Category: Mexican / Southwestern

Slow Cooker Carne Asada

You’re gonna love this delicious slow cooker carne asada style Mexican shredded beef… an easy, budget friendly filling for tacos, burritos, nachos, and enchiladas! The possibilities for using this amazing tasting shredded beef are endless!You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Traditional carne asada (which means “grilled meat”) is typically made using flank steak or skirt steak.  I stumbled upon this variation recipe on Pinterest which uses stew meat (a less expensive type of beef), and since I had some already in our freezer, decided to try this particular recipe.

Oh. My. Goodness. The Southwestern flavor of the meat is incredible, and the beef turns out so tender it shreds easily!!

The recipe is very easy to prepare and only involves a couple of simple “prep” steps. Then you turn on your crock pot and let it do all the rest of the work for you, while you go about your day!

How To Make This Carne Asada Slow Cooker Dish:

Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating).  Cook the stew meat cubes on all sides.  This took about 10 minutes. If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, transfer it to slow cooker.

3 pictures of stew meat for carne asada, browning in skillet

Once the meat has cooked, your skillet will probably look like the first photo below, with lots of remaining little bits of charred meat. Add 1/3 cup of water to skillet. Cook on medium heat for a couple minutes, to de-glaze the skillet.

Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will blend to make a thin flavor-filled sauce. Pour this liquid over the meat in the slow cooker. Stir well to combine. Set aside.

Skillet is de-glazed with water, then poured into slow cooker over beef

Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef.  The meat should be almost completely submerged. If not, add a little bit more water to slow cooker. Stir to combine.

Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, covered.
TIP: Do not open lid of slow cooker during the cooking time, so you don’t lose any heat! Your kitchen should start to smell really good about halfway through the cooking time!

Marinade mixed for carne asada in bowl, then into slow cooker over beef

Time To Shred The Slow Cooker Carne Asada

After meat has fully cooked, remove lid. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. Shred it right back into the juices in the slow cooker.

Shredding beef for carne asada with two forks

The meat is now ready to serve!  Whatever you don’t eat right away can be frozen in food storage bags (once it’s cooled down), to save for other meals.

What Else Can Slow Cooker Carne Asada Be Used For?  

I’ve prepared several dishes with the meat (it went a long way since there are only two of us at home these days). I made shredded carne asada enchiladas (below). They were a HUGE hit with my husband and I.

The meat is so tender and is totally packed with flavor.  I also used the last bit of meat to make a big plate of nachos for my husband, myself and our son… another great way to use the shredded beef (sorry, no pics, they were eaten too fast)! YUMMO!

Carne asada meat used to make shredded beef enchiladas

We also used the carne asada to make some simple street tacos with chopped onion, cilantro, freshly made guacamole… and lime slices! They were absolutely fantastic! I’m telling you, the flavor of this slow cooker carne asada is wonderful!

Shredded carne asada meat used to make tacos

There are so many ways to use this meat!  I’ve already bought more stew meat to make this recipe again.  I’m planning to make some shredded beef burritos and possibly a couple tostadas with it this time! I can hardly wait!

I hope you try this delicious version of carne asada.  The flavor is OUTSTANDING… I think you will LOVE it. Have a great day!

Looking For More Mexican-Style Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have quite a few Mexican-inspired recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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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Original recipe source: https://lifecurentsblog.com/crock-pot-carne-asada/

Slow Cooker Carne Asada
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Category: Dinner
Cuisine: Mexican
Keyword: carne asada
Servings: 12
Calories Per Serving: 244 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 pounds stew meat , cut in 2" cubes
  • 1 cup water , divided
Carne Asada Sauce
  • 2/3 cup soy sauce
  • 4 green onions , cut in thin slices
  • 2 limes (juice only)
  • 6 Tablespoons dark brown sugar
  • 1 teaspoon red pepper flakes , or more, if you like it spicy!
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
Instructions
  1. Heat a large skillet on medium-high heat (I lightly sprayed my skillet with non-stick spray before heating).  Cook the stew meat cubes on all sides.  This took about 10 minutes. If you need to, cook the beef in two batches, to not overcrowd the pan. Once beef is browned nicely, remove and transfer it to slow cooker.

  2. Add 1/3 cup of water to skillet you cooked the beef in. Cook on medium heat for a couple minutes, to de-glaze the skillet. Be sure to scrape all the browned bits up off the bottom of the skillet into the water. It will make a thin flavor-filled sauce. Pour this over the meat in the slow cooker. Stir well to combine. Set aside.

  3. Mix up the carne asada sauce ingredients in a medium bowl with a fork or whisk until thoroughly combined and the brown sugar has dissolved. Pour the marinade over the beef.  The meat should be almost completely submerged. If not, add a little bit more water to slow cooker. Stir to combine.
  4. Put lid on slow cooker, turn to the HIGH setting, and cook the meat for 4 hours, covered. After meat has fully cooked, remove lid. Shred the meat (it should shred VERY easily) using two forks to pull the meat apart. The meat is now ready to serve, and can be used for tacos, enchiladas, burritos, nachos, etc. Enjoy!!!

Recipe Notes

Caloric calculation is only for carne asada. Any other additions (tortillas, etc.) are not included.

Nutrition Facts
Slow Cooker Carne Asada
Amount Per Serving (1 serving (1/12th of total))
Calories 244 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 88mg29%
Sodium 519mg23%
Potassium 311mg9%
Carbohydrates 8g3%
Sugar 6g7%
Protein 31g62%
Vitamin A 90IU2%
Vitamin C 2.2mg3%
Calcium 19mg2%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna love this delicious slow cooker carne asada style Mexican shredded beef, an easy, perfect filling for tacos, burritos, nachos, and enchiladas!

Grilled Fish Tacos with Baja Sauce

You’re gonna absolutely LOVE these grilled (no batter) fish tacos, with soft corn tortillas, crisp marinated slaw and avocado slices, topped with a creamy Southwestern flavored Baja sauce!
You're gonna LOVE these grilled fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!

I recently searched for, and found several fish taco recipes on Pinterest that looked promising, and decided to try this one because the seafood is GRILLED, not dipped in batter (although those are good, too!).  I wanted to go with a slightly healthier option this time!  Wow!!! Let me tell you… this might be my new, absolute favorite recipe for fish tacos!

My husband and son RAVED about them! They LOVED them and said they were some of the best fish tacos they had ever tasted (and they’re both avowed fish taco connoisseurs!).

I used fresh rockfish for our tacos, but any mild flavored white fish will work just fine. Cooking times will vary slightly, based on the thickness of fish used.

Rockfish fillets, used to make Grilled Fish Tacos

TIP: The tacos are really easy to prepare… ESPECIALLY if you make the slaw and the Baja sauce ahead of time (best for infusing flavors, too!).  Then when you are ready to make dinner, all you need to do is grill the fish on the stove top, and assemble the tacos. EASY PEASY! Here’s how to make this absolutely DELICIOUS dish!

Make The Slaw

The slaw for the fish tacos is very simple to make.  All the slaw ingredients are mixed together in a bowl, then covered and refrigerated for at least 30 minutes to let the flavors combine and become infused with great flavor (Note: do not let slaw marinade for longer than 8 hours, to ensure it stays crisp).

Ingredients for cabbage slaw for fish tacos

Mixed cabbage slaw for fish tacos, in a white bowl

Make Baja Sauce For The Fish Tacos

The Baja sauce is also very easy to make. Place the ingredients in a small bowl, then stir or whisk well, to fully combine.  Cover, and refrigerate for 1-2 hours, for best flavor.

I found it easy to make the Baja sauce and Slaw ahead of time, so they were ready to go when it was time to fix dinner! The recipe makes more than enough sauce for 8 tacos, so you can use the extra for other recipes (nachos, burritos, quesadillas, etc.), or another batch of tacos, if desired.

Ingredients for Baja sauce for tacos, in a clear bowl

Mixed Baja sauce for fish tacos, in a clear dish

Prepare And Grill The Fish

When you are ready to fix the tacos, here’s what you do: Cut fish into 8 pieces (approx. 4 ounces each). Pat each piece of fish dry (with paper towels).  Season BOTH sides of the fish with lime juice, cumin, salt and pepper.

Seasoned pieces of fish to grill for tacos

Heat oil in a large skillet on medium-high heat.  Once oil is hot, carefully place the pieces of fish in skillet.  Be careful to leave space between the pieces of fish (you may need to cook fish in two batches, so you don’t overcrowd the skillet).

Cooking fish for tacos in oil in skillet

Cook fish for about 3 minutes, without moving pieces, until you can see the bottom turning golden brown, and the edges begin to turn white as they cook.  If you have thick pieces of fish, you might have to cook them a bit longer. Once the bottom side of the fish is “done”, it will be easy to move the fish in the skillet.

Using a spatula, carefully turn each piece of fish to other side and continue cooking an additional 3-4 minutes.  The fish will flake easily when done, and have a nice golden brown seared color to it! Transfer fish to a plate or platter, and keep it warm while you assemble tacos!

Fish pieces are grilled until lightly browned

Put The Fish Tacos Together

To put these delicious tacos together, here’s what you do… put a warmed corn tortilla onto plate (I warmed tortillas by wrapping the stack of 8 tortillas in paper towels and heating in microwave). Place 2 avocado slices down the middle of each tortilla. Now add a couple heaping Tablespoons of the slaw on top of the avocado slices.

Place a piece of warm, grilled fish on top of the crunchy slaw, then spoon some of the creamy Baja sauce over the top. Garnish each taco with cilantro and a lime slice (optional), and serve.

Grilled fish in tortilla with Baja sauce, slaw and cilantro, on plate

Take a look at that good looking piece of fresh, grilled fish in that taco!  Makes my mouth water just looking at it! Perfectly pan-seared fish, crunchy marinated slaw, cool avocado slices, and a creamy Southwestern sauce to top it all off… amazing and outrageously GOOD!

Close up photo of homemade grilled fish taco, with sauce

Two grilled fish tacos, with slaw and Baja sauce, on plate.

These truly were some of the best fish tacos I’ve ever had! The slaw and sauce taste amazing on the GRILLED fresh fish! YUM!  Our son and my husband have already asked me to make them again… SOON!

They went out to dinner recently (a week after I made these), ordered fish tacos, and proudly came home and announced to me that my fish tacos were better tasting than the ones they had at the restaurant!  Aw, shucks… (blushing).  I loved their compliments… and am only happy to oblige!

Sure hope you will consider making these amazing, delicious tacos!  I think you will absolutely LOVE them! Have a wonderful day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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!
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Recipe Source: www.thekitchenwhisperer.net/2015/03/12/grilled-fish-soft-tacos-with-baja-cream-sauce/

Grilled Fish Tacos with Baja Sauce
Prep Time
15 mins
Cook Time
8 mins
Marinating
1 hr
Total Time
1 hr 23 mins
 
You're gonna LOVE these grilled (no batter) fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!
Category: Dinner
Cuisine: Mexican, Southwestern
Keyword: fish tacos
Servings: 8 tacos
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Fish:
  • 2 pounds white fish (I used rockfish) , cut into 4 ounce pieces (8 total)
  • 2 Tablespoons lime juice
  • 1 teaspoon ground cumin
  • teaspoons salt
  • 1 teaspoon black pepper
  • 3 Tablespoons olive oil
  • 8 corn tortillas (8" round) , warmed
For Slaw:
  • cups green cabbage , finely shredded
  • cups red cabbage , finely shredded
  • 2 teaspoons honey
  • 1 Tablespoon lime juice
  • 2 teaspoons jalapenos , minced
  • 1 Tablespoon (heaping) shallot , minced
  • 3 teaspoons cilantro , chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For Baja Sauce:
  • 3/4 cup light sour cream
  • 1/2 cup light mayonnaise
  • 3 Tablespoons lime juice
  • 1 teaspoon garlic powder
  • 2 teaspoons sriracha sauce
  • 1/4 cup (lightly packed) cilantro leaves , minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • teaspoons adobo sauce
Extra ingredients:
  • 2 large avocado , peeled, halved, sliced into 16 pieces
  • 8 teaspoons cilantro , chopped (for garnish)
Instructions
  1. Combine slaw ingredients in large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinade for longer than 8 hours, to ensure slaw stays crisp).

  2. To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend.  Cover, and refrigerate 1-2 hours, for optimal flavor.

  3. When you are ready to prepare tacos, pat each piece of fish dry (with paper towels).  Season BOTH sides of the fish with lime juice, cumin, salt and pepper. Heat oil in a large skillet on medium-high heat.  Once oil is hot, carefully place pieces of fish in skillet.  Leave space between pieces of fish (might need to cook fish in two batches, so you don't overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once bottom side of the fish is "done", it will be easy to move in the skillet. Using a spatula, carefully turn fish to other side; continue cooking for another 3-4 minutes.  The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!

  4. To assemble taco, put a warmed corn tortilla onto plate, then place 2 avocado slices in middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados.  Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve.  ENJOY!

Nutrition Facts
Grilled Fish Tacos with Baja Sauce
Amount Per Serving (1 taco)
Calories 295 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 66mg22%
Sodium 1431mg62%
Potassium 654mg19%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 840IU17%
Vitamin C 22.3mg27%
Calcium 87mg9%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE these grilled (no batter) fish tacos, w/ corn tortillas, crisp marinated slaw and avocado, topped with a creamy Southwestern flavored Baja sauce!

Chicken Taco Salad Bowl

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?
Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Did you know it’s easy to make a delicious Chicken Taco Salad Bowl. Who doesn’t like this filling salad served in an edible tortilla shell?

Taco salads are simple to create, and the edible tortilla bowls are very easy to make.  I use metal tortilla bowl forms that I bought on Amazon several years ago (I think they were about $10 dollars for two of them. No, I am not receiving compensation for mentioning this, just thought you might like to see what I used. They have been worth every single penny, and I’ve used them so many times I’ve lost count!

The metal forms are sprayed with non-stick spray and the tortillas are lightly pressed into the mold, then baked for 5 minutes. That’s it! It’s really simple (and you can store them in an airtight container for 2 days, so you can easily make them ahead of time)!

3 photo collage of baked tortilla bowls

**NOTE: If you don’t have access to tortilla bowl pans, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray.  Press a “burrito-sized” tortilla into the bowl (creasing the edges to fit, if needed). Bake for 10-15 minutes in a preheated 375 degree oven, or until light brown and crispy. Remove from oven. Let cool for a few minutes, then carefully remove crisp tortilla from bowl.

When I make a taco salad bowl I typically use shredded pork, ground beef or shredded cooked chicken. This time I used 2 cooked/shredded chicken breasts and added a little bit of onion to make a chicken taco salad bowl.

I use my own taco seasoning mix to season the meat, but you can also use 1/2 an envelope of taco seasoning (following instructions on package), to season it.

Chicken cooking in pan

Spread warm refried beans across the bottom of the baked tortilla shell.  I usually try to use non-fat beans to cut down on calories.

After that I add lots of shredded lettuce, chopped cilantro, then top it with the seasoned shredded chicken/onion mixture.

Refried beans in tortilla bowl

Seasoned chicken in tortilla taco bowl

Top the chicken taco salad off with a nice chunky salsa, chopped tomatoes, grated cheddar cheese, a dollop of sour cream or non-fat plain yogurt, and a few sprigs of cilantro.

You can add any other garnishes you enjoy, such as guacamole, avocado slices or sliced black olives, too.

Chicken taco salad bowl completed

Here are the two chicken taco salad bowls I made for my husband and I.  They look festive, and the bowl are completely EDIBLE!  This is one of our favorite dinners, because it fills you up, tastes fantastic, and because we truly LOVE any kind of Mexican food! Another big plus is that we don’t have to go out to a restaurant, but can enjoy it from the comfort of our own home!

Two chicken taco salads on plates

Go ahead… pull up a chair, grab a fork and have a bite!  I just KNOW you will enjoy this meal!  And by all means… add any other ingredients you wish, to creatively make this salad your own!

At times I’ve added avocado slices, or guacamole, sliced olives, and even chopped green chilies to our salad… all are tasty additions!

Chicken taco salad in tortilla bowl with cilantro

Sure hope you will try this recipe for a delicious chicken taco salad. As much as I enjoy going OUT for Mexican food and scarfing tortilla chips and salsa, sometimes it is simply easier, more convenient and much less expensive to just make these tasty salads at home! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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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Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature

Chicken Taco Salad Bowl
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

Category: Dinner
Cuisine: Mexican
Keyword: chicken taco salad
Servings: 2 servings
Calories Per Serving: 348 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 burrito sized flour tortillas , baked into bowl shape and crisp (See NOTES below)
  • 2 cooked and shredded chicken breasts
  • 2 Tablespoons chopped onions
  • 1/2 package taco seasoning (plus water per pkg. instructions)
  • 1 can refried beans (I used non-fat)
  • 2 cups Iceberg lettuce , chopped
  • 2 Tablespoons cilantro , chopped, divided
  • Salsa (as desired)
  • 1 medium tomato , chopped, divided
  • 1/2 cup Cheddar cheese , grated, divided
  • Dollop of light sour cream (as desired)
  • Additional sprigs of cilantro
  • OPTIONAL GARNISH: guacamole , sliced avocados, sliced black olives, chopped green chilies
Instructions
  1. Bake tortilla bowls until crisp. Set aside. NOTE: If using metal tortilla bowl forms, spray pan with non-stick spray. Press tortilla into pan. Bake at 375 degrees for 5 minutes or until light brown and crispy. If you don't have access to the tortilla bowl forms, you can still bake tortilla bowls without them. Spray medium sized oven safe bowls with cooking spray. Press a "burrito-sized" tortilla into the bowl (creasing edges to fit, if needed). Bake 10-15 minutes in a 375 degree oven, or until light brown and crispy. Remove from oven. Let cool, then carefully remove crisp tortilla from bowl.
  2. Cook shredded chicken, onion and taco seasoning per package instructions. Set aside.
  3. To build salads, divide and layer ingredients into tortilla bowls: Refried beans, Shredded lettuce, cilantro, and seasoned shredded chicken, salsa, chopped tomato, grated cheddar cheese.
  4. Garnish with a dollop of sour cream and additional cilantro, if desired. Additional garnishes can include guacamole, avocado slices, sliced black olives or chopped green chilies. Serve, and enjoy this delicious Mexican salad.
Nutrition Facts
Chicken Taco Salad Bowl
Amount Per Serving (1 salad bowl)
Calories 348 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 101mg34%
Sodium 539mg23%
Potassium 637mg18%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 3g3%
Protein 34g68%
Vitamin A 855IU17%
Vitamin C 10.6mg13%
Calcium 247mg25%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a Chicken Taco Salad in an edible tortilla bowl shell! Why go out when you can enjoy this yummy, filling Mexican salad from home?

 

Mexican Stuffed Pasta Shells

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.

So… 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 meat is cooked, drain grease from pan (discard grease). Add one taco seasoning packet and cook according to seasoning package instructions.

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

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.

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

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 into 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)!

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!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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

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
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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Chicken Fajita Rice Bowl

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 in the process, but can be easily shortened by using leftover chicken breast and store bought salsa (in place of the homemade pico de gallo), if needed.

How To Make A Chicken Fajita Rice Bowl

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.

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.

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.

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. I seasoned this mixture with salt and pepper, and it only took 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 are ready to put the chicken fajita rice bowl together, gather all 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.

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 did. Have a GREAT day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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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Recipe Adapted From:  https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:58c0753485fb70cc179c5fb6

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
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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Albondigas Soup

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 help fill you up, too!

The soup is entirely cooked 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!

How To Make Albondigas Soup

Here’s how to make it:  Saute chopped onions in large soup pot in hot oil until onions are limp, but not yet browned.

Cooking onions for the albondigas soup in a skillet.
Add the rest of soup ingredients to the pan (chili powder, garlic powder, bisque of tomato soup, condensed beef consomme, 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

While the soup is simmering, make the meatballs by combining ground beef, cooked rice, cornstarch, garlic powder, oregano, egg, salt, pepper, and dried parsley in a large bowl. Mix well to fully combine ingredients.

Form the meat mixture into small meatballs about the size of a walnut shell (about 1½ inches wide – I was able to make 31 little “albondigas”). I placed them on parchment paper as I formed them.

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

Add The Meatballs To The Albondigas Soup

Carefully place the meatballs (uncooked) into the simmering soup broth.  They will sink to the bottom of the pot.  It is easiest to gently put them into pot with your fingers, not a spoon as shown (just wanted you to see what they looked like).

I took this photo so you could see that the meatballs go into the pot “uncooked”. The meatballs begin to cook immediately after putting them in, as you can see by the next photo, taken about 30 seconds after adding them.

Putting the meatball into the soup potStirring meatballs in soup
Simmer the albondigas soup on low heat for 30 minutes after adding the meatballs. When done, the fully cooked meatballs will have floated to the top of the soup.

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 toasted french bread, and a nice mixed green salad on the side… and enjoy!

A bowl of albondigas soup, with meatballs and carrots.

I hope you enjoy this simple to prepare, yet very tasty albondigas soup! It is a family favorite, and I really think you will enjoy 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 our family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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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The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Have a wonderful day!

Author's signature

Recipe Source: Mrs. Phyllis Dean

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
  • cups carrots , sliced
  • 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
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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Grilled Chili & Lime Chicken Fajita Salad

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.

The chicken will need to marinate for a couple hours (at least), so plan ahead (the marinating time is not included in the prep time on 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

IMPORTANT SAFETY TIP:

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!

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.

Grilled chicken thighs for salad

Grilled marinated chicken, cut into thin slices for salad

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.

Cook until tender (4-5 minutes), stirring occasionally. Remove from heat and set aside.

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 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!

There are a lot of wonderful recipes available in my Categorized Recipe Index at the top of this page! Hope you’ll check it out!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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:  https://cafedelites.com/2015/08/09/grilled-chilli-lime-chicken-fajita-salad/

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).
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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    Green Chile Chicken Crockpot Enchilada Soup

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

    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
    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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    Pork Chops Olé

    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):

    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 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.

    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.

    Serve hot… and enjoy! The pork chops and rice will have a wonderful Southwestern flavor.  Ta Da!  Pork Chops Olé is ready to serve and EAT!  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.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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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    Facebook page: The Grateful Girl Cooks!
    Pinterest: The Grateful Girl Cooks!
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    Author's signatureRecipe Source: My sister, Joni.

    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
    • 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
    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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    Santa Fe Chicken

    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!

    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.

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

    Getting The Chicken Breasts Thin Enough for Santa Fe Chicken

    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 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 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 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.

    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!

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

    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!

    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.

    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.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf 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/

    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
    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!

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