Michael's Enchilada Lasagna

A great fusion of Mexican, New Mexican, Italian, and American cookery! The nutrition facts were made at Calorie Count.

Enchilada Lasagna

Ingredients:

For sauce:

2 dried, hot chopped red chilies, stems and seeds removed

3 large garlic cloves, minced

2 1/2 tsp. chili powder

1 1/2 tsp. ground cumin

2 cups chicken broth

3 cups tomato sauce

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

For filling:

1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breasts or thighs, cubed

1 1/2 cups diced onion

pinch kosher salt

1 large clove garlic, minced

1 tsp. dried oregano

nonstick cooking spray

The finishing touches:

12 (6-inch) corn tortillas

3 cups shredded queso fresco or Monterrey Jack

Directions:

Combine the chilies, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chilis are soft. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat.  Sauté the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl.  Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes.  Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more.  Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray.  Place 1/2 cup of the sauce into the bottom of the dish.  Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish.  Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese.  Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top.  Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Delicious!

Crazypotato98’s Mexican White Rice

Try the delicious flavor of Sazon Goya in this delicious dish from our Contributor in Mexico.

The nutrition facts were made at Calorie Count!

Mexican White Rice

Ingredients:

(Makes 6 servings)

1 cup white rice

1 3/4 cups water

1/4 cup chicken broth

6 grams {one packet Sazon Goya – look for it in the international aisle of your store}

2 tbsp oil

Directions:

Saute rice in oil. When rice is toasted/lightly browned, add water and chicken broth and stir in the packet of Sazon goya.

Reduce heat/flame to low and put a lid on the pan.

Simmer on low for twenty minutes.

*Tips: DO NOT LIFT THE LID OR STIR THE RICE UNTIL YOUR TWENTY MINUTES ARE UP!!! You will cause it to become sticky if you "peek."

skil829757939's Easy Weekday Ribs

This is a fantastic idea for getting a normally time consuming meal on the table fast - even if you've been at work all day! Many thanks to skil829757939, one of the awesome people at Calorie Count! Here's the nutrition facts for pork ribs.

Easy Weekday Ribs

Ingredients:

Ribs

Water

BBQ Sauce

Slow Cooker

Grill

Directions:

Put your ribs in water in the slow cooker in the morning on low.

Throw them on the BBQ for 5 minutes with your preferred BBQ sauce when you get home.

Voila!Done!

Crazypotato98’s Mild Pico De Gallo

Using a variety of peppers and the delicious mildly flavored nopales (flat cactus), Crazypotato98 created the perfect mild Pico de Gallo. Enjoy as much of this as you like – I suggest using it to top your scrambled eggs!

Nopales is eaten commonly and regularly forms
part of a variety of Mexican cuisine dishes 

The nutrition facts were made at Calorie Count!

Mild Pico De Gallo

Ingredients:

(Makes 6 servings)

2 green bell peppers

1 jalapeño pepper

2 poblano peppers

½ onion

1/2 clove garlic

4 Roma tomatoes

1 cup nopales, cooked* and cooled


*(directions are in this recipe)

Directions:

Seed, de-vein and dice all peppers.

Seed and dice tomatoes.

Chop garlic and onion.

Stir all together and serve or refrigerate overnight.

Crazypotato98’s Stewed Cabbage

Cabbage is so good for you. This recipe makes it so easy to include it with just about any meal.

The nutrition facts were made at CalorieCount!

Stewed Cabbage

Ingredients:

(Makes 4 servings)

1/2 head cabbage, chopped into 1-inch pieces

1 tbsp butter

1/2 tsp white pepper

1/2 tsp salt

1 cube chicken bouillon

1 cup water

Directions:

Saute cabbage in butter, salt and pepper for five minutes.

Add water and bouillon; cover and simmer for fifteen minutes.

Serve hot.

4jskmmom's Bean Salad

I've listed some recommended amounts below in order to get the nutrition facts set for this delicious bean salad.  If you choose low or fat free dressing, the calories will be even lower. Feel free to change the proportions as you wish for anything in this very flexible recipe!

Bean Salad

Ingredients:

15 oz can black beans, rinse and drain

15 oz can black eyed peas, rinse and drain

12 oz white or yellow corn, drain

3 petite diced tomatoes

1/4 cup cilantro - chopped (if you don't like cilantro, can leave it out)

1 jalepeno, diced

1/4 cup Italian dressing

Directions:

combine and mix thoroughly - store in fridge.

*I make very large batches as it keeps a long time - but can adjust the ratio to however you like it. YUMM!

Claire's Classic Gazpacho

Too hot for soup? Not if you make Claire's Classic Gazpacho! The nutrition facts were made at Calorie Count!

Fresh picked tomatoes are perfect for soup!

Claire’s Classic Gazpacho

Ingredients:

(Makes 4 servings)

2 cups tomatoes, peeled, seeded chopped

1 cup cucumber, peeled, seeded, chopped

1 cup green peppers, seeded, chopped

1/4 cup onion, red, chopped

2 cloves garlic

2 cups tomato juice

1/4 cup vinegar, red wine

1/4 cup fresh parsley

1peppers, jalapeno (optional)

Directions:

Place half the vegetables and all the garlic & parsley in a blender or food processor*, with the tomato juice & vinegar, and puree.

Add the rest of the chopped vegetables and pulse to finely chop.

If a thicker soup is desired, add some cubes of crusty bread before pureeing. If you like it chunkier, don't run the processor quite so much.

Chill before serving.

*No food processor? No problem! Put the ingredients in a large pot and blend with an immersion blender.