing to toss until melted and combined. 

Garnish with cilantro before serving. 

Source: adapted from Tracey's Culinary Adventures 

Skillet Mexican Chicken and Rice

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A delicious one-skillet meal with chicken, rice, green olives, tomatoes, and chipotle chiles!

Chicken and rice has always been a favorite meal of mine. Unfortunately, anytime you're working with rice, the dish can often take loads of time and/or several pots - both of which are a no-go for me on weeknights! The good people at America's Test Kitchen have done it again; they figured out a way to put a flavorful chicken and rice meal on the table after a long day of work.

Thanks to your microwave, your rice can begin to cook while you start the chicken. The rice ends up joining your chicken in the skillet to finish cooking so the entire pan is brimming with flavor and easy to serve.

Canned chipotle in adobo packs a punch so be careful when dishing it out. A teaspoon goes a long way! If you're extra sensitive to spice, you may want to start with 1 teaspoon and add more before serving if desired. It adds a delicious smokiness that I think is worth including - even in a small amount.

Skillet Mexican Chicken and Rice

2 & 3/4 cups chicken broth

1 cup long grain white rice

4 boneless/skinless chicken breasts

2 tablespoons vegetable oil

3 shallots, thinly sliced

3 garlic cloves, minced

2 teaspoons minced canned chipotle chile in adobo sauce (see note above)

1 (14.5 ounce) can diced tomatoes, drained

1/3 cup green olives, coarsely chopped

salt and pepper

Combine 1 & 3/4 cup broth and rice in a bowl. Cover and microwave until the liquid is absorbed, about 10 minutes. Fluff rice with fork.

Meanwhile, pound thick ends of chicken if needed. Pat dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat until just smoking. Brown chicken lightly on both sides, about 5 minutes. Transfer to a plate.

In the same skillet, heat the remaining 1 tablespoon oil and add the shallots, and 1/2 teaspoon salt. Cook until softened, about 2 minutes. Stir in the garlic and chipotle chiles and cook until fragrant, about 30 seconds. Stir in remaining 1 cup broth and microwaved rice, scraping up browned bits. Nestle the browned chicken and their juices in the rice. Cover and simmer gently until the rice is tender and the chicken registers to 160 degrees, about 10-15 minutes.

Gently fold in the green olives, season with salt and pepper to taste and serve.

Source: America's Test Kitchen New Family Cookbook

Mexican Lime Soup with Chicken

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A flavorful chicken soup bursting with lime flavor! Perfect for a cold winter's day.

We have a continuous conversation in our house about whether or not soup, on it's own, is a meal. My vote (of course) is that it is - especially when it's stuffed full of all the main food groups. You're probably shocked to hear that the husband is not as agreeable. Occasionally, though, I serve up a soup that is satisfying enough to pass the test and he's not digging around for a PB&J sandwich to accompany it.

This soup is hearty and delicious despite it's broth base. You don't need heavy cream to make a meal worthy soup! Though similar to chicken tortilla soup, this is lighter and brighter in flavor. Totally guilt free!

A grocery store rotisserie chicken is a huge time saver - so much so that you can easily whip this up on a weeknight.

I know it's tempting but do not reach for bottled lime juice! Lime is the star here and it only shines if it's the real deal.

Mexican Lime Soup with Chicken

For the tortilla strips:

6 corn tortillas

vegetable oil

For the soup:

1 yellow onion, peeled and quartered

10 cloves garlic

8 cups chicken broth

1/2 teaspoon dried oregano

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

pinch of cayenne

1/2 cup chopped fresh cilantro

2 teaspoons lime zest

2 cups rotisserie chicken, shredded

1/4 fresh lime juice (from 3-4 limes)

salt and pepper

For the garnish:

Monterey Jack cheese, shredded

jalapenos, seeded and diced

fresh cilantro, chopped

avocado, pitted, peeled, and cubed

fresh lime, sliced

sour cream

Preheat oven to 375.

Lightly brush vegetable oil on both sides of each tortilla and stack on top of each other. Cut tortillas into thin strips, spread in a single layer on a baking sheet, and season with salt. Bake, turning once, until golden brown and crispy, about 10 minutes total. Remove from baking sheet and set aside.

Flip the oven to broil. Place the quartered onion and garlic cloves on the baking sheet. Broil until blackened, about 10 minutes, turning once. Remove from oven and transfer to a food processor. Add 1 cup chicken broth to the processor and puree until smooth.

Pour the processed mixture into a large pot. Add the remaining 7 cups broth, oregano, allspice, cinnamon, cumin, cayenne, cilantro, and lime zest. Bring to a boil, turn down the heat, and simmer, uncovered, for 10 minutes. Add the shredded chicken and cook another 5 minutes. Add salt, pepper, and lime juice. Taste and adjust seasoning, if needed.

Garnish each bowl with reserved tortilla strips, cheese, jalapenos, cilantro, avocado, lime, and sour cream.

Source: adapted from Homesick Texan

Creamy Taco Mac

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A family friendly 20 minute meal! This is like Hamburger Helper except MUCH tastier. Creamy, flavorful, inexpensive, and {relatively} healthy. You'll be fighting over the leftovers!

I won't lie; Hamburger Helper tastes darn good. While I probably wouldn't buy it anytime soon, I'd have no issue devouring a bowl of it if someone handed it to me. Sometimes a big bowl of creamy pasta just sounds amazing. Thankfully, you can whip up this version just as quickly as the box kind! Sub in whole wheat pasta and make your own taco seasoning and it's even better for you.

This was originally shared over 4 years ago and deserved a revisit! 

Creamy Taco Mac
8 oz. dry pasta (any shape)
1¼ lbs. ground turkey
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning
3 oz. cream cheese
½ cup sour cream
salt and pepper
shredded cheddar cheese, for topping (optional)

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.

Meanwhile, in a large skillet, cook the ground turkey over medium-high heat until no longer pink. A few minutes before the turkey is cooked through, add the chopped onion. Once the turkey is cooked through, add the garlic and cook until fragrant, about 30 seconds. Stir in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream, and reserved pasta water. Stir until the cream cheese is melted and the sauce is well blended. Season with salt and pepper and simmer over medium-low heat for 3-5 minutes to reduce the sauce. Remove from heat and top with shredded cheddar cheese, if desired.

Source: Annie's Eats

Crockpot Chicken Enchilada Soup

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All the flavors of chicken enchiladas - in soup form! Stocked full of chicken, beans, corn, and loads of cheese makes this soup easily a meal on it's own.

Now that it's dark around lunchtime (kidding...), I find myself becoming more of a hermit in the evenings. I don't want to run errands, shop, or even head out to dinner when it's so dark and cold outside. I'd much rather come straight home, start a fire in the fireplace, and eat dinner in front of our latest Netflix series addiction.

Come to think of it, those bears sure are onto something with their hibernation lifestyle!

Meals that are ready when I come home on a chilly dark night are my FAVORITE. Sure, I love cooking but my winter sloth-ness wins out if an appliance will do it for me.

This soup is perfect for long, cold, winter days. It's a little spicy, very chunky, and substantive enough to call it a full meal on it's own. Even the husband agrees! It's loaded with flavor, which I think is often missing in chicken enchilada soups. Definitely one of our favorite soups!

The stovetop prep will take you just 10 minutes to whip together before transferring it to the crockpot. Worth the 10 minutes - promise!

Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced tomatoes and green chiles
1 bag (10 ounce) frozen corn
1/2 cup onion, chopped
1 can (10 ounce) enchilada sauce
1 pound boneless/skinless chicken breasts (around 2 breasts)
1 cup shredded Monterrey Jack cheese

Melt the butter in a saucepan over medium-low heat. Stir in the flour and stir until smooth and bubbly. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth. Return to heat and bring the sauce to a gentle boil. Cook, stirring occasionally until thickened.

In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in the remaining milk until smooth. Set aside.

In the crockpot, combine the drained beans, diced tomatoes and their juices, corn, and onion. Place the chicken on top of the mixture and then pour in the sauce.

Cover and cook on low for 6-8 hours or on high for 3-4 hours. When ready to serve, remove the chicken and shred. Add it back to the soup and mix well.

Serve each bowl topped with cheese.

Source; slightly adapted from So Tasty So Yummy

Saag Paneer Enchiladas

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The popular Indian spinach and cheese dish, saag paneer, transformed into enchiladas! Saag paneer is rolled in flour tortillas, topped with a yogurt based cilantro mint sauce, and baked until bubbly. This vegetarian Tex Mex-Indian mash-up is guaranteed to be a family favorite.

Saag paneer is a creamy spinach dish that uses - you guessed it - paneer cheese. Since paneer doesn't melt down, the spinach has bites of delicious cheese throughout and a creamy, rich flavor. I recently shared a recipe for homemade paneer cheese as I was fruitless in my search for it - and come to find out, it's just 2 ingredients and minutes to make!

The enchilada sauce is yogurt based (a nod to Indian cuisine) and loaded with cilantro, mint, jalapenos, and other Indian-TexMex flavors. I know, the mint sounds strange but it totally works!

Don't be intimidated by the seemingly long list of ingredients - there are duplicate ingredients used in both the filling and sauce so it's really not as many items as it appears. Plus, your food processor does most of the work!

Saag Paneer Enchiladas

For the filling:

1 medium yellow onion

2 cloves garlic

1 tablespoon fresh ginger, grated

2 tablespoons vegetable oil

2 10-ounce packages of frozen chopped spinach, thawed and squeezed of liquid

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon cayenne pepper

1 cup plain yogurt or sour cream

1/4 cup buttermilk

1/2 cup half and half

1/2 pound paneer cheese, cut into 1/4 inch cubes

For the sauce:

2 cups cilantro

1/4 cup mint leaves

1 jalapeno, seeds and stems removed, chopped

1 clove garlic

1 teaspoon fresh ginger, grated

1/2 teaspoon ground cumin

1 tablespoon lemon juice

1/4 cup buttermilk

1.5 cups plain yogurt or sour cream

salt to taste

For the enchiladas:

8-10 flour tortillas

Additional paneer cheese, for crumbling over top

In a food processor, chop the onion, garlic, and ginger. In a skillet, heat some vegetable oil over medium-low heat, add the onion mixture, and cook for 5 minutes, stirring occasionally. Add the spinach, cumin, cinnamon, cloves, cayenne, yogurt, and buttermilk. Turn the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the half and half and paneer cheese and simmer for 5 more minutes. Taste and adjust seasonings if needed.

Meanwhile, in a food processor, puree the cilantro, mint, jalapeno, garlic, ginger, cumin, lemon juice, and buttermilk until smooth. Transfer to a medium mixing bowl and stir in yogurt. Add salt to taste.

Preheat the oven to 350. Wrap the tortillas in foil and place in the oven for 10 minutes while it's preheating. 

Lightly grease a 9x13 baking dish. Spoon 1/4 cup of filling down the center of a tortilla. Roll and place seam side down in the baking dish. Repeat with remaining tortillas. 

Pour the cilantro sauce over the tortillas and crumble additional paneer cheese over top. Bake uncovered for 5 minutes. 

Source: Homesick Texan

Chicken Fajitas

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An easy, no fail recipe for proper Texas fajitas! A quick marinade results in a weeknight friendly AND family pleasing meal!

Awhile back, I had the joy of having not one but two friends hand deliver me fresh flour tortillas, straight from Texas. We were in heaven! I lamented the lack of good tortillas awhile back. It's a serious problem :)

Now with this load of fresh tortillas, I got to menu planning a TexMexPalooza of meals for the coming days. And what is more Tex Mex than good ol' chicken fajitas? When ordered at a restaurant, they come out on these sizzling hot plates that fill the restaurant with this drool-worthy aroma. I haven't mastered that at home yet but I didn't hear any complaints coming from my other half when I served up a plate of these, straight off the grill.

There are a lot of fajita recipes out there but I'd argue that this is one of the best marinades I've tried. And it couldn't be easier! It only needs to marinate an hour or two which helps those of us who forget to thaw the chicken in time to marinade it before work.

Don't have a grill? See the note below for stove-top instructions. 

Chicken Fajitas

1/4 cup lime juice

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 teaspoon Worcestershire sauce

6 cloves garlic

1 teaspoon ground cumin

4 dried chiles de arbol, stems removed

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 pounds boneless skinless chicken breasts or thighs

2 bell peppers, seeded and halved

1 yellow onion, quartered

flour tortillas, fajita size

toppings: salsa, guacamole, sour cream, and shredded cheddar cheese

In a food processor, combine the lime juice, olive oil, balsamic vinegar, Worcestershire sauce, garlic, cumin, and chiles de arbol. Blend until smooth and add the salt and pepper. Place the chicken in a gallon sized resealable bag and pour the marinade over top. Seal and refrigerate for 1-2 hours.

Preheat the grill to medium-high heat. Drain the chicken from the marinade and discard. Grill the chicken until cooked through, about 7 minutes per side. Grill the onion and peppers until tender, turning often, about 10 minutes for the peppers and 15 minutes for the onion.*don't have a grill? see note below*

Transfer the grilled chicken and vegetables to a large cutting board and let rest for 10 minutes. Slice the onion and peppers into thin slices. Slice the chicken crosswise into strips.

Warm the tortillas and serve with salsa, guacamole, sour cream, and shredded cheese.

*If not using grill: Heat 1 tablespoon vegetable oil over medium heat in a large heavy skillet. Add the chicken and cook, covered, for 5 minutes per side, or until cooked through. Remove and allow to rest for 10 minutes. Meanwhile, slice the onion and peppers into thin slices. Heat another tablespoon of oil and add the sliced peppers and onion. Cook until tender and soft, around 7-10 minutes.    

Source: adapted from The Homesick Texan's Family Table