Shredded Chicken Enchiladas

If you're grilling or baking chicken breast toss in a few extra (about a pound) to make these super easy enchiladas later in the week.

I made these last night and they were so yummy! The cream cheese gives the filling a creaminess and counters the zest of the salsa. To easily shred the chicken just use two forks to pull the cold chicken apart.

Shredded Chicken Enchiladas

1 clove minced garlic
About 1 pound chicken breast, shredded
1 cup chunky salsa
4 oz cream cheese, cubed (I use the fat free)
1 T cilantro
1 t cround cumin
1 c shredded taco cheese
8 tortillas

Preheat oven to 350. Line 13x9 baking dish with release foil (for easy clean up).Heat large skillet sprayed with cooking spray over medium heat. Add garlic, cook about 2 minutes. Add chicken, 1/4 cup salsa, cream cheese, cilantro and cumin; cook until heated through. Add 1/2 cup of cheese, mix well.

Heat the tortillas in the microwave between two moistened paper towels for about 25 seconds. Spoon about 1/3 c of chicken mix into each tortilla, roll. Place seam side down in baking dish. Top with remaining 3/4 c salsa and 1/2 c cheese.

Bake 15 minutes until heated through.

Super Easy Bean Dip

I made this bean dip for a family gathering last weekend and it was quickly devoured.

I got the recipe off a can of refried beans. Super easy, super quick and super yummy!

Super Easy Bean Dip

1 can (14.5 oz) refried beans
1 c sour cream
1 envelope taco seasoning
shredded lettuce
chunky salsa
sliced black olives (I skipped these)
shredded taco (or cheddar) cheese

Spread refried beans smooth on large serving plate. Combine sour cream and taco seasoning; spread over beans. Layer remaining ingredients -in order- on top of sour cream mixture, leaving a bit of an edge showing from layer below.

Serve with a hearty chip- the thin ones won't be able to scoop this!

Be sure to keep chilled until ready to eat.

Oven Fried Chicken Strips

We plan to do a lot of biking to parks in the evenings so I want to have options besides cold sandwiches, hot dogs and burgers for dinner.

I made these chicken strips last night and I just have to say: YUMMY! A great alternative to fried chicken and they are great straight from the oven or cold. And you can make the tangy dipping sauce or just use ranch dressing or ketchup.

The secret to making these crispy is baking them in two glass pans. You don't want them too crowded. Another great recipe from Cuisine.

Oven Fried Chicken Strips
with tangy BBQ Dipping Sauce

For the chicken:

3 boneless, skinless chicken breasts (about 1 lb)
3/4 cup all purpose flour
1/2 t ground black pepper
1/2 t paprika
Salt
2/3 c panko crumbs (in the oriental foods section)
2 egg whites
1/2 c buttermilk
Tabasco to taste (optional)
3 T vegetable oil

Preheat oven to 450.

Slice chicken breasts into 12 strips. Combine flour and seasonings (but not panko!) in a shallow dish. Dredge chicken in flour mixture and set on wire cooling rack. Add panko to remaining flour.

Whip egg whites to soft peaks in a bowl. Gently whisk in buttermilk and Tobasco. Dip each strip into the egg mixture then dredge in panko/flour mixture. Return to wire rack.

Heat 1 1/2 T oil in two 13x9 glass baking dishes for 5 minutes in the preheated oven. Arrange half the strips in a single layer in each dish- you want them to have space- and roast for 15 minutes. Flip the strips over and roast for another 15 minutes or until coating is crisp and cooked through. (I had to add a bit more oil to the pans).

For the sauce:

1/4 c apple juice
1/4 c apple cider vinegar
1/4 c ketchup
1 T honey
1 t Worchestershire sauce
1/2 t dry mustard
Juice of 1/2 lemon
Pinch each of whole celery seed and red pepper flakes (optional)
1 T unsalted butter

Simmer all ingredients (except butter) in a saucepan over medium low heat for 10 minutes. Off heat swirl in butter. Serve warm or at room temperature.

Vegetable Enchiladas

I usually balk at taking a nice, meaty dish and making it vegetarian. This, however, is wonderful. The meat is replaced with black beans, corn and spinach and the cheese is a spicy pepper jack. So yummy. From Everyday Food magazine.

I love this recipe because it's really easy and you make 2 batches at once- one for tonight and one for later (it can be frozen for up to 2 months).

Vegetable Enchiladas

2 T olive oil + more for dishes
2 t ground cumin
1/4 c allpurpose flour (spooned and leveled)
1/4 c tomato paste
1 can (14.5 oz) reduced sodium vegetable broth (I had chicken broth in my pantry & it was fine)
course salt & ground pepper
3 c grated pepper jack cheese (12 oz)
1 can (15 oz) black beans, rinsed and drained
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1 box (10 oz) forzen corn kernels, thawed
6 scallions, thinly sliced, white & green parts separated (I skipped this)
16 corn tortillas (6 inch)

Make sauce: in a medium sauce pan heat oil over medium (I skipped the oil). Add 1 t cumin, flour and tomato paste. Cook, whisking, 1 minute. Whisk in broth and 3/4 c water; bring to a boil. Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes. Season with salt & pepper; set aside.

Make filling: In large bowl combine 2 c cheese, beans, spinach, corn, scallion whites and remaining 1 t cumin; season with salt & pepper.

Preheat oven to 400. Lightly oil 2(two) 8x8 baking dishes (I used Reynolds non stick foil); sett aside. Stack tortillas and wrap in damp paper towels; microwave on high for 1 minute. Top each tortilla with 1/3 c filling, roll tightly and arrange, seam side down, in prepared baking dishes.

To cook now: dividing evenly sprinkle enchiladas with remaining cheese and top with sauce. Bake, uncovered, until hot & bubbly, 15 to 20 minutes. Cool 5 minutes. Garnish with scallion greens (I used sour cream).

To freeze: Prepare enchiladas through step 3. Top with cheese and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in airtight container. Freeze for up to 2 months.

To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes stirring once half way through). Preheat oven to 400. Remove foil & plastic wrap and pour souce over enchiladas. Replace foil. Bake 30 minutes, remove foil and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Mini Honey Mustard Meatloaves with Roasted Potatoes

I was never a meatloaf fan growing up. I'm not really sure why. Maybe it was the oatmeal, maybe it was the ketchup. Maybe it was because it was meat being sliced like bread. I may never know the reason.

So it was quite unlike me to pull this recipe out of Everyday Food magazine. Maybe it was the individual meatloaves; maybe it was the honey mustard. Either way these personal meatloaves have become a family favorite. And it takes under an hour, start to finish.

Mini Honey Mustard Meatloaves with Roasted Potatoes

2 T olive oil + more for baking sheet
2 T honey mustard
2 T ketchup
1 lb hamburger (or ground turkey)
1 large egg, lightly beaten
1/2 c panko (Japanese breadcrumbs)1 c shredded white Cheddar (I use orange Cheddar)
course salt & ground pepper
1 lb white new potatoes, scrubbed & quartered (I use russet and just cut them thin)

Preheat oven to 450, placing racks in upper and lower thirds. Brush rimmed baking sheet with oil (I use Reynolds non stick foil). In a small bowl mix honey mustard and ketchup.

In a medium bowl combine beef, egg, panko, 1/2 c Cheddar, 1/2 t salt and 1/4 t pepper. Form into 4(four) 2x4 inch loaves. Place on baking sheet. Brush with mustard mixture. Top with remaining Cheddar.

On another rimmed sheet toss potatoes with 1 T oil, season with salt & pepper.

Place meatloaves on upper oven rack & potaotes on lower. Bake 10 minutes then rotate the baking sheets. Bake another 10 minutes. Remove loaves from oven and roast potatoes until tender, about 5 more minutes.

Serve with a salad.

Note: I only have one rimmed baking sheet so I put my potatoes in a 8x8 pan. On a baking sheet they will get crispier than mine.