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    You are in: Home / Cookbooks / Mexican
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    153 recipes in

    Mexican

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    This recipe came from a can of Campbell's Pepper Jack Soup. It is a little too spicy for my very young children so I usually just make them one or two quesadillas with just the cooked chicken and cheese.

    Recipe #229901

    9 Reviews |  By PaulaG

    This is a perfect meal for the weeknights when you need something fast but elegant. This recipe uses a prepared Alfredo sauce; however, if you have more time you could make your own. The recipe was printed in Sabrosa a southwest dining guide.

    Recipe #150656

    This is an easy chimichanga, great for a busy day. I like to cook the chicken ahead, so that dinner can be ready in under 30 minutes. One chimi is good for smaller eaters, two for those hearty appetites. This is a mild dish, unless you add lots of cumin, which makes it great for kids. If you like spicy add a few dashes of hot sauce or a diced jalapeño. After reading a couple of reviews I realized that I too was increasing the sour cream without paying exact attention to the recipe this adapted from. I don't always start with the same amount of chicken so, you want the mix to be slightly wet and gooshy without being drippy, it should cling together. I sometimes add 1/2 cup of shredded cheese to the mix, but you can leave it out to avoid the extra fat. Serve with your favorite side dishes, I like Spanish rice and fruit with this.

    Recipe #235329

    My whole family loves Mexican food and a favorite dish is enchiladas verde from the restaurant. I began experimenting with a sauce to make enchiladas but discovered rolling corn tortillas was messy and they often broke apart. So instead of rolling individual enchiladas I began layering tortillas and filling in a casserole dish. This is now a weekly meal for my family!

    Recipe #361457

    This is a mild green chili recipe that will tantalize your taste buds! Serve it over your favorite Mexican or Tex-Mex food.

    Recipe #18048

    A Pampered Chef recipe with an easy cornmeal crust.

    Recipe #324888

    This is also known as Carne Adobado. Either way, it is so simple to make, and quite delicious. Nicely sliced up and served in a tortilla, it's a nice change from a steak taco. This recipe comes from Sunset magazine, if I remember right.

    Recipe #79770

    This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Recipe#195501 for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven!

    Recipe #233148

    Great anytime--morning, noon or night! Posted for ZWT3.

    Recipe #235036

    A south of the border salad that take very little time to make. This came from my local news paper many years ago.

    Recipe #175077

    We love these baked chimichangas.

    Recipe #279261

    5 Reviews |  By lazyme

    These are good beef enchiladas from The Once A Month Cookbook. I also substitute the beef with leftover chicken or turkey too. Nice to have some in the freezer for quick dinners.

    Recipe #185373

    This side dish was a hit served with enchiladas and I bet it would be good alongside quesadillas too. Please adjust the amount of poblanos to taste. I would suggest only using fresh corn to get the best flavor from this salad. From Everyday Greens a cookbook from a vegetarian restaurant in the San Francisco Bay Area.

    Recipe #245554

    Easy to make and tasty too.

    Recipe #154567

    This is too good!!! LOVE this!! Does not use Red or Green enchilada sauce but is quite a winner!!! If my kids know Im making this I have to make 2 pans and they invite friends for dinner

    Recipe #171092

    This is the type of recipe that suits a college student or inexperienced cook. I developed it for my son who studies at Purdue. Rather than rolling individual enchiladas, you create a layered casserole with the corn tortillas on the bottom. With the simplicity of canned ingredients, this dinner can be assembled, baked, and put on the table in 30 minutes. To serve, add your preferred toppings, such as sour cream, black olives, extra cheese and salsa.

    Recipe #326234

    Hello to all, as my first time in here, i send to all of you a traditional recipe from north of mexico, i hope you enjoy it in your lunch time or dinner time, buen provecho!

    Recipe #336023

    My 6 year old daughter says this is the best thing she's tasted in her whole life ! That's high praise from a normally fussy child, so this recipe is definitely a do-over.

    Recipe #133091

    47 Reviews |  By seesko

    Got this from Cooking Light Magazine. It is great. Even the kids like it. Nutritional Information Calories:354 (36% from fat) Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein:18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg

    Recipe #337063

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