These are definitely not a regular on our menu. Once you glance through the line-up of ingredients, you'll understand why! But occasionally we splurge. Like for birthdays! Russell requested these for his birthday dinner. We had coconut cilantro rice to go along with these babies (minus the cilantro for the kiddos).
5 chicken breasts, cooked and shredded (I cooked my chicken in the crockpot on high for about 5 hours, then shredded it. You don't even need to put anything in with the chicken, just season with salt and pepper.)
8 oz cream cheese (I used low-fat)
1 1/2 cups sour cream (Again, used low-fat)
20 ounces green enchilada sauce
Flour tortillas (I was able to get 16 out of this recipe.)
1 1/2 lbs monterey jack cheese, shredded
1 can black beans, drained and rinsed (optional)
Chopped cilantro (optional)
In a saucepan over medium heat, stir together cream cheese, sour cream, and enchilada sauce until cream cheese is melted and smooth.
Spray 2 9x13 pans lightly with cooking spray. Fill tortillas with sauce, chicken, cheese, and beans. Roll and place side by side in pan. If you have any remaining chicken or beans, sprinkle over top of enchiladas. Spread remaining sauce over enchiladas and sprinkle with remaining cheese.
Bake at 350 degrees for 30 minutes, uncovered. Sprinkle cilantro over top if desired.
Showing posts with label Main dish. Show all posts
Showing posts with label Main dish. Show all posts
16 June 2010
30 April 2010
Spaghetti w/ Artichoke hearts and Tomatoes
Recipe source: thepioneerwoman.com/cooking
I love getting recipes from the Pioneer Woman. Almost everything I make from her recipes turns out deeee-licious. Seriously. For easter we had her Pork loin with cranberry sauce, her Caesar salad, and her Buttered rosemary rolls. Each one turned out perfectly and absolutely yummy. And I have a ton of her other recipes on my "to make" list. I really want to get her new cookbook. Has anyone out there gotten it yet? You'll have to let me know if you like it!
Tonight I was looking for a light, easy and low-cal pasta dinner. Of course one of the first places I looked is PW's recipes. I decided on this Spaghetti with artichoke hearts and tomatoes. (Click here if you'd like to see her step by step pics, which I LOVE!) To be honest, I really didn't think I would like the chunks of artichoke hearts, but actually they turned out to be my favorite part. This ended up being perfect, delicious, and just what I had in mind!
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream (I used half and half to save on calories. It worked fine!)
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg (I forgot this, but I bet it would have been great!)
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
I love getting recipes from the Pioneer Woman. Almost everything I make from her recipes turns out deeee-licious. Seriously. For easter we had her Pork loin with cranberry sauce, her Caesar salad, and her Buttered rosemary rolls. Each one turned out perfectly and absolutely yummy. And I have a ton of her other recipes on my "to make" list. I really want to get her new cookbook. Has anyone out there gotten it yet? You'll have to let me know if you like it!
Tonight I was looking for a light, easy and low-cal pasta dinner. Of course one of the first places I looked is PW's recipes. I decided on this Spaghetti with artichoke hearts and tomatoes. (Click here if you'd like to see her step by step pics, which I LOVE!) To be honest, I really didn't think I would like the chunks of artichoke hearts, but actually they turned out to be my favorite part. This ended up being perfect, delicious, and just what I had in mind!
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream (I used half and half to save on calories. It worked fine!)
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg (I forgot this, but I bet it would have been great!)
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped
Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.
13 April 2010
Chicken and Cheese Enchilada Chowder
Recipe source: tasteandtellblog.com
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
This was a fast and easy crockpot dinner. We had it with Liz's cornbread from the last post. The cornbread was so yummy dipped in the chowder! We put sour cream and these tortilla strips on top. It was delicious. (P.S. I found these tortilla strips in the salad dressing aisle right beside the croutons.)
To make this even faster, you could use those frozen grilled chicken strips instead of chicken breasts. Those would just need to be nuked for 3-5 minutes and then cut into chunks.
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
1 cup shredded Pepperjack cheese (4 ounces)
1 cup shredded cheddar cheese (4 ounces)
4 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.
Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.
Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.
07 March 2010
Salmon Fettucine Alfredo
Recipe source: Allrecipes.com
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
We are BIG fans of salmon around here. We have two favorite salmon recipes. I am always on the lookout for new recipes using salmon, but we always come back to this one and the other (Parmesan Salmon), which I'll post another day. With this one, I usually double the recipe.
8 ounces dry fettuccine pasta
1/4 cup butter (I used light butter, and it worked great. I did end up using an extra tbsp of flour to thicken the sauce, but that may have been necessary because I was just impatient for it to thicken.)
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
1/2 pound smoked salmon, chopped (I just seasoned the salmon with lemon juice, salt, and pepper and baked at 400 degrees for 15 minutes, then flaked it with a fork.)
1 cup chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano
1.Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
2.In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3.Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
07 February 2010
Great Chicken Recipe
Hey, I saw this on "Dinner and a Movie" and it works really great and is pretty calorie conscious, too. Give it a try. Dad
1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 cup plain low fat yogurt
1 tbsp. lemon juice
1 tsp. worchestershire sauce
Dash of garlic powder
3 chicken breast halves, skin removed
3/4 cup crushed cornflakes
Blend all ingredients except chicken and cornflakes; mix well. Pour yogurt mixture over chicken and let set in refridgerator overnight. Next day coat each piece of chicken in cornflake crumbs. Place in a shallow non-stick baking dish. Bake at 350 for 45-60 minutes or until golden brown. Baste once during baking.
Enjoy!
1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 cup plain low fat yogurt
1 tbsp. lemon juice
1 tsp. worchestershire sauce
Dash of garlic powder
3 chicken breast halves, skin removed
3/4 cup crushed cornflakes
Blend all ingredients except chicken and cornflakes; mix well. Pour yogurt mixture over chicken and let set in refridgerator overnight. Next day coat each piece of chicken in cornflake crumbs. Place in a shallow non-stick baking dish. Bake at 350 for 45-60 minutes or until golden brown. Baste once during baking.
Enjoy!
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