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    You are in: Home / Cookbooks / Mexican Recipes
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    58 recipes in

    Mexican Recipes

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    Creamy chicken dish that you can spice up to suit your taste. Basically, it's slow cooker chicken with cream cheese & any other ingredients you like. This recipe is our favorite combination and has a mexican flair. Plus, using the crock pot makes this dish simple & fills the whole house with a nice aroma. We like it best served over cooked egg noodles or rice. I gave this recipe to my cousin & she serves it by adding spoonfuls of it to pre-made taco shells. (Note: sometimes instead of onion & red bell pepper I just add 1-1 1/2 cups of frozen bell pepper/onion from the bag in the freezer secion)

    Recipe #299527

    This is a great sauce for enchiladas, huevos rancheros, and tacos.

    Recipe #116941

    Recipe #10279

    Recipe #191864

    9 Reviews |  By KelBel

    This is low fat with tons of flavor and fiber. A quick, easy weeknight meal. Serve with corn chips and a green salad. From Quick Fix Meals with Robin Miller on foodnetwork.com.

    Recipe #213549

    I love Chipotle Mexican restaurant but it can get expensive to eat there. I found this recipe on recipegoldmine.com courtesy of Steve Ells, CEO of Chipotle Mexican Grill. Enjoy!

    Recipe #216349

    11 Reviews |  By seesko

    Taste almost like what Applebee's serves.

    Recipe #337043

    A luscious, tender Mexican beef stew with very basic ingredients. The oven baking makes the meat extremely tender, and the cumin gives it so much flavor! This is a typical Mexican beef stew, simple, with not a lot of vegetables. Serve folded up in warm tortillas, or on rice or with your favorite cornbread.

    Recipe #84098

    This is a combo of many great recipes here on zaar adjusted to fit the likes of our family.

    Recipe #265849

    2 Reviews |  By Mami J

    This is an all-purpose sauce that is a staple in Mexican homes. It is served over fried eggs for breakfast or chilaquiles. It can also be poured over almost any pan broiled meat, such as chicken breast. It can also be made into a salsa if it is pureed without water. Please note that the level of heat will depend on the kind and number of chiles that you choose. Fresh chiles add a sort of "greener" flavor whereas the dried ones give a deeper flavor. Also, if you are looking for a light, clear sauce, use a sieve to separate the solids.

    Recipe #344316

    I found this recipe on the internet at Recipegoldmine. It is good with pork or chicken enchiladas.

    Recipe #55478

    Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

    Recipe #129926

    24 Reviews |  By boots

    Great tasting dish found at the goldmine site

    Recipe #53496

    Since starting Weight Watchers, I've been experimenting with how to make some of my favorite dishes lower in fat and calories. If I've figured correctly (using 93% lean ground beef and part-skim cheese), these enchiladas should have about 7-8 points each. (The nutritional information that RecipeZaar provides does not always coincide with actual package nutritional information, so please use your own judgement.) My non-Weight watching husband enjoyed them as well. Feel free to add more sauce if you like more of that, as well as add the jalapeno with a few seeds, if you like a hotter enchilada.

    Recipe #170703

    I love the Mexican rice I get in restaurants but could never find a recipe that came close to it ... until now!

    Recipe #223518

    Although I love chiles rellenos and make them all the time- I have never actually sat down to write the recipe. I saw this in Gourmet magazine and it is so close to how I make them I decided to post it. Sometimes I don't make the sauce and just serve the rellenos with salsa or you can cut the sauce amount in half as it makes a lot. I like to use a mix of poblano chiles and anaheim. When choosing chiles, the straighter they are the easier they will be to roast and peel. Cooks note: Chiles can be roasted and stuffed 1 day ahead. Chill covered. Sauce can be made 1 day ahead. Chill, uncovered, until cool, then cover.

    Recipe #251877

    Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA.

    Recipe #129203

    This is a long time favorite in my house! I found this recipe in the newspaper years ago, and still make it from my now faded and wilted copy!

    Recipe #152724

    We have an awesome authentic Mexican restaurant in our little Midwestern town. I fell in love with their Chilies Rellenos, and this is the closest I come to duplicating it. (It can also be made with red enchilada sauce for an entirely different flavor. Can sizes are approximate)I serve these with Shirleen McCorkle's Refried Bean recipe and they go wonderfully together!

    Recipe #163974

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