Easy, healthy recipes with a southwestern flare
Vegetarian enchiladas made with a filling of spinach, raisins and piñon, and smothered with a green chile cheese sauce. Spicy, cheesy, hearty and quite scrumptious.
Great with leftover turkey! These restaurant style enchiladas make a delicious quick & easy meal provided you already have the green chile sauce and the cooked chicken. Tortillas are stacked with chicken, onion, cheese and green chile sauce.
Enchiladas made with carne adovada and some fresh vegetables to create a full meal – healthy, spicy, and delicious.
These Beef and Chorizo Enchiladas are the style of enchiladas served in many small town New Mexican restaurants. No cheese, sour cream or guacamole garnishes, just a simple filling wrapped in warm, soft, corn tortillas and smothered in red or green chile sauce.
These enchiladas are made with black beans, shiitake mushrooms, feta, and red chile sauce. You could make a batch or a single serving; either way, they’re delicious.
A traditional New Mexico enchilada which is as easy to make as a peanut butter and jelly sandwich. Made with red chile sauce, cheese, onion, olives and corn tortillas.
Calabacitas is a traditional New Mexico early fall dish of sauteed summer squashes, corn, and green chile. It just made sense to turn it into enchiladas.
Mj’s Kitchen is being archived as a memorial to Mary Jane (1953-2023)
A rich salsa made with a blend of chiles, seeds and nuts that can be used on tacos, tostadas, meats, roasted vegetables, burger, sandwiches and more.
Whenever possible, I try to buy local New Mexico products. In this post I share some of the local products that I use regularly – everything from cheese to chocolate.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.