::Ingredients::
1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless, skinless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, tomatoes, etc
::Directions::
Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings.
3 ounces of chicken is 3 points+.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, April 9, 2012
Wednesday, February 22, 2012
Chicken Tortilla Soup
This could possibly be our new favorite soup. Which is amazing coming out of my mouth, because I didn't think any soup would be able to tromp taco soup, but this one just might. It is amazing!
::Ingredients::
2 whole bonesless, skinless chicken breasts
1 Tablespoon olive oil
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil
1 cup diced onion
1/4 cup died green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can rotel tomatoes and green chilies (I like to use mild, but use whichever kind you prefer)
32 ounces chicken stock
3 Tablespoons tomato paste
2 cans black beans, drained
::Directions::
1 cup serving (with no toppings) is 4 points+. (if divided into 8 servings)
::Ingredients::
2 whole bonesless, skinless chicken breasts
1 Tablespoon olive oil
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil
1 cup diced onion
1/4 cup died green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can rotel tomatoes and green chilies (I like to use mild, but use whichever kind you prefer)
32 ounces chicken stock
3 Tablespoons tomato paste
2 cans black beans, drained
::Directions::
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic
powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts,
then sprinkle a small amount of spice mix on both sides. Set aside the
rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Ladle into bowls, then top with tortilla chips, sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!
I made homemade tortilla strips by cutting corn tortillas into strips and then deep frying them. It was so good.
*recipe adapted from Pioneer Woman
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.
Ladle into bowls, then top with tortilla chips, sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!
I made homemade tortilla strips by cutting corn tortillas into strips and then deep frying them. It was so good.
*recipe adapted from Pioneer Woman
1 cup serving (with no toppings) is 4 points+. (if divided into 8 servings)
Monday, August 1, 2011
Colorful Chicken Alfredo
I got this recipe from kevinandamanda.com. It was pretty good. Although, I thought it was a little salty, I would add less salt to the alfredo sauce next time. It also would've been better with some French Bread, but it was Sunday, and I forgot to buy some.
1 lb boneless-skinless chicken breasts
3 Tbsp chicken bouillon granules
2 cups Rafaellle pasta
1/2 cup reserved chicken broth
4 tbsp butter, divided
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
salt and pepper
1 red, 1 yellow, and 1 green bell pepper
6 leaves fresh basil, chopped
Add chicken to a large pot and cover with 2 quarts of water and the bouillon granules. Bring to a boil and then simmer over medium heat for 20 minutes, or until chicken is done.
While chicken is simmering, slice up the bell peppers into thin strips. (I only used half the bell peppers and put the remaining half in a bag to use later. You can freeze them up to a year.)
When the chicken is done, remove chicken to plate to cool. While the chicken is cooling, boil your farfalle according to package directions.
While the pasta is cooking, get started on the Alfredo sauce. Now for the creamy alfredo sauce… Heat 3 tbsp butter and 1/2 cup of the reserved chicken broth to a sauce pan over medium heat until the butter is melted. Then add 1 cup half and half. After the half and half, add the minced garlic, 1 tsp salt, 1 tsp pepper, and then slowly whisk in 1/2 cup grated parmesan cheese. Simmer over medium-low heat, whisking occasionally.
While the sauce is simmering, melt 1 tbsp butter over medium high heat. Saute bell peppers for 5-6 mins, stirring occasionally until they’re crisp tender and look a little brown.
While the bell peppers are sauteing, chop up the chicken. Don't forget to give your sauce and peppers a quick stir every once in a while. Add the chopped chicken to the bell peppers, sprinkle with salt and pepper and stir to combine. Turn the heat down to low, then pour the alfredo sauce over the chicken.
Let it simmer to combine flavors while you drain the noodles. Add the sauce to the noodles. Chiffonade the basil and add on top.
Makes 6 one cup servings.
Each serving is 10 points+.
1 lb boneless-skinless chicken breasts
3 Tbsp chicken bouillon granules
2 cups Rafaellle pasta
1/2 cup reserved chicken broth
4 tbsp butter, divided
1 cup half and half
1 clove garlic, minced
1/2 cup grated Parmesan cheese
salt and pepper
1 red, 1 yellow, and 1 green bell pepper
6 leaves fresh basil, chopped
Add chicken to a large pot and cover with 2 quarts of water and the bouillon granules. Bring to a boil and then simmer over medium heat for 20 minutes, or until chicken is done.
While chicken is simmering, slice up the bell peppers into thin strips. (I only used half the bell peppers and put the remaining half in a bag to use later. You can freeze them up to a year.)
When the chicken is done, remove chicken to plate to cool. While the chicken is cooling, boil your farfalle according to package directions.
While the pasta is cooking, get started on the Alfredo sauce. Now for the creamy alfredo sauce… Heat 3 tbsp butter and 1/2 cup of the reserved chicken broth to a sauce pan over medium heat until the butter is melted. Then add 1 cup half and half. After the half and half, add the minced garlic, 1 tsp salt, 1 tsp pepper, and then slowly whisk in 1/2 cup grated parmesan cheese. Simmer over medium-low heat, whisking occasionally.
While the sauce is simmering, melt 1 tbsp butter over medium high heat. Saute bell peppers for 5-6 mins, stirring occasionally until they’re crisp tender and look a little brown.
While the bell peppers are sauteing, chop up the chicken. Don't forget to give your sauce and peppers a quick stir every once in a while. Add the chopped chicken to the bell peppers, sprinkle with salt and pepper and stir to combine. Turn the heat down to low, then pour the alfredo sauce over the chicken.
Let it simmer to combine flavors while you drain the noodles. Add the sauce to the noodles. Chiffonade the basil and add on top.
Makes 6 one cup servings.
Each serving is 10 points+.
Thursday, July 14, 2011
Baked Creamy Chicken Taquitos
These were really good, another great recipe from Our Best Bites cookbook I bought. I did accidentally use too much lime juice in the chicken mixture, so if I were doing it again I'd measure that instead of eye balling it. I also liked the flour ones better than the corn, but both are good.
3 ounces cream cheese (I used neufchatel cheese, to lower the ww points.)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken (I used grilled taco chicken.)
1 cup shredded pepper jack cheese (I used a Mexican cheese blend.)
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack... which mine did, oops!) I used half of the homemade flour ones I made last night and half corn.
Nonstick cooking spray
Kosher Salt
Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and cheese.
Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges and then roll it up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray and sprinkler with a pinch of kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo. Makes about 14 taquitos.
1 taquito is 4 points+ with corn tortillas or 5 points+ with homemade flour tortillas.
3 ounces cream cheese (I used neufchatel cheese, to lower the ww points.)
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons chopped green onions
2 cups cooked, shredded chicken (I used grilled taco chicken.)
1 cup shredded pepper jack cheese (I used a Mexican cheese blend.)
6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack... which mine did, oops!) I used half of the homemade flour ones I made last night and half corn.
Nonstick cooking spray
Kosher Salt
Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro, green onions, chicken and cheese.
Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.
Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges and then roll it up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray and sprinkler with a pinch of kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Cool for 5-10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo. Makes about 14 taquitos.
1 taquito is 4 points+ with corn tortillas or 5 points+ with homemade flour tortillas.
Wednesday, May 4, 2011
Chipotle Chicken Taco Salad
This salad is amazingly delicious! I loved it! It was so easy to throw together and was surprisingly filling as well.
SALAD:
4 cups chopped Romaine Lettuce
2 cups chopped grilled chicken (we used the recipe for Taco Chicken)
1 cups cherry or grape tomatoes, washed
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained
tortilla strips (optional)
shredded cheese (optional)
tortilla strips (optional)
shredded cheese (optional)
CHIPOTLE DRESSING:
1/3 cup chopped fresh cilantro
2/3 cup fat free sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
2/3 cup fat free sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
Make sure all salad ingredients that need to be washed or rinsed have been.
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands.
Mix dressing ingredients. I blended them together in the blender.
I made my own tortilla trips by stacking corn tortillas on top of each other and slicing into strips with a pizza cutter. I fried them in canola oil for a few minutes until they were golden. I then let them soak on a paper towel and sprinkled a little salt on top.
When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.
Makes 4 servings.
Each serving is 9 points+ without dressing or 10 points+ with 2 Tbsp dressing. (I didn't figure in the tortilla strips or the cheese with the points.)
:::Emily:::
Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands.
Mix dressing ingredients. I blended them together in the blender.
I made my own tortilla trips by stacking corn tortillas on top of each other and slicing into strips with a pizza cutter. I fried them in canola oil for a few minutes until they were golden. I then let them soak on a paper towel and sprinkled a little salt on top.
When you’re ready to serve, add avocado, tortilla strips, and dressing. Gently combine and serve.
Makes 4 servings.
Each serving is 9 points+ without dressing or 10 points+ with 2 Tbsp dressing. (I didn't figure in the tortilla strips or the cheese with the points.)
:::Emily:::
Grilled Taco Chicken
This chicken is SO yummy! I could eat it all by itself!
1 pound boneless, skinless chicken breast
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. (I leave out the vinegar because, well, I can't stand the stuff.) Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Heat an outdoor grill. Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 10 minutes per side on low heat.
Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
3 ounces of chicken is 3 points+.
:::Emily:::
1 pound boneless, skinless chicken breast
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
1/2 tsp. black pepper
Juice the limes and combine with a couple splashes of red wine vinegar. (I leave out the vinegar because, well, I can't stand the stuff.) Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
Grill about 10 minutes per side on low heat.
Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.
3 ounces of chicken is 3 points+.
Friday, April 22, 2011
Chicken Shish Kebobs
I could seriously eat this all the time! I love grilled veggies! These are so super easy and they turn out perfect every time.
1 pound boneless, skinless, chicken, cut into cubes
2 bell peppers of your choice (my favorite is red)
1 large onion
1 fresh pineapple
(You could also use zucchini, mushrooms and cherry tomatoes)
salt
fresh ground pepper
olive oil
If you are using wooden skewers, be sure to soak them in water for at least 30 minutes so they don't start on fire while on the grill.
Cut vegetables into large chunks and put in a bowl. Toss with olive oil, kosher salt and pepper.
Cut chicken into large chunks and put in separate bowl from veggies. Toss in olive oil, salt and pepper.
Cut up pineapple into bit-sized chunks.
Put veggies, chicken and pineapple on skewers and grill until chicken is no longer pink.
Great over rice or with potatoes. I also LOVE eating these with fresh corn on the cob and watermelon, but they aren't really in season yet. Cannot wait!
Each shish kebob is 4 points+ with 3 ounces of chicken.
:::Emily:::
1 pound boneless, skinless, chicken, cut into cubes
2 bell peppers of your choice (my favorite is red)
1 large onion
1 fresh pineapple
(You could also use zucchini, mushrooms and cherry tomatoes)
salt
fresh ground pepper
olive oil
If you are using wooden skewers, be sure to soak them in water for at least 30 minutes so they don't start on fire while on the grill.
Cut vegetables into large chunks and put in a bowl. Toss with olive oil, kosher salt and pepper.
Cut chicken into large chunks and put in separate bowl from veggies. Toss in olive oil, salt and pepper.
Cut up pineapple into bit-sized chunks.
Put veggies, chicken and pineapple on skewers and grill until chicken is no longer pink.
Each shish kebob is 4 points+ with 3 ounces of chicken.
:::Emily:::
Tuesday, April 19, 2011
Basil Chicken Pasta
I found this recipe quite a while ago and kind of made it my own. It's really light and yummy! I can't wait to try this when I have garden fresh tomatoes!
8 ounces boneless, skinless chicken breasts, cooked and chopped
2 teaspoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 1/2 cups freshly diced tomatoes
1/4 cup fresh basil
salt & pepper to taste
penne pasta
Preheat a large skillet to medium heat. Cook chicken breasts in 1 teaspoon of olive oil and salt and pepper to taste. Cook until golden brown. Set aside.
Using the same skillet, add 1 teaspoon olive oil, minced garlic and finely chopped onion. Saute until garlic looked golden, be careful not to burn. Add in diced tomatoes. Make sure to use fresh ones, it makes a big difference in taste. I usually use Roma tomatoes, but any kind would work I am sure. I can't wait until we have garden fresh tomatoes to use. Generously salt the tomatoes. If you don't, it's going to very bland! I also ground black pepper at this time too. Then chiffonade the basil. To do this, stack up the leaves, roll them tightly and thinly slice. Add to the mixture. Add back in the chicken. Turn heat down to medium and cover skillet. Stir frequently, until mixture is hot and tomatoes are soft. About five minutes.
Toss sauce over penne pasta.
Makes 4 servings. Each serving is 9 points+ (1/4 of the sauce and 1 cup penne.)
:::Emily:::
8 ounces boneless, skinless chicken breasts, cooked and chopped
2 teaspoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 1/2 cups freshly diced tomatoes
1/4 cup fresh basil
salt & pepper to taste
penne pasta
Preheat a large skillet to medium heat. Cook chicken breasts in 1 teaspoon of olive oil and salt and pepper to taste. Cook until golden brown. Set aside.
Using the same skillet, add 1 teaspoon olive oil, minced garlic and finely chopped onion. Saute until garlic looked golden, be careful not to burn. Add in diced tomatoes. Make sure to use fresh ones, it makes a big difference in taste. I usually use Roma tomatoes, but any kind would work I am sure. I can't wait until we have garden fresh tomatoes to use. Generously salt the tomatoes. If you don't, it's going to very bland! I also ground black pepper at this time too. Then chiffonade the basil. To do this, stack up the leaves, roll them tightly and thinly slice. Add to the mixture. Add back in the chicken. Turn heat down to medium and cover skillet. Stir frequently, until mixture is hot and tomatoes are soft. About five minutes.
Toss sauce over penne pasta.
:::Emily:::
Wednesday, April 6, 2011
Fajita Quesadillas
I love fajitas and I love quesdadillas. This recipe was inspired by the fajita quesadillas that Chili's used to have. You can make them with chicken or steak. This time I made them with steak.
You start out by grilling your meat. For fajitas I like to spray a little olive oil on my meat and then season with salt and pepper, but you could season it however you like.
Dice up an onion and bell pepper (we like red bell peppers the best, but you could use any kind you like.) Then spray it with a little oil and sautee in a pan over medium heat until veggies are tender. You could use just onions or just peppers if you aren't a big fan of one or the other.
When your meat is done cooking, let it rest for at least five minutes. Afterward slice it up in small strips. I would normally leave it this way for regular fajitas, but since I was making quesadillas, I wanted to make them bite size pieces.
Preheat a pan on medium heat, then assemble your quesadillas. I like to use the fajita size tortillas, but you could use any kind you like. I start by putting on half of the cheese. (this time I used low-fat mozzarella because it's what I had on hand, and it's low in points+ value, but you could use any cheese.) Add the veggies, then the meat then the rest of the cheese and top with another tortilla.
Put in pan and cook until tortillas are crispy and cheese is melted. About 3 1/2 minutes per side.
Cut into four triangles and enjoy! You could serve with sour cream, salsa, guacamole and lettuce if you'd like.
One quesadilla is 11 points+. (If using Mission fajita size tortillas, 2 ounces of meat trimmed of fat, 1 ounce low-fat mozzarella, and 1 teaspoon oil.)
:::Emily:::
You start out by grilling your meat. For fajitas I like to spray a little olive oil on my meat and then season with salt and pepper, but you could season it however you like.
Dice up an onion and bell pepper (we like red bell peppers the best, but you could use any kind you like.) Then spray it with a little oil and sautee in a pan over medium heat until veggies are tender. You could use just onions or just peppers if you aren't a big fan of one or the other.
When your meat is done cooking, let it rest for at least five minutes. Afterward slice it up in small strips. I would normally leave it this way for regular fajitas, but since I was making quesadillas, I wanted to make them bite size pieces.
Preheat a pan on medium heat, then assemble your quesadillas. I like to use the fajita size tortillas, but you could use any kind you like. I start by putting on half of the cheese. (this time I used low-fat mozzarella because it's what I had on hand, and it's low in points+ value, but you could use any cheese.) Add the veggies, then the meat then the rest of the cheese and top with another tortilla.
Put in pan and cook until tortillas are crispy and cheese is melted. About 3 1/2 minutes per side.
Cut into four triangles and enjoy! You could serve with sour cream, salsa, guacamole and lettuce if you'd like.
One quesadilla is 11 points+. (If using Mission fajita size tortillas, 2 ounces of meat trimmed of fat, 1 ounce low-fat mozzarella, and 1 teaspoon oil.)
:::Emily:::
Friday, January 16, 2009
Creamy Chicken Enchiladas
I stole this recipe from Fig too.
Ingredients:
6 chicken breast tenderloins
Salt and pepper
2 1/2 cups shredded colby-jack or cheddar
1/2 cup shredded mozzarella cheese
1 can condensed cream of chicken soup
1/2 cup sour cream
1 can diced green chiles
7 medium-sized flour tortillas (I like using the ones you cook yourself from Costco. I think Smith's and Wal-Mart have them too.)
Instructions:
Bring the chicken to a boil in salted water. You need a decent amount of salt in the water, because it's going to flavor the enchiladas. Simmer about 15 minutes, or 'til cooked through.
While the chicken boils, prepare the other ingredients. Shred cheeses, chop chilies, and mix the cream of chicken soup and sour cream together. Stir the chiles into the mixed sauce. When the chicken's done, add a half ladle of the cooking water to the stock - about 1/4 cup. It thins the sauce to make it easier to work with, plus imparts a little extra salty chicken flavor.
Spread about 1/4 of the sauce in the bottom of a greased 9 x 13 pan. Drain and chop the chicken into bite-sized pieces; sprinkle with pepper. Assemble the enchiladas by rolling up some chicken bits and colby-jack cheese in each tortilla and placing them seam-side-down in the pan.
When all the enchiladas are made, spread them with the rest of the sauce, making sure to get some sauce in between them, and sprinkle with more colby-jack and some mozzarella cheese. Cover the pan with foil and bake at 350 degrees for 20 minutes. Remove the foil and bake an additional 10 minutes uncovered.
10 points+ per serving when using fat free sour cream and the tortillas from Costco.
:::Emily:::
Ingredients:
6 chicken breast tenderloins
Salt and pepper
2 1/2 cups shredded colby-jack or cheddar
1/2 cup shredded mozzarella cheese
1 can condensed cream of chicken soup
1/2 cup sour cream
1 can diced green chiles
7 medium-sized flour tortillas (I like using the ones you cook yourself from Costco. I think Smith's and Wal-Mart have them too.)
Instructions:
Bring the chicken to a boil in salted water. You need a decent amount of salt in the water, because it's going to flavor the enchiladas. Simmer about 15 minutes, or 'til cooked through.
While the chicken boils, prepare the other ingredients. Shred cheeses, chop chilies, and mix the cream of chicken soup and sour cream together. Stir the chiles into the mixed sauce. When the chicken's done, add a half ladle of the cooking water to the stock - about 1/4 cup. It thins the sauce to make it easier to work with, plus imparts a little extra salty chicken flavor.
Spread about 1/4 of the sauce in the bottom of a greased 9 x 13 pan. Drain and chop the chicken into bite-sized pieces; sprinkle with pepper. Assemble the enchiladas by rolling up some chicken bits and colby-jack cheese in each tortilla and placing them seam-side-down in the pan.
When all the enchiladas are made, spread them with the rest of the sauce, making sure to get some sauce in between them, and sprinkle with more colby-jack and some mozzarella cheese. Cover the pan with foil and bake at 350 degrees for 20 minutes. Remove the foil and bake an additional 10 minutes uncovered.
10 points+ per serving when using fat free sour cream and the tortillas from Costco.
:::Emily:::
Wednesday, September 3, 2008
Balsamic Chicken
My family ( not Aaron and my kids) eat this all the time. I really like it. I'm not sure anyone else will but here it goes...
4 boneless, skinless chicken breast halves
2 t lemon pepper seasoning
1 1/2 t extra virgin olive oil
1/3 c balsamic vinegar
1/4 c chicken broth
2 garlic cloves, minced
4 t BUTTER
parsley sprigs ( opt. these are garnish)
cherry tomatoes(Opt. garnish as well)
On a hard surface with a meat mallet lightly pound chicken to 1/4 inch
Press lemon pepper seasoning evenly on both sides of chicken
In a large frying pan pour oil and heat to medium temperature
Add chicken and cook, turning once, about seven minutes or until a fork can be inserted into chicken with ease
Remove chicken to warm serving platter ( keep warm) In a medium bowl, mix together vinegar, broth and garlic: add to frying pan: Cook over med-high heat ( scraping up brown meat bits) about two minutes or until mixture is reduced and syrupy.
Add butter: stir to melt
Place chicken on a serving dish and spoon sauce over the chicken.
Garnish with parsley and cherry tomatoes.
:::Brittianey:::
4 boneless, skinless chicken breast halves
2 t lemon pepper seasoning
1 1/2 t extra virgin olive oil
1/3 c balsamic vinegar
1/4 c chicken broth
2 garlic cloves, minced
4 t BUTTER
parsley sprigs ( opt. these are garnish)
cherry tomatoes(Opt. garnish as well)
On a hard surface with a meat mallet lightly pound chicken to 1/4 inch
Press lemon pepper seasoning evenly on both sides of chicken
In a large frying pan pour oil and heat to medium temperature
Add chicken and cook, turning once, about seven minutes or until a fork can be inserted into chicken with ease
Remove chicken to warm serving platter ( keep warm) In a medium bowl, mix together vinegar, broth and garlic: add to frying pan: Cook over med-high heat ( scraping up brown meat bits) about two minutes or until mixture is reduced and syrupy.
Add butter: stir to melt
Place chicken on a serving dish and spoon sauce over the chicken.
Garnish with parsley and cherry tomatoes.
:::Brittianey:::
Friday, August 22, 2008
Black Bean/Salsa Chicken Burritos
1 Can Black Beans
1 Cup Salsa
1 lb Chicken Breasts
Cumin to taste
Put in crock pot and cook 6 hours on low or 3-4 hours on high or 8-10 hours on low. Shred chicken right in the crock pot. Put in flour tortillas with cheese, lettuce, tomatoes, sour cream, guacamole and anything else you'd like.
:::Emily:::
1 Cup Salsa
1 lb Chicken Breasts
Cumin to taste
Put in crock pot and cook 6 hours on low or 3-4 hours on high or 8-10 hours on low. Shred chicken right in the crock pot. Put in flour tortillas with cheese, lettuce, tomatoes, sour cream, guacamole and anything else you'd like.
:::Emily:::
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