| Mexican Dishes |
| Cheesy Enchilladas List of Ingredients 1 package (8 oz) FF cream cheese, softened 1 package (8 oz) FF shredded cheddar cheese 1/4 C sliced green onions 6 flour tortillas (6 in) 1 C. Thick N Chunky salsa Beat cream cheese with electric mixer on Med. speed until smooth. Add 1 C of cheddar cheese and onions, mixing until blended. Spread 1/4 C cream cheese mixture down center, roll and place seam side down in 11 x 7 in. baking dish. Pour salsa over tortillas. Sprinkle with remaining cheese, Cover. Bake at 350 degrees for 25 min or until thoroughly heated. Serves 6, 4 Straseach |
| Soft Tacos List of Ingredients 4 medium corn tortilla(s) 1 cup fat-free canned refried beans 1/4 cup shredded reduced-fat Mexican cheese 4 Tbsp salsa Line the tray of a toaster oven with foil; spray with nonstick cooking spray. Spread the tortillas with the beans; sprinkle with the cheese. Heat at 400�F until the cheese melts, about 3 minutes. Top with the salsa; fold the tortillas into half moons. Serves | 2 5 Stars |
| Tamales Source of Recipe Cooking Light List of Ingredients 14 large dried cornhusks Filling: 1 pound pork tenderloin 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/2 teaspoon paprika Cooking spray 1 cup chopped onion Dough: 3 cups masa harina 1 1/2 teaspoons paprika 1 teaspoon salt 2 cups water 2 teaspoons vegetable oil Directions Place cornhusks in a large bowl of hot water; weigh down husks with another bowl. Soak for at least 30 minutes. Drain husks; rinse with cold water. Drain and pat dry. Tear 2 cornhusks lengthwise into 12 (1/2-inch-wide) strips (6 strips per husk). Preheat oven to 400�F. To prepare filling, trim fat from pork. Combine the cumin and the next 4 ingredients (cumin through paprika); rub pork with 2 1/4 teaspoons cumin mixture. Place pork on a broiler pan coated with cooking spray; insert a meat thermometer into pork. Bake at 400�F for 30 minutes or until thermometer registers 155�F. Cover pork loosely with foil; let stand 10 minutes. Cut pork in half crosswise; shred with 2 forks. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add onion; saut� 5 minutes or until tender. Combine pork, onion, and 2 1/4 teaspoons cumin mixture. To prepare dough, combine masa harina, paprika, and 1 teaspoon salt in a large bowl. Add water and oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Divide dough into 12 equal portions. Working with 1 portion, place dough in the center of 1 husk. Press the dough into a 4x2 1/2-inch rectangle, leaving about a 1 1/2-inch border at the tapered end and a 1-inch border at the broad end. Arrange about 1/4 cup filling down center of dough. Take 1 long side of husk, and roll dough around filling, making sure dough seals around filling. Tie 1 husk strip around tapered end of husk to secure it. Trim all but about 1/2 inch excess cornhusk from broad end. Repeat procedure with remaining husks, dough, and pork mixture. Arrange tamales in steamer, and cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam half of tamales for 12 minutes or until the husks peel away cleanly. Remove tamales from steamer. Repeat procedure with remaining tamales. 7 Stars per two tamales |
 |