The first one we tried was the chimichangas. We enjoyed them so much when
- 1 (16-ounce) jar picante sauce or salsa, divided (I used a can of Rotel)
- 7 cups chopped cooked chicken
- 1 small onion, diced
- 2 to 2 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 20 (8-inch) flour tortillas
- 3 cups (12 ounces) shredded Cheddar cheese
- Toppings: guacamole, sour cream, shredded lettuce, diced tomato (we chose Queso)
Preparation1.Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
2.Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
3.Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.
We loved these. And it made a ton. There were atleast 2-3 extra meals. Meaning I didn't have to cook the next night!
The next one we tried was Mexican Lasagna. This one I was a little more hesitant to try, but it was really easy and really good.
- 1/2 pound ground mild pork sausage
- 1/2 pound ground beef (I omitted the sausage and used all beef)
- 1 (15-ounce) can jalapeno ranch-style pinto beans, drained
- 2/3 cup canned diced tomatoes and green chiles (AKA Rotel)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10 3/4-ounce) can cream of celery soup
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 (10-ounce) can enchilada sauce
- 9 (6-inch) corn tortillas
- 2 cups (8 ounces) shredded Cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 1 medium tomato, seeded and diced (I left these out)
- 4 green onions, chopped (didn't have any, so I used about 1/8 c white onion)
- 1/4 cup chopped fresh cilantro
- 1 medium avocado, chopped (didn't use these)
Preparation1.Cook sausage and ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
2.Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
3.Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 3 tortillas. 4.Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers ending with tortillas. Sprinkle with Monterey Jack cheese and next 3 ingredients.
5.Bake at 350° for 30 minutes. Top with avocado.
What Mexican recipe do you enjoy?