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Slow Cooker Enchilada Tacos Recipe

Ingredients 2 pounds chicken breasts 1 can enchilada sauce 3 tablespoons taco seasoning for serving: top with queso fresco or your favorite cheese, diced onions, pico de gallo, salsa, sour cream, and/or cilantro Instructions Mix enchilada sauce and taco seasoning in the slow cooker. Place chicken breasts on top; cover and cook on low for 4 to 6 hours. Alternatively, you may cook on high for 2 to 3 hours. Shred chicken with two forks and serve on tortillas. Garnish as desired.

Contributed by Karen Webb

Chile con Queso Recipe

INGREDIENTS: 2 tablespoons unsalted butter ½ cup chopped yellow onion 2 serrano chiles, seeds and stems removed, diced 1 jalapeño pepper, seeds and stems removed, diced 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 cup whole milk ½ cup chopped cilantro 1 (15-ounce) can diced tomatoes, drained (about 1 cup) 12 ounces cheddar cheese, grated (about 3 cups) 12 ounces Monterey Jack cheese, grated (about 3 cups) ½ cup sour cream Click link below for recipe.

Contributed by Karen Webb

Chips and Cheese Chili Casserole Recipe

INGREDIENTS: 5 to 6 cups whole corn chips, crushed (about 2 1/2 cups after crushing to the size of a dime) one 10-ounce can chili one 10-ounce can black beans, red beans, refried beans, bean medleys one 10-ounce jar salsa or tomato sauce one 8-ounce package shredded cheese blend such as Mexican-style or similar (both store-brand and name-brand packages will say “2 cups” on the package) 1 1/4 cups sour cream 2 to 3 cups whole corn chips, crushed (about 1 to 1 1/2 cups after crushing to the size of a dime) Click link below for recipe.

Contributed by Karen Webb

Beef Enchiladas Recipe

INGREDIENTS 2 1/2 cups enchilada sauce, divided 1 tablespoon olive oil 8 ounces ground beef 1 (4.5-ounce) can diced green chiles Kosher salt and freshly ground black pepper, to taste 1/2 cup canned corn kernels, drained 1/2 cup canned black beans, drained and rinsed 1 1/4 cups Monterey Jack cheese, divided 1 1/4 cups shredded cheddar cheese, divided 12 (6-inch) flour tortillas, warmed 2 tablespoons chopped fresh cilantro leaves 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced Click link below for recipe.

Contributed by Karen Webb

Frito Pie Recipe

INGREDIENTS: For the Chili: 2 tablespoons vegetable oil 2 yellow onions, finely chopped 1 red bell pepper, stemmed, seeded and finely chopped ¼ cup chili powder 1 tablespoon ground cumin ½ teaspoon cayenne pepper 1 teaspoon salt, divided 6 garlic cloves, minced 2 pounds ground beef (85-90% lean) 2 (15-ounce) cans dark red kidney beans, drained and rinsed 1 (28-ounce) can diced tomatoes 1 (28-ounce) can tomato puree For the Frito Pie: 1 (10.25-ounce) bag Fritos corn chips 16 ounces sharp cheddar cheese, shredded 2 green onions, thinly sliced Click link below for recipe.

Contributed by Karen Webb

Chile Relleno Grilled Cheese Sandwich Recipe

Ingredients 1 Poblano pepper 1 large egg 2 tsp vegetable or canola oil 2 slices white or sourdough bread 3 oz. Wisconsin Monterey Jack cheese (3/4 cup) 1 Tbsp butter, softened Pico de Gallo 1 Roma tomato, seeded and diced 2 Tbsp finely chopped yellow onion 1/2 clove garlic, finely minced 1 Tbsp chopped cilantro 1 squeeze fresh lime juice Salt and freshly ground black pepper to taste Click link below for recipe.

Contributed by Karen Webb

Chili Queso Dip Recipe

Ingredients 1 pound Velveeta cheese, cubed 1 can (10oz) Ro*Tel Tomatoes and Green Chilies 1 can (15oz) no bean chili Instructions In a large (2qt) glass bowl (or other microwave safe bowl), combine all three ingredients. Cover with plastic wrap. Microwave on high for 3 minutes. Stir and microwave an additional two minutes. Stir until smooth! Serve with tortilla chips and enjoy!

Contributed by Karen Webb

Cheesy Chicken Enchiladas Recipe

Ingredients: 1 (18.5 ounce) can Progresso Chicken and Cheese Enchilada Soup 1 (10 ounce) can mild green enchilada sauce 2 cups shredded cooked chicken 2 cups shredded cheddar cheese 1 (4 ounce) can green chiles 10 tortillas 2 medium green onions, thinly sliced Click link below for recipe.

Contributed by Karen Webb

This is one of my favorite spots to eat in South Austin!

Contributed by Adam Cross

White Chicken Enchiladas with Green Chile Sour Cream Sauce

INGREDIENTS 12 (6-inch) flour tortillas, warmed 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups chicken broth 1 cup sour cream 1 (4-ounce) can diced green chiles 2 cups shredded cooked chicken 2 cups shredded Monterrey Jack cheese, divided 2 tablespoons chopped fresh cilantro leaves Click link below for recipe.

Contributed by Karen Webb