Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson
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This chicken enchilada recipe is a family favorite.
These enchiladas are simple and delicious—cooked chicken, mild chiles, and cheese wrapped in corn tortillas, smothered in enchilada sauce and baked until bubbly.
Toppings: Like tacos, enchiladas can be topped with sour cream, sliced black olives, green chiles, jalapenos, shredded lettuce, diced tomatoes, guacamole, or salsa.
Sides: Serve with cilantro lime rice and a Mexican corn salad.
Did you make these Chicken Enchiladas? Leave a rating and a comment below.
This chicken enchilada recipe makes a cheesy, savory, and comfroting casserole.
Prevent your screen from going dark
Preheat the oven to 375°F.
In a medium skillet, heat the olive oil over medium heat. Add onion, garlic, and chili powder and cook, stirring frequently, until softened.
Add the shredded chicken, green chilies, 2 tablespoons of water, and 2 tablespoons of enchilada sauce to the skillet. Simmer until the liquid has evaporated.
Pour ½ cup of enchilada sauce on the bottom of a 9×13-inch baking dish.
Pan fry the tortillas in a little bit of oil just until they are warmed (and not crisp) or wrap them in a damp paper towel and microwave for 30 seconds or until soft. *See notes for other options.
Spread 1 tablespoon of enchilada sauce on each tortilla, then top with 1 tablespoon of shredded cheese and ¼ cup of the chicken filling. Roll up the tortillas and place them seam-side down in the prepared pan.
Top with the remaining sauce and shredded cheese.
Bake uncovered for 20 to 25 minutes or until heated through.
Calories: 520 | Carbohydrates: 39g | Protein: 41g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 1547mg | Potassium: 362mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1332IU | Vitamin C: 20mg | Calcium: 474mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Chicken, Dinner, Entree, Lunch, Main Course
Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Mahi Mahi Tacos are a quick and easy summer dinner with lots of fresh flavors.
Mahi Mahi fish filets are seasoned and grilled or baked to perfection tucked into tortillas and served with a scoop of pineapple salsa.
Mahi Mahi: Sometimes called dorado, Mahi Mahi is great on the grill or baked. I use skinless filets.
Seasoning: This homemade rub is so easy to make with chili powder, cumin, paprika, & garlic powder. For some extra heat add a bit of cayenne pepper. It can be replaced with a packet or homemade taco seasoning.
Toppings: Fish tacos are delicate so I prefer fresh toppings like fruit salsa. Try either mango salsa, pineapple salsa, or a fresh, crunchy coleslaw!
To Grill Mahi Mahi: Grilling this fish gives those spices the added smoky flavor of the BBQ. Remember to cook the fish skin side down first (if the fish has skin). Then, flip it over and cook on the other side.
To Bake Mahi Mahi: Place the fish on a baking sheet and cook for 12-14 minutes or until it reaches the desired temperature.
I love serving mahi mahi tacos with simple and fresh toppings. Here are my faves:
Did you love these Mahi Mahi Tacos? Be sure to leave a rating and a comment below.
Tender & flaky Mahi Mahi is seasoned, grilled, then stuffed into tortillas with delicious toppings!
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Heat the grill to medium-high heat. If using the pineapple salsa in the notes, prepare as directed and refrigerate.
In a small bowl, combine chili powder, paprika, cumin, garlic powder, salt, and pepper.
Dab the mahi mahi filets with a paper towel and brush them with olive oil. Sprinkle with the seasoning mixture.
Grill the fish filets for about 3-4 minutes skin side down (if fish has skin). Flip the fish over with a spatula and cook an additional 3-4 minutes or until the fish reaches 140°F.
While the fish is cooking, heat the tortillas according to package directions.
Remove fish from the grill or oven and squeeze lime over top. Break fish apart into chunks and serve in tortillas with desired toppings.
Calories: 268 | Carbohydrates: 27g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 93mg | Sodium: 461mg | Potassium: 707mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1083IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Lunch, Seafood Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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This blackened chicken recipe is made with a blend of savory spices, dried herbs, and just a touch of heat. It’s pan-fried to perfection for a delicous meal.
It’s delicious, healthy, and can be enjoyed on its own or over a salad.
Chicken – Use large boneless, skinless chicken breasts or skinless chicken thighs. Pat them dry to ensure the blackened seasoning adheres properly, and they crisp nicely. Chicken cutlets can also be used in this recipe.
Blackened Seasoning — Flavorful spices like paprika, cumin, oregano, garlic, and onion powder create the base, while cayenne and chili powder add a kick. Feel free to adjust the seasonings (this spice blend can be made low-sodium if needed). For a milder version, replace the cayenne with black pepper.
Sugar – Brown sugar helps the blackened seasoning glaze onto the chicken, but you can use maple syrup or honey. Even a sugar-free sweetener like Monk fruit or Stevia in place of sugar will work!
Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days or freeze cooled portions in zippered bags for up to one month.
Did you make this Blackened Chicken recipe? Be sure to leave a rating and a comment below!
Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.
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In a small bowl, combine the spice mixture. Set aside.
Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.
Rub the blackened seasoning over both sides of the chicken.
Heat the olive oil in a 12-inch cast iron skillet over medium heat.
Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.
Calories: 235 | Carbohydrates: 3g | Protein: 24g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 429mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Marinated and grilled, this Cilantro Lime Chicken recipe is so easy to make.
Tender pieces of boneless chicken are marinated in zesty cilantro, lime, and garlic marinade for chicken that’s juicy on the inside and crispy on the outside!
This easy recipe needs little prep and few ingredients, but it’s loaded with big flavor.
We love grilled chicken breasts or thighs and this cilantro chicken is next level for a great marinade.
Garnish with lime wedges and cilantro.
Don’t marinate longer than 2 hours or the lime juice can make the chicken mushy.
Did you make this grilled Cilantro Lime Chicken? Be sure to leave a rating and a comment below!
Marinated Cilantro Lime Chicken is juicy and bursting with zesty flavor.
In a medium bowl, combine all marinade ingredients.
Add the chicken and toss well to combine. Marinate for at least 30 minutes or up to 2 hours.
Preheat the grill to medium-high heat (375°F). Lightly oil the grill.
Place the chicken on the preheated grill and cook for 7-8 minutes. Turn over and cook an additional 6-8 minutes or until chicken reaches 165°F.
Rest for 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
To Bake
1. Preheat the oven to 400°F.
2. Place chicken on a baking sheet and bake 20-25 minutes or until chicken reaches 165°F.
3. Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
To Broil Chicken
1. Place on a grate or rack on a foil lined pan.
2. Broil chicken 4-inches from the element for 5-6 minutes per side.
To Cook Bone-In Chicken Thighs or Breasts
1. Preheat oven to 425°F.
2. Add the chicken skin side down (reserve the marinade) and cook 3-4 minutes or until browned. Flip over and cook 2 minutes more.
3. Add remaining marinade to the pan. Bake 25-27 minutes or until chicken reaches 165°F. Broil 2-3 minutes to crisp if desired.
Calories: 565 | Carbohydrates: 11g | Protein: 37g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 222mg | Sodium: 621mg | Potassium: 528mg | Fiber: 1g | Sugar: 7g | Vitamin A: 413IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course Cuisine American, Mexican, Tex Mex© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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This foolproof recipe for dry rub chicken wings takes just a few ingredients from the pantry to make!
These dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Air fry or bake them to crispy perfection just in time for the big game or movie night!
Chicken – To save time, purchase fresh split chicken wings that are already split into flats and drums (with the wing tips discarded). If you have whole chicken wings, they should be split by cutting them apart at the joints.
Dry Rub – Pull out a few seasonings from the spice cabinet for this uniquely delicious spice blend! Add more or less chili powder or cayenne to suit your heat preference. A sugar-free substitute for brown sugar can be used as well.
Dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Serve dry rub chicken wings on their own with carrots and celery or serve them with your favorite dipping sauces.
Did you make these Dry Rub Chicken Wings? Leave us a rating and a comment below!
These chicken wings are crispy and juicy with the perfect mix of sweet and spicy!
Preheat the air fryer to 400°F.
Stir together the rub ingredients.
Pat the wings dry with a paper towel, toss them in olive oil, and then sprinkle generously with the dry rub, reserving 1 tablespoon of the rub. Gently massage the rub into the wings.
Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
In a clean bowl, toss the wings with the remaining rub and cook for an additional 4 to 5 minutes or until crisp and cooked through.
Calories: 180 | Carbohydrates: 3g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 636mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Chicken Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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This is a family favorite meal that’s easy to make.
Brined and seasoned in a sweet and savory rub, air fryer pork chops are tender and juicy every time.
Pork Chops – This recipe uses boneless pork chops about ¾-inch thick. If using thinner pork chops, you’ll need to cook them for less time, while bone-in chops will need a few minutes more.
Brine (optional) – A brine is a mixture of water, salt, and sugar that makes pork chops tender and flavorful. This brine is optional but it is recommended for the best results. No time to brine? Add a teaspoon of salt to the rub mixture instead.
Rub – In addition to salt and pepper – brown sugar, chili powder, and garlic powder add great flavor. You can add other herbs/spices like paprika or onion powder.
Air fryer pork chops are fast and easy.
Pork chops are easy to make in the oven too!
Keep leftover air-fried pork chops in an airtight container in the fridge for up to 4 days. Reheat in the air fryer.
Serve as-is or slice and add to a veggie stir fry, ramen noodles, or a chilled Asian salad.
Did you love these Air Fryer Pork Chops? Be sure to leave a rating and a comment below!
This air fryer pork chops recipe is an easy family favorite! Here are more air fryer recipes you’ll love.
Brined pork chops are rubbed with spices and air-fried until juicy & tender!
In a medium saucepan, combine water, salt, sugar and peppercorns. Bring to a boil over high heat. Once the salt and sugar are dissolved, remove from heat and cool completely.
Place the pork chops in a large bowl or freezer bag. Pour the cooled brine over the pork chops and let sit in the refrigerator for at least 30 minutes or up to 2 hours.
Drain well, discard the bring and pat the pork chops dry with a paper towel.
Preheat the air fryer to 400°F.
In a small bowl, combine brown sugar, chili powder, garlic powder, and black pepper (if you are not using the brine, add 1 teaspoon of kosher salt).
Using a sharp knife, cut a few slits in the fat cap on the sides of the pork chops. Massage the brine into both sides of the pork chops.
Place pork chops in a single layer in the air fryer basket and cook 12 minutes, turning after 6 minutes or until chops reach 140°F. Do not overcook.
Transfer the chops to a plate and let rest for 5 minutes before cutting.
Calories: 259 | Carbohydrates: 13g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 7160mg | Potassium: 524mg | Fiber: 1g | Sugar: 12g | Vitamin A: 148IU | Calcium: 31mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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You will be amazed at how much hearty flavor this black bean soup recipe has.
Black beans are slowly simmered in broth with veggies and bold Southwest spices. Crumbled bacon is added for a layer of smoky richness.
Black Beans – Canned black beans make quick prep. If using dried beans, they will need to be simmered (per the notes in the recipe) before preparing this soup.
Bacon – Use any smoke-cured bacon and cook it crispy for serving. Reserve the fat for cooking vegetables. If you have a ham bone or a meaty ham hock, add it to the simmering soup for extra smoky goodness.
Vegetables – Onion, garlic, celery, and green/red bell pepper are sauteed in the bacon drippings for lots of flavor. Feel free to add other veggies like carrots, mushrooms, potatoes, corn, or diced tomatoes. Anything goes in black bean soup!
Seasonings – I use cumin, chili powder, and smoked paprika. They can be replaced with taco seasoning if you’d prefer. For some heat add cayenne pepper to taste.
Broth – Chicken broth adds great flavor to this soup. Use bouillon if you wish, and reduce the added salt. For vegetarians, try vegetable broth or bouillon cubes, and leave out the bacon.
This easy soup is perfect for the stovetop, slow cooker, or Instant Pot!
A bowl of black bean soup is perfect for mix-ins and toppings! Add a side of cornbread, biscuits, or croutons.
Store leftover soup in the fridge for up to 4 days. This soup can be frozen for up to 4 months. Reheat from frozen in the microwave or covered on the stovetop on low.
Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below!
Tasty black bean soup is full of warming and hearty flavors!
Heat a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove from the pan and set aside (reserving fat.)
Add the onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
Stir in the remaining ingredients (except bacon) and bring to a boil over medium high heat. Reduce the heat to medium low, cover, and simmer 20 minutes.
Remove the bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir in the bacon.
Serve with sour cream, cilantro, and green onions if desired.
Calories: 272 | Carbohydrates: 44g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 756mg | Potassium: 994mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2464IU | Vitamin C: 89mg | Calcium: 112mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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I love homemade seasoning mixes so I can adjust the salt and spice levels.
This easy Taco Seasoning recipe is the perfect way to spice up your chicken or beef with ingredients you likely have in your pantry.
I keep a large batch of this taco seasoning at all times to quickly cook up tasty tacos.
It’s a blend of spices, most of which you likely have in your pantry. It’s the perfect way to season meat for tacos and beyond.
Once you try it homemade, you’ll never want to go back to store-bought packets of taco seasoning.
Of course, it’s great for ground beef tacos, but this DIY taco seasoning recipe can also be used for other types of tacos or as a seasoning for meat and vegetables.
I love using this recipe to make Dorito taco salad and slow cooker chicken tacos.
Store this taco seasoning recipe in a spice jar in a cool dry place. It will last at least 6 months. I usually prepare a triple batch so it’s ready to go whenever I need a little taco mix!
Did you enjoy this Homemade Taco Seasoning? Be sure to leave a rating and a comment below!
This Taco Seasoning recipe is easy to make and it’s just for tacos! Use it as a seasoning for meats and veggies or to add a little zip to soups and casseroles.
In a small bowl, add all ingredients and mix well to combine.
Store in an airtight container in a cool dry place for 6 months.
To prepare ground beef tacos, add 2 tablespoons (or more to taste) of seasoning mix to 1 pound of cooked ground meat (optional, add diced onions) in a large pan or skillet.
Add ½ cup water, mix, and simmer until most of the water has evaporated.
Tuck the taco meat into taco shells or tortillas and top with your favorite toppings like lettuce, tomatoes and cheese.
Serving: 2.25tablespoons | Calories: 24 | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 655mg | Potassium: 139mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1293IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry, Seasonings Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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This turkey chili recipe is a lighter take on our fave hearty chili recipe.
Lean ground turkey, veggies, tomatoes, and beans are simmered in a rich tomato sauce for slow-cooked flavor in minutes!
Double up the batch and freeze it for future baked potatoes, chili dogs, chili nachos, or even to top a Denver omelet.
Create a DIY Turkey Chili bar and let everyone choose their favorite toppings!
Leftover turkey chili will keep covered in the refrigerator for up to 4 days and can be frozen in zippered bags for up to 4 months. Reheat on the stovetop.
Did your family enjoy this Turkey Chili? Leave us a rating and a comment below!
Turkey Chili is a hearty meal to warm up a crowd on a chilly day!
Brown ground turkey, onion, garlic, and chili powder in a large pot until no pink remains.
Add beans, diced tomatoes, broth, tomato sauce, bell pepper, oregano, cumin, and ½ teaspoon each salt and pepper. Stir well to combine.
Bring the chili to a boil over medium-high heat, reduce the heat to low, and let simmer uncovered for 35 to 45 minutes or until thickened. Taste and season with additional salt and pepper.
Calories: 238 | Carbohydrates: 28g | Protein: 27g | Fat: 2g | Cholesterol: 41mg | Sodium: 426mg | Potassium: 939mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1270IU | Vitamin C: 38.3mg | Calcium: 64mg | Iron: 4.7mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Turkey Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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