Chicken Enchiladas

Dinner Tonight: Chicken Enchiladas

Long morning, I finally got in to see the Dermatologist about the lump on my finger. No Melanoma, basically it’s type of cyst that should go away with time. Glad that is over and not Melanoma! After the doctor visit we stopped by Kroger for a few items and home. Not much going on, just relaxed. For dinner tonight Mom wanted Chicken Enchiladas. So tight I prepared Chicken Enchiladas.

Then to prepare them I preheated the oven to 350 degrees F. I used Mission Carb Friendly Tortillas, first time I used them and we loved them! One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Sprinkled both sides of the Chicken Breasts with the Spice Mix. Heat the oil in a skillet over medium heat and cook the Chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Threw the Onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.





To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch
Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.





Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it’s a “Winner, Winner Chicken Dinner!” Another Keeper Recipe courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.









Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving


Directions
Preheat the oven to 350 degrees F.

One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

Chicken Enchiladas

Dinner Tonight: Chicken Enchiladas

Busy day today. Had a real light Breakfast and on to the morning workout. Then out the door before 7:00. First stopped at Walmart for a few items and then on to Meijer to finish up shopping. Back home put everything away, broke some of the Meat packages to freeze. Cleaned up around the house and Dad had home therapy today and a nurse stopping over later in the day. Went and got Mom's car washed for her and back home for the day. Managed to get the cart out for a while also to enjoy a beautiful day. No humidity, sunny, and a high in the 70's! Humidity coming back in with hotter weather tomorrow though. For dinner tonight I prepared a real family favorite tonight, Chicken Enchiladas.

I had come across this recipe idea in an issue of Food Network Magazine, courtesy of Ree

Drummond. We've had this twice now and it's quickly became a family favorite! My recipe varies slightly from her original recipe, I didn’t top mine with diced Tomatoes before serving but I did top Mom and Dad's. To make the Enchiladas I’ll need the following; 3 Mission Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 2 boneless, skinless Chicken Breasts, 1/4 cup Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Kraft Shredded Cheddar-Jack Cheese (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro, for serving. I used Simple Life Chicken Breasts.




Then to prepare them I preheated the oven to 350 degrees F. Then one at a time, held the Tortillas

Ready for the oven....

over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Sprinkled both sides of the Chicken Breasts with the Spice Mix. Heat the oil in a skillet over medium heat and cook the Chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Threw the Onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.




To make the enchiladas: Pour 2 cups of the Sauce into a 9-by-13-inch Casserole Dish and leave the

rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

.....and done!

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these babies! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it’s a “Winner, Winner Chicken Dinner!” Another Keeper Recipe courtesy of Ree Drummond. The original recipe along with the web link is at the end of the post. For dessert later a Healthy Choice Dark Fudge Swirl Greek Frozen Yogurt.








Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling

2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving


Directions
Preheat the oven to 350 degrees F.

One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

Beer-Battered Fish Tacos

Dinner Tonight: Beer-Battered Fish Tacos




The weather is heating up a bit around here, in the 80's and a little humid. Went early this morning to our local Kroger and had to buy a new Oil Thermometer, got the old one out and it was broke. I need to make tonight's dinner. Came back and did a load of laundry and picked up around the house. Then at Noon I met a couple of long time High School friends for lunch at BW 3's. We usually meet over there when my one friend comes into town for a visit. I like it there because there is a lot of room and not so crowded in my wheelchair. Great catching up with both of them. For dinner tonight it's Beer-Battered Fish Tacos.

While at Kroger yesterday I picked up some nice looking Tilapia Fillets, which I'm using for tonight's dinner. Came across the recipe for Beer-Battered Fish Tacos on the Cooking.com website so I thought I would give it a try! For the Fish I'll need; Canola Oil, 1 cup All-Purpose Flour, 1 teaspoon Sea Salt, 1/2 teaspoon freshly Ground Black Pepper, 1 cup beer (I used Yuengling Light Lager), 1 pound Tilapia Fillet (cut into 1-inch wide strips), and Mission Flour Tortillas. To prepare it I'm using a small Dutch Oven. In the small, heavy-bottomed Dutch Oven fitted with a deep-fry thermometer, I added enough vegetable oil so that it covered the bottom inch of the pan. Heated on medium-high.

In a shallow bowl, stirred together the flour, salt and pepper. Stir in the beer to make a batter. Added the Tilapia to the batter to coat. When the oil reached 350 degrees F, added the Tilapia in batches, being careful not to overcrowd the pot. Also be very careful to avoid any splashing of the hot oil when adding the Tilapia. Cook the pieces until crispy and golden, about 2 to 4 minutes. Drained on paper towels. Divide the fish among the tortillas and served  with the toppings.





For optional toppings you can use; Sliced radishes, Salsa, Sour cream, Cilantro, Lettuce,  Avocado, or Lime wedges. I used Sliced Radishes, Simple Truth Black Bean and Corn Salsa, Daisy Reduced Fat Sour Cream, and Lettuce. And what a Taco! The Tilapia was incredible with the Beer Batter, and all the toppings work perfect with Tilapia. Another one of those"Keeper Recipes", that I'll be fixing again! I've left the original recipe along with it's web link at the end of the post. I made some changes to the recipe, one being using Mission Flour Tortillas instead of a Corn Tortilla. I prefer the Flour over Corn, just don't enjoy the Corn Tortillas as much. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.

Beer-Battered Fish Tacos
Cooking.com

4 to 6 servings
The rich taste of beer enhances the flavor of the fish in this quick dish. Look for a dark and full-bodied beer such as Negra Modelo or Dos Equis Amber. And serve leftover bottles with the fish at the table.

Ingredients
Vegetable oil
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beer (such as Negra Modelo)
1 pound tilapia fillet, cut into 1-inch wide strips
8 to 12 (6-inch) corn tortillas


For the toppings:
Sliced radishes
Salsa
Sour cream
Cilantro
Avocado
Lime wedges

Directions
1 - In a small, heavy-bottomed saucepan fitted with a deep-fry thermometer, add enough vegetable oil so that it covers the bottom inch of the pan. Heat on medium-high.


2 - In a pie plate or shallow bowl, stir together the flour, salt and pepper. Stir in the beer to make a batter. Add the tilapia to the batter to coat. When the oil reaches 350 degrees F, add the tilapia in batches, being careful not to overcrowd the pot. Cook the pieces until crispy and golden, about 2 to 4 minutes. Drain on paper towels. Divide the fish among the tortillas and serve with the toppings.


Get Cooking: http://www.cooking.com/recipes-and-more/recipes/beer-battered-fish-tacos-recipe-print#ixzz3ZJrzbaXm

Chicken Fajitas w/ Refried Beans

Dinner Tonight: Chicken Fajitas w/ Refried Beans



Another gorgeous Spring Day out again, Sunny and 70's! We are having our wooden deck painted
today, slowly but surely repairing everything. Everyone seems to be having a problem with Ants this Spring, hate Ants worse than I do Spiders! Went to Kroger and bought some Ant Spray to spray in the house and around the house outside. Got the cart out for a while, went down to our community lake and got the mail, beautiful outside! For dinner tonight, Chicken Fajitas w/ Refried Beans.

I used Ortega Fajita Skillet Sauce for my Fajita Sauce Base, I love using the Ortega Sauces. To prepare I’ll need the following; the Ortega Fajita Skillet Sauce, Simple Truth Roaster Chicken, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, Daisy Reduced Fat Sour Cream, fresh Shredded Sargento Asiago Cheese, and Mission Yellow Corn Tortillas. For the Chicken I purchased a Simple Truth Rotisserie Whole Chicken from the Kroger Deli earlier. Pulled all the meat and using it for my Fajitas.

I heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring  them and cooking until tender (about 4 minutes). Stirred in the Chicken and sliced Jalapenos, stirred this for about 5 minutes. Then added the Ortega Fajita Skillet Sauce, cooking another 3 minutes till everything was heated through. Heated up the tortillas in the microwave for 20 seconds and topped them with a dab of the Daisy Reduced Fat Sour Cream and the Chicken Fajita Mixture. I also topped it with some fresh grated Asiago Cheese, and served. I keep packets of the Ortega Skillet Sauces in stock, it makes one delicious Fajita! Has a nice heat to it but not overpowering and the taste of the Ortega Sauce is incredible!Served with a side of Old El Paso Fat Free Refried Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Ortega Fajita Skillet Sauce

New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the Ortega Fajita Skillet Sauceole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Cilantro & Green Chile!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.

Ingredients
APPLE JUICE (WATER, APPLE JUICE CONCENTRATE), BALSAMIC VINEGAR, CHIPOTLE PEPPERS IN ADOBO SAUCE (CHIPOTLE PEPPERS, WATER, TOMATO PASTE, DISTILLED VINEGAR, SALT, SUGAR, ONION, VEGETABLE OIL (SAFFLOWER, SOYBEAN, CANOLA, CORN), CORN STARCH, SPICES, GARLIC POWDER), SOY SAUCE, (WATER, WHEAT, SOYBEANS, SALT), APPLE CIDER VINEGAR, ONIONS, WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES), SALT, BROWN SUGAR, CHILI POWDER (SPICES, GARLIC POWDER), TOMATO PASTE, GARLIC, CILANTRO, SUGAR, XANTHAN GUM, LIME JUICE CONCENTRATE, SPICES, NATURAL FLAVOR. CONTAINS ANCHOVY, SOY, WHEAT



http://www.ortega.com/products/ortega-fajita-skillet-sauce_90188






Mission Yellow Corn Tortillas


Mission Yellow Corn Tortillas are a classic favorite because we’ve perfected authentic flavor that
you can use for enchiladas, flautas, chilaquiles, and more. It all comes from our Maseca® corn flour, which is the highest quality corn flour available. They’re even low-fat, with no lard and no cholesterol.

Ingredients
Corn masa flour, water, cellulose gum, propionic acid (to preserve freshness), benzoic acid (to preserve freshness), phosphoric acid (preservative), guar gum, amylase.

http://www.missionmenus.com/en/products/view/mission-yellow-corn-30ct

Halibut Enchiladas

Dinner Tonight: Halibut Enchiladas

Cloudy and rain all day, high in the 60's though. Good day to stay in and get some house cleaning out of the way, and a couple of loads of laundry. Glad I had that to do because there's not much else going on. For dinner tonight a new recipe and another Enchilada, Halibut Enchiladas.








I found this recipe on a Kraft Daily Recipe email I receive daily. Just another one that sounded too good not to try, Halibut Enchiladas. Why a Fish Enchiladas you ask, just for the Halibut! That was bad, sorry. Anyway to make this dish I'll be needing; Halibut Fillets, Sargento Reduced Fat 4 Cheese Mexican Shredded Cheese, Daisy Reduced Sour Cream, Kraft Mayo w/ Olive Oil (Reduced Fat), Chopped Red Onions, Sliced Black and Green Olives, Chopped Green Chiles, Old El Paso Reduced Sodium Taco Seasoning Mix, Mission Flour Tortillas (6 inch), Old El Paso Enchilada Sauce (1-2 10 oz. Cans), and Shredded Lettuce. A big blend of goodness!




To prepare them; I preheated the oven to 350ºF. Placed the Halibut in single layer in shallow baking

dish. Baked for 25 minutes, until the Fish flaked easily with a fork. Flaked the fish and  placed it in a medium bowl. Stirred in 1 cup Cheese, Sour Cream, Mayo, Red Onions, Black and Green Olives, green Chilies and Taco Seasoning mix. Then spooned down the centers of Tortillas; roll up. Pour half the Enchilada Sauce onto bottom of 13x9-inch pan. Top with Enchiladas, seam-sides down. Cover with remaining Sauce and Cheese. Baked 25 to 35 min., until heated through. Top with Lettuce, Olives, and Cheese. My first Halibut Enchiladas and definitely not my last! I love Fish but I wasn't real sure on how it would do as an Enchilada, but the Halibut works out perfect! I've left the original Kraft Recipe along with it's link at the bottom of the post. Got me another Keeper Recipe! For dessert later a Jello Sugar Free Dark Cheery Jello.




Halibut Enchiladas

what you need

1-1/2 lb.  halibut fillets
1-1/2 cups  KRAFT Mexican Style Finely Shredded Four Cheese, divided

1/2 cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup  MIRACLE WHIP Dressing
1/2 cup  chopped onions
1 can  (2.25 oz.) sliced black olives, drained, divided
1 can  (4 oz.) chopped green chiles, drained
1 pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
12  flour tortillas (6 inch)
1 can  (19 oz.) enchilada sauce, divided
1 cup  shredded lettuce
1  tomato, chopped make it


make it

HEAT oven to 350ºF.

PLACE fish in single layer in shallow baking dish. Bake 25 min. or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese, sour cream, dressing, onions, 1/4 cup olives, chilies and seasoning mix. Spoon down centers of tortillas; roll up.

POUR half the enchilada sauce onto bottom of 13x9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.

BAKE 25 to 35 min. or until heated through. Top with lettuce, tomatoes and remaining olives.

total: 12 servings

http://www.kraftrecipes.com/recipes/halibut-enchiladas-112264.aspx#.VP8PpTSyw4k.email

Chicken Enchiladas

Dinner Tonight: Chicken Enchiladas

Had an early Morning light Breakfast and my morning workout, off to the grocery store after that. Went to Walmart and then to Kroger. Food prices just keep climbing higher and higher! While at Kroger I picked up a prescription for Dad and I was leaving I ran into an old High School friend who had not seen since the early 80's, been a while! We talked for about 15 minutes it was good catching up with her. For dinner tonight it's Chicken Enchiladas.






I came across this recipe idea in an issue of Food Network Magazine, courtesy of Ree Drummond. My recipe varies slightly from her original recipe, I didn't top mine with diced Tomatoes before serving. To make the Enchiladas I'll need the following;  3 Mission Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 2 boneless, skinless Chicken Breasts, 1/4 cup Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups Sargento Shredded Reduced Fat Cheddar-Jack Cheese (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro, for serving.



Then to prepare them I preheated the oven to 350 degrees F. Then one at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Sprinkled both sides of the Chicken Breasts with the Spice Mix. Heat the oil in a skillet over medium heat and cook the Chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork. Threw the Onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

Ready to bake, low and slow!

To assemble the enchiladas: Pour 2 cups of the Sauce into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these babies! Hot, Cheesy, Flavorful, with nice Heat, not to over use the saying but it's a "Winner, Winner Chicken Dinner!" Another Keeper Recipe courtesy of Ree Drummond. The original recipe along with the web link is at the end of the post. For dessert later a bowl of Breyer's Carb Smart Vanilla Bean Ice Cream.








Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling

2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Directions
Preheat the oven to 350 degrees F.

One at a time, hold the tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime.

Recipe courtesy of Ree Drummond

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/chicken-enchiladas.html?oc=linkback

Blackened Tilapia Tacos

Dinner Tonight: Blackened Tilapia Tacos

Started the day with a couple of slices of Jennie - O Turkey Bacon, a Scrambled Egg, all on a Healthy Life Whole Grain English Muffin. Great way to start the day. Got my morning workout in and went to Kroger to pick up a few items. On the way home stopped at McDonald's and picked up Breakfast for Mom and Dad, along with their Morning Coffee. Back home it was house cleaning day; the usual dust, vacuum, and straightening every thing up. For dinner tonight it's Blackened Tilapia Tacos, which could become a go to favorite!

To prepare it I rinsed the fillets off in water and patted dry with a paper towel. I seasoned it with a bit of Sea Salt. Then I melted a 1/2 tablespoon of Blue Bonnet Light Stick Butter down and rubbed the fillet down with it, covering both sides. I then covered both sides, with Zatarain’s Blackening Seasoning. I added Extra Virgin Olive Oil to a Cast Iron Skillet and preheated it until the Oil was almost ready to start smoking and I added the Tilapia. Just a word of warning have your window open and overhead stove fan a working, it will smoke! I cooked the fillet for 3 minutes each side and it was fork tender and ready. I love the smokey and heated flavor the Zatarain’s Seasoning provides. I then took a fork and cut the Tilapia up into smaller pieces for the Tacos.

I used Mission Flour Soft Tortillas for my Tortillas. Then for toppings, along with the Blackened Tilapia, I used; Wholly Molly Guacamole, Fresh Cilantro, Green Giant Steam Crisp Sweet Corn Kernels, Sliced Black and Green Olives, Chopped Jalapeño Slices, and Dole Crushed Pineapple. Put all this on your Taco and you are in business! Just a perfect blend of the Blackened Tilapia, a little heat from the Jalapeño Pepper, and the sweetness from the Corn and Crushed Pineapple. We had some delicious Tacos tonight! For dessert later a SO Delicious Dairy Free Minis Vanilla Sandwich.




SO Delicious Dairy Free Minis Vanilla Sandwiches

COCONUT MILK DAIRY-FREE FROZEN DESSERT

The perfect snack size treat that you can feel good about eating. With an agave sweetened center, our So Delicious made with Coconut Milk, Vanilla Sandwich Minis are the perfect snack.


Nutrition Facts

Serving Size 1 Sandwich (37g)
Amount Per Serving
Calories 80
Calories from Fat 30
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 8%
Sugar 7g
Protein 1g


http://sodeliciousdairyfree.com/products/coconut-milk-frozen-desserts/vanilla-minis-sandwiches

Chicken Fajitas w/ Refried Beans

Dinner Tonight: Chicken Fajitas w/ Refried Beans

Still a bit cool this morning and we still got a cool breeze blowing, but lots of sunshine. Started off with a bowl of Kroger Brand Bran Flakes. Cleaned up the kitchen and had my morning workout. Cleaning the house was about it. Went to the bank and dropped off some letters at the Post Office, also stopped at the car wash and had my car cleaned inside and out. For dinner tonight Chicken Fajitas w/ Refried Beans.
 




I used Ortega Fajita Skillet Sauce for my Fajita Sauce Base, I love using the Ortega Sauces. To prepare I’ll need the following; the Ortega Fajita Skillet Sauce, Simple Truth Roaster Chicken, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, Daisy Reduced Fat Sour Cream, fresh Shredded Sargento Asiago Cheese, and Mission Flour Tortillas. Same ingredients as the other night except a different Ortega Sauce and I’m using Chicken instead of Shrimp.


For the Chicken I purchased a Simple Truth Rotisserie Whole Chicken from the Kroger Deli earlier. Pulled all the meat and used it for my Fajitas.

I heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Chicken and sliced Jalapenos, stirred this for about 5 minutes. Then added the Ortega Fajita Skillet Sauce, cooking another 3 minutes till everything was heated through. Heated up the tortillas in the microwave for 20 seconds and topped them with a dab of the Daisy Reduced Fat Sour Cream and the Chicken Fajita Mixture. I also topped it some fresh grated Asiago Cheese, and served. I keep packets of the Ortega Skillet Sauces in stock, it makes one delicious Fajita! Had a nice heat to it but not overpowering and the taste of the Ortega Sauce is incredible!Served with a side of Old El Paso Fat Free Refried Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.






Ortega Fajita Skillet Sauce

New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Cilantro & Green Chile!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.


Ingredients
APPLE JUICE (WATER, APPLE JUICE CONCENTRATE), BALSAMIC VINEGAR, CHIPOTLE PEPPERS IN ADOBO SAUCE (CHIPOTLE PEPPERS, WATER, TOMATO PASTE, DISTILLED VINEGAR, SALT, SUGAR, ONION, VEGETABLE OIL (SAFFLOWER, SOYBEAN, CANOLA, CORN), CORN STARCH, SPICES, GARLIC POWDER), SOY SAUCE, (WATER, WHEAT, SOYBEANS, SALT), APPLE CIDER VINEGAR, ONIONS, WORCESTERSHIRE SAUCE (DISTILLED VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES), SALT, BROWN SUGAR, CHILI POWDER (SPICES, GARLIC POWDER), TOMATO PASTE, GARLIC, CILANTRO, SUGAR, XANTHAN GUM, LIME JUICE CONCENTRATE, SPICES, NATURAL FLAVOR. CONTAINS ANCHOVY, SOY, WHEAT

http://www.ortega.com/products/ortega-fajita-skillet-sauce_90188

Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

Dinner Tonight: Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas

Another cold and windy day, but finally some sunshine mixed in! Busy most of the day. In the morning I went to Kroger for a few items. Then back home to get a few things done around the house. Back out then I had to do Mom's Christmas Shopping for her, she's still not up to par. Doctor said it would just take time. For dinner tonight it's Sweet Pepper, Cilantro and Green Chile Shrimp Fajitas.






I used a packet of the Ortega Cilantro and Green Chile Skillet Sauce. I’ve used this a few times now and love it! To prepare it I used a bag of Kroger Seafood Jumbo Shrimp along with the packet of Ortega Cilantro and Green Chile Skillet Sauce, Delallo Tri-Color Pepperazzi Spicy Sweet Peppers, Chopped Jalapeno slices, fresh Shredded Sargento Asiago Cheese, and Mission Flour Tortillas.

I heated up a tablespoon of Extra Virgin Olive Oil in a medium size skillet over medium heat. I started by slicing the Sweet Peppers into strips and adding them to the skillet, stirring them and cooking until tender (about 4 minutes). Stirred in the Shrimp and sliced Jalapenos, stirred this until the Shrimp just started turning pink. Then added the Ortega Cilantro and Green Chile Skillet Sauce, cooking another 4 minutes till everything was heated through. What an aroma coming from the skillet! Heated up the tortillas in the microwave for 20 seconds and topped them with Guacamole and the Shrimp Taco Mixture. I also topped it some fresh grated Dutch Gouda, and served. I keep packets of the Ortega Cilantro and Green Chile Skillet Sauce in stock, it makes on delicious Fajita! Had a nice heat to it but not overpowering. For dessert later a Healthy Choice Dark Fudge Frozen Greek Yogurt.

Ortega Cilantro & Green Chile Skillet Sauce


New, Ortega® Skillet Sauces are made with perfect combinations of fresh ingredients to bring Mexican dishes to life. Simply stir in the Skillet Sauce while cooking, and in no time you’ll have a mouth-watering meal the whole family will enjoy. Look for our other delicious Skillet Sauce varieties including Taco and Fajita!

Product Detail
Enjoy Ortega’s delicious skillet sauce. Available in 3 great flavors in 7 oz stand up pouches.





Ingredients
TOMATILLOS, WATER, ONIONS, POBLANO PEPPERS, SUGAR, CILANTRO LEAVES, CORNSTARCH, AGAVE NECTAR, SALT, SERRANO PEPPERS, CANOLA OIL, KEY LIME JUICE, GREEN CHILES, ONION POWDER, GARLIC POWDER, EXTRA VIRGIN OLIVE OIL.



http://www.ortega.com/products/ortega-cilantro-green-chile-skillet-sauce_90187

Skillet Chicken Nachos

Dinner Tonight: Skillet Chicken Nachos

About 35 degrees with a wind chill of about 28 this morning as I was leaving the house. Stopped by the bank and then to Kroger for a few items for myself and Mom. It's amazing when store coupons or brand coupons come out how most stores all of a sudden are out of the items or they'll have the smaller size of something and out of the larger size! It's all stores that do it, none quite as bad as Kroger does sometimes though. They'll have Nature Made vitamins and supplements in the large size bottles until it goes on sale, Buy One and Get One Free. Bam, nothing but the small size bottles. Oh the life of grocery shopping! Anyway for dinner tonight a new recipe, Skillet Chicken Nachos, and a warning these are addictive!.








Came across this recipe from an email from Betty Crocker. Another one of those recipes where you take one look at it and you have to try it! Love Chicken, Black Beans, Sweet Corn, and put it as Nachos, I'm in! To prepare it I'll need: 1 tablespoon Extra Virgin Olive Oil, 1 1/4 lb Perdue Perfect Portions Boneless Skinless Chicken Breasts (cut into 1/4-inch pieces), 1 package (1 oz) Old El Paso™ Taco Seasoning Mix, 1 can (8 oz) Hunt's Tomato Sauce, 1 medium Red Bell Pepper (chopped 1 cup), 1 can (15 oz) Progresso Black Beans (Drained and Rinsed), 1 can (7 oz) Green Giant™ Niblets Whole Kernel Sweet Corn (drained), Sliced Jalapeno, 1 small Can Sliced Black Olives,  2 cups Sargento Reduced Fat Shredded Mexican cheese Blend (8 oz), 6 oz tortilla chips (about 42 chips), and 1/4 cup chopped fresh Cilantro. The original recipe didn't call for the Jalapeno Slices or Black Olives, I added that. I think there's an unwritten law that you have to Jalapenos if you're having Nachos.

To start in a 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in the taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce the heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted. Serve with the tortilla chips. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro. Fairly easy dish to prepare. You can also have Daisy Reduced Sour Cream as a dip. Everything blended together and mad one Excellent Nacho Dish, a keeper recipe! The only problem with these are, it's hard to stop eating them! As far as the Tortilla Chips, just use your favorite.I used Mission Tortilla Rounds. The original recipe and web link is at the bottom of the post. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

Skillet Chicken Nachos
Dinner ready in 20 minutes! Enjoy these delicious nachos spooned with chicken mixture sprinkled with cheese and cilantro - perfect for Mexican cuisine.


Ingredients

1 tablespoon olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (7 oz) Green Giant™ Niblets® whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro



Directions
1 -In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2 - Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3 - Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Expert Tips
* This recipe is very versatile. Serve it as a fun appetizer, a hearty after-school snack for a group of kids or as a main dish.
* For Skillet Beef Nachos, substitute 1 1/4 lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.



Nutrition Information
Serving Size: 1 Serving Calories520 ( Calories from Fat220), Total Fat24g (Saturated Fat9g, Trans Fat0g ), Cholesterol95mg Sodium1320mg Total Carbohydrate38g (Dietary Fiber5g   Sugars4g ), Protein36g ; % Daily Value*: Vitamin A25%; Vitamin C25%; Calcium30%; Iron20%; Exchanges:2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat; Carbohydrate Choices:2 1/2 *Percent Daily Values are based on a 2,000 calorie diet.


http://www.bettycrocker.com/recipes/skillet-chicken-nachos/9bf0c3be-09dd-4b1b-8cf4-a9cfa979b232?nicam2=Email%26nichn2%3DCore%26niseg2%3DBCD%26nicreatID2%3DBCD_11_06_2014%26utm_source%3DEmail_newsletter%26utm_medium%3Demail%26utm_campaign%3DBCD_11_06_2014