Category Archives: Mexican

Cheesy Zucchini Enchiladas


This recipe is the product of asking my husband what he wanted for dinner and he simply said, “enchiladas.”  It isn’t my fault he didn’t specify what type he preferred.  So in my endless attempts at eating less meat, I decided to make vegetarian enchiladas.  I came across this one containing one of my favorite veggies, zucchini, and decided to give it a whirl.   I did add extra enchilada sauce to the dish once it was done baking; otherwise it was a bit dry for my taste.  I also drained the zucchini after cooking it, to avoid having soggy tortillas.  With these simple tweeks it was yummy.  My husband topped his with a few slices of avocado to add a bit more protein.  Hope you enjoy.

cooking spray
1 teaspoon olive oil
2 cloves garlic, minced
2 medium scallions, thinly sliced
2 medium zucchinis, grated
salt and fresh ground pepper to taste
1 1/2 cups grated reduced fat Mexican blend cheese (Sargento), divided
4 large low carb tortillas
1 (10-oz) can red enchilada sauce

For Garnish
chopped scallions (optional)
chopped cilantro (optional)


1.  Spray baking dish with nonstick cooking spray, set aside.  Preheat oven to 400 °.


2.  In a large nonstick skillet, heat olive oil over medium heat.  Saute garlic and onions for about 3 minutes.

3.  Next add zucchini, salt and pepper.  Cook another 4-5 minutes.

4.  Remove skillet from heat, drain excess water from skillet.  Add 1/2 cup shredded cheese and mix well.

5.  Divide zucchini between each of the 4 tortillas.  Roll and place seam side down into baking dish.

6.  Pour 1/2 can enchilada sauce over tortillas and top with remaining cheese.  Bake in preheated oven for 20 minutes.

Serve topped with extra enchilada sauce, cilantro and scallions.


Adapted from:

Black Bean Salad

I decided to make this recipe for a baby shower I was attending and the momma-to-be was a vegetarian.  I served it with tortilla chips and it was a hit.  Full of delicious flavors and colors, with a salt and lime kick.  Also, feel free to increase the seasonings, if your a big fan of lime flavor, add more lime or if you like a bit more dressing, increase the Italian dressing.  Get creative on this one, it would be hard to go wrong.   
Also, with Cinco de Mayo coming up this weekend it could be a perfect dish for the Mexican themed festivities.  Use it for an appetizer, as a filling for burritos, a side dish for a chicken meal or simply eat it with a spoon.  Either way it will be delicious. 


  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 cup diced red onion
  • 1 (15.25 ounce) can corn, drained and rinsed
  • 1 clove garlic, minced
  • 1 teaspoon chopped cilantro
  • 1/4 cup Italian salad dressing
  • 4 tablespoons red wine vinegar
  • juice of 1 small lime
  • 1 (15 ounce) can black beans, drained and rinsed
  • salt and pepper to taste
  • tortilla chips

1.  In a medium mixing bowl combine, peppers, onion, corn, garlic and cilantro.  Add Italian dressing, vinegar and lime juice, mix well.  Salt and pepper to taste and serve with tortilla chips.  For best flavor, place prepared salad in airtight container and place in refrigerator for 2-3 hours before eating.

White Turkey Chili


This white turkey chili is a great, tasty alternative to the traditional red chili.  If your looking for something warm to cook on that cold winter night, look no further.  By using green chili, jalapenos, cumin and chili powder, this chili is packed with delicious flavors.  This dish has a unique taste that even the pickiest eater will enjoy.  You can spice this dish to your own taste, by adding more jalapenos or even a little hot sauce to your own bowl.  I served it with baked tortilla chips, but it would be out of this world to dip homemade tortillas in.  This is one of my husband’s favorite meals. It is actually what he requested for his birthday this year.  So, therefore; I am adding it to hubbies favorites. This will be a new category, for my blog.   


 • 1 tablespoon butter
• 1 1/2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1 tablespoon minced seeded jalapeño pepper
• 1 garlic clove, minced
• 1 (20-ounce) package chopped cooked lean ground turkey
• 2 (19-ounce) cans cannellini beans, drained and divided
• 2 (16-ounce) cans fat-free, chicken broth *less 1/2 cup
• 1 (7-ounce) can chopped green chiles
• 2 cans white hominy drained and rinsed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup 1% low-fat milk
• 1/2 cup chopped fresh cilantro

    1.  Melt the margarine in a large pot over medium-high heat. Add onion, celery, red bell pepper, jalapeno and garlic, sauté 5 minutes.
2.  Add cooked turkey, 1 1/2 cups beans, broth, green chilies, hominy, cumin, chili powder, salt and pepper.   Bring to a boil.  Cover, reduce heat and simmer 15 minutes.
3. Mash remaining beans with a fork. Add mashed beans and milk to the turkey mixture.  Simmer uncovered, 20 minutes or until mixture becomes slightly thickened, stirring frequently.
4. Remove from heat and stir in chopped cilantro.


Adapted from: Cooking Light- November 1998

Easy Green Chili Enchilada Casserole

I was craving something spicy and Mexican when I decided on enchiladas.  However, whenever I have made enchiladas in the past, I end up cracking the tortillas and it turns in to a blob of enchiladas instead.  So, why not avoid the lost time of rolling the individual enchiladas and just make it right into a casserole.  And if you have ever been intimidated by making enchiladas, don’t be afraid of this recipe.  It is so simple and easy.  I also tend to like the flavor of green chili enchilada sauce rather than the red, so that is what I chose to use, but you could always substitute red enchilada sauce instead if you prefer.  I love this recipe with the creaminess of the Greek yogurt and the spice of the green chilies and jalapenos.  By using the Greek yogurt it cuts out the fat of using sour cream, but doesn’t lose any of the taste.   I served this with tortilla chips and some home made guacamole.  It was a hit.  Inviting my friends over, there was barely any leftovers.  It is one of my husband’s favorites, especially on a cold night.  Yummy!


  • 4 boneless, skinless chicken breasts
  • 1/2 medium onion, diced
  • 1/2 (4 oz) can diced jalapenos, drained (use less if you don’t like spice)
  • 1 teaspoon garlic powder
  • 1 (8 oz) container fat free plain Greek yogurt
  • 13 (6 inch) corn tortillas, torn in half
  • 1 (28 ounce) can green chili enchilada sauce
  • 1 (8 oz) package shredded Monterrey Jack Cheese
  • salt and pepper for taste

1.  Preheat oven to 350°.  Spray medium sized baking dish with nonstick cooking spray and set aside.

2.  Fill medium sized  pot with water and bring to boil.  Take chicken breasts and trim any excess fat off and cut each breast into 10-12 pieces.  Place chicken into boiling water and boil until chicken thoroughly cooked.  Remove chicken from water and shred with two forks.

3.  In a mixing bowl combine shredded chicken, onion, jalapenos, garlic powder and Greek yogurt.    Sprinkle w/small amount salt and pepper for taste.  Mix until combined.

4.  In baking dish place 1 cup enchilada sauce into bottom of dish.  Breaking tortillas in half cover bottom of dish with layer of tortillas (3 1/2 tortillas).

5.  Spread 1/3 of chicken mixture over tortillas, then sprinkle with 1/4 bag shredded cheese and pour 1/2 cup enchilada sauce over the layer.

6.  Repeat this process 2 more times.  For top layer place remaining tortilla halves, cover with remaining enchilada sauce and sprinkle with remaining cheese.


7.  Cover with foil and bake for 45 minutes.  Allow to cool slightly before eating.