healthy mexican

Tangy tomatillos and vine-ripened tomatoes topped with avocado and cotija and drizzled with a cilantro-lime dressing

Tomato and Tomatillo Salad with Cilantro-Lime Dressing

vine-ripened tomatoes

tomatillos

avocado,

cotija, crumbled (optional)

cilantro

cilantro leaves,

juice of 2 limes (about 2 tablespoons)

sherry or white wine vinegar

olive oil

dijon mustard

agave nectar

sea salt and several grinds pepper

Make the dressing - Add all ingredients to...

Make the dressing - Add all ingredients to a food processor. Blend until smooth. Season and set aside.

Prepare the salad ingredients - Thin slice the...

Prepare the salad ingredients - Thin slice the tomatoes and tomatillos. Crumble the cotija if using. Cube or slice the avocado. Chop the cilantro.

Assemble the salad - Layer the tomatoes and...

Assemble the salad - Layer the tomatoes and tomatillos on an appropriate platter. Top with avocado if using, then garnish with crumbled cotija and chopped cilantro. Lastly, drizzle with the cilantro-lime dressing.

These High Protein Chicken Enchiladas are the best 30-minute weeknight meal. Made with tender chicken, creamy cheese, the best tangy enchilada sauce, plus packed with fiber and 38 grams of protein. A weeknight staple- seriously you will absolutely not regret this one! 

High Protein Chicken Enchiladas (30-minute)

refried beans (120 grams)

Greek yogurt (170 grams)

Tbsp taco seasoning

chicken ((280 grams) see notes)

Mexican cheese (168 grams) (divided)

red enchilada sauce

flour tortillas (8-inch, I used high fiber)

Preheat the oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.

In a medium bowl, add the yogurt, refried beans and taco seasoning; mix to combine. Then stir in the chicken and 1/2 cup of the cheese.

Lay out the tortillas. Scoop the mixture evenly into all of them (~1/3 cup or 80g each)

Roll each tortilla and place in a row inside the baking dish.

Pour the enchilada sauce on top. Sprinkle with the remaining one cup of cheese.

Bake for 15-20 minutes or until the cheese is melted and bubbly. Top with fresh cilantro and enjoy!

Everything you love about your favorite enchiladas but lightened up and made easy with this fun stack variation! This Green Chili Chicken Enchilada Stack is made with sweet, juicy chicken paired with creamy green chili sauce, tortillas, and cheese. Definitely a dinner the whole family will love!

Creamy Green Chili Chicken Enchilada Stack

zucchini (265 grams) (peeled and finely diced)

yellow onion (250 grams) (finely diced)

tsp salt

salsa verde chicken ((500 grams),

unsalted butter (14 grams)

Greek yogurt (170 grams) (0%)

salsa verde (120 grams)

light cream cheese

green chilis

flour tortillas (use corn tortillas

shredded Mexican cheese (56 grams)

Preheat oven to 350°F.

Bring a large skillet to medium heat. Spray with cooking spray and add zucchini and onions. Season with taco seasoning and salt and cook for 6-7 minutes, or until vegetables are soft and slightly browned. Remove from heat and add vegetables to a mixing bowl.

Add the chicken and toss to combine.

Rinse pan (or grab a new one) and make sure it has cooled, then set to the lowest heat. Add all the ingredients for the creamy green chili sauce. Stir constantly until cream cheese has melted. Then remove from heat.

Spray a 9x13-inch dish with cooking spray. Layer 3 tortillas on the bottom of the dish (2 normal and then one cut in half as pictured). Add 1/2 of enchilada filling, then layer with 3 more tortillas, the other 1/2 of the enchilada filling, and finally the 3 remaining tortillas. Add the creamy green chili sauce.

Sprinkle evenly with cheese and bake for 10-15 minutes, or until cheese has melted.

Grilled sea bass in a puddle of avocado crema topped with fresh mango salsa… It&#039;s elegant enough for a special occasion, but simple enough for any day of the week!

Mexican Sea Bass Recipe

avocado (skin and pit removed)

shallot (coarsely chopped)

cilantro leaves (loosely packed)

lime (juiced)

buttermilk (adjust to desired consistency)

sea salt and fresh ground pepper (to taste)

mango (peeled, seeded, diced)

Fresno chile (jalapeno

scallions (or 1 small shallot, finely chopped)

cilantro leaves (chopped)

limes (juiced (see notes))

sea bass portions (about 12 ounces, rinsed and patted dry)

olive or coconut oil

sea salt and fresh ground pepper

blend

Combine all ingredients for the Avocado Crema in the blender or food processor bowl. Pulse until smooth.

season

Season with salt and pepper. Check seasoning and consistency. Add additional buttermilk if desired. Set aside.

Avocado Crema

combine ingredients

Combine the Mango Salsa ingredients in a prep bowl. Stir and check seasoning. Set aside.

Mango Salsa

oil fish

Rub fish portions with oil. Sprinkle with salt and a few grinds of pepper.

grill

Grill over medium high heat on all sides until you get a nice sear. Cooking time varies according to thickness. I did about 6 minutes total on my thick portions.

Grilled Sea Bass

plate

Spoon half the avocado crema on to a plate. Set the grilled sea bass on top. Spoon a generous amount of salsa over top. (You may not want half. Size of mangoes vary.)

garnish

enjoy

To Serve

Relatively easy to make, the avocado crema and the mango salsa can be made ahead if needed. Perfect contrast of flavors and very satisfying. I made it with some steamed broccoli.

I’m not a big fish eater, but my husband loves it. I found this recipe and we decided to give it a try. I found the sea bass at Costco. This recipe was delicious! We both loved it!

Oh wow, we just finished this and of course now I think I should have taken a picture. Mine looked exactly like yours and I know that you eat with your eyes first. But in the end it is the taste that matters and this was fantastic.
Thank you, thank you, thank you.

Top 4 healthy mexican recipes from across the web

The most viewed healthy mexican recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Tomato and Tomatillo Salad with Cil...

High Protein Chicken Enchiladas (30...

Creamy Green Chili Chicken Enchilad...

Mexican Sea Bass Recipe

Top 4 healthy mexican recipes from across the web

The most viewed healthy mexican recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato and Tomatillo Salad with Cil...

High Protein Chicken Enchiladas (30...

Creamy Green Chili Chicken Enchilad...

Mexican Sea Bass Recipe

The most viewed healthy mexican recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine