In our last blog, we covered a day of healthy Mexican food for breakfast and lunch. At Chapala Mexican Restaurant, our favorite meals are dinner and dessert! Here is part two of a day of healthy Mexican food with recipes for light chicken enchiladas as well as a special recipe for dessert and a nightcap all in one: creamy margarita popsicles.

Dinner:

Light Chicken Enchiladas

Light-Chicken-Enchiladas

Chicken enchiladas are a staple Mexican cuisine and are one of our favorites! Here is a light version of this iconic Mexican dish, recipe courtesy of Food Network Kitchen.

Ingredients:
  • 2 tbsp extra-virgin olive oil – plus more for brushing
  • 1 to 2 jalapeno peppers – seeded and sliced
  • 3 cloves of garlic – smashed
  • ½ tsp dried thyme (or 1½ tsp fresh thyme)
  • 1 medium white onion – minced
  • ½  pound skinless, boneless chicken breast – halved lengthwise
  • Kosher salt
  • 3 to 4 tomatoes (about 1½ pounds) – cored and roughly chopped
  • ½ tsp ground allspice
  • 8 corn tortillas
  • 1½ cups shredded muenster cheese (about 6 ounces)
  • 1 cup mixed fresh parsley and cilantro – chopped
Directions:
  • Preheat the oven to 450°F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring until soft, about 3 minutes.
  • Add the chicken, 1 teaspoon salt and ¾ cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
  • Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar.
  • Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, about 6 minutes. Pour into a baking dish.
  • Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top.
  • Bake until the cheese melts, 4 minutes.
  • Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.

 

Dessert:

Creamy Margarita Popsicles

Margarita-Popsicles

If you know us at all, then you know we love our margaritas, and what’s Mexican food without a little tequila? These creamy margarita popsicles are the perfect treat you need at the end of a long day. Recipe courtesy of Host the Toast.

Ingredients:
  • 1¼ cup fresh lime juice (about 8 limes), plus 4 limes for stabilizing the popsicle sticks
  • 1 (14oz) can of sweetened condensed milk
  • 1 cup water
  • ¼ cup tequila
  • 2 tbsp orange juice (optional)
  • Kosher salt or margarita salt

You will also need:

  • 12 (3oz) Dixie cups
  • Small popsicle sticks or craft spoons
  • A pitcher or large cocktail shaker
Directions:
  • In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila and orange juice.
  • It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.
  • Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture.
  • Slice the limes into ¼ inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side.
  • Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.
  • Freeze for at least 6 hours, or overnight.
  • When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle.
  • Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt
  • Serve and enjoy!

 

At Chapala Mexican Restaurant, we have many healthy options for you to choose from. Let us know which are your favorites by leaving us a review!