Picante Chicken Enchiladas

This is one of those "tried and true" recipes I've been using for years and I just love it. It always turns out great and it's one of those casserole-style dishes that is easy to make and also super delicious! I recently tripled the recipe and made it for a family birthday dinner, served it with chips and salsa, mexican rice and refried beans. It was a hit!

Picante Chicken Enchiladas

Ingredients:

• 1 jar (16 oz.) salsa
• 1/2 cup sour cream
• 2 tsp. chili powder
• 2 cups cooked cubed chicken
• 1/2 cup monterey jack cheese
• 6 flour tortillas (8-inch), warmed
• 1 green onion, thinly sliced

Directions:

• Stir 3/4 cup salsa, sour cream, and chili powder in a medium bowl.
• Stir the salsa mixture, chicken, and cheese in a large bowl.
• Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll up the tortillas and place seam-side up in a lightly greased 11 x 8 inch shallow baking dish.
• Pour the remaining salsa over the filled tortillas. Cover the baking dish with foil.
• Bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling.
• Top with the onion.

Chicken Pasta Primavera

This pasta dish has it all: meat, veggies, and pasta! My husband and kids loved it, it was simple to make, and we have plenty for left-overs. The best part, which I kept secret, is that this meal is also very healthy and low-cal with just 342 calories per (1 & 1/3 cup) serving!!

Chicken Pasta Primavera
Ingredients:

• 6 ounces whole wheat spaghetti
• 1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup
• 3/4 cups water
• 1 tablespoon lemon juice
• 1 & 1/2 teaspoons dried basil
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 oz.) frozen California-blend vegetables, thawed
• 4 cups cooked cubed chicken
• 3 tablespoons grated parmesan cheese

Method:

• Cook spaghetti according to package directions.
• Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt, and pepper. Stir in vegetables; bring to a boil.
• Reduce heat; cover and simmer 3-5 minutes or until vegetables are tender.
• Stir in the chicken; heat through.
• Drain spaghetti; add to chicken mixture and toss to coat.
• Sprinkle with parmesan cheese.

Chicken Fajitas

I had leftover peppers and onions from Christmas morning omelets, so I whipped these fajitas up for dinner last night and they were a hit with the hubby and kids! The best thing about this dish is that you can do all the hard work (dicing, chopping, slicing, mixing, etc.) ahead of time so when dinner time comes and the kids are antsy, all you have to do is throw everything on the stove and it's ready in minutes!

Chicken Fajitas

Ingredients:

• 1 lb. boneless skinless chicken breasts, chicken thighs, or steak (I used chicken tenders because they cook up so quickly and I always keep a big bag in my freezer)
• 2-3 bell peppers (I used green, red, and yellow), stem and membranes removed and peppers quartered
• 1 large onion sliced into 1/2" slices

Marinade:

• 1/3 cup water
• 2 Tbsp. vegetable oil
• 2 cloves garlic, pressed or finely minced
• 3 teaspoons vinegar
• 2 teaspoons soy sauce
• 1-2 teaspoons liquid smoke
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon cayanne pepper
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder

Method:

• Pleace meat in a zip-top bag or shallow dish. Place vegetables in another. In a medium bowl, combine all marinade ingredients and whisk well. Reserve 3-4 tablespoons of marinade for later use. With remaining marinade, add a splash to the vegetables and the remaining to the meat. Marinate for 4-6 hours and up to overnight.
• Preheat bbq grill, indoor grill, or large skillet. If you're using a grill, place everything on at the same time. If using a skillet, slice peppers and onions first. Cook chicken for a few minutes on each side until cooked through and remove from pan. Cover with foil to keep warm. Add vegetables and cook until crisp tender.
• Remove vegetables from cooking surface and slice. Slice meat. Toss with reserved marinade and serve along side any or all of the following:
• Flour tortillas
• Black beans
• Rice
• Pico de gallo or salsa
• Diced avacado or guacamole
• Sour cream

*recipe from Our Best Bites

Barbeque Chicken

I promise this will be the last of my barbeque sauce recipes for a while, but I just had to post this one because it is my favorite. My friend Darla brought this chicken over for me after I had my second baby and it was so delicious, I called her immediately for the recipe. To my surprise, it was the easiest crock pot recipe I've ever heard! I now make it all the time for salads, sandwiches, or just to have in the refrigerator as a snack.

Crock Pot Barbeque Chicken

Ingredients:
1.Fresh or frozen boneless, skinless chicken breasts or tenders
2.A bottle of your favorite barbeque sauce
3.Shredded cheese
Method:
Pleace chicken and enough barbeque sauce to cover the chicken completely in a crock pot. Cook on high for 4 hours or low for 6-8 hours. Remove chicken and shred with a fork. Serve over salad greens or on your favorite whole wheat roll with shredded cheese and extra barbeque sauce.

Chicken Tortilla Soup

I made this soup last weekend and it was the perfect, light meal for a warm spring day. I already had a rotisserie chicken in my fridge and all of the other ingredients are things I always tend to keep in my pantry, so it was easy to whip up real quick.



Chicken Tortilla Soup
from Holly Clegg's Trim and Terrific Gulf Coast Favorites

Ingredients:
4 (6-8 inch) flour tortillas, cut into 1/4 inch strips (I used whole wheat tortillas)
1 cup chopped onion
1 tsp. minced garlic
1 and 1/2 lbs. boneless, skinless chicken breasts, cut into strips
1 (28 oz.) can chopped tomatoes with juice
6 cups fat-free chicken broth
1 (4 oz.) can chopped green chilies
1 (16 oz.) pkg. frozen corn
1 (15.5 oz) can navy white beans, drained and rinsed
2 tbsp. lime juice
1.5 tsp. ground cumin
1 tbsp. chili powder
1/2 cup chopped green onions
1 cup reduced-fat Mexican blend cheese
1 small avacado, peeled and diced

Method:
1. Preheat oven to 350 degrees. Place tortilla strips on baking sheet and bake 10-15 minutes. Set aside.
2. In a nonstick pot coated with nonstick cooking spray, saute onion and garlic over medium heat until tender, about 7 minutes.
3. Add chicken and continue cooking until chicken is done, about 5-7 minutes. Add tomatoes with juice, broth, green chilies, corn, beans, lime juice, cumin, and chili powder. Bring to a boil, reduce heat and simmer about 10-15 minutes.
4. Serve soup topped with tortilla strips, green onions, cheese, and avacado.

Calories 209, Fat 4g, saturated fat 2g, cholesterol 37 mg, carbohydrate 24, protein 20g