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The best tex mex recipes - 286 recipes

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Very easy & good

  • 1 lb. without skin & boneless chicken breast
  • 1 1/2 c. chicken broth fat free
  • 1 pkg. taco seasoning
  • 2 sliced bell peppers (red, green, or yellow)
  • 1 sliced onion
  • 8 Mission 96% fat free whole wheat tortillas
4.5/5 (2 Votes)

By

1. Combine blue cheese, celery, sour cream, and scallions in bowl

  • 4 ounces blue cheese , crumbled (1 cup)
  • 1 celery rib , sliced thin
  • 1/4 cup sour cream
  • 2 scallions , sliced thin
  • 3 tablespoons unsalted butter
  • 1 1/2 pounds boneless, skinless chicken breasts , trimmed and cut into 1-inch-thick strips
  • 1/3 cup hot sauce
  • 4 (10-inch) flour tortillas
  • 1 tablespoon vegetable oil
4/5 (1 Votes)

By

1. MAKE THE CHILI Preheat the oven to 350°

  • 1/3 cup vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 large jalapeño, seeded and minced
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons New Mexico chile powder
  • 1 tablespoon ground cumin
  • Salt
  • 3 tablespoons tomato paste
  • 5 cups shredded chicken (from 2 rotisserie chickens)
  • 3 cups low-sodium chicken broth
  • 2 tablespoons chopped cilantro
  • Cornbread
  • 1 1/2 cups coarse cornmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 ounces cheddar cheese, shredded (2 cups)
  • 1 cup plus 2 tablespoons milk
  • 1/4 cup plus 2 tablespoons vegetable oil
  • 3 large eggs, beaten
4/5 (1 Votes)

By

This is very much like enchiladas

  • 2-3 cooked chicken breast (boiled or grilled), chopped into small pieces or shredded
  • 1 8-10oz jar red salsa
  • 1 8-10oz jar green salsa
  • 1 8 oz. bag shredded cheddar, colby or jack cheese
  • 10 flour tortillas
  • 1/4 - 1/2 cup chopped cilantro
4/5 (1 Votes)

By

1. In a large skillet coated with cooking spray, saute the chicken until no longer pink

  • 1 pound of bonelessskinless chicken, shredded
  • 1 can(10 ounces) diced tomatoesand green chiles, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (16 ounces) chili beans, undrained
  • 1 teaspoon paprika
  • 1 teaspoonground cumin
  • 1/2 teaspooncayenne pepper
  • 1 package (13-1/2) tortilla chips
  • 1-1/2 cups (6 ounces) shredded mexican cheese
4/5 (1 Votes)

By

I came up with this after eating at Chuy's and loving their tortilla soup sooo much I just had to try to make

  • 2 chicken breastS, grilled or roasted
  • 1 can tomatoes, diced, 14 ounces
  • 2 cans chicken broth, 14 1/2 ounces
  • 1 cup corn, frozen
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon lime juice
  • 3 tablespoons cilantro, dried, or to taste
  • 2 tablespoons EVOO (olive oil)
  • Salt, to taste
  • Pepper, to taste
  • Avocoado, sliced
  • Jack cheese, shredded
  • Tortilla chips
  • 1 jalapeno, chopped, if desired
  • Note: Use only 1 stalk celery and 1 carrot if you do not want your soup as chunky. You can also use the tomatoes drained if you don't want as broth as tomatoey. 2 cans of broth will also make the soup
4/5 (1 Votes)

By

In a resealable plastic bag, combine cilantro, mayo, oil, lime juice, cumin and salt

  • 1 c. finely chopped fresh cilantro
  • 1 c. mayonnaise
  • 1/2 c. extra-virgin olive oil
  • 1/4 c. lime juice
  • 2 t. ground cumin
  • 1 t. salt
  • 6 boneless skinless chicken breasts
4/5 (15 Votes)

By

No need to run to the border when all you need is right in your cupboard! Enjoy the taste of a Taco Bell Smothered ...

  • 1 cup white rice, cooked
  • 1 cup Morningstar burger crumbles, or other meat
  • Mexican or Colby Jack cheese, shredded
  • 1 can low fat refried beans
  • Package small flour tortillas
  • Olive oil
  • Red sauce
3.9/5 (17 Votes)

By

Tex-Mex + pasta = deliciousness! The best part is you don't have to leave home to enjoy this yummy Semolina's Chic...

  • ENCHILADA CHEESE SAUCE:
  • 1 tablespoon butter
  • 2 tablespoons masa flour
  • 1 cup chicken stock
  • 1/4 cup cream
  • 1 teaspoon salt
  • 1/4 teaspoon cumin
  • 1 tablespoon lime juice
  • 1/4 pound American cheese
  • 1/2 cup milk
  • CHICKEN ENCHILADA PASTA:
  • 1 tablespoon corn oil
  • 1/4 pound chicken breast, cubed
  • 1 ounce red onion, cut 1/4" wide strips
  • 1 ounce bell pepper, cut 1/4" wide strips
  • 2 tablespoons pimento, 1/4" dice
  • 2 tablespoons green chilies, 1/4" dice
  • 2 tablespoons black beans, cooked, rinsed
  • 1 cup Enchilada Cheese Sauce (see above)
  • 2 cups cooked rigatoni
  • GARNISH:
  • 1/2 cup Cheddar cheese
  • 1 dollop sour cream
  • 2 tablespoons green onions, sliced
  • 6 jalapeño slices
  • 1/2 cup tortilla strips, toasted
3.8/5 (30 Votes)

By

Deep Flavor

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 3 cups chicken stock or broth
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce, homemade or store-bought (see recipe below)
  • 1 (14-ounce) can diced tomatoes, with juice
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (15-ounce) can whole-kernel corn* drained
  • 1 (4-ounce) can diced green chiles
  • 1/2 cup (93 grams) uncooked quinoa
  • 2 cloves garlic, minced
  • 1 medium white onion (or 1 cup), peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon sea salt (or to taste)
  • optional toppings
  • chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips, squeeze of lime juice
  • Homemade Enchilada Sauce
  • 1 tablespoons olive oil
  • 1 tablespoons. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
  • 2 tablespoons chili powder (mild, medium, or hot)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • 1 teaspoon tomato paste
  • 1 cup chicken or vegetable stock
4/5 (1 Votes)

By

Mix filing ingredients together

  • 2 (8 oz.) packages cream cheese
  • 2 cups cooked shredded chicken
  • 1 1/3 cups shredded Mexican cheese blend
  • 1 teaspoon finely minced garlic
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 4 green onions, chopped
  • 10 oz. can Rotel, drained
  • cayenne pepper to taste
  • salt to taste
  • half a bunch of cilantro, chopped (optional)
  • 2 packages burrito sized tortillas
4/5 (1 Votes)

By

Put olive oil in pot and heat

  • 2 cloves peeled garlic, minced
  • 3 carrots, peeled and pureed
  • 1 onion, peeled and pureed
  • 3-4 ribs of celery, washed and pureed
  • Corn (either 2 ears roasted or 1 can), pureed
  • Chipotle peppers in adobo, pureed (1 to 2 depending on taste, or just adobo)
  • 3 sprigs of thyme
  • 1 tablespoon olive oil/ one turn of the pan
  • 1/2 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Pinch of sugar
  • 1 cup chicken broth
  • 28 ounce can of tomato sauce
  • 28 ounce can of diced or stewed tomatoes
  • 1/2 cup whipping cream
  • 4-5 white corn tortillas, pureed
  • Shredded rotisserie chicken meat from 1 chicken
  • Fried tortilla strips or tortilla chips
  • 1 avocado (to top the soup)
  • Cilantro, chopped
  • Cheddar and jack cheese, grated, for topping
3.8/5 (15 Votes)

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Chicken Tortilla Soup Manzana Copy EASY CHICKEN FAJITAS W. W.Points Plus 12