Mexican Salad Recipe - Mexican Corn Salad

Great served as an accompaniment to Mexican food, or with tortilla chips.

3 tablespoons butter

2 cups whole corn kernels, cooked

1 red pepper, diced

1 cup zucchini, chopped

2 onions, chopped

1 jalapeno pepper, seeded and finely chopped

1 / 2 cup of sauce

2 tablespoons chopped fresh coriander

Directions

Merge into a large, heavy frying pan, the butter over high heat. Add the corn, peppers, zucchini, green onions and jalapenoPepper. Saute until the vegetables are soft, about 6 minutes. Remove from heat and cool the vegetables in the refrigerator.

Add the sauce and the chopped coriander, the mixed vegetables. Stir and season to taste with salt and pepper.

=> Mexican Salad Recipe: Taco Salad with Ranch Dressing

If you love Ranch dressing, then this is the taco salad for you.

1 pounds skinless, boneless chicken breast, cut into strips

1 teaspoon chili powder

1 pound of salad,chopped

3 / 4 cup medium salsa

1 (8 ounce) bottle Ranch salad dressing

1 cup Cheddar cheese

1 / 4 cup shredded Monterey Jack Cheese

1 / 4 cup black olives, chopped

1 cup tortilla chips, crushed

Directions

In a medium skillet, sauté the chicken strips over medium heat for 12 to 16 minutes, or until the chicken is thoroughly cooked, juices, green light. Let cool slightly then cut into strips.

In a large mixing bowltogether the chicken, chili powder, lettuce, sauce, seasoning, cheddar, Monterey Jack cheese, olives and tortilla chips until evenly coated. Chill until serving.

=> Mexican Salad Recipe: Taco Pasta Salad

A delicious blend of textures and flavors.

2 cups, even the dough into a spiral

1 pounds ground beef

1 (1.25 oz) pkg. Taco Seasoning

3 cups lettuce, shredded

2 cups tomatoes, halved

1 cup Cheddar cheeseCheese

1 / 2 cup chopped onion

1 / 2 green pepper, chopped

1 / 2 cup Catalina salad dressing

Tortilla Chips

Directions

Cook the pasta according to package directions.

Leaves in a pan, cook the meat on medium heat, brown, drain. Stir in taco seasoning, cool.

Drain the pasta and rinse with cold water. Stir the pasta mixture into meat. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing coat to launch. Serve with tortilla chips.

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White Chili Recipe - Five Star White Bean Chicken Chili

Flavorable and tasty, this recipe rich white chicken chili, they will return for the second. With various decorations: service avocado slices, cheese, cream, lime, cilantro and tortilla chips.

2 tablespoons vegetable oil
1 pounds cooked chicken, diced
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1 / 2 teaspoon driedOregano
1 / 2 teaspoon ground coriander seeds
1 / 4 teaspoon ground cumin
1 (15 ounce) can white beans
2 ears fresh
Salt and pepper to taste
1 lime, sliced

Directions

Heat the oil in a large pan, vegetable oil and cook the onion and garlic until they are soft.

Stir in tomatillos, tomatoes, chilli and spices. Bring to a boil, cook for 10 minutes.

Add corn, chicken and beans. Cook for another 5 minutes. Season with salt and season with salt and pepper.

=> White ChickenChilli Recipe: Hot 'n Spicy White Chicken Chili

Not for the faint of heart is to smoke with a pungent aftertaste. If you want to enjoy hot pepper, but not set fire to his mouth, you can reduce or eliminate the jalapeno pepper.

1 tablespoon vegetable oil
1 onion, chopped
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chili
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon cayenne pepper
2 (14.5 ounce) cansChicken soup
3 cups cooked chicken breast, chopped
3 (15 ounce) cans white beans
1 cup Monterey Jack cheese, shredded

Directions

In a large saucepan, heat oil in medium-low heat. Add the onion and cook until soft.

Stir in garlic, jalapeno peppers, chili pepper, cumin, oregano and cayenne pepper. Cook for 3 minutes or until the peppers are soft.

Add the chicken broth, chicken and beans. Simmer for 15 minutes, stirring occasionally.

Remove pan from oven andStir slowly until the cheese is melted.

=> Turkey Chili Recipe: Five Star Turkey Chili Recipe

Have you any reason, the turkey in the refrigerator? Whip this delicious chili for a healthy change.

1 1 / 2 pounds lean ground turkey
2 medium onions, chopped
1 1 / 2 teaspoon dried oregano
1 1 / 2 teaspoon ground cumin
1 (28 ounce) can diced tomatoes, undrained
3 cups beef broth
1 (8 ounces) tomato sauce
1 teaspoon chili powder
1 tablespoon baking cocoa
2 bay leavesLeaves
1 teaspoon salt
1 / 4 teaspoon ground cinnamon
3 (15 ounce) cans white kidney or cannelloni beans, rinsed and drained

Directions

Fugue in a Dutch oven or kettle, cook the onions over medium heat and Turkey until the meat is no longer pink, it is possible.

Add in the oregano and cumin, cook and stir for 1 minute. Mix the tomatoes, beef broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon, bring to a boil.

Reduce heat and cover. Bake for 45Minutes.

Mix the chili beans and heat thoroughly. Discard the bay leaves before serving.

=> Pork Chili Recipe: Green Enchilada Pork Chili

Scenes with a spicy green chili, the other white meat - pork.

4 tablespoons olive oil, divided
1 pounds ground pork
2 fresh jalapeno peppers, stems
1 tablespoon butter
1 medium white onion, diced
1 teaspoon kosher salt
1 / 2 teaspoon ground cumin
1st / 2 teaspoon sweet paprika
1 / 4 teaspoon cayenne pepper
1 / 4Teaspoon ground black pepper
3 cloves garlic, minced
1 / 2 cup of flour all
1 (28 ounce) can green enchilada sauce
1 (7 ounces) can salsa verde
1 liter of water
1 / 2 bunch chopped fresh coriander
1 / 2 lemon, juiced

Directions

In a saucepan, heat 4 liters to 2 tablespoons of olive oil over medium heat. Add the jalapeno pepper and roasted for 1 minute. Add the pork, cook until brown. Take pork and jalapenos from the pan, remove and set aside.

Give the same pot, the 2 remainingTablespoons olive oil, butter and onion. Cook 2 minutes, until the onion begins to soften.

Mix salt, cumin, paprika, cayenne pepper and black pepper. Cook until the onion is nice and soft. Add the garlic and stir for 1 minute.

Reduce the heat to a minimum. Sprinkle the flour over the onion and garlic. Cook 3 minutes, stirring constantly.

Slowly pour the enchilada sauce, whisk constantly to keep lumps. Stir in green sauce and water.

Add the sausageJalapenos and the pot. Better bring the temperature to medium heat and slowly bring the soup to a boil, reduce heat and simmer 30 minutes.

Remove from heat and stir in the chopped coriander and lemon juice before serving.

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Texas Chili Recipes - Texas Roadhouse Chili Recipe

This is an authentic Texas-style Chili no Beans recipe, which features beef chuck roast and classic chili spices. For a stronger flavor, slow cook for up to 4 hours.

3 pounds boneless beef chuck roast, cut into 1-inch cubes

2 tablespoons olive oil

3 cloves garlic, chopped

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons flour

1 teaspoon dried oregano

2 (14 ounce) cans beef broth, divided

1 teaspoonSale

1st / 4 teaspoon ground black pepper

Directions

In a large pan heat the olive oil over medium heat. Add the meat into cubes and fry for 2 minutes. Reduce heat to medium heat and stir the garlic.

Meanwhile, put them in a bowl, combine the chili powder, cumin and flour. Sprinkle the spices over the meat and give stirring until all meat is evenly coated with spices. Crumbling, oregano and pour over the meat into 1 1 / 2 cans of beef broth.

Add toSalt and black pepper. Stir well and bring to a boil pounds. Reduce heat to low, partially cover and simmer chili for 90 minutes.
Pour in remaining beef broth and cook gently for another 30 minutes, until meat is fork and disintegrates easily.

Remove from heat and let cool. Cover and refrigerate so the flavors to blend.

=> Texas Chili Recipes: Best Horn Tootin Texas Roadhouse Chili

This is a deliciously spicy Mouthwateringly beanlessChili recipe that is safe, you have a hollerin Hoopin on what is good.

3 tablespoons lard

2 large onions, chopped

8 pounds beef stew

5 cloves garlic, minced

4 tablespoons paprika chili

4 tablespoons sweet chilli powder

1 tablespoon ground cumin

1 / 4 cup sweet Hungarian paprika

1 teaspoon dried oregano Mexico

3 (10 ounce) cans tomato sauce

1 (6 ounce) can tomato

3 cupsWater

2 tablespoons salt

1 / 4 cup dried parsley (optional)

1 jalapeno pepper

1 cup masa harina flour

Directions

In a heavy pot melt the lard over medium heat. Add the onions and fry until they are soft.

Put in a bowl, combine meat, garlic, Chile ground, chili powder and cumin. Add to meat mixture. Mix Break up meat as cooks. 30 minutes to cook until meat is brown. Sprinkle thePepper and oregano.

Stir in tomato sauce, tomato paste, water, salt, parsley and jalapeno. Bring to a boil, reduce heat to low and simmer, covered, for 1 hour.

Stir in masa harina and cook for another 30 minutes, stirring from time to time there.

=> Texas Chili Recipes: Texas Chili with beans

This recipe is for those who like their Texas Chili with beans - still just as good, if not entirely authentic.

2 pounds ground meat

1 / 2Teaspoon garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons flour

1 teaspoon dried oregano

2 (14 ounce) cans beef broth

1 teaspoon salt

1st / 4 teaspoon black pepper

3 (15.5 ounce) cans of blacks beans, drained

Directions

In a large saucepan over medium heat, cook until meat is brown, drain, but keep 2 tablespoons fat in pan.

In a small bowl, combine the garlic powder, chili powder, cumin andFlour. Sprinkle the mixture of spices to give over the meat and stir until the meat is evenly coated.

Mix the oregano into the meat mixture. Add the beef broth. Season with salt and pepper. Bring to a boil. Stir in beans. Reduce heat to low and simmer for 30 minutes.

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Mexican Corn Recipe - Spicy Mexican maize

You can use 2 cans mild green chilies and a pinch of hot sauce substitutes for the jalapeno pepper.

2 (15.25 ounces) cans whole kernel corn, drained

1 (8 oz) pkg. Cream cheese

1 / 4 cup butter

10 jalapeno pepper, chopped

1 teaspoon garlic salt

Directions

In a medium saucepan, combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through. After cheesebegins to melt, stirring constantly.

=> Mexican Corn Recipe: Rich Corn Mexican

This corn is very creamy and delicious.

1 (8 oz) pkg. Cream cheese

1 / 2 cup butter

1 / 2 cup milk

1 (16 oz) pkg. frozen corn

1 red pepper, diced

4 to 8 fresh jalapeno peppers, diced

Directions

Preheat oven to 350 degrees.

In a saucepan, melt the cheese and butter over medium-low. Stir in milk until smooth andBlowjob throws.

In a medium saucepan, mix in the frozen corn, peppers and jalapeno peppers. Pour coated cast the cream mixture and cheese.

Bake for 35 to 45 minutes until bubbly and lightly browned.

=> Mexican Corn Recipe: Mexican Corn on the Cob

Cotija Cheese Search in your local supermarket. To replace, if you can not find, then a cheese Cotija cheese with your wishes.

4 ears of corn, shelled

1st / 4 cup melted butter

1 / 4 cupMayonnaise

1 / 2 cup Cotija cheese, grated

4 lime wedges (optional)

Directions

Preheat an outdoor grill for medium heat.

Grill corn until hot and slightly 'charred all over (for about 7 to 10 minutes) depending on the temperature of the grid.

Roll the ears in melted butter, spread evenly with mayonnaise. Sprinkle with Cotija cheese and serve with a slice of lime.

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Mexican Casserole Recipe - Easy Mexican Casserole

You can spice this recipe a bit 'more taco seasoning to ground beef before cooking.

1 pounds lean beef

2 cups sauce

1 (16 ounce) can drained beans Chile

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 ounce) can sliced black olives, drained, sliced

1 / 2 cup green onion, chopped

1 / 2 cup fresh tomatoes, chopped

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Preparea 9x13-inch baking pan with non-stick cooking spray.

Heat the oil in a large skillet cook ground beef over medium-high until cooked. Add the sauce, reduce heat and simmer 20 minutes until all liquid is absorbed. Mix the beans and heat thoroughly.

Spreading the crushed tortilla chips on the bottom of the pan. Spoon the beef mixture on the chip. Spread sour cream mixture to beef. Sprinkle olives, onions and green tomatoes. Top withCheddar cheese.

Bake for 30 minutes or until hot and bubbly.

Quick and creamy Mexican Casserole

This creamy dish has two kinds of soup, chili, salsa and sour cream.

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed chicken broth

1 (4 ounce) can green chilies, drained chopped

1-1/2 cups sauce

1 / 4 cup milk

2nd / 3 cup sour cream

8 (6 inch) flourTortillas

6 boneless chicken breast half, cooked and diced

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Easily a 9x13-inch greased baking pan.

In a medium bowl, combine the mushroom soup, chicken soup, or chili, salsa, milk and cream, mix well until combined. Place a layer of tortilla strips on the bottom of prepared baking pan.

Layer in the following order: 1 / 2 the mixture of broth, 1 / 2 chicken, 1 / 2, thegrated cheese. Repeat the layers until all ingredients are used. Finish with a layer of grated cheese.

They cook covered for 45 minutes, then remove the lid and another in preheated oven 15 minutes.

Chicken Corn bake bread

Two taste sensations come together in this dish - chicken and corn bread.

1 / 2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 ounce) can drained whole kernel corn,

1 (15 ounce) can creamStyle corn

1 can chicken soup

1 / 4 teaspoon salt

2 eggs

1 (8.5 ounce) pkg. Corn Bread Mix

2-1/3 cups cooked chicken breast, chopped

2 tablespoons canned green chilies, minced

1 (4 ounces) chopped mushrooms, Jar, Drained

1st / 2 cup light cream

1 / 4 teaspoon salt

1st / 4 teaspoon ground black pepper

1 (8 oz) pkg. Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees. Grease a9x13-inch baking pan.

Melt margarine in a saucepan over medium heat. Saute the onion and garlic until tender for 4 to 6 minutes, set aside.

In a large bowl of corn, cream style corn, chicken broth, salt and eggs.

Beat in the muffin mix. Fold the cooked onion mixture. Pour into prepared pan.

In another large bowl, season the chicken, green peppers, mushrooms, sour cream, salt and pepper. Spoon chicken mixture on cornA mixture of 1 inch from the edge. Sprinkle the top with cheese.

Bake golden brown for 35 to 40 minutes or until edges.

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Vegetarian Chili Recipe - Easy Vegetarian Chili Potluck

This tasty recipe vegetarian chili is perfect for a potluck lunch.

1 tablespoon vegetable oil

1 cup chopped onion

3 / 4 cup carrots, chopped

3 cloves garlic, minced

1 cup green bell pepper, chopped

1 Cup red bell pepper, chopped

3 / 4 cup chopped celery

1 teaspoon chili powder

1 1 / 2 cups fresh mushrooms, chopped

1 (28 ounce) can chopped tomatoes with liquid

1 (19 ounce) can beans with liquid

1 (11 oz)can whole kernel corn, undrained

1 teaspoon ground cumin

1 1 / 2 teaspoon dried oregano

1 1 / 2 teaspoon dried basil

Directions

In a large skillet heat the oil over medium heat.

Add the onions, carrots and garlic, sauté until vegetables are soft. Stir in green pepper, red pepper, celery and chili powder. Cook the vegetables for 6 minutes, or until they are soft.

Stir the mushrooms and add 4 minutes. Mix the tomatoes, beans, andCorn. Add the cumin, oregano and basil. Bring to a boil, reduce heat to medium. Cover and simmer for 20 minutes, stirring occasionally.

=> Vegetarian Chili Recipe: Vegetarian Chili Veggie Burger

Here's another way to enjoy vegetarian burger substitute. No meat necessary to enjoy this wonderful vegetarian chili.

1 tablespoon olive oil

1 / 2 medium onion, chopped

2 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

1 tablespoonSale

2 stalks celery, chopped

2 green bell pepper, chopped

2 jalapeno peppers, chopped

3 cloves garlic, minced

2 (4 oz) green chili Pepers Cans, cut into small pieces

2 (12 ounce) packages vegetarian burger crumbles

3 (28 ounce) cans whole peeled tomatoes, chopped

1 / 4 cup chili powder

1 tablespoon ground black pepper

1 (15 ounce) can beans, drained

1 (15 ounce) can chickpeas, drained

1 (15 ounce) can beans blacks

1(15 oz) can whole kernel corn

Directions

In a large saucepan, heat olive oil over medium heat.

Add the onion, cumin, oregano, bay leaf and salt. Cook until the onions are soft. Add the celery, bell peppers, jalapeno pepper, garlic and green pepper, heat thoroughly.

Stir in the vegetarian burger crumbles, reduce heat to a minimum. Discover the pot and simmer 5 minutes to give.

Mix the tomatoes. Add spices, chilli powder and pepper. Mix beans,Peas and beans blacks. Bring to a boil, reduce heat to low and simmer for 45 minutes.

Add corn and cook for another 5 minutes.

=> Vegetarian Chili Recipe: Easy Vegetarian Chili Ranch

This recipe is a quick and tasty low-fat chili lovers who eat chili.

1 (28 ounce) can diced tomatoes with juice

1 small onion, chopped

1 (15 ounce) can white beans, drained

1 (15 ounce) can chili beans, with liquid

Reduced 1 (1.25 ounce) package of sodiumTaco seasoning mix

1 (1 ounce) package ranch dressing mix

1 (12 ounce) package vegetarian burger crumbles

1 (8 ounce) package cheddar cheese, shredded (optional)

Directions

Pour into a large pot of tomatoes, onions, beans, beans, chili, pepper, taco, ranch dressing mix and cook over medium heat. Bring to a boil. Reduce the heat to a minimum.

Stir in the vegetarian burger crumbles and continue to cook until completely heated. Sprinkle cheese on top before serving.

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Mexican Tortilla Soup Recipe - Mexican Chicken Tortilla Soup

This tortilla soup is a real treat if you like spicy soup.

6 tablespoons vegetable oil

8 (6-inch) corn tortillas, coarsely chopped

6 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1 onion, chopped

1 (29 oz.) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1/2 teaspoon ground cayenne pepper

5 boneless chicken Breast halves, cooked

Directions

In a large pot heat the oil. Add tortillas, garlic, onion and coriander. Saute for 2 to 3 minutes.

Mix the tomatoes and bring to a boil. Add the cumin, chili powder, bay leaves and chicken broth. Return to boil, reduce heat and season with salt and cayenne pepper.

Cook 30 minutes, remove the bay leaves and stir in chicken. Heat through and serve.

=> Mexican Tortilla Soup Recipe: Tortilla ClassicMexican Soup

Craving delicious. You can substitute ground turkey for ground beef.

1 / 2 pound of ground meat

2 teaspoons chopped onion

6-2/3 cups chicken broth

1 (28 ounce) can crushed tomatoes

1-1/2 teaspoons ground cumin

1 / 2 clove garlic, minced

1 / 4 teaspoon cayenne pepper

1 / 4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 oz), creamMaize

1-1/2 cups shredded American cheese

5 (6 inch) corn tortillas, cut into 1/2-inch strips

Directions

Heat the oil in a large saucepan, combine the ground meat and onion and sauté over medium heat 5 minutes, until golden brown or until the meat is. Drain excess fat and set meat aside.

In a large saucepan, combine the broth, tomatoes, cumin and garlic, cook over high heat. Season to taste, add the cayenne pepper, chili powder, salt and pepper. Bring to boil and reduce heat tomedium-low.

In a small bowl, combine the cornstarch with the water, mix well until the cornstarch is dissolved. Slowly enter the soup and thicken, stirring constantly.

Add the reserved type of meat, corn and cheese in the soup and stir well. Finally, add the tortilla strips and can be caused by heat.

=> Mexican Tortilla Soup Recipe: Mexican Tortilla Soup and Bean

This healthy tortilla soup has four types of beans, chicken and ranch dressing mix.

6 cupsWater

4 skinless, boneless chicken breast

1 onion, chopped

1 (15 ounce) can beans

1 (15 ounce) can ranch style beans

1 (15 ounce) can beans blacks

1 (15 ounce) can blacks beans, rinsed and drained

1 (15 ounce) can white corn flour

2 (10 ounce) cans diced tomatoes with green chiles

1 (1.25 oz) pkg. Taco seasoning mix

1 (1 ounce) pkg. Ranch Dressing Mix

Directions

In a large saucepan, combine chicken and waterhigh heat. Bake for 30 minutes to 1 hour, until the chicken is done. Cut any chicken from the pot, and in bite-sized pieces.

Return the chicken to the pot. Add the onions, kidney beans, ranch style beans, blacks beans, corn, tomatoes, spices and Taco-Ranch Dressing mix. Stir well, reduce heat to low and simmer for 30 minutes or until completely heated through.

=> Mexican Tortilla Soup Recipe: Mexican Turkey Tortilla Soup

Here's a great way to use up isTheir remains in Turkey.

1-1/4 cups chicken broth

12 (6 inch) corn tortillas, cut into 1/2-inch strips

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups cooked turkey, chopped

1 cup half and half

1 tomato, chopped

1 jalapeno pepper, seeded and finely chopped

1 avocado, peeled, cored and diced

1 cup Cheddar cheese

Directions

In a large saucepan, add theChicken broth and tortilla strips. Cook over medium heat until the strips of broth and a little 'thicker. Mix in green and red enchilada sauce and cumin.

Excitement in Turkey and for the half and half, through the heat, but do not boil.

Divide the soup into four bowls and garnish with the diced tomato, jalapeno, avocado and cheese.

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Mexican Dessert Recipes - Best Mexican Flan Recipe

This cake is a delicious, melt-in-your-mouth dessert that is easy to do.

1st / 2 cup white sugar

2 cups milk

2 eggs beaten

2 egg yolks, beaten

3rd / 8 cup white sugar

1 / 8 teaspoon vanilla (optional)

Directions

Preheat oven to 350 degrees.

In a saucepan melt the bottom 1 / 2 cup sugar over medium gold. Thoroughly with hot sugar evenly into four fireproof dish or cream cups, tilting cups to coat bottomevenly.

In another pan, bring milk just to a boil over medium heat. Mix the hot milk, a bit 'at a time, beaten eggs and egg yolks until well combined. Mix sugar and vanilla. Pour milk mixture evenly into ramekins.

Line a pan with a damp dish towel. Place ramekins on towel in the pan, skillet and place on oven rack. Fill pan with boiling water to reach halfway sides of the ramekins.

Bake 40 minutes, until firm. Letcool. Invert on plates and serve to give.

The best Mexican churros

This is a traditional Mexican treat often found on media Mexican food.

1 cup water

2-1/2 tablespoons white sugar

1 / 2 teaspoon salt

2 tablespoons vegetable oil

1 cup of flour

2 liters of oil for frying

1 / 2 cup white sugar or to taste

1 teaspoon ground cinnamon

Directions

In a small saucepan over medium heat, combine water, 2-1/2 tablespoons sugarSalt and 2 tablespoons of vegetable oil. Bring to boil and remove from heat. Mix the flour until the mixture forms a ball.

Heat oil in deep fryer or pan and roast at 375 degrees. Pipe strips of dough in hot oil with a pastry bag. Fry until golden brown weight; on absorbent paper.

Combine sugar 1 / 2 cup and cinnamon. Churros Roll drained in cinnamon sugar mixture.

Mexican Cinnamon Cookies

A delicious cookie rolled in the cinnamon sugar.

1 cupButter

1st / 2 cup confectioners 'sugar'

1 / 2 teaspoon ground cinnamon

1 / 4 teaspoon salt

1 teaspoon vanilla extract

1-1/2 cups flour, all

1 cup confectioners 'sugar'

1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees. Lightly grease baking sheet.

In a medium bowl, mix the cream until frothy 1 / 2 cup of sugar, icing, and butter. Stir in vanilla.

Combine the flour, salt and 1 / 2 tspCinnamon. Add the cream, the butter in a mixture of hard cheese.

Shape dough into 1-inch balls.

Mix 1 cup powdered sugar and 1 teaspoon of cinnamon. Divide the dough into balls mixed with cinnamon.

Bake for 15 to 20 minutes or until they are brown when. Allow to cool.

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Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

Make these delicious enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter

1 / 2 cup green onions, chopped

1st / 2 teaspoon garlic powder

1 (4 ounces) diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1 / 2 cup heavy cream

1-1/2 cups cooked chicken breast cut into cubes

1 cup Cheddar cheese, divided

6 (12-inch) flour tortillas

1 / 4 cupMilk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté green onions in butter over medium heat 3 to 4 minutes (until they are soft). Add the garlic powder. Stir in green peppers, mushroom soup and sour cream, mix well.

Reserve 3 / 4 of this sauce and set aside.

To give the sauce remaining in pan, chicken and 1 / 2 cup cheese, mix well.

Fill each tortilla flourMixture with the chicken and roll up. Place seam in preparation pan.

In a small bowl, combine the reserved 3 / 4 sauce and milk. Spoon remaining sauce over rolled tortillas and top with cheese. Bake for 30 to 35 minutes or until cheese bubbles launch.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas taste real bite.

1 (10.75 ounce) can condensed chicken broth

1 / 2 cup heavy cream

1Tablespoons margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

1 (4 ounce) can green chilies, drained chopped

8 (8 inch) flour tortillas

1 cup Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine soup and sour cream, mix well and set aside.

In a medium saucepan melt margarine over medium heat and add the onion and chili powder;fry until the onions are soft. Stir in chicken, chiles and 2 tablespoons of the mixture of soup. Cook warms to mix continuously.

Spread 1 / 2 cup soup mixture into a 9x13-inch oven pan. Spoon about 1 / 4 cup of chicken mixture in the center of each tortilla. Roll tortillas and place seam in saucepan.

Spoon remaining soup mixture over tortillas and sprinkle the cheese on top. Bake 25 minutes or untilThe cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Ricotta Chicken Enchiladas

Here is a recipe for healthy chicken enchiladas that knows so well as the regular version.

1 tablespoon vegetable oil

2 skinless, boneless chicken breast, cooked and shredded

1 / 2 cup chopped onion

1 (7 ounce) can chopped green chilies

1 (1 ounce) pkg. Taco seasoning mix

1 / 2 cup heavy cream

2 cupsRicotta

1 teaspoon salt

Pinch of ground black pepper

12 (6 inch) corn tortillas

2 cups Monterey Jack cheese shreds

1 (10 ounce) can red enchilada sauce

Directions

Preheat oven to 350 degrees. Easily a 9x13-inch greased baking pan.

Heat the oil in a frying pan over medium heat. Add the chicken, onion and green pepper, fry until they are brown. Add the taco seasoning and prepare meat mixture according to packageDirections.

In a medium bowl, combine the cream, cottage cheese, salt and pepper, stir until well blended.

In a small pan, heat just until tortillas are soft. Within each tortilla, a spoonful of meat mixture, the mixture of cheese and a bit 'of grated cheese. Roll up tortillas and place, seam being prepared pan.

Top with remaining meat mixture and cheese. Pour enchilada sauce over tortillas and sprinkle with Monterey JackCheese.

Bake 30 minutes or until cheese bubbles on top throws.

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