Dream Dinners Chicken Enchiladas

READY IN:  30mins	SERVES:  4-6
UNITS:  US

INGREDIENTSNutrition

• 1cup sour cream
• 1cup salsa
• 1 -2cup cooked chicken (I use about 1-2 frozen chicken breasts)
• 8 -10flour tortillas, 10-inch
• 2cups shredded cheddar cheese (I also like to use Colby Jack or a Taco Blend)
• cooking spray

• OPTIONAL INGREDIENTS

• 1⁄4-1⁄2cup black beans
• 1⁄4-1⁄2cup corn
• 1⁄4-1⁄2cup chopped bell pepper (Red, Yellow, Orange, and or or Green)
• 1⁄4cup chopped green onion

DIRECTIONS

1. Cook Chicken (bake, skillet, or grill) and cut into small pieces. Set aside.
2. Preheat oven to approximately 350 deg.
3. Combine 1/2 cup Sour Cream and 1/2 cup Salsa in a bowl. Set aside.
4. Combine 1/2 cup Sour Cream, 1/2 cup Salsa, Chicken, and 1 cup Shredded Cheese in a bowl. Set aside.
5. Spray a 9" x 13" pan with non-stick Cooking Spray.
6. Evenly fill each tortilla with the Sour Cream, Salsa, Chicken, and Cheese mixture. Roll up, and place in pan.
7. Pour and spread Sour Cream and Salsa mixture over the rolled tortillas in the pan.
8. Sprinkle 1/2 cup Shredded Cheese on top.
9. Bake for approximately 20 minutes, or until cheese melts.
10. Enjoy!
11. Optional Modifications: One of the best things about this recipe is that you can change it up as much as you want and it always turns out great! Try adding black beans, corn, green onion, fresh peppers, etc. to the mixture that goes inside the tortillas. Use less chicken and/or salsa when adding other ingredients. Follow all other steps as indicated.

jens enchilada bake

This is macro friendly

1 c white or brown rice, cooked 
1 c corn
1 c black beans, drained, rinsed
8 oz cubed cooked chicken breast (or canned)
2 cans (10 oz each) enchilada sauce
1 chopped red bell pepper 
1/4 c chopped green onions 
1/4 cup chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1.5 cups shredded 2% milk reduced-fat Mexican style cheese blend (8 oz)

Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Stir rice, corn, beans, chicken, enchilada sauce, bell pepper, 2 tablespoons of the green onions, the cilantro, chili powder, cumin, garlic powder and 3/4 cup of the cheese until well mixed and pour into baking dish. 

2 Bake uncovered 30 to 35 minutes or until bubbly and heated through. Sprinkle with remaining 3/4 cup cheese; bake 3 minutes longer or until cheese is melted. Top with shredded lettuce, tomato and remaining 2 tablespoons green onions.

Makes six servings 
Per serving: 253 cals, 8g fat, 25g carbs, 23g protein

Source: Jen Koxlowsky

Chicken Enchiladas Verdes

Meat from a roast or rotisserie chicken, bones and skin discarded and meat pulled bite-sized pieces 1 1/2 cups (8 ounces) shredded Swiss cheese, divided 1 1/2 cups (8 ounces) shredded Monterey Jack or mild white cheddar cheese, divided 1 small red onion, peeled and very thinly sliced Juice of 2 limes, divided Salt and pepper 2 tablespoons olive or vegetable oil 1 white onion, chopped 4 cloves garlic, chopped 2 jalapeño or Serrano peppers, chopped  8 tomatillos, husked, rinsed and chopped 1 teaspoon ground cumin A handful cilantro leaves, chopped  1 1/2 cups chicken stock 12 corn tortillas Sour cream or creme fraishe  

Preheat oven to 350°F. Combine chicken with half of each of the shredded cheeses. Dress red onions with juice of 1 lime, salt and pepper.   In a large skillet, heat oil over medium heat, 2 turns of the pan. Add onions, garlic, peppers and tomatillos, and season with salt, pepper and cumin. Cook 10-12 minutes, stirring frequently until onions have softened and the tomatillos begin to break down.  Purée half the tomatillos with stock, add back to pan with juice of remaining lime. Add cilantro and adjust salt and pepper.   Char the tortillas to soften and blister over gas burner or in an ungreased hot skillet.   Fill charred tortillas with chicken and cheese, roll up and place seam-side down in a casserole dish. Cover tortillas with sauce then dot with a little sour cream and top with remaining cheese. Bake the enchiladas 30-40 minutes to golden. Top with red onions and serve.   

- See more at: http://www.rachaelrayshow.com/recipes/22069_rotisserie_chicken_enchiladas_verdes/#sthash.5huTwN74.dpuf

mexican bean salad

Here is my fat free version of this bean salad I had at a tennis match today.

1 can corn, drained
1 can black beans, rinsed and drained
1/2 onion, diced
1 yellow pepper, diced
cilantro, chopped
salt, to taste
3 good shakes of garlic poweder
juice of 1- 2 limes (I justed used bottle lime juice and added until I got the lime taste I desired)
fat free PAM spray.

Add beans, corn, pepper, onions and cilantro.  Mix well and spray heavily with PAM.  Add salt and garlic to taste.  Add lime juice.  Toss well and chill.  Great with tacos, as a side dish or with chips.

made 10:15:2015

salsa verde

This is so delicious, fresh and super easy to make!  

2 tomatillos
1/2 a small onion (be careful not to use too much because it can make it watery)
1 jalapeno
1 clove of garlic
handful of cilantro
dash of salt (optional)

Add everything into a blender and done! Refrigerate!

Made 10/15/2015

Enchiladas Suizas

Makes 8 enchiladas

• 1medium white or yellow onion
• 4large or 6 small tomatillos
• 2poblano chiles (or 1 can of whole green chiles)
• 3 to 4cloves of garlic, unpeeled
• 1 1/2cups chicken stock
• 1handful cilantro leaves and stems, plus more leaves for garnish
• 1/2teaspoon dried oregano, preferably Mexican
• 1pinch ground allspice or clove
• 1teaspoon cumin, ground
• Zest and juice of one lime
• 1teaspoon salt, plus more to taste
• 1jalapeño chile, seeds removed (optional)
• 2cups boneless cooked chicken, shredded, sliced or diced
• 8corn tortillas
• 2cups shredded jack or mild cheddar cheese
• 1/2cup sour cream, crème fraîche, or Mexican crema

1. Heat the broiler. Peel and quarter onion. Remove papery husks and wash tomatillos. Cut poblanos in half lengthwise and remove stems and seeds. On a foil-lined sheet pan, place onion, tomatillos, unpeeled garlic cloves and poblanos skin side up. Broil vegetables until mildly charred, turning the onion pieces and tomatillos over after a few minutes to expose other sides to the heat source. Take care that the garlic doesn't get too burnt.
2. Scrape blackened skin from the poblanos, peel the garlic and put vegetables into a blender; include any juices from the baking sheet. (Drain and add canned green chiles, if using.) Add chicken stock, cilantro, spices, lime juice and zest, and salt and blend until completely puréed. Taste, and if you want it to be spicier, add the jalapeño and purée again until completely smooth.
3. Pour contents of blender into a heavy-bottomed sauce pan and simmer for 20 to 30 minutes until slightly reduced. Taste and add more salt, if needed. If salsa is too thick, add a little bit of water to it. Lower oven temperature to 350° F.
4. Make the enchiladas one at a time: Dip a tortilla in the salsa until just softened. Lay out on a plate, put some chicken across the middle of the tortilla and roll it up. Place in a baking dish or directly on an oven-safe dinner plate. When all of the tortillas have been made, ladle the salsa generously over them, sprinkle the cheese over the top, and place the baking dish or plates into the oven. Bake for 15 minutes, until chicken filling is heated through and cheese has melted. Serve with generous dollop of sour cream on top, and some chopped fresh cilantro.

one pot taco casserole

• 2 pounds lean ground turkey
• 1 (15 ounce) can of corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed (or 1 3/4 cups cooked)
• 1.5 cups restaurant-style salsa, I used medium
• 1/2 large onion (3″ in diameter)
• 1 tablespoons taco seasoning
• salt and pepper to taste
• 1 cup shredded Mexican cheese

Directions

1. Preheat oven to 375ºF.
2. In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
3. Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
4. Bake at 375ºF for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
5. Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.

Nutrition Information

Serves: 8 | Serving Size: 1 cup

Per serving: Calories: 310; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 100mg; Sodium: 682mg; Total Carbohydrate: 19g; Dietary Fiber: 4g; Sugars: 1g; Protein: 28g

Nutrition Bonus: Potassium: 216mg; Vitamin A: 10%; Vitamin C: 5%; Calcium: 14%; Iron: 15%

- See more at: http://blog.myfitnesspal.com/2014/09/one-pot-taco-casserole/#sthash.nJFJVO0e.dpuf

steak tacos with lime mayo

• 20 mini Sweet Peppers
• 1 tsp Oil (approx. 1 spritz cooking spray)
• 1 teaspoon ground Chipotle Chile Pepper
• 1 teaspoon Paprika
• 1/2 teaspoon kosher Salt
• 1 (1-pound) Flank Steak, trimmed
• 3 tablespoons Canola Mayonnaise
• 1 teaspoon Lime Rind, grated
• 1 tablespoon Lime Juice
• 1 teaspoon Garlic, minced
• 1 teaspoon Water
• 8 small (approx. 6″ diameter) Corn Tortilla
• 1/2 cup refrigerated fresh Salsa
• 2 ounces queso fresco, crumbled (about 1/2 cup)

Preheat broiler to high. Arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips.

Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well.

Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

Nutrition Information

Serves: 4  |  Serving Size: 2 tacos

Per serving: Calories: 354; Total Fat: 18g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 68mg; Sodium: 958mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 5g; Protein 28g

Nutrition Bonus: Potassium: 131mg; Iron: 4%; Vitamin A: 10%; Vitamin C: 42%; Calcium: 3% 

- See more at: http://blog.myfitnesspal.com/2014/10/steak-tacos-with-lime-mayo/#sthash.S0dxlvwW.dpuf

skinny chicken enchiladas

For the Sauce: (makes approx. 4 cups)

• 1⁄2 teaspoon Olive Oil
• 4 Garlic Cloves, minced
• 1 1⁄2 cups Reduced Sodium Chicken Broth
• 3 cups canned Tomato Sauce
• 2 tablespoons chopped Chipotle Chile in Adobo Sauce (or more to taste)
• 1 teaspoon Chili Powder (or to taste)
• 1 teaspoon ground Cumin
• 1⁄2 teaspoon Kosher Salt
• 1/8 teaspoon freshly ground Black Pepper

For the Enchiladas:

• 1 teaspoon Canola or Olive Oil
• 1 cup chopped Onion
• 2 large Garlic Cloves, minced
• 1⁄2 cup canned Tomato Sauce
• 1/3 cup Reduced Sodium Chicken Broth
• 9 ounces cooked, shredded Chicken Breast
• 1⁄4 cup plus 1 tablespoon chopped fresh Cilantro
• 1 teaspoon Chili Powder
• 1 teaspoon ground Cumin
• 1⁄2 teaspoon dried Oregano
• 3⁄4 teaspoon Kosher Salt
• Cooking Spray or Oil Mister
• 8 (7-or 8-inch) Low-carb, Whole Wheat Flour Tortillas
• 1 1⁄2 cups Enchilada Sauce
• 1 cup shredded Reduced-fat Mexican Cheese Blend
• 2 tablespoons chopped Scallions, for garnish
• 4 tablespoons Light Sour Cream, for serving (optional)

Directions

For the Sauce:

Heat a medium nonstick saucepan over medium heat. Add the oil and garlic and cook, stirring, until golden, about 1 to 1 1/2 minutes.

Add the chicken broth, tomato sauce, chipotle chile, chili powder, cumin, salt, and black pepper. Bring to a boil, reduce the heat to low, and simmer until the flavors blend, 7 to 10 minutes.

Serve immediately, or let cool and refrigerate in an airtight container for up to 3 days, or keep frozen for up to 3 months.

For the Enchiladas:

Preheat the oven to 400°F.

In a medium nonstick skillet, heat the oil over low heat. Add the onion and garlic and cook, stirring, until soft, about 2 minutes. Add the tomato sauce, chicken broth, cooked chicken, 1⁄4 cup of the cilantro, the chili powder, cumin, oregano, and salt. Simmer until the flavors blend and the sauce reduces, 4 to 5 minutes. Remove the pan from the heat.

Spray a 13 x 9-inch glass baking dish with oil. Put 1/3 cup chicken mixture into each tortilla, roll them up, and place seam side down in the baking dish. Top with the enchilada sauce, then sprinkle the top with the cheese. Cover the dish with foil, being careful it does not touch the cheese. Bake until hot and the cheese is melted, 20 to 25 minutes.

To serve, put an enchilada on each of 8 serving plates, sprinkle with the scallions and the remaining 1 tablespoon cilantro, and serve with light sour cream on the side, if desired.

Nutrition Information

Serves: 8  |  Serving Size: 1 enchilada

Per serving: Calories: 194; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 27mg; Sodium: 640mg; Carbohydrate: 21g; Dietary Fiber: 10g; Sugar: 5g; Protein 18g

shortcut chicken and green chilies empanadas

Shortcut Chicken and Green Chilies Empanadas

2 reg. sized chicken breasts, seasoned with salt & pepper, cooked and shredded (see notes)
1 small (4 oz) can fire roasted diced green chilies
3 ounces cream cheese, softened
1/3 cup shredded cheese (any flavor, pick your favorite)
1 package refrigerated pie crusts (2 sheets in a box)
egg wash (1 egg + splash of water)

directions:
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, chilies, cream cheese and shredded cheese. Unroll the pie crusts onto a lightly floured, flat surface. Cut out into rounds, using a 3-inch cookie cutter. (I had to use a 2-inch cutter, which worked great, they were just extra small.) Re-roll dough as needed. Repeat procedure with remaining pie crusts.

2. Arrange the rounds on a clean, flat surface. Place a small spoonful of chicken mixture in the center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat until finished.

3. Arrange empanadas on a prepared baking sheet. Brush with an egg wash. Bake 12-15 minutes until lightly browned. Ovens vary so keep watch them closely.

Recipe From: Mom Spark

tres leches parfaits

Tres Leches-Berry Parfaits

1

package 1-layer-size white cake mix

3

eggs

6

tablespoons butter, softened

2

tablespoons water

2

tablespoons dark rum, brandy, or water

1

tablespoon finely shredded lime peel

1

cup whipping cream

1/3

cup honey

1

teaspoon vanilla

1

recipe Cinnamon Tres Leches Sauce

3

cups fresh strawberries, chopped; blueberries; and/or raspberries

1/2

cup coconut, toasted (optional)

Fresh mint leaves (optional)

Cinnamon Tres Leches Sauce

Ingredients

1

ounce of sweetened condensed milk

1

ounce of unsweetened coconut milk

3/4

cup of whole milk, or half-and-half

2

inch of cinnamon

1/2

teaspoon of vanilla

Directions for sauce

1. In a large saucepan combine sweetened condensed milk, unsweetened coconut milk, whole milk or half-and-half, and cinnamon. Cook over medium heat just until boiling, stirring frequently. Remove from heat and stir in vanilla. Transfer to a large bowl. Cover and refrigerate until well chilled. Remove the stick cinnamon and discard.

Directions for cake and building parfaits

1. Preheat oven to 350 degrees F. Grease a 9x9x2-inch baking pan; line bottom with parchment paper or waxed paper. Grease paper; set aside.
2. In a large bowl combine cake mix, eggs, butter, the water, and rum. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes (batter will be thick). Stir in lime peel. Spread batter evenly in prepared pan.
3. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes (cake may sink slightly during cooling).Loosen cake from sides of pan; invert onto wire rack. Cool completely (cake should be cool to the touch). Using a serrated knife, cut cake into 1-inch cubes.
4. Divide one-third of cake cubes among eight individual dessert or parfait dishes and one-third of the chilled Cinnamon Tres Leches Sauce. Among the 8 dishes divide one-third of the berries. Repeat layers times. Cover and chill for 2 to 6 hours or until completely chilled.
5. In a large bowl combine whipping cream, honey, and vanilla. Beat with an electric mixer on medium-high speed until stiff peaks form (tips stand straight).
6. Serve parfaits toppers with the whipped cream mixture. If desired, sprinkle with toasted coconut and garnish with fresh mint leaves.

Source: http://www.bhg.com/recipe/printview/tres-leches-berry-parfaits/

made 8/16/2014

another recipe: http://hoosierhomemade.com/tres-leches-and-berry-parfaits/

buffalo chicken taquitos

4 cups chicken, cooked/shredded 2 cups Mozzarella Cheese 1/3 cup Franks Hot Sauce 2 TBSP butter 1/2 tsp garlic powder 12 soft taco flour tortillas 4 oz Philadelphia Cream Cheese 1/3 cup Milk 1 tsp Mrs. Dash 1/4 tsp Cajun seasoning 2 TBSP Vegetable Oil In a small sauce pan over medium low heat melt the butter.  Add Mrs. Dash, garlic powder and Cajun seasoning.  Stir and combine for 1 minute.   Add cream cheese and stir until melted and completely combined with butter and spices.   Whisk in hot sauce and milk and simmer for 5-8 minutes.  Add salt to taste.   Combine chicken and sauce.   Lay out a tortilla and fill with 1/4-1/3 cup chicken and 2 TBSP cheese.   Tightly roll up taquito and place on a greased baking sheet.   Brush taquitos with vegetable oil on all sides.   Bake for 15-18 minutes rotating every 5 minutes until golden brown.   Serve with Blue Cheese dressing and celery sticks.