mexican dinner

This quick and easy Instant Pot dump meal is so delicious and so versatile. Just dump all the ingredients in the pot and within minutes, you'll have dinner served.

Instant Pot Salsa Chicken

chicken breasts (skinless, boneless, approx. 2 pounds)

salsa (16 ounces)

chili powder

cumin

black pepper

salt

Add the chicken breasts to the pot and dump the salsa and spices on top of the breasts.

Close the pot and set it to cook on 'Manual' / 'Pressure Cook' for 10 minutes and allow for a 5-minute natural pressure release (NPR).

Release any remaining pressure, open the pot and allow the cooked chicken breasts to sit for 5 minutes before shredding.

Use a hand mixer set to medium speed and begin shredding the chicken. Once some of the chicken has shredded, you may wish to adjust the mixer to medium-high for quicker and more complete shredding.

Serve and enjoy.

https://embed.mediavine.com/videos/ezr839jqi3qtg3goly7a

An easy and versatile Instant Pot recipe for chicken breasts. Salsa Chicken is simple, requires only a few ingredients and can be used for tacos, quesadillas, nachos, soups and more.

Five-Ingredient Mexican Casserole

yellow onion, diced

refried beans

flour tortillas

salsa

Mexican style cheese

Preheat oven to 375 degrees F.

To a skillet over medium heat, add 1 tbsp of oil. Once hot, add in the onion and sauté for 3 to 5 minutes or until it starts to get soft. Stir in the refried beans. To a new large skillet add 2 tablespoons of olive oil over medium heat. Once hot, add each tortilla, one at a time, and cook for 1-2 minutes on each side to crisp the tortillas up. This will help the tortillas to not get soggy in the oven.

Spray a 9-inch pie dish with nonstick spray.

Place one tortilla down on the pie dish and spread about 1/3 of the refried bean mixture. Then spread some salsa and cheese over the top. Repeat until the ingredients are gone.

Bake for 20 minutes and top with your favorite taco toppings.

Baked chicken chimichangas are a tantalizing fusion of crispiness on the outside and succulent, flavorful chicken on the inside. This oven-baked delight captures the essence of traditional Mexican cuisine, delivering an unforgettable taste experience with every bite.

Baked Chicken Chimichangas

chicken

green chile sauce

oz Monterrey jack cheese, shredded

Start by preheating your oven to 375°F (190°C).

To make the tortillas more pliable, you can...

To make the tortillas more pliable, you can quickly warm them in the microwave or on a dry skillet for a few seconds. This makes them easier to fold without cracking.

Lay out each tortilla, and in the center...

Lay out each tortilla, and in the center of each one, spread a generous spoonful of refried beans. Top the beans with shredded chicken and a sprinkle of shredded Monterey Jack cheese.

Drizzle about 1/4 cup of mild or medium...

Drizzle about 1/4 cup of mild or medium green chile sauce over the chicken and cheese on each tortilla.

Fold the sides of the tortilla over the...

Fold the sides of the tortilla over the filling, then roll it up tightly, similar to a burrito. Place each rolled chimichanga seam side down in a baking dish.

Sprinkle the remaining shredded Monterey Jack cheese over...

Sprinkle the remaining shredded Monterey Jack cheese over the top of the chimichangas. Pour any remaining green chile sauce over them as well.

Place the baking dish in the preheated oven...

Place the baking dish in the preheated oven and bake for about 20-25 minutes, or until the chimichangas are golden brown and the cheese is melted and bubbly.

Carefully remove the chimichangas from the oven and...

Carefully remove the chimichangas from the oven and let them cool for a minute or two. Serve them hot with additional green chile sauce if desired.

Do you crave some good Mexican-inspired food, but are you sick of the traditional fajitas? Or are you looking for a lighter alternative that doesn&#039;t involve the use of tortillas? My Veggie Fajita Bowls are perfect for you!

Veggie Fajita Bowl with Soy Curls and Cilantro Lime Rice

oz Soy curls

Black beans (low sodium)

Salsa ( restaurant style)

Vegetable broth (or beef broth)

Lime, juice

Salad greens

tbsp Avocado oil

tsp Tajin Classic Mexican Seasoning

½ tsp Cayenne (or less if sensitive to spice)

Garlic powder

Onion powder

tsp Cumin

Paprika

Chili powder

oz Mushrooms (sliced)

Yellow squash (quartered then diced)

Zucchini (quartered then diced)

Bell pepper (sliced)

Onion

Garlic

Lime juice

Prepared brown or wild rice

cilantro

Salsa

Avocado or guacamole

sauce

Greek yogurt (a sour cream substitute)

Cilantro

Pickled red onions

Lime wedges

Add soy curls, broth, salsa, and lime juice to a bowl. Soak at least 10 minutes.

Heat a large pan with a tablespoon of avocado oil.

Add the prepared veggies and cook until desired tenderness.

Put the cooked veggies in a bowl or heat another pan. Add another tablespoon of oil.

Drain the soy curls and add them to the hot pan.

Drain and add the black beans.

Add all of the seasonings and stir to combine.

Reduce the heat and simmer until much of the liquid has evaporated.

Meanwhile, stir the chopped cilantro, juice of one lime, and quarter teaspoon salt into the rice and combine.

To assemble the bowls: Add salad greens to a bowl. Top with 1/2 cup Cilantro rice, fajita veggies, and black beans and soy curls. Optionally top with the &quot;optional toppings&quot; above. Enjoy!

Enchiladas potosinas get their beautiful color from chile-infused dough wrapped around creamy queso and spicy salsa. Every bite is full of delicious Mexican flavors!

Enchiladas Potosinas

Roma tomatoes (0.32)

tomatillo (0.06)

white onion, diced (0.06)

garlic (0.08)

serrano peppers (0.04)

salt,

olive oil (0.04)

queso fresco (1.40)

guajillo chiles (0.20)

masa harina (0.25)

salt (0.01)

water

neutral oil (0.36)

Shredded lettuce

Queso cotija

white onions

Mexican crema

De-stem and seed the guajillo chiles. Add them to a pot of water with tomatoes, tomatillo, and serrano peppers. Bring to a low boil, then reduce the heat to simmer for 10-15 minutes, or until the chiles are soft.

Separate the guajillo chiles from the other vegetables and add them to a blender with &frac12; cup of water. Mix on high until smooth.

In a large mixing bowl, add the masa harina and salt, whisking to incorporate. Then, add in 1 &frac12; cups very warm water and 3 tbsp of the guajillo chile paste.

Knead the dough to form a ball that&#39;s quite moist, but not coming off on your hands too much. Keep rolling and pressing for 5-10 minutes, or until the dough is smooth. Cover and set aside.

Dough

Drain and add the cooked tomatoes, tomatillo, de-stemmed serrano peppers, 1 tbsp guajillo chile paste, and a pinch of salt to a food processor or blender. Mix on high until smooth.

Heat about 1-2 tsp olive oil in a saucepan over medium. Saut&eacute; the diced onions for 2-3 minutes, then add in the minced garlic. Cook for another 1-2 minutes, then slowly pour the salsa in through a mesh strainer and bring it to a low boil.

Once boiling, reduce the heat and simmer for 10-12 minutes, stirring frequently. Remove the salsa from heat, allow it to cool, then mix it with crumbled queso fresco.

Filling

If you have a tortilla press, cut a zip lock bag or wax paper into 2 pieces that will fit into the press (one for each side of the dough).

Start breaking off pieces of the dough (~ 50g each). Roll each piece of dough in between your palms until smooth. Open the press and place the ball in the center on a piece of plastic. Place the other plastic piece on top and close the press down to flatten the dough.

If you don&#39;t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish, plate, or rolling pin to flatten.

Press

Heat a skillet over medium, then add in the tortilla and cook on the first side. Remove from heat, add a scoop of filling to the uncooked side, wet the edges with water, fold the tortilla in half, and pinch the edges to seal it.

Add the folded tortilla back into the pan and cook on each side for another 1-2 minutes. Remove from heat and continue this process with the rest of the tortillas.

Heat ~&frac12; cup neutral oil in a pan over medium. Shallow fry the enchiladas in batches of 3-4 until golden brown, about 2-4 minutes. Transfer to a paper towel-lined plate to drain excess oil.

Serve while warm with toppings like shredded lettuce, cotija cheese, crema, and diced white onion. Happy eating!

Cook

https://www.youtube.com/watch?v=M9lmdDWIefk

Enchiladas potosinas get their beautiful color from chile-infused dough wrapped around creamy queso and spicy salsa. Every bite is full of delicious Mexican flavors! Using specific cooking techniques, this dish tastes as unique as its 100-year-old history!

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Enchiladas Potosinas Recipe (Vegan & Gluten-Free)

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Instant Pot Salsa Chicken

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Enchiladas Potosinas

Top 5 mexican dinner recipes from across the web

The most viewed mexican dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Salsa Chicken

Five-Ingredient Mexican Casserole

Baked Chicken Chimichangas

Veggie Fajita Bowl with Soy Curls a...

Enchiladas Potosinas

The most viewed mexican dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine