help me mexican food?

Question

i wanna make my mom a good dinner but i dont know what to make. i was thinking a good mexican recipe. im gonna make jalapeno corn muffins i need the main dish. any good ones please love ya lots

Answer 1

I love the food networks Mexican Chicken Sticks....

Mexican Chicken On Sticks
15 x skinless and boneless chicken thighs
Marinade
1/4 cup of orange juice (60ml)
3 tbsp frozen margarita mix (45ml)
1 tbsp chilli powder (15ml)
The juice of 2 lemons
The juice of 2 limes
1 tbsp chopped fresh oregano (15ml)
2 tbsp chopped fresh cilantro (30ml)
1 tbsp honey (15ml)
1 tsp of cayenne (5ml)
1 tsp freshly ground pepper (5ml)
1 tsp of salt (5ml)
1/4 cup of olive oil (60ml)

Directions:
Mexican Chicken On Sticks
30 6-inch wooden skewers soaked in water for 1 hour.
Place the chicken into a sealable plastic bag. Pour the marinade overtop. Seal the bag tightly, add the chicken and toss until it is well coated with the marinade. Place in the refrigerator to marinate for 5 hours or overnight.
Preheat the barbecue to 375°F/190°C or medium high heat.
Remove the chicken from the plastic bag and discard the marinade. Thread each piece of chicken onto 2 of the soaked skewers, making a raft of chicken.
Oil the grill lightly and place chicken directly over heat source. To prevent skewers from burning place a thin sheet of foil on the grill for the skewer ends to hang over.
Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving.
Marinade
In a blender or food processor add all of the marinade ingredients with the exception of the olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add the oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance.

Answer 2

Aztec Enchiladas

Ingredients

(6 servings)

7 Eggs
2 tb Skim milk
1 tb Chicken stock
1 c Corn
1/4 ts Chili powder
4 Corn tortillas
1 Sweet red pepper rings
1 Parsley sprigs


Instructions

Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired.

Answer 3

Ok this is my dish that I am noted for with my family and friends. It is chicken and cheese enchiladas.

1lb Chicken tenders or breast
2 cans Red Enchilada sauce
1 package of shredded cheddar cheese
1 package of corn or four tortillas (I reccomend corn)
1 16oz container of sour cream
1 small onion chopped

What you need is about 1 pound of chicken breasts or tenders. Dice them up and saute them in the drying pan with the chopped onion, salt, pepper, garlic powder, and Goya Adobo if you are feeling frisky. Once the chicken is cooked through drain out the fat and combine it with a can of Red Enchilada sauce.

Preheat Oven to 350 degrees. Line a baking dish with aluminum foil( shiny side down) and spray with non stick cooking spray.

Heat up the tortillas about 5 at a time and heap inside a tablespoon or more of the chicken mixture depending on how large the tortillas are. Next top with a small handful of cheese, wrap up and place in the baking dish. Continue until all chicken is used up or you run out of space, LOL.

Next take the remainder of the sauce from the chicken and combine with an additional can of red enchilada sauce. Mix together with half of the sour cream until a rich warm red color. Use a whisk to make sure you get rid of all the lumps of sour cream. Then pour the sauce over the enchladas in the baking dish. Top with the remainder of the cheese and bake in the oven for 55 minutes.

I usually serve with Goya Fiesta Rice and a small salad. Use the extra sour cream to top the enchiladas, it is awesome. Good luck and enjoy!

Answer 4

I've served this as a main dish and it is delicious and really filling:

Cheese Chicken Tortilla Soup

1 medium yellow onion, chopped (1 cup)
2 teaspoons fresh garlic, minced
2 tablespoons vegetable oil
4 cups chicken stock
1 (15 ounce) can tomato puree (I use tomato sauce)
1 small can diced chili peppers (jalapeño or green)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon granulated sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
4 tablespoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup heavy cream
1/4 cup sour cream
8 ounces processed cheese, 1-inch cubes (Velveeta or casserole cheese)
10 (6-inch) yellow corn tortillas, 1/4-inch strips, fried

Sauté oil, garlic and onions in large pan or Dutch oven until soft. Add items 4 through 11. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees F (while soup is cooking). Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

Add chicken and simmer 5 more minutes.

Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees F serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.

Here's another favorite (make sure you don't use Monterey Jack cheese--it has too much moisture in it and makes a soggy mess)

Sour Cream Enchiladas

2 cans condensed cream of chicken soup
1 16 ounce container of sour cream
1 can green chili peppers
1 ½ to 2 cups shredded cheese
12 (6 inch) corn tortillas

Directions

Preheat oven to 350 degrees.

In a large bowl combine the soup, sour cream and green
chilies. Mix together and pour a small amount of this mixture
into the bottom of a 9x13 inch baking dish. Add cheese to remaining mixture. Roll into tortillas.

Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheese.

Bake in the preheated oven for ½ hour to 45 minutes.

Answer 5

Try a nice hot bowl of chili I have a quick and very easy recipe for 30 min chili

You'll need
2 pounds ground beef
16 oz pace salsa
one packet chili seasoning
1 can chili style kidney beans
1 can chili style tomatoes

Brown ground beef in a large pot, then drain off excess grease, add chili seasoning let the spices cook into the beef for a min or two then add remaining ingredients heat thoroughly and serve

optional: you can top with some shredded cheese, sour cream, black olives, or anything else that sounds good to you.

Answer 6

If your mom likes fish, fish tacos are great. Just poach a piece of salmon, cod, or grouper in some seasoned liquid, cook until it flakes easily, flake up, add taco sauce, cheese, lettuce, tomato, and a dab of sour cream. Also good vegetarian using canned pinto beans. You could also make a casserole, using the corn muffin mix as a topping, bake it all up nice and golden

Answer 7

Chicken and Cheese Quesidillas are great. So are Fajitas.
I think Tyson sells the Fajita kits which contain the chicken and veggies. The best way for Quesidillas is to have a Quesidilla maker. You can buy this at Target for about $20. Mine came free with a George Forman Grill.


Good luck!

Answer 8

CHICKEN TACO CASSEROLE

1 lg. chicken
1 can chopped green chiles
3 pkgs. tortillas
3 c. milk
2 bell peppers, chopped
Salt to taste
2 (8 oz.) cans tomato sauce
3 chopped cloves of garlic
3/4 lb. sharp Cheddar cheese
2 med. onions, chopped
2 c. chicken stock

Cook hen until tender. Let cool in broth; remove from bones and cut in bite size pieces. Cut tortillas in half. Fry lightly in deep fat and drain. Skim off one half cut chicken fat and fry onions, bell peppers until tender. Add tomato sauce, green chiles and garlic. Cook 20 minutes. Salt to taste. Make thin white sauce with milk and chicken stock or 1/2 stick of margarine. Let cool and add the tomato mixture. Put alternate layers of chicken, tortillas, grated cheese and sauce in casserole until almost full. Put grated cheese on top and bake one hour at 350 degrees. Save extra sauce and serve with tacos.

Answer 9

Cut up chicken breast and saute with a couple envelopes of taco seasoning, some peppers and onions and have chicken tortillas. Serve with cheese and sour cream. Make some Spanish Rice.
Fry up some tortillas and sprinkle with cinnamon and sugar for dessert. You can top them with whipped cream or vanilla ice cream.

Answer 10

go with fresh fahitas.. tortilla shells. strips of grilled chicken fresh veggies, lettuce tomato, green peppers, red peppers, salsa. fry it all together. put into the soft shell that you microwave for 30 sec. something else to add would be some mexican rice with refried beans. if they put that on the shell with the mix it is realy good.