Baked Chicken Fajitas

I looooove fajitas, and decided to try baking them after seeing this recipe on pinterest. It was so quick, easy, and delicious!

1 pound boneless, skinless chicken breasts, cut into strips

1 (15 oz) can diced tomatoes (drain the juice out)

1 (4 oz) can diced green chilies

1 large bell pepper, seeded and sliced

2 T vegetable oil

2 t. chili powder

2 t. cumin

1/2 t. garlic powder

1/2 t. dried oregano

salt & pepper

12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, and peppers in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.

Bake uncovered for 25 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas, sour cream, and shredded cheddar and enjoy!!

Chipotle-Chicken Burrito

Recipe from here.

Ingredients:
2 cups cooked long-grain rice
1/4 cup chopped fresh cilantro
Zest and juice from 1 lime
1/2 pound chicken breasts, cooked, chopped (I used leftover Lime and Chili Rubbed Chicken!)
1 can (15 oz.) black beans, rinsed
1 tomato, seeded, chopped
6 flour tortillas (10 inch)
3/4 cup BREAKSTONE'S Zesty Blends Chipotle Sour Cream

Directions:
MIX rice, cilantro, zest and juice until well blended. Combine next 3 ingredients in separate bowl.
SPREAD tortillas with sour cream; top with rice and chicken mixtures.
ROLL up, tucking in both sides of each tortilla as it is rolled.

Fresh Salsa...with Spicy Soft Turkey Tacos

Salsa recipe adapted from here.

Ingredients:

2 cups combination of chopped tomatoes and mango (you can also substitute fresh peaches, nectarines...etc)

1/3 cup chopped yellow or white onion

handful of frozen corn

2 tablespoons chopped cilantro

2 tablespoons lime juice

1 to 2 jalapeño or serrano peppers, stemmed, seeded and finely chopped

1/4 teaspoon sea salt

Directions:

Put all ingredients into a bowl, toss well and serve chilled or at room temperature.

Tex Mex Tacos

Tex Mex Tacos

Recipe idea from Cooking Light

Ingredients:

Cooking Spray

2 garlic cloves, minced

1 pound ground turkey or beef

1 cup frozen corn

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon pepper

1 (15 ounce) can black beans, rinsed and drained

1 (8 ounce) can tomato sauce

1 drained canned chipotle chili in adobo sauce, chopped

10 (8 inch) flour tortillas

Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and turkey or beef. Cook 6 minutes or until browned, stirring to crumble. Stir in corn and the next 6 ingredients (corn thru chili). Bring to a boil; reduce heat, and simmer for 10 minutes. Warm tortillas according to package. Spoon 1/2 cup taco mixture into each tortilla.

Top with your favorite toppings...guacamole, tomatoes, salsa, etc!

Turkey and Black Bean Tostadas

I got the idea to make turkey and bean tostadas from a Rachael Ray recipe, but I pretty much just added every mexican item I love on top of the tostada shell! These were SSSOOO AMAZING! I could eat them every night!!!

Makes 5 - 6 Tostadas

Ingredients
Tostada Shells ( I used Old El Paso)
Ground Turkey
Taco Seasoning
Can of Black Beans
Thawed Frozen Corn
1 Tomato
1 Avocado
Lime Juice
Shredded Cheddar or Mexican Combo Cheese
Sour Cream
Salsa (Optional)

Directions
Cook the turkey meat until no longer pink, add taco seasoning and cook as you would prepare for making tacos. Rinse off beans and add to pan. Add corn.
Chop up tomato and avocado and add to a small bowl. Stir in some lime juice.
Heat tostada shells just until crispy (use package directions) (I put them in my toaster oven for about 45 seconds).
Start making tostadas: Spread sour cream on shells. Add meat/beans. Then a dollop of salsa. Then the tomato/avocado mixture. Then the shredded cheese.
Enjoy!

Chicken Enchiladas

I have been making these amazing enchiladas for over a year now, and I have been hesitant to give out my secret recipe! But they are SO good that I couldn't resist. Everyone needs to make these! It's our favorite meal! Your kitchen will be a complete mess when finished, but it's so worth it!

Source: Tyler Florence + my own twist

Serves 4-6

Ingredients:
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped (I don't use onions)
2 cloves garlic, minced
1 cup frozen sweet corn, thawed
canned chopped green chiles (i use old el paso small can)
2 canned chipotle chiles, seeded and minced (warning: these are for heat)
1 (28-ounce) can fire-roasted diced tomatoes
1/2 teaspoon all-purpose flour
8 - 10 wheat tortillas
1 1/2 cups enchilada sauce, canned (i use old el paso)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, sour cream, chopped tomatoes

Directions:

1. To make life easier, I bake my chicken the night before I am going to make my enchiladas. Simply because trying to shred steaming hot chicken sucks. So, the night before, I put salt & pepper, cumin powder, garlic powder, and any other mexican spices I have on hand, on my chicken breasts and put them in the oven for 45 minutes. I take them out, let them cool, and put them in the fridge til the next day. You could very well cook the chicken however you like or on the same day if you have enough time to let them cool for an hour or so.

2. Saute onion (optional on the onions) and garlic in large pan. Add corn and all chiles. Stir well to combine. Add canned tomatoes, saute 5 minutes.

3. Pull chicken breasts apart by hand and fork into shredded strips. Add shredded chicken to saute pan, with vegetables. Dust the mixture with flour to help set.

4. Microwave tortillas on high for 15 seconds. This softens them and makes them more pliable. Coat the bottom of a (13 by 9-inch) pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 - 10 enchiladas in pan with seam side down. Top with remaining enchilada sauce and then cheese.

5. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with fresh cilantro, sour cream and chopped tomatoes before serving.