Recipe created by Cristina Ferrare
These chicken enchiladas make a great family meal—and they're simple to make!
Ingredients:
16 ounce bottle or can enchilada sauce
6 low-fat or fat-free tortillas
1 jar salsa
2 cans refried beans
1/4 cup shredded sharp cheddar cheese
1/4 cup shredded sharp Monterey Jack cheese
1/2 cup low-fat sour cream
1/4 cup kalamata olives , pitted
1 jalapeño , chopped and seeded
Roasted Chicken
Heat oven to 400°.
Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.
On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add olives, chopped jalapeño and salsa (optional).
Roll up the tortillas and place seam-side down in a 9" x 13" baking dish.
Blend the sour cream into the remaining enchilada sauce in the pie dish. Pour over enchiladas and sprinkle remaining cheese.
Cover and bake for 25-30 minutes until hot and bubbly.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Monday Night Special
the kids LOVE this one...
1 can whole green chiles drained
cooking spray
1 lb ground turkey
1 c chopped onion
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, minced
1 (10oz) can diced tomatoes and green chiles, undrained
2 c frozen whole kernel corn thawed, or canned
1 (16 oz) can refried beans
1 can black beans
1 1/2 c (6oz) shredded cheddar cheese
1 c chopped tomato
1/2 c chopped green onions
preheat oven to 375
cut green chiles in half lengthwise arrange chiles in a single later in a 8" square pan sprayed with cooking spray
heat a large nonstick skillet over medium-high heat. add turkey, onion, chili powder, cumin, salt, and garlic, saute 5 minutes stirring to crumble. add diced tomatoes cook 5 minutes or until liquid evaporates
spoon turkey mixture over chiles top with corn, carefully spread both kinds of beans over corn. sprinkle cheese over beans. bake 375 for 30 minutes. let stand 5 minutes, top with chopped tomato and green onions
yields 6 servings.
1 can whole green chiles drained
cooking spray
1 lb ground turkey
1 c chopped onion
2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp salt
2 garlic cloves, minced
1 (10oz) can diced tomatoes and green chiles, undrained
2 c frozen whole kernel corn thawed, or canned
1 (16 oz) can refried beans
1 can black beans
1 1/2 c (6oz) shredded cheddar cheese
1 c chopped tomato
1/2 c chopped green onions
preheat oven to 375
cut green chiles in half lengthwise arrange chiles in a single later in a 8" square pan sprayed with cooking spray
heat a large nonstick skillet over medium-high heat. add turkey, onion, chili powder, cumin, salt, and garlic, saute 5 minutes stirring to crumble. add diced tomatoes cook 5 minutes or until liquid evaporates
spoon turkey mixture over chiles top with corn, carefully spread both kinds of beans over corn. sprinkle cheese over beans. bake 375 for 30 minutes. let stand 5 minutes, top with chopped tomato and green onions
yields 6 servings.
Turkey Taco Salad
Your kids won't even notice that they're — gasp! — eating vegetables with this fun and flavorful Mexican dish.
1 tablespoon olive oil
1 pound ground turkey
Kosher salt and pepper
1 16-ounce container store-bought refrigerated fresh salsa
2 tablespoons sour cream
1 head romaine lettuce, cut into pieces (about 8 cups)
1/2 9-ounce bag tortilla chips
1 15.5-ounce can pinto beans, rinsed
1 avocado, diced
1 cup grated Cheddar
1 6-ounce can sliced black olives (optional)
Heat the oil in a medium skillet over medium-high heat. Add the turkey and season with 1/2 teaspoon salt and 1 1/2 teaspoon pepper. Cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.
Meanwhile, in a small bowl, combine the remaining salsa and sour cream.
Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if using) among bowls. Serve with the salsa-and-sour-cream dressing.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 602(43% from fat); FAT 29g (sat 8g); CHOLESTEROL 80mg; CARBOHYDRATE 47g; SODIUM 1560mg; PROTEIN 43g; FIBER 12g; SUGAR 6g
Kate Merker and Sara Quessenberry
Real Simple, REAL SIMPLE FAMILY 2008
1 tablespoon olive oil
1 pound ground turkey
Kosher salt and pepper
1 16-ounce container store-bought refrigerated fresh salsa
2 tablespoons sour cream
1 head romaine lettuce, cut into pieces (about 8 cups)
1/2 9-ounce bag tortilla chips
1 15.5-ounce can pinto beans, rinsed
1 avocado, diced
1 cup grated Cheddar
1 6-ounce can sliced black olives (optional)
Heat the oil in a medium skillet over medium-high heat. Add the turkey and season with 1/2 teaspoon salt and 1 1/2 teaspoon pepper. Cook, breaking up with a spoon, until no longer pink, 5 to 6 minutes. Pour off any excess liquid. Stir in half the salsa and cook until heated through, about 1 minute.
Meanwhile, in a small bowl, combine the remaining salsa and sour cream.
Divide the lettuce, chips, turkey mixture, beans, avocado, Cheddar, and olives (if using) among bowls. Serve with the salsa-and-sour-cream dressing.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 602(43% from fat); FAT 29g (sat 8g); CHOLESTEROL 80mg; CARBOHYDRATE 47g; SODIUM 1560mg; PROTEIN 43g; FIBER 12g; SUGAR 6g
Kate Merker and Sara Quessenberry
Real Simple, REAL SIMPLE FAMILY 2008
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