Mexican Flag Tacos Recipes

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MEXICAN FLAG TACOS



Mexican Flag Tacos image

These soft shelled tacos have the colors of the Mexican flag. With layers of guacamole, sour cream, and chicken in tomato sauce. Can sub. 2 fresh serrano or some crushed red pepper for the pickled jalapeno, although the pickled jalapeno seems to add something special.

Provided by Debbwl

Categories     Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 onion, chopped
3 tablespoons oil
8 ounces tomato sauce
2 pickled jalapeno peppers, rinsed, seeded, and chopped
1/4 teaspoon salt
2 cups cooked chicken, chopped
12 (6 inch) corn tortillas
2 cups guacamole
1/2 cup sour cream

Steps:

  • Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
  • In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.

MEXICAN FLAG TACOS



Mexican Flag Tacos image

These soft shelled tacos have the colors of the Mexican flag. With layers of guacamole, sour cream, and chicken in tomato sauce. Can sub. 2 fresh Serrano or some crushed red pepper for the pickled jalapeno, although the pickled jalapeno seems to add something special.

Provided by debbie lopez

Categories     Tacos & Burritos

Time 30m

Number Of Ingredients 9

1 onion, chopped
3 Tbsp oil
8 oz tomato sauce
2 pickled jalapeno peppers, rinsed, seeded and chopped
1/4 tsp salt
2 c cooked chicken, chopped
12 (6" each) corn tortillas
2 c guacamole
1/2 c sour cream

Steps:

  • 1. Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
  • 2. In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.

MEXICAN FLAG GUACAMOLE



Mexican Flag Guacamole image

A spoonful of yogurt bumps up the creaminess of this rich avocado dip. Scallions, garlic chives and diced tomato add a little extra vibrancy, not to mention colour! I used this to help teach my Casa class about Cinco de Mayo and Mexican culture (i.e. the flag).

Provided by YummySmellsca

Categories     Avocado

Time 1h10m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 8

1 large ripe Hass avocado (flesh only)
1 tablespoon lemon juice
2 tablespoons plain fat free Greek yogurt
1 pinch black pepper
1/4 teaspoon salt
1 plum tomato, diced
2 tablespoons minced green onions
1/2 tablespoon minced chives (I like garlic chives)

Steps:

  • In a bowl, mash the avocado, lemon juice, yoghurt, pepper and salt until creamy but not all-the-way smooth.
  • Fold in the tomato, green onion and chives.
  • Press a layer of plastic wrap directly onto the surface of the guacamole and chill at least 1 hour.
  • Bring out 20-30 minutes before serving.

Nutrition Facts : Calories 45, Fat 3.5, SaturatedFat 0.5, Cholesterol 0.1, Sodium 103.5, Carbohydrate 3.4, Fiber 1.9, Sugar 0.8, Protein 0.9

GREEN, WHITE, AND RED ENCHILADAS



Green, White, and Red Enchiladas image

These tasty enchiladas are made with chicken and have three colors on them (representing the Mexican flag). There is a delicious green sauce (which represents hope and the independence movement). There is light refreshing sour cream to garnish in white (which represents purity and the purity of the Catholic faith). There is a tasty tomato salsa in red (which represents union, and the Spaniards that joined in the quest for Independence- also the blood of the National Heroes). Easy to prepare, and great for any Mexican party or Latino themed dinner.

Provided by PalatablePastime

Categories     Chicken

Time 50m

Yield 3-5 serving(s)

Number Of Ingredients 13

1 lb chopped cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1 (4 ounce) can chopped green chilies
1 cup chicken broth
12 fresh corn tortillas
2 cups shredded cheddar cheese or 2 cups queso fresco
1 (10 ounce) can green enchilada sauce
1 cup salsa
2 -3 tablespoons chopped cilantro
1/2 cup sour cream

Steps:

  • In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
  • Preheat oven to 350°F.
  • Grease bottom of large ovenproof casserole dish.
  • Heat chicken broth until it is warm and place in a shallow bowl.
  • Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
  • Remove tortilla from broth, and add another while filling.
  • Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
  • Place rolled tortilla into the casserole dish.
  • Repeat until all tortillas and filling are used.
  • Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
  • Sprinkle with shredded cheese and top with chopped cilantro.
  • Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
  • Serve enchiladas garnished with a spoonful of sour cream.

Nutrition Facts : Calories 1039.7, Fat 54.2, SaturatedFat 26.1, Cholesterol 217.6, Sodium 2717.4, Carbohydrate 69.1, Fiber 9, Sugar 7.5, Protein 70.9

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