Category: Mexican / Southwestern


Dec
2017

Mexican Stuffed Pasta Shells

categories: Beef, Main Dishes, Mexican / Southwestern, Pasta
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Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!
Mexican Stuffed Pasta Shells are a delicious twist on traditional stuffed pasta. Ground beef, cheese and onion filled pasta shells are baked in enchilada sauce, then topped with cheese, cilantro, tomatoes, and garnished with a dollop of sour cream, for a flavor-filled dinner!

Last Spring I made Chicken and Broccoli Alfredo Stuffed Shells and we really enjoyed them.  Now fast forward to about 4 months later when I started thinking about how much my husband and I absolutely LOVE Mexican food. A light bulb went off in my head and I decided to experiment and make more stuffed shells, but this time create a recipe with a Mexican twist!  We really enjoyed them, so am sharing the details on the ol’ blog today.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Do You Make Mexican Stuffed Pasta Shells?

These Mexican stuffed pasta shells are really easy to prepare.  Start by cooking 1 pound of ground beef with sliced green onions in large skillet on medium heat. Once the meat is cooked, drain grease from pan (discard grease). Add one taco seasoning packet and cook according to seasoning package instructions.

When the meat has been cooked and seasoned, transfer it to a large mixing bowl and let it cool for 4-5 minutes.  Add 3 Tablespoons of enchilada sauce, grated cheddar and jack cheeses; and stir to combine. Set aside.

Cooking ground beef and onions to stuff into pasta shells.

Grated cheeses are added to ground beef for the stuffed pasta shells.

Cook The Pasta Shells

In a large pot of boiling salted water, cook the jumbo pasta shells according to package directions.  When the pasta shells are finished cooking, drain them well. Place the drained shells in a single layer on wax paper or parchment paper.

Jumbo pasta shells are cooked before being stuffed with Mexican flavored filling.

Prepare The Filled Mexican Stuffed Pasta Shells For Baking

Place several heaping spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just barely cover the bottom of dish). Fill the cooked pasta shells with the ground beef mixture, then place them into a baking dish in a single layer.

Seasoned meat is stuffed into cooked pasta shells.

Mexican Stuffed Pasta Shells are arranged in dish before baking.

Once all shells are filled and in the baking dish, spoon the rest of the enchilada sauce over the shells to cover.  Sprinkle with the remaining half of the cheddar and jack cheeses.

Mexican Stuffed Pasta Shells are covered with grated cheese before baking.

Bake The Mexican Stuffed Pasta Shells

Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total.  Remove the foil for the last 10 minutes of baking.  Sauce and cheese should be bubbly when done.  Remove dish from oven.

Mexican Stuffed Pasta Shells , right after removing them from oven.

Garnish And Serve The Stuffed Shells!

To serve, top with additional cheese, tomato, cilantro and green onions, for a great splash of color (and added flavor)! This dish will not only taste good… it will look good, too!

Mexican Stuffed Pasta Shells are garnished with tomatoes, cilantro before serving.

Mexican Stuffed Pasta Shells are ready to serve and eat!

Place 2-3 shells onto each individual serving plate, and top each shell with a small dollop of sour cream. Serve… and enjoy!

Mexican Stuffed Pasta Shells are served with a dollop of sour cream on top!

Hope you will consider making these flavor-filled Mexican stuffed pasta shells for an upcoming meal.  I served them with a simple mixed green salad on the side, and they were quite filling. Have a great day!

Looking For More Mexican-Inspired Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of delicious, Mexican-inspired recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Mexican Stuffed Pasta Shells
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!
Category: Entree
Cuisine: Mexican
Keyword: Mexican stuffed pasta shells
Servings: 6 servings (3 shells per serving)
Calories Per Serving: 445 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 2 green onions (sliced, use green stalk and white bulb)
  • 1 envelope taco seasoning
  • 3 Tablespoons chopped cilantro
  • 1/2 cup grated cheddar cheese , DIVIDED
  • 1/2 cup grated jack cheese , DIVIDED
  • 1 can (19 ounces) red enchilada sauce
  • Approx. 1/2 box jumbo pasta shells (I used 18 shells)
For Garnish (use as little or as much as you desire)
  • Chopped tomato, green onion, cilantro, grated cheddar, and sour cream
US Customary - Metric
Instructions
  1. Preheat oven to 350 degrees. Place several large spoonfuls of enchilada sauce on the bottom of a baking dish (enough to just cover the bottom). Set aside.
  2. Cook ground beef with chopped green onions in large skillet on medium heat. When meat is cooked, drain and discard grease. Add taco seasoning packet and cook according to seasoning package instructions. Once meat has finished cooking, transfer it to a bowl, and let cool down for 4-5 minutes. Discard grease from pan. Add 3 Tablespoons enchilada sauce and HALF of the grated cheddar and jack cheeses to the meat; stir to combine. Set aside.
  3. In a large pot of boiling salted water, cook jumbo pasta shells according to package directions. When pasta is done cooking, drain, then place shells in a single layer on wax paper or parchment paper. Fill cooked pasta shells with the ground beef mixture, then place into baking dish (on top of sauce) in a single layer.
  4. Once all shells are filled and in baking dish, spoon the rest of the enchilada sauce over shells to cover. Sprinkle with the remaining half of the cheddar and jack cheeses.
  5. Cover dish with aluminum foil and bake in preheated 350 degree oven for 25-30 minutes total. Remove foil for the last 10 minutes of baking. Sauce and cheese should be bubbly when done. Remove dish from oven.
  6. To serve, garnish with additional cheese, chopped tomato, chopped cilantro, and green onions, for a great splash of color and flavor! Place 2-3 shells onto each person's plate; top each shell with a small dollop of sour cream. Serve and enjoy!
Nutrition Facts
Mexican Stuffed Pasta Shells
Amount Per Serving (1 serving)
Calories 445
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Mexican Stuffed Pasta Shells, with seasoned beef, cheese and onion, are baked and topped with cheese, cilantro, tomatoes, and sour cream!

 

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Nov
2017

Chicken Fajita Rice Bowl

categories: Chicken, Main Dishes, Mexican / Southwestern
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Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.
Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on brown rice.

I recently made a Chicken Fajita Rice Bowl… it was amazing, so I want to share the recipe with you!  I’m sure you’ll love this Weight Watchers meal, too! My favorite type of food is Mexican, so you can imagine how excited I was to try this chicken fajita rice bowl (with a few minor tweaks of my own!).  The best part? Knowing that a delicious, healthy meal can also be loaded with flavor, as this chicken fajita rice bowl is. It’s an entire meal in one bowl! We truly LOVED this dinner.

Seasoned chicken breast, grilled onions and bell peppers, avocado, pico de gallo, cilantro and a  squeeze of fresh lime juice on a bed of brown rice really puts this chicken fajita rice bowl over the top! Yum! There is a LOT of flavor going on here! The recipe has a few steps, but can be easily shortened by using leftover chicken breast and store bought salsa (in place of the homemade pico de gallo).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Chicken Fajita Rice Bowl

Lightly spray a skillet with non-stick spray.  Sauté the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.

Cooking onions and peppers in a skillet, for the chicken fajita rice bowl.

Prepare brown rice according to the package directions and set aside, once fully cooked. If you have leftover rice, go ahead and use it (another timesaver!).

Brown rice is cooked for the chicken fajita rice bowl.

Mix the Southwestern spices for the chicken in a small bowl. These spices include chili powder, paprika, garlic powder, cumin, oregano, salt and pepper.

Sprinkle the spices evenly over the chicken slices, and toss to coat. Make sure the chicken is lightly seasoned with the spices on each side.

Spices mixed in bowl to coat chicken for the chicken fajita rice bowl.

Spices are added to chicken breast strips for the chicken fajita rice bowl.

Cook The Seasoned Chicken

Heat a teaspoon of olive oil in skillet on medium heat. When the oil is very hot, add the chicken strips. Cook the chicken for 4-5 minutes on medium heat, turning occasionally. Cook the chicken nicely browned on all sides, and is cooked through. Transfer the cooked chicken to a plate, and set aside.

Seasoned chicken strips are cooked in skillet for the chicken fajita rice bowl.

Make The Pico de Gallo

Prepare pico de gallo (if making homemade or NOT using salsa). I make a simple vesion easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice. I season this mixture with salt and pepper, and it only takes a couple minutes to make.

TIMESAVER TIP: Looking to save a little time fixing this dish? Simply use store-bought chunky salsa or pico de gallo.

Pico de gallo in bowl, ready to add to the chicken fajita rice bowl.

When you’re ready to put the chicken fajita rice bowl together, gather the ingredients. You should have grilled peppers and onions, pan-seared chicken, brown rice, pico de gallo (or chunky salsa), avocado, cilantro, diced green chiles, and lime!

Ingredients (peppers, salsa, rice, chicken, avocado, chiles, and lime) are ready to build the chicken fajita rice bowl.

Assemble Each Chicken Fajita Rice Bowl In This Order

  1. Divide brown rice between two bowls.
  2. Top each with half the bell pepper and onions, and 1/4 of the avocado chunks.
  3. Top each bowl with half the chicken and 1 teaspoon chopped green chiles.
  4. Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.

Photo showing the 4 steps to build the chicken fajita rice bowl.

Time To Eat!

That’s it!  Serve the chicken fajita rice bowl immediately, and enjoy this amazing tasting dinner entree! Doesn’t it look delicious?!

The chicken fajita rice bowl is served in a white bowl, with a lime and cilantro garnish.

This chicken fajita rice bowl tastes GREAT! Even better is knowing that this meal is a fairly low calorie one bowl meal, with chicken, rice and veggies! If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7! You can’t beat that, especially when you see and taste how fantastic this dish really is!

Hope you enjoy your chicken fajita rice bowl, because we sure do. Have a GREAT day!

Looking For More ENTREE SALAD Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious main course salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:58c0753485fb70cc179c5fb6

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Chicken Fajita Rice Bowl
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
 
Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.
Category: Entree
Cuisine: Southwestern
Keyword: chicken fajita rice bowl
Servings: 2 servings
Calories Per Serving: 326 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 large boneless , skinless chicken breast, halved horizontally, then cut into thin strips
  • 1 teaspoon olive oil
Spices For Chicken:
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
For Salad:
  • 1 cup cooked brown rice
  • 1/4 cup thinly sliced brown onion
  • 1/4 cup EACH uncooked red and green bell pepper , chopped
  • 1/2 Hass avocado , diced
  • 2 teaspoons diced green chiles
  • 1/2 medium fresh lime , cut into 4 wedges
  • 1/2 cup pico de gallo OR fresh salsa
  • 4 sprigs fresh cilantro
US Customary - Metric
Instructions
  1. Lightly spray a skillet with non-stick spray. Saute the bell pepper and onion on medium-high heat; cook for 4-5 minutes, or until tender.
  2. Mix spices for chicken in a small bowl (chili powder, paprika, garlic powder, cumin, oregano, salt and pepper). Sprinkle evenly over chicken slices, and toss to coat. Heat a teaspoon of olive oil in skillet on medium heat. When oil is very hot, add chicken. Cook chicken 4-5 minutes, turning occasionally, until done and nicely browned. Transfer chicken to a plate. Set aside.
  3. Prepare pico de gallo (if making homemade or NOT using salsa). I made some very easily by chopping tomatoes, brown onion, cilantro, a squeeze of lime juice, and seasoned with salt and pepper. Looking to save a little time? Simply use store-bought chunky salsa.
  4. Assemble bowls like this: 1) Divide brown rice between two bowls. 2) Top each with half the bell pepper and onions, and 1/2 of the avocado chunks. 3) Top each bowl with half the chicken and 1 teaspoon chopped green chiles. 4) Garnish each bowl with pico de gallo (or salsa), a couple lime wedges, and a couple sprigs fresh cilantro.
Recipe Notes

If you follow a Weight Watchers plan, this Chicken Fajita Rice Bowl (when prepared as written) has a Smart Point total of 7!

Nutrition Facts
Chicken Fajita Rice Bowl
Amount Per Serving (1 serving)
Calories 326 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 1083mg47%
Potassium 619mg18%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 7g8%
Protein 16g32%
Vitamin A 1585IU32%
Vitamin C 41.8mg51%
Calcium 21mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy this yummy chicken fajita rice bowl, with seasoned chicken, bell peppers, onion, avocado, pico de gallo, cilantro and lime juice on a bed of brown rice.

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Aug
2017

Albondigas Soup

categories: Beef, Mexican / Southwestern, Soups
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Delicious Albondigas Soup (“little meatball”) is an easy, inexpensive, Southwestern flavored dish, and can be served as a first course or an entree!Delicious Albondigas ("little meatball") Soup is an easy, inexpensive, Southwestern flavored dish to prepare, and can be served as a first course or an entree!
I made Albondigas Soup for dinner a couple of days ago… did you know that “Albondigas” simply means “little meatballs”? That’s right!

This is a yummy, Southwestern flavored “little meatball soup”.  It’s very simple to make… and it sure tastes good!

How I Got This Recipe

I was given this recipe at my bridal shower (almost 40 years ago) by the Mom of one of my bridesmaids.  This recipe for albondigas soup has been made so many times over the years, and we still enjoy it, to this day.

Simple and economical to make, the soup has a mild Southwestern flavor, due in small part to chili powder and other spices! The tiny meatballs made with ground beef, rice, and spices, really fill you up, too!

Albondigas soup is cooked all in one pan. Even the meatballs are added uncooked to the hot broth, and they cook in the pan.

No pre-browning of the meatballs is necessary, so it really doesn’t take much work at all to serve up a hot, steaming pot of albondigas soup! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Albondigas Soup

  Sauté chopped onions in a large soup pot in hot oil until the onions are translucent in color and tender, but not yet browned.

Cooking onions for the albondigas soup in a skillet.
Add the rest of soup ingredients to the pan. These ingredients are chili powder, garlic powder, bisque of tomato soup, condensed beef consommé, water, sliced celery and carrots.

Simmer, uncovered, on medium-low heat for 20 minutes, stirring occasionally. While the albondigas soup is simmering, make the meatballs.

Carrots and celery cooking in broth for soup

Prepare The Meatballs

Make the meatballs while the soup is simmering. Place the ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl.

Stir (or use your hands) until the ingredients are fully mixed together. Form the meat mixture into small meatballs about the size of a walnut shell (about 1½” wide).

I was able to make 31 little meatballs with this mixture. Place the meatballs on parchment paper as they are formed.

Meat, egg, spices for albondigas soup in bowlMeatball ingredients ready to shape into ballsMeatballs formed on wax paper

Add The Meatballs To The Soup

Carefully place the uncooked meatballs into the simmering broth.  They will sink to the bottom of the pot.  I took this first photo below, so you could see the meatballs go into the pot “uncooked”.

The meatballs will begin to cook immediately after putting them in. You can see this in the 2nd photo below, taken 30 seconds after adding the meatballs to the hot broth.

Putting the meatball into the soup potStirring meatballs in soup
Cook the Soup

Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. Do not put a lid on the saucepan.

When done, the meatballs will float to the top of the soup, as shown below. They should be fully cooked through, as well.

Simmering albondigas soup

The Albondigas Soup Is Ready To Eat!

All that’s left to do is to ladle the hot soup into individual serving bowls. Serve albondigas soup hot with a slice of warm bread and a mixed green salad on the side. Enjoy!

A bowl of albondigas soup, with meatballs and carrots.

I hope you enjoy this simple to prepare, yet tasty albondigas soup! It is a family favorite, and I really think you will enjoy it!

Thanks for stopping by, and I invite you to come back again soon, for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe Source: Mrs. Phyllis Dean

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Albondigas Soup
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 
Delicious Albondigas ("little meatball") Soup is easy and inexpensive Southwestern flavored soup to prepare, and can be served as a first course or an entree!
Category: Main Course, Soup
Cuisine: Southwestern
Keyword: albondigas soup
Servings: 6 servings
Calories Per Serving: 338 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the broth:
  • 1/2 cup onion , chopped
  • 2 Tablespoons vegetable oil
  • 1/2 teaspoon chili powder
  • dash garlic powder
  • 1 can Campbells Bisque of Tomato Soup
  • 3 cans Campbells Condensed Beef Consomme soup
  • 3 cans water
  • 1½ cups carrots , sliced
  • 1½ cups celery , diced
For the meatballs:
  • 1 pound ground beef
  • 1/2 cup COOKED rice
  • 1 Tablespoons cornstarch
  • dash garlic powder
  • 1/4 teaspoon oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1/4 cup parsley flakes
US Customary - Metric
Instructions
  1. Heat oil in large soup pot. Saute onion until limp, but not browned. Add remainder of soup ingredients (chili powder, garlic powder, salt, tomato soup, beef consomme, water, sliced carrots and celery). Simmer uncovered on medium-low heat for 20 minutes, stirring occasionally. While soup simmers, make the meatballs.
  2. Combine all ingredients for meatballs in medium bowl (ground beef, cooked rice, cornstarch, garlic powder, oregano, salt, pepper, egg and parsley). Stir well, to fully combine. Form little meatballs with your hands (meatballs should be only about 1½ inches wide). Set formed meatballs on wax paper or parchment paper while you continue to make meatballs.
  3. When soup is done simmering (after 20 minutes), carefully add the uncooked meatballs to the hot broth. They will sink to bottom of pan, but will begin to cook immediately. Cook, uncovered, on a low simmer for 30 minutes. When done, the meatballs will be cooked through and will float to the surface of the soup. Ladle up the hot soup into individual bowls... serve and enjoy!
Nutrition Facts
Albondigas Soup
Amount Per Serving (1 serving)
Calories 338 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Cholesterol 80mg27%
Sodium 1493mg65%
Potassium 822mg23%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 6g7%
Protein 18g36%
Vitamin A 5760IU115%
Vitamin C 11.3mg14%
Calcium 73mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Delicious Albondigas ("little meatball") Soup is an easy, inexpensive, Southwestern flavored dish to prepare, and can be served as a first course or an entree!

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Apr
2017

Grilled Chili & Lime Chicken Fajita Salad

categories: Chicken, For The BBQ Grill, Main Dish Salads, Main Dishes, Mexican / Southwestern, Salads
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Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Do you like fajitas? Well, I sure do, so I was excited to try a new recipe for Grilled Chili & Lime Chicken Fajita Salad! Wow… it tasted fantastic, and I can’t wait to share it with you today. This main dish salad is filled with marinated grilled chicken, romaine lettuce, black beans, grilled bell peppers and onion, and is topped with tortilla strips, cilantro, avocado and sour cream.

If that’s not enough, it is drizzled with an amazing chili and lime salad dressing (part of it serves as the marinade!).  If you like Southwestern food, chances are you will LOVE this filling salad.  We sure did!  It is one of my new favorites… will DEFINITELY make this chicken fajita salad again and again.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Plan Ahead

The chicken will need to marinate for a couple hours (at least), so plan ahead. This marinating time is not included in the prep time in the printable recipe. I like to get things ready ahead of time, so early in the afternoon I marinated the chicken, then grilled the chicken and at the same time, (in a separate skillet) I grilled the onion and peppers.

When it was dinner time, all I had to do was slice the pre-cooked chicken, arrange the salad ingredients in 2 serving bowls, drizzle with the dressing and serve! EASY!

How To Cook This Chicken Fajita Salad

The day I made this salad it was pouring rain, so I cooked the chicken on my indoor George Foreman grill. You can cook the marinated chicken on the BBQ, an indoor grill. You can also cook it in a skillet on your stovetop! The recipe calls for boneless chicken thighs, but boneless chicken breasts are a great substitution, too!

Marinating The Chicken

In a small bowl, whisk the ingredients for the marinade together until fully blended.  Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish.

Add the chicken, cover, and refrigerate/marinate chicken for at least 2 hours (turning occasionally to coat), for best taste results! Cover and set the remaining marinade (approx. 1/4 cup) aside until ready to serve (this is the salad dressing). There is no need to refrigerate.

Marinade for chicken fajita salad, in small metal bowl

Chicken thighs marinating in glass dish

Cooking the Chicken

After chicken has been marinated, grill the chicken until done and crispy on a BBQ or indoor grill. If using a skillet, heat a teaspoon of oil on medium-high heat until hot before adding meat. Once very hot (but not smoking), add chicken and cook until done. When cooked fully, remove chicken. Let rest for a few minutes, then cut chicken into thin slices.

TIP: When you cook the marinated chicken, discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination!

Grilled chicken thighs for salad

Grilled marinated chicken, cut into thin slices for salad

Cooking the Veggies

In a separate skillet, heat a teaspoon of oil on medium-high heat until hot. Add the sliced red and yellow bell peppers and onions to the skillet once it is hot (but not smoking).. Cook until tender (4-5 minutes), stirring occasionally. Remove the skillet from the heat and set it aside, to let the veggies cool.

Yellow and red bell pepper slices with onions grilled in skilletTime To Assemble The Salad

To assemble the salad, fill each serving dish with torn romaine leaves. Evenly distribute the black beans, peppers and onions over lettuce. Add some sliced avocado and crisp tortilla strips. TIP: I made my own tortilla strips. To see how to make them, check the notes section of printable recipe.

Sprinkle the salad with extra cilantro leaves.  Place a dollop of sour cream on top, and add a lime wedge (for garnish).  Finish it by drizzling reserved marinade over the top.

Enjoy This Delicious Chicken Fajita Salad

Serve… and ENJOY this amazing, flavor-filled chicken fajita salad! The recipe as written (below) makes two very generous sized main course salads.

Grilled Chili and Lime Chicken Fajita Salad on white serving plate.

I’m not kidding… this chili lime chicken fajita salad really is one delicious dinner!  I hope you will give it a try. My husband loved it, too.  One of his first comments after tasting it was, “wow, this has to be one of the best looking salads I’ve ever eaten”. Yes, it LOOKS good, but just wait until you TASTE it! Grab a fork and have a taste of this juicy chicken fajita salad!  YUM!

Close up photo of chicken fajita salad

Have a wonderful day! Thanks for stopping by. I hope you find some delicious recipes, (including this one for chicken fajita salad) to fix for those you love and cherish!

Looking For More ENTREE SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious main course salad recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Adapted From:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

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Grilled Chili & Lime Chicken Fajita Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!
Category: Main Course Salad
Cuisine: Southwestern
Keyword: chicken fajita salad
Servings: 2 Main Course Servings
Calories Per Serving: 544 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Marinade:
  • 4 Tablespoons olive oil
  • 1/3 cup (+ 1 Tablespoon more) fresh squeezed lime juice
  • 2 Tablespoons fresh chopped cilantro
  • 2 cloves minced garlic
  • 1 teaspoon brown sugar
  • 3/4 teaspoon red chili flakes
  • 1/2 teaspoon ground Cumin
  • 1 teaspoon salt
For Salad:
  • 2 boneless , skinless chicken thighs (can substitute chicken breasts)
  • 1/2 yellow bell pepper , sliced thin (seeds removed)
  • 1/2 red bell pepper , sliced thin (seeds removed)
  • 1/2 medium onion , thinly sliced
  • 5 cups Romaine lettuce , roughly chopped
  • 1 avocado , sliced (divided)
  • 1/2 cup black beans (rinsed, drained)
For Garnish (Optional):
  • Sour cream and extra cilantro leaves
  • Crisp tortilla strips (see Notes section for "how to make" these).
US Customary - Metric
Instructions
  1. In a small bowl, whisk ingredients for marinade together until fully blended. Pour HALF (approx. 1/4 cup) of the marinade into a shallow dish. Add chicken and let marinate in fridge for at least 2 hours, turning occasionally to coat. Cover remaining marinade and set aside until ready to serve (this is the salad dressing-you do not need to refrigerate).
  2. Heat a teaspoon of oil on medium-high heat in a skillet. Once oil is hot, add marinated chicken pieces; cook until done and crispy on outside (can also use indoor grill or outside BBQ). When fully cooked, remove chicken. Let rest for a few minutes, then cut into thin slices. Set aside. Discard and do NOT use the marinade that has been in contact with the chicken, to avoid cross contamination.
  3. In a separate skillet, heat a teaspoon of oil on medium-high heat. Add sliced onions and bell peppers. Cook until tender (4-5 minutes), stirring occasionally. Remove from heat; set aside.
To Assemble Salad: Fill serving dish with torn romaine leaves. Evenly distribute black beans, peppers and onions over lettuce. Add sliced avocado and crisp tortilla strips. Sprinkle with cilantro leaves. Place a dollop of sour cream on top and add a lime wedge (for garnish). Drizzle reserved marinade over salad. Serve... and ENJOY!
    Recipe Notes

    Caloric calculation does not include sour cream or tortilla strip garnish. Prep Time does not include marinating time for chicken.

    TO MAKE TORTILLA STRIPS: Cut 2 corn tortillas in half, then cut into thin strips. Coat strips with 1 Tablespoon of vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.

    Nutrition Facts
    Grilled Chili & Lime Chicken Fajita Salad
    Amount Per Serving (1 serving)
    Calories 544 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 4g25%
    Cholesterol 72mg24%
    Sodium 1329mg58%
    Potassium 1561mg45%
    Carbohydrates 35g12%
    Fiber 14g58%
    Sugar 7g8%
    Protein 32g64%
    Vitamin A 11655IU233%
    Vitamin C 123.8mg150%
    Calcium 85mg9%
    Iron 3.7mg21%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Grilled Chili Lime Chicken Fajita Salad is delicious, with marinated chicken, peppers, onions, black beans, avocado and lettuce, and a chili lime dressing!

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    Sep
    2016

    Green Chile Chicken Crockpot Enchilada Soup

    categories: Chicken, Mexican / Southwestern, Slow Cooker Recipes, Soups
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    Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
    I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC!  The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

    The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

    This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

    How To Make Green Chile Chicken Crockpot Enchilada Soup

    Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

    Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

    The chicken crockpot enchilada soup is cooked for several hours to tenderize the chicken.
    After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

    Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

    The chicken is removed from the crockpot after cooking, and is then shredded.

    Shredding the cooked chicken to add back into the chicken crockpot enchilada soup.
    Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

    The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

    Eight ounces of cream cheese is cut into chunks to add to the enchilada soup.

    Cream cheese chunks are added to the hot chicken crockpot enchilada soup, to melt.

    The shredded chicken is then added back into the soup, and is heated another 10 minutes or so.  Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

    To Serve Chicken Crockpot Enchilada Soup

    For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

    Green Chile Chicken Crockpot Enchilada Soup is garnished with sour cream, lime wedges and cilantro to serve.

    There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

    Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it!  Have a great day.

    Looking For More SOUP Recipes?

    You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

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    Green Chile Chicken Crockpot Enchilada Soup
    Prep Time
    10 mins
    Cook Time
    5 hrs
    Total Time
    5 hrs 10 mins
     
    Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
    Category: Soup
    Cuisine: Southwestern
    Keyword: chicken crockpot enchilada soup, chicken enchilada soup
    Servings: 8 servings
    Calories Per Serving: 358 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 10 ounces green enchilada sauce green enchilada sauce
    • 15.8 ounces canned cannelini beans (1 can), drained and rinsed
    • 30 ounces canned black beans , (2 cans),drained and rinsed
    • 1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
    • 8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
    • 10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
    • 4 teaspoons ground chili powder
    • 1 Tablespoon ground cumin
    • 3/4 teaspoon paprika
    • Salt and Pepper (to taste)
    • 3 Tablespoons fresh chopped cilantro
    • 2 cups chicken broth (or stock)
    • 8 ounces cream cheese, softened
    For garnish:
    • Sour cream, lime wedges, cilantro , optional
    US Customary - Metric
    Instructions
    1. Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
    2. Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
    3. When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
    4. Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
    5. Stir in the shredded chicken, and heat soup for another 10-15 minutes.
    6. Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!
    Recipe Notes

    NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

    Nutrition Facts
    Green Chile Chicken Crockpot Enchilada Soup
    Amount Per Serving (1 serving)
    Calories 358 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 6g38%
    Cholesterol 67mg22%
    Sodium 1274mg55%
    Potassium 1012mg29%
    Carbohydrates 38g13%
    Fiber 12g50%
    Sugar 4g4%
    Protein 26g52%
    Vitamin A 1122IU22%
    Vitamin C 22mg27%
    Calcium 144mg14%
    Iron 6mg33%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

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    Aug
    2016

    Pork Chops Olé

    categories: Main Dishes, Mexican / Southwestern, Pork
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    Pork Chops Olé is a flavor-filled “all in one pan” Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!If you enjoy pork chops, easy to prepare dinners, and Southwestern flavors, then this recipe for Pork Chops Olé might be just the recipe you’re looking for!

    I was on the phone with my sister a couple days ago, and I told her I had some pork chops laid out for dinner, but hadn’t decided on HOW to cook them yet. She told me about a recipe she had made previously, and it sounded promising. I got off the phone, tweaked the recipe just a tiny bit, and a couple hours later we were eating it for dinner… and it was GOOD!

    Here’s how I made it (NOTE:  the recipe, as written serves 6 – I made everything exactly the same as written in the recipe, but only used 3 pork chops for my hubby and I):

    Scroll Down For A Printable Recipe Card At The bottom Of The Page

    Prepare The Pork Chops

    Season the boneless pork chops with a sprinkling of salt, pepper, chili powder, cumin, and garlic powder.

    Pork chops are lightly seasoned with Southwestern spices.

    Heat the oil on medium high until hot. Carefully place pork chops into hot oil. Do not move them once they hit the pan.

    Pork chops are pan-seared in oil until browned on both sides.
    After 2-3 minutes (when they have a good “sear” on the bottom), flip them over and cook the other side for 2-3 minutes until golden brown. Brown on all sides, as well (I stand them up using tongs, to get nice brown color on the sides).

    Seasoned pork chops are pan-seared until brown.

    Into The Baking Dish They Go…

    Spray a 9×13 casserole dish with non-stick spray. Add uncooked rice, can of diced tomatoes (including juice), water, diced green peppers, and a packet of taco seasoning to the dish. Stir to combine. Place seared pork chops on top of the rice/tomato mixture.

    Seared pork chops are placed on top of tomato/rice mixture in baking dish.

    Garnish the top of each piece of pork chops olé with thin strips of green bell pepper.

    Each one of the pork chops olé is garnished with strips of green bell peppers.

    Bake The Pork Chops Olé

    Cover the dish with aluminum foil, and bake for 90 minutes in a preheated 350 degree oven. At the end of 90 minutes (when your kitchen smells amazing!), carefully remove the pork chops olé from oven.

    Remove foil (and discard), then top each piece of pork with grated Cheddar cheese. Put the dish back into the oven (uncovered) for a couple more minutes, until cheese has melted.

    Baked pork chops olé are covered with cheese, placed back in oven to melt cheese.

    When cheese has fully melted, remove dish from oven. Use a spatula and place a serving of pork (and the Spanish rice it is sitting on) onto individual serving plates.

    Ready To EAT!

    Serve immediately while hot, and enjoy! The pork chops and rice have a wonderful Southwestern flavor. Pork Chops Olé is ready to be gobbled up!  I served it with some sautéed yellow and green zucchini we grew in our garden!

    Pork Chops Olé with rice, out of the oven, and ready to eat!

    Hope you will give this recipe a try! Once you brown the pork chops, the rest of the meal is cooked in one dish, all together!  It couldn’t be easier! The rice cooks under the pork chops olé, and comes out light, fluffy, and full of flavor!  OLÉ!  Can’t beat that!  Have a fantastic day, friends.

    Looking For More PORK CHOP Recipes?

    You can find ALL my recipes in the Recipe Index, located at the top of the page. I have lots of great recipes using pork chops, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signatureRecipe Source: My sister, Joni.

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    Pork Chops Olé
    Prep Time
    10 mins
    Cook Time
    1 hr 30 mins
    Total Time
    1 hr 40 mins
     
    Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!
    Category: Entree
    Cuisine: Southwestern
    Keyword: pork chops ole
    Servings: 6 servings
    Calories Per Serving: 457 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 6 pork chops , about 1½" thick (I used boneless, but bone-in would work, too!)
    • Salt , pepper, garlic powder, chili powder & cumin (to season chops)
    • 2 Tablespoons vegetable oil
    • 1 cup uncooked rice
    • 1¾ cups water
    • 1 can (14.5 ounces) diced tomatoes (use entire can, plus juice)
    • 1 envelope taco seasoning
    • 1/3 cup chopped green peppers (goes in with rice)
    • 3-4 thin slices green pepper per pork chop (as garnish for pork chops)
    • 1 small handful grated cheddar cheese for each pork chop
    US Customary - Metric
    Instructions
    1. Preheat oven to 350 degrees. Lightly season pork chops with salt, pepper, garlic powder, chili powder and cumin.
    2. Heat oil in large skillet. Once oil is hot, lightly brown pork chops on all sides (2-3 minutes per side).
    3. Spray a 13x9 inch baking dish with non-stick spray. Add the UNCOOKED rice, water, diced tomatoes (including juice), chopped green peppers, and envelope of taco seasoning.Stir to combine.
    4. Place the browned pork chops on top of the rice/sauce mixture. Garnish each pork chop with several thin slices of green pepper.
    5. Cover dish with aluminum foil and bake at 350 degrees for 1½ hours. When done, remove dish from oven. Remove foil. Cover each pork chop with a handful of grated cheddar cheese. Place dish back into oven, (uncovered). Let cook for a couple minutes, until cheese has completely melted.
    6. Remove dish from oven, and serve. I found it easiest to use a spatula and remove rice and pork chops at the same time. Enjoy!
    Recipe Notes

    Prep time is very fast... then it bakes for 90 minutes, so this is very simple to prepare. Find a quiet spot to put your feet up... and enjoy the wonderful aromas coming out of your kitchen as it bakes!

    Nutrition Facts
    Pork Chops Olé
    Amount Per Serving (1 chop and rice)
    Calories 457 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g44%
    Cholesterol 92mg31%
    Sodium 279mg12%
    Potassium 1042mg30%
    Carbohydrates 41g14%
    Fiber 5g21%
    Sugar 8g9%
    Protein 37g74%
    Vitamin A 1370IU27%
    Vitamin C 229.8mg279%
    Calcium 124mg12%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pork Chops Olé is a flavor-filled "all in one pan" Southwest inspired meal (pork chops, rice and sauce). Very easy to prep, then put dish in oven to bake!

     

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    May
    2016

    Santa Fe Chicken

    categories: Chicken, Main Dishes, Mexican / Southwestern
    41 Shares
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    You’ll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!Anyone out there love a good Tex-Mex kick to their chicken? We sure do, which is why this Santa Fe Chicken tastes fantastic!

    This easy to prepare dinner dish features baked, seasoned chicken breasts with a crushed tortilla chip coating. the chicken is covered with salsa, melted Pepper Jack cheese, and avocados! Can you say “YUM”???!

    The recipe is very simple to prepare. I used two large chicken breasts and cut them horizontally in half, which gave me 4 thin chicken breasts, for 4 servings! My husband and I loved the flavor of the finished Santa Fe Chicken, and I hope you will, too!

    Scroll Down for A Printable Recipe Card At The Bottom Of The Page

    How To Make Santa Fe Chicken

    First, preheat your oven to 400 degrees F.  Finely crush tortilla chips in your food processor (or crush in a sealable plastic storage bag, using a rolling pin or mallet to crumble). These crumbs will be the coating for the chicken, so you want them to be in small pieces.  Place the crumbs onto a dinner plate, and set it aside.

    Crushed tortilla chips ready to coat Santa Fe chicken.

     

    Prepare The Chicken

    Season the boneless chicken breasts with salt, pepper, and a light sprinkling of cumin and garlic powder.

    NOTE: If using whole chicken breasts, be sure to pound out the chicken with a mallet until it is about 1/4-1/2 inch thick. You can place the chicken breasts (one at a time) between two pieces of plastic wrap to do this, which will help minimize splatters. If you are using very large chicken breasts like I did, slice them horizontally in half (then no need to pound them).

    Chicken breasts, lightly seasoned with salt, pepper and spices are used to make Santa Fe Chicken.
    Coat each piece of chicken on both sides with mayonnaise – I know… weird, right? The mayonnaise helps keep the chicken very moist as it bakes. It also holds the tortilla chip crumbs onto the chicken! I was able to use my homemade mayonnaise to do this, which is why it has a slight yellow hue in the photo below.

    Mayonnaise is brushed onto seasoned chicken breasts, to coat

    Dredge each chicken breast in the tortilla chip crumbs on BOTH sides. You can use your fingers to help pack down the crumbs, if necessary.

    Santa Fe chicken breasts are dredged in crushed tortilla chips, to coat.

    Spray a casserole dish with non stick spray, then place the coated chicken breasts in the pan.

    Chicken breasts with tortilla chip topping in white baking pan

    Bake The Santa Fe Chicken

    Bake Santa Fe chicken, uncovered, at 400 degrees for 20-25 minutes (or until chicken reaches internal temperature of 165 degrees). I baked mine for a total of 25 minutes. When done, remove the pan from the oven. Top each piece of chicken with salsa. I used the homemade salsa I canned last summer!

    Baked Santa Fe chicken breasts are topped with salsa after baking.

    Sprinkle the grated Pepper Jack cheese on top of the salsa. Place the Santa Fe chicken back into the oven and continue cooking for 5 more minutes (until the cheese has melted).

    Grated Jack cheese is added to the salsa on top of Santa Fe chicken.

    This is how it looked, right when it came out of the oven. Not sure if you’ll agree with me or not, but I think Santa Fe Chicken looks like a Tex-Mex version of Chicken Parmigiana!

    Santa Fe Chicken with melted jack cheese out of oven.

    Serving Santa Fe Chicken

    To serve, garnish each piece of Santa Fe chicken with a couple slices of fresh avocado and some chopped cilantro. Garnishing the dish is optional, but it really adds additional flavor AND beautiful color to each serving! Flavor and color is a winning combo!

    That’s it! See how easy it is to whip up this delicious Santa Fe Chicken dinner for 4? I really believe you will love the Tex-Mex flavor (and the tortilla chip crust) on these baked chicken breasts! Sure hope you will give them a try… I KNOW I will be making these again!

    Santa Fe Chicken, garnished with avocado slices and cilantro and ready to eat!

    Have a wonderful day, and may you KNOW today just how much you are loved by the One who created you! May God bless you in all you do today.

    If you’re looking for additional chicken recipes with a Southwestern taste, you might want to check out my recipes for Chicken Enchilada Mole Casserole, Chili’s Chicken Enchilada Soup (a copycat recipe), or a delicious Layered Chicken Enchilada Casserole. I have LOTS of chicken recipes (of all kinds) on this blog. You can find them all, listed in the Recipe Index at the top of the page.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:
    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
    Instagram: jbatthegratefulgirlcooks

    Author's signature

    Recipe Adapted From:  http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/

    0 from 0 votes
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    Santa Fe Chicken
    Prep Time
    10 mins
    Cook Time
    25 mins
    Total Time
    35 mins
     

    You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

    Category: Entree
    Cuisine: Southwest
    Keyword: Santa Fe chicken
    Servings: 4 servings
    Calories Per Serving: 691 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 boneless skinless chicken breasts (or 2 large breasts, cut in half horizontally!)
    • Salt and black pepper
    • Cumin (to sprinkle on chicken breasts)
    • Garlic powder (to sprinkle on chicken breasts)
    • 1/2 cup mayonnaise (can substitute olive oil, if necessary)
    • 1 + 1/2 cups tortilla chip crumbs (chips processed in food processor or pounded in plastic sealable bag)
    • 1 + 1/3 cups salsa
    • 1 + 1/3 cups grated Pepper Jack Cheese (may substitute sharp cheddar)
    • 1/3 cup chopped fresh cilantro
    • 1 ripe avocado , peeled and thinly sliced
    US Customary - Metric
    Instructions
    1. Preheat oven to 400 degrees F. Spray a casserole dish with non stick spray (or use parchment paper on bottom of pan).

    2. Finely crush tortilla chips by processing them in a food processor (or in large plastic sealable bag using a meat mallet or rolling pin) until they are small crumbs. Place crumbs onto a dinner plate. Set aside.

    3. If using 4 chicken breasts, pound them down to about 1/4-1/2 inch thickness by placing them between sheets of plastic wrap. Use a meat mallet to pound them out. If using 2 large breasts, cut them in half horizontally (no need to pound them down thinner). Lightly season each piece of chicken with salt, pepper, cumin, and garlic powder.

    4. Spread mayonnaise onto both sides of each piece of chicken (one at a time), then dredge mayonnaise coated chicken in tortilla chip crumbs, turning to coat both sides. Use your fingers to press on additional crumbs, if necessary.

    5. Bake chicken (uncovered) in 400 degree oven for 20-25 minutes. When done, chicken should have reached an internal temperature of 165 degrees.

    6. Remove pan from oven. Spoon salsa over top of each chicken breast, followed by grated Pepper Jack cheese. Place chicken back in oven for an additional 5 minutes, until cheese has melted. Remove from oven. Serve chicken with a garnish of avocado slices and chopped cilantro. Enjoy!

    Recipe Notes

    To thinly slice avocado... cut in half, remove seed. Run a large spoon under and around avocado half and remove entire half of avocado in one piece. Thinly slice. Caloric calculation does NOT include avocado garnish.

    Nutrition Facts
    Santa Fe Chicken
    Amount Per Serving (1 piece)
    Calories 691 Calories from Fat 405
    % Daily Value*
    Fat 45g69%
    Saturated Fat 12g75%
    Cholesterol 116mg39%
    Sodium 1283mg56%
    Potassium 781mg22%
    Carbohydrates 34g11%
    Fiber 3g13%
    Sugar 4g4%
    Protein 37g74%
    Vitamin A 830IU17%
    Vitamin C 3.3mg4%
    Calcium 380mg38%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

    Save

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    Feb
    2016

    Chili’s Chicken Enchilada Soup (copycat)

    categories: Copycat Recipes, Mexican / Southwestern, Soups
    9.2K Shares
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    Enjoy a taste of the Southwest, with this delicious Chili’s Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!Enjoy a taste of the Southwest, with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!
    If you enjoy the flavor of chicken enchiladas, chances are pretty good you will love this copycat recipe of this famous restaurant’s much requested item… Chili’s Chicken Enchilada Soup! It’s so good… all that cheesy, chicken enchilada goodness in a big bowl of soup!

    I found this soup recipe in one of my cookbooks I’ve had for a long time. This Chili’s chicken enchilada soup is thick and cheesy, and packed with chicken. Because of the addition of masa harina, enchilada sauce and spices, this soup tastes just like a good ol’ chicken enchilada!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make A Copycat Version Of Chili’s Chicken Enchilada Soup

    Here’s what you do to make this delicious soup:  Add boneless, skinless chicken breasts to hot oil in a large pan, and cook each side for 4-5 minutes, until browned.

    Chicken breasts cooking in large saucepan

    Remove the browned chicken from the pan. Set the chicken aside, to cool.

    Browned, cooked chicken breasts on plate

    Add chopped onion into the pan. Cook the onions on medium heat for a couple minutes. Add minced garlic for the last 30 seconds. Stir the garlic well, for only 30 seconds, to keep garlic from burning (and becoming bitter). Immediately add the chicken broth to the pan.

    Chopped onions and garlic, cooking to add to soup

    In a separate bowl, mix 2 cups of water with Masa Harina (found in Mexican food section in grocery store). Whisk this mixture until it is well blended and smooth. Add the water/Masa Harina mixture to the onion/garlic broth, and stir (or whisk) well, to combine.

    Bag of masa harina for chicken enchilada soup

    Masa harina and chicken broth added to chicken enchilada soup mixture in saucepan.

    Add 1 additional cup of water, enchilada sauce, cheese cubes, and spices to the soup. Stir to combine. Bring the Chili’s chicken enchilada soup to a boil over medium heat, stirring often until the cheese has completely melted.

    Cheese cubes added to chicken enchilada soup in pan.

    Shred the cooled, reserved chicken into small pieces. I use two forks to do this, because the chicken shreds well, when pulled by two forks. Add all of the shredded chicken to the Chili’s chicken enchilada soup.

    Shredding chicken breasts with 2 forks for chicken enchilada soup.

    Adding shredded chicken to Chili's chicken enchilada soup in large saucepan.

    Reduce heat, and simmer soup on low heat for 30-40 minutes. Chili’s chicken enchilada soup will thicken quite a bit as it cooks.

    Preparing Tortilla Strips To Garnish Chili’s Chicken Enchilada Soup

    While the soup is simmering, prepare the corn tortilla strips. These will be used later to garnish the soup! To do this, cut 3-4 corn tortillas in half, then into thin strips.

    Coat the strips with a Tablespoon or two of vegetable oil. Gently mix the tortilla strips and oil, to coat, then spread them out in a single layer on a baking sheet.

    Oil being added to sliced tortilla strips before baking, for chicken enchilada soup garnish

    Bake the tortilla strips at 375° for 6-8 minutes, then flip the strips over. Bake the other side of the strips for 6-8 minutes, until they are crispy and light brown in color.

    When done, set them aside to cool completely.

    Tortilla strips for Chili's chicken enchilada soup are baked on cookie sheet until crispy.

    Make a quick pico de gallo while the tortilla strips are baking in oven. Chop and mix the pico de gallo ingredients in a small bowl.

    The pico de gallo contains chopped tomatoes, red onion, cilantro, lime juice, salt and pepper. It will be used to garnish Chili’s chicken enchilada soup before serving.

    Pico de gallo is mixed together, to garnish Chili's chicken enchilada soup.

    Serving Chili’s Chicken Enchilada Soup

    When the Chili’s chicken enchilada soup is done, ladle it into individual bowls. Top each bowl of soup with pico de gallo, and baked tortilla strips.

    You can also add grated cheddar cheese or sour cream too, if desired.

    Chili's Chicken Enchilada Soup served in a bowl.

    While I think we will agree that this is probably not the “healthiest soup”, it really is delicious, and tastes just like a yummy chicken enchilada. Every once in awhile, that’s a GOOD thing!

    Hope you will consider trying this recipe! It’s really tasty, and besides that, all those people requesting it at Chili’s can’t be wrong. Agreed?

    Take care, have a great day, and please come back again soon for more family-friendly recipes!

    Looking for More SOUP Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lot of absolutely delicious soup recipes, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
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    Author's signature

    Original Recipe Source: “Top Secret Restaurant Recipes 2”, by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

    5 from 1 vote
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    Chili's Chicken Enchilada Soup (copycat)
    Prep Time
    25 mins
    Cook Time
    35 mins
    Total Time
    1 hr
     

    Enjoy a taste of the Southwest for lunch or dinner with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

    Category: Soup
    Cuisine: Southwest
    Keyword: Chili's chicken enchilada soup
    Servings: 10 servings
    Calories Per Serving: 248 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Soup:
    • 1 Tablespoon vegetable oil
    • 3 chicken breasts (skinless/boneless)
    • 1/2 cup diced onion
    • 1 clove minced garlic
    • 4 cups chicken broth
    • 1 cup Masa Harina (found in Mexican food section of grocery store)
    • 3 cups water
    • 1 cup red enchilada sauce
    • 16 ounces Velveeta Cheese (small box), diced into cubes
    • 1 teaspoon salt
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    For Tortilla Garnish:
    • 3-4 corn tortillas
    • 1 Tablespoon vegetable oil
    For Pico de Gallo:
    • 1 medium tomato , diced
    • 1 heaping Tablespoon minced red onion
    • 1 Tablespoon lime juice
    • 1 handful cilantro (approx. 3 Tablespoons), chopped
    • Salt and Pepper , to taste
    US Customary - Metric
    Instructions
    To prepare soup:
    1. Add vegetable oil to a large pan. Heat on medium heat. When oil is hot, add chicken breasts to pot; cook chicken for 4-5 minutes per side, until they are light brown. Remove from pan; set aside.
    2. Add chopped onion to pan. Cook over medium heat for two minutes,; add the minced garlic for the last 30 seconds (so it won't burn and become bitter). Add chicken broth to the onions.
    3. In bowl or large mixing cup, mix the masa harina with 2 cups of water. Mix well, to combine, then add to chicken broth and onion mixture in pan. Whisk well, to combine.
    4. Add remaining water, enchilada sauce, cheese cubes, and spices to the pan. Cook, and bring it all to a boil.
    5. Shred the chicken into small pieces (I use two forks to do this); add chicken to soup. Reduce the heat and let soup simmer for 30-40 minutes, stirring often to prevent scorching on the bottom of pan. Soup will thicken as it cooks. Prepare tortilla strips and pico de gallo while soup cooks. When done, ladle soup into serving bowls, and garnish with pico de gallo and tortilla strips.
    To Make Tortilla Strips:
    1. Cut tortillas in half, then cut into thin strips. Coat strips with vegetable oil, then bake at 375 degrees for 5-6 minutes on each side (flipping midway through baking), until light brown and crispy.
    To Make Pico de Gallo:
    1. Combine ingredients in small bowl. Mix well. Taste test; add additional salt/pepper, if desired.
    Recipe Notes

    Original Recipe Source: "Top Secret Restaurant Recipes 2", by Todd Wilbur, Published by Penguin Group, 2007, pages 118-119.

    Nutrition Facts
    Chili's Chicken Enchilada Soup (copycat)
    Amount Per Serving (1 serving)
    Calories 248 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g31%
    Cholesterol 40mg13%
    Sodium 1552mg67%
    Potassium 462mg13%
    Carbohydrates 22g7%
    Fiber 2g8%
    Sugar 6g7%
    Protein 18g36%
    Vitamin A 815IU16%
    Vitamin C 11.1mg13%
    Calcium 295mg30%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Enjoy a taste of the Southwest, with this delicious Chili's Chicken Enchilada Soup recipe (copycat), with pico de gallo and tortilla strips!

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    Feb
    2016

    Shrimp Tacos

    categories: Main Dishes, Mexican / Southwestern, Seafood
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    Make these delicious pan-seared shrimp tacos with homemade pico de gallo, topped with a creamy salsa verde sour cream sauce in a snap!Make these delicious pan-seared shrimp tacos with homemade pico de gallo, topped with a creamy salsa verde sour cream sauce in a snap!The other night I decided to make Shrimp Tacos for our dinner. Pretty funny, since I’d never made shrimp tacos before (it’s usually beef, shredded pork or chicken). Sooo… I knew what ingredients I wanted to include in them, love to experiment in the kitchen, and the result? Seriously, ridiculously GOOD shrimp tacos… and they were very easy to make, too!

    I didn’t use a recipe to make the shrimp tacos, but you really don’t need one to make these! I gather my “must have” ingredients, chop them up, and pan-sear seasoned medium sized shrimp. Then I warm the tortillas in the microwave (wrapped in paper towels), put them all together, and voila!

    Shrimp tacos, with an amazing sauce, and lots of crunch and flavor from the purple cabbage and pico de gallo! As quick as you can say “Icanhardlywaittotrythese”, they were done! We LOVED them! No, really. We LOVED them, and they were done in less than 15 minutes! Now that is my kind of meal!

    How I Make These Shrimp Tacos

    Make a quick pico de gallo, using chopped tomato, red onion, cilantro, a couple squeezes of fresh lime juice, and salt and pepper to taste, then set this aside. Next thing to do is to chop up purple cabbage and set it aside.

    To make the sauce, mix sour cream with a bit of green taco sauce, then mix in some homemade taco seasoning mix and set the sauce aside. If you happen to have a squeeze bottle handy, you can put the sauce in it, then squeeze the sauce over the finished tacos. You can also just drizzle it on with a spoon.

    I am not adding an “official, printable” recipe with this post, because honestly, you can tailor make as many or as few as you wish (and increase quantities to match), but here’s a picture of the basics you use, plus 3-4 cooked shrimp per taco, and corn tortillas. By the way… sliced avocado would taste great on these, also!

    Cabbage, pico de gallo and sauce, ready to add to shrimp tacos!

    Cook The Shrimp

    To cook the shrimp, heat a teaspoon of olive oil in skillet. Add some shelled and  de-veined shrimp with 1½ teaspoons taco seasoning mix, and stir to combine. Pan cook the seasoned shrimp on medium high heat for 2-3 minutes on each side until done. Right before they are done, add a small amount of chopped cilantro.

    Pan-seared shrimp are cooked to add to the tacos.

    Time To Fill The Shrimp Tacos!

    Wrap the corn tortillas in paper towels, then heat them on medium temperature in the microwave just until warm (15-20 seconds). Once warm, you’re ready to finish the shrimp tacos. Fill each tortilla with 3-4 cooked shrimp, a small handful of purple cabbage, then some of the pico de gallo.

    Top the tacos with a drizzle of the green sour cream sauce. That’s it!  Many restaurants use 2 tortillas for each taco to prevent them from tearing open, but to save on calories, I used one tortilla per taco. If you want to double up on tortillas, then by all means, go for it!

    Shrimp tacos on a plate, ready to eat!I didn’t measure anything when I made these scrumptious tacos… I just “guess-timated”, and taste-tested everything. The sour cream sauce was approx. 1/3 cup sour cream, with 1/2 teaspoon taco seasoning mix, and approx. 3 Tablespoons green taco sauce (just taste it until it tastes just right for YOU!) The amounts shown made 6 tacos.

    I hope you will consider trying these quick and tasty shrimp tacos! They were so delicious… I can’t wait to make them again soon. Have a fantastic weekend, friends; may you experience a deepening awareness of God’s great love for YOU!

    Looking For More SHRIMP Recipes?

    You can find all of my seafood recipes in the Recipe Index located at the top of the page. I have several shrimp recipes to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Here’s one more to pin on your Pinterest boards!Make these delicious pan-seared shrimp tacos with homemade pico de gallo, topped with a creamy salsa verde sour cream sauce in a snap!

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    Dec
    2015

    Chili Spaghetti

    categories: Beef, Main Dishes, Mexican / Southwestern, Pasta
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    Looking for a quick and easy pasta dinner with a Mexican twist? How about making a batch of Chili Spaghetti, with chili, green onions, cheese and sour cream?Looking for a quick and easy pasta dinner with a Mexican twist? How about making a batch of Chili Spaghetti, with chili, green onions, cheese and sour cream?
    When you really think about it, traditional spaghetti has tomatoes, meat, tomato sauce, onions, garlic and cheese (Parmesan). It’s a straight up, not too hard ITALIAN-INSPIRED meal to prepare. Well- guess what? Many of those same ingredients are found in Chili (homemade or purchased), but with a completely different spices. So why NOT make a MEXICAN-INSPIRED spaghetti meal, right? Right.

    If you enjoy chili, and you enjoy spaghetti, read on! This easy meal will be a perfect combo meal for you!  Making chili spaghetti is super simple, and it tastes so very good! The pasta dish is very filling, and full of flavor. My hubby and I love having this meal occasionally. If you are more into “regular” spaghetti, be sure and check out my recipes for Easy Spaghetti Sauce with Italian Sausage or Easy Meatballs for Spaghetti.

    I make my Mom’s recipe for homemade chili  so I always seem to have some extra in the freezer. I use that for this recipe, but for crying out loud… if you don’t have homemade, just buy some good quality chili (meat and beans) to make this EASY!

    How To Make Chili Spaghetti

    Prepare pasta according to package directions. While the spaghetti noodles are cooking, heat up the chili in a large skillet. A couple minutes before the spaghetti has finished cooking, ladle out about 1/4 cup pasta water (this has starch in it), and stir it into the chili.

    Cooking pasta for chili spaghetti.

    Remove pasta from pan about one minute before it is done. Drain pasta well without rinsing, then add it to the skillet with the chili in it. Stir well or use tongs, to fully combine the chili and the spaghetti noodles.

    Cooked pasta is added to chili to make chili spaghetti.

    Continue to cook the chili spaghetti for a couple minutes until well coated and pasta is fully cooked through.

    Chili Spaghetti is mixed and heated through, in large skillet.

    Serving Chili Spaghetti

    When done, transfer the pasta onto individual serving plates. Spoon a little leftover chili from pan onto pasta. Garnish the spaghetti chili with grated cheddar cheese, sliced green onions and a dollop of sour cream. Serve piping hot, and enjoy!

    Note** If you are using store bought canned chili, be sure you have enough chili in the skillet to completely coat the spaghetti! You will also need to have some extra chili in the skillet to spoon on top of the pasta when you plate it!

    Chili spaghetti is garnished with cheddar cheese, green onions and sour cream before serving.

    No recipe is really needed for chili spaghetti. IT’S WAY TOO EASY!   Sure hope you will give this a try. It is a very easy meal to “throw together” on a busy day, when you are pressed for time, and the family is starving! Have a great weekend, friends. May you find moments of love, laughter, peace, and great JOY!

    Looking For More PASTA Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of pasta recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    Here’s one more to pin on your Pinterest boards!Looking for a quick and easy pasta dinner with a Mexican twist? How about making a batch of Chili Spaghetti, with chili, green onions, cheese and sour cream?

    Save

    Save