Delicious Mexican Recipes To Try At Home

Introduction

1. Chicken Enchiladas

Ingredients

• 8 flour tortillas
• 2 cups cooked, shredded chicken
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 can (10 oz) enchilada sauce
• 1/2 cup sour cream
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix together the chicken, onion, bell peppers, cheese, salt, and pepper.
3. Pour half of the enchilada sauce into a baking dish.
4. Spoon the chicken mixture onto each tortilla and roll them up. Place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce on top of the tortillas.
6. Bake for 20 minutes, or until the cheese is melted and the sauce is bubbly.
7. Serve with sour cream and garnish with chopped cilantro, if desired.

Nutrition

• Calories: 510
• Fat: 24g
• Carbohydrates: 47g
• Protein: 27g
• Sodium: 1,120mg
• Fiber: 6g

2. Beef Tacos

Ingredients

• 1 lb. ground beef
• 8-10 corn tortillas
• 1 cup shredded lettuce
• 1/2 cup chopped tomato
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1 tbsp. olive oil
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. garlic powder
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the chili powder, cumin, garlic powder, salt, and pepper to the skillet and mix well.
4. Reduce the heat to low and let the beef simmer for 5-10 minutes.
5. Meanwhile, warm the tortillas in the oven or on a skillet over medium heat.
6. To assemble the tacos, place a spoonful of beef on each tortilla and top with lettuce, tomato, onion, cilantro, and cheese.

Nutrition

• Calories: 520
• Fat: 29g
• Carbohydrates: 32g
• Protein: 33g
• Sodium: 750mg
• Fiber: 5g

3. Vegetable Quesadillas

Ingredients

• 4 large flour tortillas
• 2 cups shredded cheese (cheddar or Monterey Jack)
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped squash
• 1/4 cup chopped cilantro
• 2 tbsp. olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the onion, bell pepper, zucchini, and squash to the skillet and cook until softened, about 5-7 minutes.
3. Season with salt and pepper to taste.
4. Remove the vegetables from the skillet and set aside.
5. Wipe out the skillet and return it to the stove over medium heat.
6. Place one tortilla in the skillet and sprinkle half of the cheese on top.
7. Add the cooked vegetables and cilantro on top of the cheese.
8. Sprinkle the remaining cheese on top and place the second tortilla on top.
9. Cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are crispy.
10. Repeat with the remaining tortillas and vegetables.

Nutrition

• Calories: 370
• Fat: 22g
• Carbohydrates: 31g
• Protein: 14g
• Sodium: 600mg
• Fiber: 4g

4. Salsa

Ingredients

• 4 ripe tomatoes
• 1/2 cup chopped onion
• 1/4 cup chopped cilantro
• 1 jalapeño pepper, seeded and chopped
• 1 clove garlic, minced
• 2 tbsp. lime juice
• Salt and pepper to taste

Instructions

1. Chop the tomatoes and place them in a large bowl.
2. Add the onion, cilantro, jalapeño pepper, and garlic to the bowl.
3. Pour the lime juice over the vegetables and mix well.
4. Season with salt and pepper to taste.
5. Refrigerate for at least 30 minutes before serving.

Nutrition

• Calories: 15
• Fat: 0g
• Carbohydrates: 4g
• Protein: 1g
• Sodium: 50mg
• Fiber: 1g

5. Chicken Fajitas

Ingredients