Crock Pot Chicken Tacos by Beth Roan

3 ingredients in a crock pot. Doesn't get any easier than that!

Mexican Black Bean Salad by Peanut Butter and Peppers

A colorful, healthy salad that can be put together in a matter of minutes. Perfect for a side dish or as a taco filling.

Chile Rellenos by Unorthodox Epicure

Chile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil.

Enchiladas de Carne Adovada con Salsa Verde y Crema (Pork Enchiladas) by myra byanka

If you want a beautiful, colorful, delicious dinner treat for your guests, take the time to prepare this dish. It's Tex-Mex and northern Mexico border fusion cooking at its best. Note: If you don't eat pork, you can prepare the Adovada with an…

Crockpot Carne Adovada for Tortilla and Tamale Dishes by myra byanka

Marinated pork is simmered in a red chile sauce and then is used in enchiladas, burritos, tamales, or over rice. Tastes better the next day.

mexican chicken pozole verde by karenrecipe

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.

enchiladas with fresh mango salsa by karenrecipe

Turkey Tortilla by Jeff Basenberg

Mexican Style Cobb Salad, So Deliciously Satisfying and Low in Calories by Skinny Kitchen with Nancy Fox

Not sure what made me create this colorful, fiber rich, salad but I love, love, love, it. So yummy, I’ve made it several days in a row…You might too! It’s chock full of great, skinny, satisfying ingredients. It not only contains chopped romaine…

Shrimp and Chorizo Sandwich by Jeff Basenberg

Shrimp Soup by Jeff Basenberg

EASY BAKED CHIMICHANGAS by Jeff Basenberg

MagicPotRecipes from Pampered Chef

Tex-Mex Sour Cream Chicken Enchiladas by myra byanka

Comfort food at its best. Have an adventure and make a double batch of Mexican Crema for this recipe, as it bakes better than sour cream. If using Homemade Crema, make crema 2-3 days in advance, as it takes that long to firm up.

Chiles Rellenos Enchiladas by myra byanka

This is a knockoff recipe of a restaurant called Mario's, who has a similar item on their menu. Use any filling for the enchiladas and sauce that will pair with the cheese rellenos you roll into the enchiladas.

Coriander Lemon Chicken by Pinch of Salt

www.pinchofsalt.me