Sam's Chicken Enchiladas

My friend Samantha gets requests for these from all her friends who have tasted them before, they are SO GOOD!  I had to have the recipe to make them myself!  I personally like these because unlike the ones you get at a Mexican restaurant, they only have a white creamy sauce on them, not the red enchilada sauce.

Ingredients:

• 1.5 cups light sour cream
• 1 can cream of chicken soup
• 1 small can of diced green chilies, drained
• 1 onion, diced
• 1 can black beans (drained), or refried or pinto if you prefer
• 2 cups cheddar or taco cheese
• 2-3 good sized boneless chicken breasts or 6-7 boneless tenderloins
• 7-8 large flour tortillas, or any tortillas you prefer

Bring a large pot of water to a boil and put chicken in to cook for 20 minutes.  When cooked, use a fork to shred the chicken.

Preheat oven to 350.

In a large bowl, mix together the cream soup and 1 cup sour cream.  Spread a few spoonfuls of that mixture on the bottom of a 9x13 dish as your base.  

Into your bowl of the sour cream and soup mixture, pour your chilies, diced onion, black beans, shredded chicken and 1 cup of the cheese.

Mix all together.

Start filling tortillas with the mixture, rolling each up and placing seam side down in dish. 

 Top the enchiladas with remaining mixture (plus leftover 1/2 cup sour cream) and bake for 30 minutes.  

Top with the remaining 1 cup cheese and put back in oven for 5 minutes to melt.

Variations:  You can add corn, diced tomatoes, or avocado to the mixture.  Another thing I want to try next time is the kraft queso shredded cheese in these, I think that would be the ultimate cheesiness!

The Hub gets super duper excited when I make these!!! 

Zesty Quinoa Salad

Guest blogger day!  My friend Rita made this delicious quinoa salad and sent me the recipe and photos for the blog.  Thanks Rita!

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/4 cup extra virgin olive oil
• 2 limes, juiced (microwave 20 sec to get extra juicy before cutting)
• 2 TBS ground cumin
• 1 tsp salt
• 1 tsp red pepper flakes
• 1 1/2 c halved cherry or grape tomatoes
• 1 15oz can black beans, drained and rinsed (I use low sodium)
• 5 green onion, finely chopped
• 1/4 chopped fresh cilantro
• salt and pepper to taste

Bring quinoa and water to a boil in saucepan.  Reduce to medium low and cover.  Simmer until quinoa is tender and water has absorbed, 10-15 minutes.  Set aside to cool.

Whisk olive oil, lime juice, cumin, salt and red pepper flakes together.  

Combine quinoa, black beans, tomatoes, and green onions together in a bowl.  Pour dressing mixture over and toss to coat.  Stir in cilantro, season with salt and pepper if desired.

For best taste chill in refrigerator for a few hours or overnight to let flavors marry.  Great with tacos! Very filling as a side dish as well.  Enjoy!

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Texas Chicken Burgers

These were so easy and quick to make, and taste amazing! Next time we're making them on the grill, which will probably be even better!

Ingredients:

• 1 lb ground chicken
• 2 green onions, chopped
• 1 small zucchini, shredded
• 1 medium carrot, shredded
• 1 tsp chili power
• 1/4 tsp ground cumin
• 1/8 tsp ground red pepper (cayenne)
• 3/4 tsp salt
• whole wheat hamburger buns
• lettuce & tomato (optional topping for burgers)

You'll need a medium batter bowl, a piece of wax paper or a plastic plate, and a large skillet (sprayed with non-stick cooking spray).

In medium bowl combine chicken, green onions, zucchini, carrot, and spices and blend until mixed.  I found mixing with my hands to be the best method.

On the wax paper or plate, shape mixture into 4 patties, pressing firmly so they won't fall apart.

Heat your prepared skillet over medium hight heat for a few minutes, then place patties in hot skillet, cover and cook for 5 minutes, then flip and cooke 5 minutes more.  Keep flipping until cooked through (either use a meat thermometer to make sure it's at least 165 degrees F, or cut into a patty to make sure it's not pink inside).

Serve with lettuce & tomato and or your choice of condiments...

Adapted slightly from cookingchanneltv.com

Nutritional Facts (not including bun or condiments):  204 cal, 11 g fat, 151 g sodium, 1 g fiber, 22.5 g protein.

Taco Salad

This is a very easy anytime lunch that is good enough to serve to company!  In fact someone served it to me a few years ago for lunch, and I thought it was a genius idea.



Ingredients:

• romaine lettuce, chopped or shredded
• 1 tomato, chopped (without seedy insides if possible)
• 1 can black beans, drained
• 1 can yellow sweet corn, drained
• cilantro to taste
• shredded cheddar
• doritos, crunched up for topping (I use the baked doritos and they're great)
• thousand island dressing (light)

Mix everything together in a big bowl and serve.  See, I told you it couldn't be easier!

I haven't put amounts for these ingredients because it really just depends on how much you want to make, or how many people are eating it.  If you mix everything together including the dressing, don't mix more than you'll use for the meal... It is NOT good after it sits in the dressing, like most salads.  Or you can mix everything except the dressing and it will last longer.

Mexican Quinoa Casserole

If you've never had quinoa before, you're missing out.  It's actually the seed from a grain-like crop, and it's similar to brown rice, but looks more like couscous.  What's great is it has a lot of protein and fiber, which makes it super filling. It's easy to cook, exactly like rice, and it's very versatile, making it great for dishes of all kinds.

This recipe makes a hearty 9x13 casserole and will go a long way.  Great to bring to a party or dinner at someone's house too.  It's really easy with only a little prep work.  And you can definitely make it up ahead of time and bake when you are ready to eat it.

Mexican Quinoa Casserole

Ingredients:

• 1 cup quinoa, rinsed for 2 minutes under cold water (otherwise can be bitter tasting)
• 2 cups chicken stock
• 2 TBS plus 2 tsp olive oil, divided
• 1 green bell pepper, chopped
• 1 onion, chopped or minced
• 2 small zucchinis, cubed
• 2 cloves of garlic, minced
• 1 15 oz can of black beans, drained and rinsed
• 1 28 oz can of diced tomatoes, drained
• 1 4 oz can diced green chilis
• 1 can yellow corn, drained
• 1 tsp ground cumin
• 2 tsp oregano
• juice of one small lime
• salt to taste
• 1.5 cups shredded cheddar, monterey jack, or mexican blend cheese

Preheat oven to 375.  Spray a 9x13 casserole dish with non-stick spray.

In a large saucepan, heat 2 tsp olive oil over medium heat, then add the quinoa and stir for about 1 minute while the quinoa dries out a bit.  Add the chicken stock, stir and bring to a boil.  After coming to a boil, turn down to low and simmer covered for 18 minutes. 

While the quinoa cooks, get a large skillet and heat 2 TBS olive oil over medium-high heat for a few minutes.  Add onions and green bell pepper and cook, stirring occasionally, about 7 min, then add garlic and zucchini and cook 4 more min.

When quinoa is cooked, take off heat and let sit about 5 minutes covered, then fluff with a fork.

Take skillet off heat as well and if your skillet is large enough to use, start adding in all the other ingredients (except shredded cheese), including quinoa and mix everything together.  Otherwise use a large bowl to do this.  When well mixed, pour into your casserole dish and bake at 375 for 30 min.  

Take out of the oven and top with cheese, then bake 10 minutes more or until melted and bubbling.

If desired, top with a little sour cream to serve.

Nutritional facts:  10 servings.  243 calories, 10 g fat, 5 g sugar, 444 g sodium, 5 g figer, 10 g protein.