Mexican Recipes

If you love Mexican food, today's post is sure to please. Check out the Easy Enchilada Casserole, the Mexican Chicken Soup, and the rest of today's yumminess. Enjoy!

MEXICAN TURKEY FRITTATA

Recipe Yield: Makes 9 servings

Source: Jennie-O

View online at https://diabeticgourmet.com/diabetic-recipes/mexican-turkey-frittata.

Ingredients

1 (16-ounce) package JENNIE-O Extra Lean Ground Turkey Breast

1/4 teaspoon cumin

1 tablespoon vegetable oil

1 green bell pepper, chopped

2 cups sliced small mushrooms

1 tablespoon chipotle peppers in adobo sauce, finely chopped

3 cups egg substitute or 12 eggs

1/2 cup milk

1/4 cup chopped fresh cilantro

1 cup shredded low-fat Mexican blend cheese

1/3 cup sliced green onions

Directions

Heat oven to 350F.

Mist 8 x 8-inch baking dish with cooking spray.

Cook ground turkey as specified on the package. Always cook to well-done, 165F as measured by a meat thermometer.

Sprinkle with cumin; stir to mix.

In large skillet over medium-high heat, add oil, green pepper, mushrooms and chipotle peppers.

Cook 5 minutes, stirring occasionally, until mushrooms are cooked.

In large bowl, whisk eggs, milk and cilantro until well mixed.

Stir in turkey, cheese, mushroom mixture and green onions.

Spoon mixture into baking dish.

Bake 30 to 40 minutes or until set. Always cook to an internal temperature of 165F.

Notes:

This flavorful egg and turkey frittata recipe will wake up your taste buds.

Nutritional Information Per Serving: Calories: 170; Fat: 6 g; Saturated Fat: 3 g; Sodium: 300 mg; Cholesterol: 40 mg; Protein: 24 g; Carbohydrates: 4 g; Sugars: 3 g

MEXICAN MEATBALL KABOBS

Recipe Yield: Yield Makes 30 servings, 2 skewers each

View this online at https://diabeticgourmet.com/diabetic-recipes/mexican-meatball-kabobs.

Ingredients

Nonstick cooking spray

3 pounds lean ground beef

2 cups quick oats

1 can (12 fluid ounces) Nestle’s Carnation Evaporated Milk

2 large eggs

1/2 cup ketchup

2 packets (1.25 ounces each) taco seasoning mix

1 teaspoon ground black pepper

3 large bell peppers (any color), cut into 60, 1-inch pieces

60 4-inch wooden skewers

Salsa and sour cream (optional)

Directions

Preheat oven to 350F. Foil-line 3 baking sheets and spray with nonstick cooking spray.

Combine ground beef, oats, evaporated milk, eggs, ketchup, taco seasoning and black pepper in large bowl until just mixed. Form mixture into 120, 1-inch meatballs. Place on prepared baking sheets.

Bake for 15 to 20 minutes or until no longer pink in center. Drain on paper towels, if needed.

Thread two meatballs and one piece of pepper on each skewer. Place on large serving platter. Serve with salsa and sour cream.

Nutritional Information Per Serving: Calories: 110; Fat: 1.5 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 260 mg; Cholesterol: 40 mg; Protein: 11 g; Carbohydrates: 8 g; Sugars: 3 g

LIGHT SOUR CREAM CHICKEN ENCHILADAS

Recipe Yield: Servings: 6 (2 Enchiladas each)

Source: Cooking Healthy and Fast

Book Title: Cooking Healthy and Fast

View this online at https://diabeticgourmet.com/diabetic-recipes/light-sour-cream-chicken-enchiladas.

Ingredients

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 Cup (4oz) shredded reduced-fat Cheddar cheese

1-1/2 Cups chopped cooked chicken

1/4 Cup sliced green onions

Directions

Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In med. bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon bout 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired.

Nutritional Information Per Serving: Calories: 358; Fat: 9 g; Sodium: 590 mg; Cholesterol: 63 mg; Carbohydrates: 35 g

Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

MEXICAN CHICKEN SOUP

Yield: 10 servings. Serving Size: 1-1/2 cups. May be viewed online at http://diabeticgourmet.com/recipes/html/1206.shtml

Ingredients

1 Tbsp canola oil

2 cloves garlic, minced

1 medium onion, sliced

4 celery stalks, sliced

1/8 tsp ground black pepper

2 tsp cumin

1 tsp red pepper flakes

8 cups low-sodium chicken stock

2/3 cup lentils

1 can (19 oz) tomatoes, chopped

3 medium carrots, thinly sliced

2 lbs cooked chicken, cubed

1 small zucchini, thinly sliced

1 cup frozen peas

1 small avocado, peeled and sliced

Directions

In Dutch oven, heat canola oil. Add garlic, onion and celery. Sauté until vegetables are tender. Season with black pepper, cumin and red pepper flakes.

Add chicken stock, lentils, tomatoes and carrots. Simmer, covered, 30 minutes, or until carrots are tender.

Add chicken, zucchini and peas.

Cover and simmer 10 to 15 minutes longer, or until vegetables are tender. Garnish with avocado slices.

Nutritional Information Per Serving: Calories: 250; Protein: 33 g; Fat: 6 g; Sodium: 280 mg; Cholesterol: 75 mg; Saturated Fat: 1.5 g; Dietary Fiber: 5 g; Carbohydrates: 14 g

EASY ENCHILADA CASSEROLE

This is from Everyday Diabetic Recipes, and begins, "Cook up a family-pleasing Tex-Mex dinner in just 30 minutes with our recipe for Easy Enchilada Casserole. This casserole is full of hearty ground beef and lots of Southwestern ingredients, like corn, bean, and peppers. It's one dinner they're going to ask you to make over and over again!"

Cook Time: 30 minutes; Serves: 6; Serving Size: 1 cup

To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Easy-Enchilada-Casserole-101.

Ingredients

1 pound extra lean ground beef

1/2 cup chopped onion

3/4 cup chopped green bell pepper

1 (15-1/2-ounce) can pinto beans, rinsed and drained

1 cup frozen corn, thawed

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 (15-ounce) can no-salt-added tomato sauce

8 (6-inch) no-salt-added, corn tortillas, cut into wedges

1 cup reduced fat shredded cheddar cheese

Directions

Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

In a large skillet over medium-high heat, saute beef, onion, and bell pepper 5 to 7 minutes, or until beef is no longer pink, stirring occasionally. Stir in beans, corn, chili powder, and cumin.

Spread half of tomato sauce on bottom of baking dish. Top with half the tortilla wedges, half the beef mixture, and half the cheese. Repeat layers with remaining sauce, tortilla wedges, and beef mixture.

Cover with foil and bake 25 minutes, or until heated through. Uncover and sprinkle with remaining cheese. Bake 5 to 10 more minutes, or until cheese is melted.

Notes

If you'd like, you can top each serving with a bit of fresh salsa and some fat-free sour cream.

EASY CHICKEN FAJITAS

This is from Everyday Diabetic Recipes, and begins, "These deliciously Easy Chicken Fajitas are a super choice for a weeknight meal. They're packed with flavor, chock full of light ingredients, and perfect if you're following a diabetes diet."

Cook Time: 15 minutes; Serves: 4; Serving Size: 2 ouonces chicken, 1 cup veggies, and 1 whole wheat tortilla

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Easy-Chicken-Fajitas-7488.

Ingredients

1 clove garlic, minced

1 cup sliced onion

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

2 boneless, skinless chicken breast, cut into strips

2 teaspoons fajita seasoning

4 low-carb whole wheat tortillas, warmed

Directions

Coat a large skillet with cooking spray.

Over medium heat, cook garlic, onion, and bell peppers 6 to 8 minutes or until tender, stirring occasionally. Remove to a plate. Add chicken and fajita seasoning; cook 5 to 7 minutes, or until no longer pink in center.

Return vegetables to skillet and cook 2 to 4 more minutes, or until heated through. Evenly divide fajita mixture onto tortillas and serve immediately.