Tag Archives: mexican

Chicken Enchilada Soup


It has been well established that I love Mexican food. Even though I love my fajita bowls it is nice to have something a little different. This dish makes an appearance in our meal plan every month. It is hearty and delicious and best of all, is cooked in the crockpot so really easy to pull together. Since I work from a home office I can usually pull this together during one of my breaks in the morning and can enjoy for my dinner break at night. I have used the mild and hot Rotel and both were good, but the hot was just a little too hot for me.

enchilada chicken soup

Chicken Enchilada Soup, from Dainty Chef

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes with green chiles for mild, habeneros for hot
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 red bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 boneless skinless chicken breasts
1 cup shredded Monterrey Jack cheese


Heat saucepan over medium-low heat, melt butter. Stir in the flour, keep stirring until smooth and bubbly. Remove pan from heat and gradually stir in chicken broth and 1/2 cup of milk, continue to stir to keep mixture smooth. Return to heat. Bring the sauce to a gentle boil and cook, stirring constantly to thicken.

In a large bowl whisk together the chicken broth mixture and enchilada sauce. Gradually mix in remaining milk until combine and set aside.

Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot combine the beans, rotel tomatoes, corn, onion, and bell pepper. Put the chicken breasts on top of the vegetable mixture and pour enchilada sauce over top. Cook on low for 6-8 hours or high for 3-4 hours. When ready to service, remove chicken and shred. Mix shredded chicken back into the soup, and enjoy! Top each portion with cheese. We also top with crushed tortilla chips, you could also use avocados or sour cream!

Yields: 6 servings

Nutrition per serving (excluding toppings other than cheese): 301.5 calories, 14.8g fat, 8.2g saturated fat, 61mg cholesterol, 450mg sodium, 24.6g carbohydrates, 2.7g fiber, 7g sugar, 19.5g protein



Fajita Bowls


When I was pregnant I anticipated my appetite changing…and I was partly right. I didn’t really have a taste for much of anything, other than frozen pizza in the beginning. Then when I had my appetite back, everything tasted good. The day I told Bernie I made the best piggies-in-a-blanket I had ever tasted in my life, he stopped trusting my judgement. I didn’t really expect my appetite to change after pregnancy. Maybe it is just a fluke, but ever since I carried Alex I could live off Mexican food and chocolate. That being said, this is my favorite dish we eat at home. If I had to pick one thing to eat for a whole week this would be it. It is simple and you can tailor it to your tastes. We based this dish off our order at Qdoba Mexican Grill – Fajita Ranchera Naked Burrito. I always make extra so I can have it again the next day for lunch. So really, this isn’t a new recipe, just a meal idea…but no way I could leave this one out since I love it so much!


Fajita Bowls, from Me, inspired by QDoba

What you need:

Batch of chicken (or steak) fajitas
Spanish Rice – this is my favorite until I can find a recipe we love
Mexican corn

Some more ideas for toppings:
black beans, rinsed and drained
monterey jack cheese

Combine and enjoy!!


Taco Seasoning


If I can make something instead of buy it, I will.  This taco seasoning tastes just as good, or better, than anything I have bought at the grocery.  And the best part is you can tailor the recipe to what you like best.  If you like a little more heat, just  adjust!

Taco Seasoning, from Allrecipes


1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper


Combine all ingredients and store in an airtight container!


Happy Halloween from the gang!

Chicken Fajitas


This fajita recipe is delicious – and really easy.  To keep it healthy, choose light toppings (like lettuce, tomatoes or any other veggies) – go easy on cheeses and sour cream.  Also be careful when choosing tortillas – try to go with some that are whole grain and low carb, it will save you a lot of calories!

Chicken Fajitas, from Food.com

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic clove, finely minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon hot pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1 -2 onions, sliced
2 small sweet peppers, sliced (green, red, or yellow)
whole wheat tortillas

Thinly slice the chicken breasts.  Then, combine 1 tablespoon of oil, limes juice, garlic, chili powder, cumin, red pepper flakes, black pepper and salt in a large bowl.  Add chicken strips to bowl and stir to coat.  Set aside.
Over medium heat, heat remaining oil in a large, non stick pan.  Add onions and peppers and cook until soft, stirring occasionally.  Remove from pan and set aside.
Add chicken to pan and cook until no longer pink.  Return onions and peppers to skillet and cook together for several minutes.
Serve on tortillas and your favorite toppings!

Mexican meal: Enchilada chicken and mexican corn


Everyday at my job I am asked questions about what foods are healthy, what foods we should eat, etc.  Mexican food tends to have a lot of cheese…queso, enchiladas, tacos, burritos…is there any mexican dish that doesn’t have cheese on/in it?  Yesterday, actually, one of my members asked me – “What is up with cheese, can I eat it if I want to lose weight and be healthy?”  The answer is: yes!

I love cheese.  Full fat cheese is high in fat (especially high in saturated fat).  One serving of dairy, in regards to cheese, would be 2 slices of cheese.  Looking at american cheese, 2 slices would have about 6g of saturated fat – 30% of what you should have in one day – in 2 slices!  This is why low-fat or fat-free cheese would be best, you still get the protein and calcium, without the fat.  Or, choosing a cheese that is naturally lower in fat: mozzarella cheese.

But I don’t like the taste of low-fat cheese!  I don’t either!  That is fine, just eat less of the good stuff.  So go ahead, eat some cheese – just eat it less often and don’t use it as a main ingredient, but as an accent for your food.

Enchilada Chicken, slightly adapted from The Biggest Loser Family Cookbook

2 boneless, skinless chicken breasts, cubed
1 teaspoon salt-free mexican or southwest seasoning (Mrs. Dash Chipotle)
olive oil spray
3 tablespoons enchilada sauce
1/4 cup cheddar cheese
1 tablespoon chopped fresh cilantro

Preheat oven to 350 degrees.

Put the mexican seasoning in a bowl. Place chicken in bowl with seasonings and coat evenly. Place a large ovenproof non stick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook until the chicken is golden brown on the outsides.

Remove the pan from the heat and top chicken with enchilada sauce, then cheese, and cilantro. Transfer the skillet to the oven and bake for 4-5 minutes, or until chicken is no longer pink inside and the cheese is melted.

Serve over rice (I like spanish rice!).

Serves 2.  Nutrition per serving: 146.3 calories, 6g fat, 3.3g sat. fat, 56mg cholesterol, 191.9mg sodium, 1.7g carbohydrates, .2g fiber, 20.2g protein.

Mexican Corn, source: Me!

2 ears corn (white, bicolor or yellow)
1 red pepper, diced (seeds removed)
1-2 tablespoons poblano pepper (seeds removed)
1/4 teaspoon cumin
1/4 teaspoon chili powder
olive oil spray

Fill a pot with water and bring to a boil. While waiting for the water to boil, shuck the corn and remove all the silk. Once water is boiling, boil corn for about 5 minutes, depending on how soft you like your corn.

While corn is boiling, heat a medium-sized pan and mist with olive oil spray. Place both peppers in the pan and cook until just soft.

Once the corn is finished, cut off the cob and place in pan with peppers. Stir in cumin and chili powder and let cook for a couple more minutes then enjoy!

Serves 2.  Nutrition per serving: 103 calories, 1.3g fat, 0.2g sat. fat, 0mg cholesterol, 18.4mg sodium, 23g carbohydrates, 4g fiber, 2.9g sugar, 4g protein