Chicken, Mexican, Spicy

Spicy Chicken Enchiladas

As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday.  I’m going to share with you a simple enchilada recipe.  I am a huge fan of enchiladas.  I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.

There are so many different ways to prepare enchiladas.  I am sure mine are far from authentic but I enjoy it.  This is a spicy chicken enchilada.  They are very easy to make and can be tweaked to however you like them.  You can make these ahead of time and refrigerate until you are ready to bake them.  I wouldn’t make more than 2 days early.

Spicy Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas

Optional Toppings:
Sour Cream
Cilantro
Onion

Directions:  Preheat oven to 375°.  In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.

In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce.  Add some sauce to a large plate.  To assemble, dip tortilla in the sauce on both sides.  Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla.  Roll up and place seam side down into baking dish.  Continue with remaining tortillas.

Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top.  Bake in the oven covered with foil 35-45 minutes.  Remove foil and cook another 5-7 minutes.  I like to have the enchiladas crisp up slightly around the edges.  Let set a few minutes prior to cutting.  Top with sour cream or additional toppings.

If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking.  Maybe 15-20 minutes extra since they will be cold when baking.

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Chicken, Comfort Dish

White Chicken Chili

The weather has turned colder the last few weeks and I’m loving it.  I love the fall weather.  This is a perfect time of year for chili.  I’m not a huge fan of chili.  I just never liked all the beans and it never really appealed to me.  Several years back my sister in law made chili and I actually really enjoyed it.  She used smaller beans and since then I’ve only used those beans.

Over the years I’ve grown to really enjoy it and I’ve started to change up the recipe and just try different flavors.  That’s where this Chicken Chili came from.  I love chicken and I really enjoy this chili.

This is perfect for a lazy Sunday of football or relaxing.  Give it a try!

White Chicken Chili

Ingridents:
4 T butter
3 T flour
1 T oil
4 cups chicken broth, no salt
2 15.5 oz cans white beans, drained and rinsed (any kind)
4 ½ cups cooked chicken, chopped (rotisserie or any kind, I used boneless skinless chicken thighs)
1 cup frozen white corn
1 cup half and half
1 cup shredded cheese (I used Colby Jack)
2 jalapeños, seeds removed and diced
1 large onion, diced
1 T garlic powder
1 T onion powder
2 t paprika
2 t chili powder
2 t salt
2 t pepper

Directions:  Heat a medium pot on high heat. Add in olive oil.  Add in the jalapeños and onion and let cook down, about 3-4 minutes stirring occasionally.  Add in butter and flour and mix to create a roux.  Let cook 4 minutes.  Add in chicken broth and mix well.  Cook another 2-3 minutes.  Add in frozen corn, white beans and chicken and mix well.  Season with the spices.  Let simmer on medium low heat 20 minutes stirring once.  Once the time is up, slowly mix in shredded cheese and half and half.  Let simmer on low another 10 minutes, stirring once.  Seasoning with the salt and pepper to taste and serve.  Serve with a dollop of sour cream and a sprinkle of cheese. Enjoy!

Notes:  This is a very quick chili.  You can use any chicken you’d like.  I simply made chicken thighs in the crockpot and then added to the chili.  Feel free to change up the vegetables inside. Add some other bell peppers or even some celery.  This freezes well.  You can freeze with the cream and cheese in the chili or you can remove some of the chili to freeze prior to adding the cheese and cream.  Would even be good with a splash of hot sauce. I just needed it to not be spicy.

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Chicken

Chicken & Veggie Quesadilla

Happy Weekend!!  I’m sorry I’ve been M.I.A. it’s been a crazy week.  Lots going on over the next few weeks but don’t worry I’m still here 🙂

I wanted to share with you something that’s underestimated but so yummy.  It’s a simple dish that if you have all the ingredients can whip it up quickly.

It’s a chicken and veggie quesadilla! I used seasoned chicken with grilled peppers and onions.  I served with sour cream, salsa and guacamole and 1/2 cup of reduced sodium black beans. It was very filling, delish and guilt free!

When I do my meal prep I like to make several bell peppers and onions. I grill them up and eat them in different ways through out the week.  I just loved them!  That’s what I used here.  These are great for a snack or a meal.

Chicken Quesadilla
Servings: 2

Ingredients:
2 chicken breasts
1 red pepper, sliced
1 yellow pepper, sliced
1 Medium onion, sliced
1/2- 1 cup shredded cheese (use as much as you’d like)
3T low sodium taco seasoning
Sprinkle: Salt and Pepper
4 flour tortillas, fajita size

Toppings/Extras
1 cup reduced sodium black beans
3T sour cream
3T Fresh salsa
3T guacamole

Directions: Preheat oven at 350°. Season the chicken with taco seasoning and set aside. Grill peppers and onions on the grill till slightly charred and soft. Remove from grill and season with salt and pepper, set aside. Heat sauté pan over medium heat. Cook chicken fully.  Remove from heat let sit and then chop chicken into pieces.

To make the quesadilla heat a sauté pan on medium heat, add 1 tortilla to the pan, top with 1/2 of the chopped chicken, 1/2 the veggie mixture and 1/4-1/2 cup of cheese and top with another tortilla.

Cook for 3-4 minutes until bottom tortilla is crispy and flip and cook another 3-4 minutes. (NOTE: Cooking times will vary depending on how high your pan is. Check to make sure the tortilla is getting golden brown before you flip.) Once cooked wrap in foil and place in oven.

Repeat the process to make the 2nd quesadilla. Place in foil and put in oven for a few minutes while you get your plate ready. To serve, cut quesadilla in 4 pieces and serve with salsa, sour cream and guacamole and black beans. Enjoy!!

Note:  Use as much cheese as you want.  Remember if you use too little the quesadilla may not stay closed.

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Chicken

Sour Cream Enchiladas (Healthy Version)

This enchilada recipe is one of my favorite healthier dishes I’ve made thus far.  I love Mexican food of all kinds.  I do enjoy making it at home because it allows me eat those things I love and not feel bad about doing so.  Even with making any dish at home you can bet that it will probably be healthier than the one you’d order in a restaurant.

For a 1/4 of this is only 335 calories, 8 grams of fat, 23 grams of protein and 37 grams of carbs. I enjoy this on Weight Watchers as well. It’s 10 points per serving.  So, I can eat it with out feeling bad.

This is made with Salsa chicken.  For the recipe search “Salsa Chicken” in the search box on my page.

Sour Cream Chicken Enchiladas
4 servings

Ingredients:
8 yellow corn tortillas
1 small can red enchilada sauce
2.5 oz reduced fat cheese
10 oz salsa chicken
5 T reduced fat sour cream

Toppings:
4T onion, chopped
2T reduced fat sour cream

Directions: Pre-heat oven to 375°. In a small 8×8 pan cover the bottom with a small layer of sauce. In a bowl mix chicken, 1.5 oz of cheese and the sour cream in a bowl. Add some enchilada sauce to a shallow bowl.

Heat tortillas in microwave for 30-45 seconds. This will make them easier to work with. Take tortilla and dip in sauce on both sides. Add chicken mixture to middle to tortilla and roll. Add to pan with seam side down. Continue with remaining tortillas.

Once completed pour remaining sauce over the enchiladas and top with the last 1 oz of cheese. Bake in oven for 30-40 minutes till bubbling and edges are slightly crispy! Serve with 1 table-spoon chopped onion and half tablespoon of sour cream. Enjoy!

Note: I use as little cheese as possible to try and keep this healthier.  If you want to add more cheese feel free.  Additional topping ideas would be cilantro, avocado, jalapeños etc. Also, I use weights for the ingredients because I made this be as healthy as possible.  So I wanted to make sure it was the most accurate.

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Chicken, Crockpot

Salsa Chicken

I have been meaning to share this salsa recipe for a while.  I use Salsa Chicken in a lot of different dishes.  It’s a pretty a common recipe but I wanted to share since I will refer to it in some of my posts.  It’s a nice healthy protein and you couldn’t ask for anything easier.  I just love how versatile it is.

I like to keep some of this chicken on hand in the freezer or even make some for the week.  I have made everything from enchiladas, quesadillas, taco salads, stuffed sweet potatoes and even chicken tortilla soup.  This is very simple and it’s a great base to several different meals.  You will need a crockpot for this recipe.  Also, I strongly recommend getting crockpot liners to use.  It makes clean up a breeze.

Keep an eye out for some recipes with this chicken soon!

Salsa Chicken

Ingredients:
6-8 thick chicken breasts, boneless and skinless
1- large jar salsa
1- packet low sodium taco seasoning
1/2-3/4 water (optional, see notes below)

Directions: In a crockpot add in chicken breasts and sprinkle over taco seasoning and then top with salsa.  Cook on low 8-10 hours or on high 4-6.  About 1 hour before it’s ready, shredded the chicken and put back into the crockpot to finish off cooking the last hour.  This will make the chicken very juicy and moist.  Once completed save chicken or use right away.

Notes: Try and get thicker chicken breasts for the crockpots.  Smaller or thinner breasts may come out slightly dry.  If you have smaller chicken pieces reduce the cook time.  This freezes well.  Add some to a freezer container and add some extra liquid from the crockpot and freeze.  I also didn’t add water to the crockpot.  The chicken should make enough liquid.  If you feel that the salsa is starting to burn along the sides add in about

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Chicken

What about Rotisserie Chickens?

Who doesn’t love a rotisserie chicken? It’s so easy to pick one up for a quick week night meal.  Especially when you buy at the warehouse stores you can get these chickens for $5.  They are big, juciy and delicious.

It really is a great buy! I picked one up at the store yesterday and it makes for a no fuss meal.  There are so many things you can do with a rotisserie chicken.  You can serve as your main protein for your dinner.  Add a couple of sides or a salad and you have a complete meal in no time.

You may hear about rotisserie chickens being bad for you or unhealthy.  I’m not saying it’s a perfectly healthy meal.  Obviously the skin is high in fat and the chicken itself is rather high in sodium.  I personally feel it’s ok in moderation just like anything.  To keep it slightly healthier I just remove the chicken skin when I eat mine.  This isn’t something I’d eat on the daily, but it’s a good go to and quick dinner option.

I use the rotisserie chicken for a lot of dishes as well.  You can do so many other recipes with the chickens.  I’ve made everything from chicken salad to chicken chili.  Here are a few ideas of what you can do with your next rotisserie chicken.  Look for recipes in the future for how I use my leftovers.

Chicken chili
Chicken salad
Buffalo chicken dip
Chicken wraps
Chicken enchiladas
Chicken soup (enchilada, chicken with rice, chicken noodle)
Chicken potpie
Chicken pasta

I’ll be back soon with some recipes for rotisserie chickens.

 

Chicken, Comfort Dish

Portobello Mushroom & Spinach Chicken

It’s Chicken Thursday!  I’m sure it’s one of your favorite days of the week right? You sit on the edge of your seat waiting for me to post the next chicken recipe?  I’m just kidding.  But really I’ve been getting a lot of feedback on my chicken recipes and I’m glad my viewers are enjoying the recipes.

I like to make recipes and use the items I have on hand at that moment.  Don’t get me wrong, I still feel like I’m constantly going to the grocery store.  But if I can make something with what I have on hand I consider that a win.  It’s good idea when you go to the grocery store to buy things that you can use in different dishes.  I do meal plan somewhat but I also wing it a lot.  Sometimes I know what’s for dinner and other times I don’t.  That’s how this recipe came to be.  It’s chicken and vegetables in a creamy sauce.

I would consider this a comfort meal and it’s perfect for a chilly evening.  Give a whirl.

Portobello Mushroom & Spinach Chicken

Ingredients:
8- Chicken breasts, thin
16 oz- sliced Portobello mushrooms
3 cups- spinach, chopped
1- medium onion, sliced thin
3-garlic cloves, sliced
2 T- Balsamic vinegar
1 T -olive oil
½ cup- flour (add 1 t of dried parsley, garlic and onion powder and sprinkle of salt and pepper)
½ – ¾ cup- chicken stock, no sodium
½ – Lemon, juiced
3 T- low fat cream cheese
1 T -Romano cheese, finely grated
½ T – Garlic Powder, Onion Powder and Parsley
Sprinkle: Salt and Pepper

Directions: In a bowl mix together flour and 1 teaspoon of parsley, garlic and onion powder with a sprinkle of salt and pepper.  Dredge the chicken in the flour shaking off the excess.  Set aside.

Heat a medium sauté pan over high heat, add ½ tablespoon of oil.  Cook the chicken breasts in separate batches so the pan isn’t too crowded, that will lower the temperature. You will need to brown the chicken on both size and cook through. The chicken I used was very very thin so it cooked super-fast.  Remove chicken from pan and set aside.

Add remaining oil and add onions and garlic and cook for about 3 minutes stirring often.  Deglaze pan with chicken stock and balsamic vinegar. Add in mushrooms and cook another 3 minutes until they start to soften but aren’t mushy. Reduce the pan to medium heat. Add lemon juice and spices and sprinkle of salt and pepper.  Mix in the spinach and cook for 2-3 minutes. Add in the 3 T of cream cheese and mix well to make sure it combines and melts in.

Reduce heat to low and add the chicken breasts back in and push down into the mixture. Cover and simmer 8-10 minutes on low. Finish with Romano cheese and serve immediately.  Serve 2 pieces of chicken with mushroom and spinach mixture and spoonful of the sauce.  Serve with your choice of sides or over noodles.

Note: This is great for left overs. I wouldn’t recommend freezing, unless you freeze prior to adding the cream cheese.

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