One Pan Beef Enchiladas Verdes

 

Tex-Mex Chicken and Black Bean Soup

 

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

 

Slow Cooker Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro

 

Instant Pot Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes. 

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

Creamy Chipotle Chicken Thighs

 

Ingredients

Ingredient Checklist

• 2 tablespoons canola or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ½ teaspoon salt, divided
• 1 large yellow onion, thinly sliced
• ½ cup unsalted chicken broth
• ½ cup chipotle salsa (see Tip)
• ¼ cup reduced-fat sour cream
• Chopped fresh cilantro for garnish

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon salt. Cook, flipping once, until golden brown on both sides, about 5 minutes. Transfer to a plate.

• Step 2

  Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly browned and starting to soften, about 2 minutes. Add broth and cook, scraping up any browned bits, for 1 minute.

• Step 3

  Whisk salsa, sour cream and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through and the sauce has thickened slightly, 5 to 7 minutes more. Garnish with cilantro, if desired.

Tips

Tip: Chipotle salsa adds smokiness to this recipe. If you can't find it, stir 1 Tbsp. chopped chipotle in adobo or 1 tsp. ground chipotle chile into your favorite tomato salsa.

Pork Posole

 

Ingredients

• 1 tablespoon olive oil
 
• 1 pound ground pork
 
• 1 cup chopped onion
 
• 3 garlic cloves, minced
 
• 2 teaspoons dried oregano
 
• 1 teaspoon ancho chile powder
 
• 1/2 teaspoon kosher salt
 
• 1/2 teaspoon freshly ground black pepper
 
• 1 bay leaf
 
• 1 (14.5-oz.) can unsalted diced tomatoes
 
• 1 (25-oz.) can white hominy, rinsed and drained
 
• 5 cups unsalted chicken stock (such as Swanson)
 
• 1/2 cup uncooked tricolor quinoa
 
• 6 tablespoons queso fresco, crumbled
 
• 1/3 cup shaved radishes
 
• 1/2 cup loosely packed cilantro leaves

Step 1

Heat oil in a Dutch oven over medium. Add pork; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, oregano, ancho chile powder, salt, and pepper; cook, stirring often, until softened, about 4 minutes. Add bay leaf, tomatoes, hominy, stock, and quinoa; increase heat to high. Bring mixture to a boil. Reduce heat to medium, and simmer, covered, until quinoa is cooked, about 20 to 25 minutes.

Step 2

Discard bay leaf. Ladle soup into 6 bowls; top evenly with queso fresco, radishes, and cilantro.

Skillet Enchiladas Suizas

Ingredients

2 tablespoons olive oil

1 medium-size yellow onion, chopped (2 cups)

3 garlic cloves, minced (1 1⁄2 Tbsp.)

1 1/2 teaspoons ground cumin

1 (14.5-oz.) can diced tomatoes, drained

1 1/4 cups salsa

4 cups shredded rotisserie chicken

1 cup crema or sour cream

6 (6-inch) corn tortillas, torn

8 ounces Monterey Jack cheese, shredded (about 2 cups), divided

1 small (6 oz.) avocado, diced

Torn fresh cilantro leaves

Preheat broiler to HIGH. Place oil in a medium-size cast-iron skillet, and heat over medium, swirling to coat. Add onion, and cook, stirring occasionally, until lightly browned, about 6 minutes. Add garlic and cumin. Cook, stirring often, until fragrant, 1 to 2 minutes. Reduce heat to medium-low. Stir in drained tomatoes and salsa. Simmer over medium-low, stirring often, until slightly thickened, about 2 minutes.

Remove skillet from heat. Stir in chicken, crema, tortillas, and 1⁄2 cup of the Monterey Jack cheese. Top evenly with remaining 1 1⁄2 cups cheese.

Transfer skillet to preheated oven, and broil until cheese is lightly browned, 8 to 10 minutes. Top with avocado, and sprinkle with cilantro leaves.

Sheet Pan Shrimp Fajitas

Ingredients

1 1/4 pounds peeled and deveined raw large shrimp

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup sliced poblano chile

1 cup sliced red onion

3 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground coriander

3/4 cup reduced-fat sour cream

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped seeded jalapeño

1/4 teaspoon lime zest plus

1 Tbsp. fresh lime juice

1 small garlic clove, grated

8 (6-inch) flour tortillas

1/4 cup packed fresh cilantro leaves

2 limes, cut into wedges

Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.

Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.

Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.

20 Minute Chicken Enchiladas

Ingredients

1 cup onion, chopped

1 cup unsalted chicken stock

1 tablespoon all-purpose flour

1 1/2 tablespoons chili powder

2 teaspoons ground cumin

3/4 teaspoon garlic powder

1/2 teaspoon crushed red pepper

1/4 teaspoon salt

1 (15-ounce) can unsalted tomato sauce

3 cups shredded skinless, boneless rotisserie chicken breast

1 (15-ounce) can unsalted black beans, rinsed and drained

12 (6-inch) flour tortillas

Cooking spray

¾ cup pre-shredded 4-cheese Mexican blend cheese

1 cup chopped tomato

1/4 cup chopped fresh cilantro

6 tablespoons sour cream

Preheat broiler to high.

Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.

Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Seven Layer Taco DIp

Ingredients

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

2 large tomatoes, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese

1/2 cup chopped cilantro

Directions

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top with a layer of tomato, green bell pepper, green onions and lettuce. 

Next add Cheddar cheese. Garnish with black olives and cilantro.  Serve immediately.

Braised Chicken in Chipotle Tomato Sauce (Makes great tacos)

1 tablespoon vegetable oil
1 cup diced white onion
1/4 pound tomatillos, husks removed, rinsed and chopped
1 pound fresh tomatoes, chopped
1 teaspoon salt
2 teaspoons minced garlic
1 teaspoon mexican oregano
1 teaspoon ground cumin seed
4-5 chipotles in adobo sauce, chopped
1 tablespoons tomato paste
1.5 cups chicken broth
1 bay leaf
1 pound (about 3 cups) roasted and shredded chicken
2 limes, quartered

Serve with: flour tortillas, cilanto, sliced avocado, and lime wedges

Heat oil in large pot over medium high heat until shimmering.  Add onion and tomatillo and cook until browned, about 5 minutes.  Add tomatoes along with salt, garlic, spices, chipotles, tomato paste, broth, and bay leaf.  Bring to a boil, cover and reduce heat to a simmer for 10 minutes.

Stir shredded chicken into the sauce and cook over medium heat until flavors combine, about 10-15 minutes.  Remove from heat, taste, and adjust seasoning with salt.

To serve: spoon chicken on to p of warm flour tortillas and top with cilantro and sliced avocado.  Serve with lime wedges.

Shredded Beef Chipotle Tacos

Shredded Beef Tacos

• 1-2 tablespoons extra virgin olive oil
• 2 pounds beef (boneless chuck roast)
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 cup beef stock
• 1 tablespoon tomato paste
• 1 chipotle pepper in adobo sauce, minced (or 2 small)
• 1 large sweet onion, diced
• 3 cloves garlic, minced
• Flour tortillas
• Favorite taco toppings – lettuce, tomato, onion, avocado, lime, cilantro, etc.

Mix all the dry ingredients together and rub on the meat.  Wrap in plastic wrap and refrigerate overnight.

Heat the olive oil in a large, heavy skillet over medium-high heat.  Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and deglaze the pan with the beef stock, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours .

Remove the beef from the slow cooker and shred with two forks (if necessary – mine was so tender it just fell apart when I took it out of the slow cooker).  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.Serve the beef in the flour tortillas, topped with your favorite taco toppings.  I like to top mine with fresh lettuce, tomato, onion, avocado, cilantro, and a squeeze of lime.

Crock Pot Chicken Tacos


Ingredients
- 1 can green chilies
- 1 jar salsa
- 1 tsp. cumin
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 lbs. boneless, skinless chicken (can be frozen or thawed)
- 1 packet taco seasoning

Directions
1.  place chicken in crock pot
2.  mix other ingredients together and pour over chicken.
3.  cook on low 6-8 hours or high 4 hours.

- chicken can be served with all taco fixings
- mix chicken with velveta and top over nachos for delicious chicken nachos

Mexican Casserole

Ingredients

1 (5.25-ounce) can whole green chiles, drained

Cooking spray

1 pound ground turkey breast

1/2 pound ground beef

1 cup chopped onion

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (more to taste)

1/2 teaspoon salt (more/less to taste)

4 garlic cloves, minced

1 (10-ounce) can diced tomatoes and green chiles (Rotel works best)

2 cups frozen whole-kernel corn

1 (16-ounce) can black beans

2 cups (8 ounces) shredded cheddar cheese

1 cup chopped tomato

1/2 cup chopped green onions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, beef, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add cayenne pepper and diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn and beans. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Chicken, Mushroom, and Cheese Quesadillas

Ingredients

1  teaspoon  olive oil

1  teaspoon  ground cumin

1/4  teaspoon  salt, divided

1/4  teaspoon  black pepper, divided

12  ounces  skinless, boneless chicken breasts, cut into 1/4-inch-thick slices

3/4  cup  chopped onion

1  (8-ounce) package presliced mushrooms

1  garlic clove, minced

1  jalapeño, seeded and chopped

4  (8-inch) flour tortillas

1 1/2  cups  (6 ounces) preshredded light Mexican cheese blend (such as Sargento)

Heat olive oil in a large nonstick skillet over medium-high heat. Combine ground cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; sprinkle over chicken. Add chicken to pan, and sauté 5 minutes or until browned. Remove chicken from pan; set aside. Add onion, mushrooms, garlic, jalapeño, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; sauté 5 minutes. Remove from pan; let stand 5 minutes. Wipe pan with paper towels.

Heat pan over medium heat. Sprinkle each tortilla with about 1/3 cup cheese. Arrange 1/2 cup mushroom mixture over one-half of each tortilla. Arrange chicken evenly over mushroom mixture. Carefully fold each tortilla in half. Add 2 quesadillas to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat procedure with remaining quesadillas. Serve immediately.

Lime-Cilantro Pork Tacos

Ingredients

1  pound  pork tenderloin, trimmed and cut into thin strips

1/4  teaspoon  salt

1/8  teaspoon  freshly ground black pepper

2  teaspoons  olive oil

1 1/2  cups  thinly sliced onion

1  small jalapeño pepper, seeded and chopped

1/2  cup  fat-free, less-sodium chicken broth

1/2  cup  chopped plum tomato

3  tablespoons  chopped cilantro

2 1/2  tablespoons  fresh lime juice

8  (6-inch) flour tortillas

Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.

Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.

Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Huevos Rancheros with Queso Fresco

Ingredients

1  (10-ounce) can diced tomatoes and green chiles, undrained

1  (10-ounce) can red enchilada sauce

1/3  cup  chopped fresh cilantro

1  tablespoon  fresh lime juice

2  tablespoons  water

1  (16-ounce) can pinto beans, rinsed and drained

Cooking spray

4  large eggs

4  (8-inch) fat-free flour tortillas

1  cup  (4 ounces) crumbled queso fresco cheese

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.

Grilled Chicken Tostadas

Ingredients

4  (6-ounce) skinless, boneless chicken breast halves

1  tablespoon  fresh lime juice

1  tablespoon  40% less-sodium taco seasoning (such as Old El Paso)

1/2  teaspoon  sugar

Cooking spray

6  (8-inch) flour tortillas

6  cups  packaged coleslaw

1  (7-ounce) can green salsa

4  cups  chopped tomato

1/4  cup  sliced ripe olives, chopped

1 1/4  cups  fat-free refried beans

1/2  cup queso fresco (or other Mexican cheese)

6  tablespoons  reduced-fat sour cream

1/4  cup  fresh cilantro leaves

1/4  cup  unsalted pumpkinseed kernels, toasted (optional)

Prepare grill, or heat a grill pan over medium-high heat.

Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.

Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.

Mexican Brownies

Ingredients

For brownies
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
1 tablespoon ground cinnamon
1 teaspoon chili powder
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cup all purpose flour
1 cup milk chocolate chips (about 6 ounces)

For brown sugar topping
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

Make brownies
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Make topping
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)

Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.

Chicken and Green Chile Chilaquiles

Ingredients

1 3/4 pounds skinless, boneless chicken thighs
2 cups chicken broth
2 cups water
1 cup dry white wine
1/2 lime, juiced
4 garlic cloves, 2 smashed and 2 minced, divided
1 teaspoon salt
3/4 teaspoon dried oregano, divided
1 bay leaf
2 tablespoons olive oil
1 onion, chopped
4 jalapenos or serrano chiles, seeded and minced
1 (28-ounce) can whole tomatoes, crushed, with juices
4 poblano peppers, roasted, seeded and peeled, cut into thin strips
1/3 cup heavy cream
3/4 cup chopped cilantro, divided
Vegetable oil, for frying
12 corn tortillas, cut into 1/2-inch strips
Sour cream, for serving
Crumbled queso fresco, queso anejo, or Parmesan, for garnish

In a large saucepan combine the chicken, chicken broth, water, wine, lime juice, smashed garlic cloves, 1 teaspoon of salt, half of the oregano, and bay leaf and bring to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, or until chicken is just cooked through. Remove from the heat and let chicken cool in the broth, then remove and shred chicken into bite size pieces. Strain broth and reserve separately.

Heat the olive oil in a large saucepan and, when hot, add the onion and cook until soft and translucent, 4 to 6 minutes. Add the jalapenos and minced garlic and cook until fragrant, about 2 minutes. Add the tomatoes, remaining oregano, and 1 1/2 cups of the reserved chicken cooking liquid, and cook, stirring occasionally, until thickened and flavors have come together, about 30 minutes. Add the poblano strips, 1/2 cup cilantro, and heavy cream and season, to taste, with salt. Cook until the sauce is thick enough to coat the back of a spoon, 5 to 10 minutes longer. Set aside.

Heat 2 inches of oil in a saucepan or deep-fryer and fry the tortilla strips, in batches, until light golden brown, 1 to 2 minutes. Drain on paper towels and season lightly with salt. Repeat with remaining tortilla strips.

Lightly grease an 8 by 11 1/2-inch casserole and lay half of the tortilla strips on the bottom of the casserole. Arrange half of the chicken over the tortilla strips, then spoon half of the tomato-poblano sauce over the chicken. Top with the remaining tortilla strips, remaining chicken and remaining tomato-poblano sauce, then sprinkle the top with the cheese and the rest of the cilantro.

Bake at 350 degrees until bubbly and lightly browned on top, about 30 minutes. Serve while hot, with dollops of sour cream on top and garnished with some of the queso fresco.

Cilantro Pesto Shrimp & Andouille Sausage Quesadillas

Ingredients
1 pound shrimp, peeled and deveined
1 andouille sausage link
1 jalapeno pepper
1 cup shredded Monterey Jack cheese
8 tortillas
2 cups Cilantro Pesto

Cut the jalapeno pepper in half, remove the seeds, and then cut it into small slices. Toss jalapeno slices with shrimp and 1 cup cilantro pesto. Set aside and marinate for 30 minutes.

Slice andouille sausage crosswise into thin slices. Saute sausage over medium heat for 4 minutes. Add shrimp mixture and cook for 3 minutes or until shrimp are finished.

Make quesadillas by topping 1 tortilla with 3 tablespoons shredded cheese, 2 tablespoons cilantro pesto, 1/4 shrimp mixture, 3 more tablespoons shredded cheese, and another tortilla.

Cook each tortilla over medium heat 2 minutes per side. Serve with sour cream and green onions.

Chicken Enchiladas with Salsa Verde

Ingredients
1 cup chopped onion
1/2 cup chopped fresh cilantro
2 garlic cloves, minced
15 oz. (usually one bottle) salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/2 cup (4 ounces) cream cheese, softened
2 jalapeño peppers, chopped
8 (6-inch) corn tortillas
Cooking spray
1 cup crumbled queso fresco, divided
1 teaspoon chili powder
1/2 cup pecan chips, toasted
4 lime wedges

Preheat oven to 425°.

Combine first 4 ingredients in a blender; process until smooth. Combine chicken, cream cheese, 1/2 cup queso fresco chees, and jalapeño peppers in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Working in batches, soften tortillas in microwave for 30 seconds. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with remaining queso fresco and chili powder. Top with toasted pecans.

Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges.