Chicken Enchilada Night

I made this delicious chicken enchiladas recipe last night, courtesy of Southern Living. Perfect meal for a night when Ryan comes home starved! I've included the recipe below the photos, along with a few tweaks I made. A serving is technically two enchiladas, but trust me, one will do the job.

Yield: 4 servings

Ingredients: 

• 3 cups chopped cooked chicken
• 2 cups (8 ounces) shredded Monterey Jack cheese with peppers
• 1/2 cup sour cream
• 1 (4.5-ounce) can chopped green chiles, drained
• 1/3 cup chopped fresh cilantro
• 8 (8-inch) flour tortillas
• Vegetable cooking spray
• 1 (8-ounce) container sour cream
• 1 (8-ounce) bottle green taco sauce
• Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Directions:

1. Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
2. Bake at 350° for 35 to 40 minutes or until golden brown.
3. Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Apparently green taco sauce is nowhere to be found, so I replaced it with red taco sauce (thus the pinky appearance). I also just used an 8-ounce bag of Mexican cheese mix instead of the Monteray Jack with peppers. I also added some tomatoes into the filling. You can put whatever toppings on you want, so I added some fresh avocado, tomatoes, and green onions (there's no way I could get Ryan to eat olives). I served Goya yellow rice on the side, which was the perfect compliment, especially to use with any excess sauce. Next time I might try pouring some hot white queso sauce on top of them and really fatten Ryan up. :)

Chicken Broccoli Roll (Yum!)

Last night I made this chicken broccoli roll for dinner, a recipe courtesy of Pampered Chef. One word: YUM! And the fabulous thing about these Pampered Chef "roll" recipes is that anything can go into them. I considered making a Reuben Roll (with corned beef, sauerkraut, and so on). Maybe next time. I've included the recipe for this delicious dish below: You know you want to make it.

Ingredients:

• 12 oz. cooked chicken, chopped (about 2 cups)
• 1 cup broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove garlic, pressed
• 4 oz. sharp Cheddar cheese, shredded (1 cup)
• 1/2 cup mayonnaise
• 2 packages refrigerated crescent rolls (8 oz. each)
• 1 egg white, lightly beaten
• slivered almonds

Directions:

1. Preheat oven to 375ºF.
2. Chop chicken, broccoli, red bell pepper and place into mixing bowl. Add garlic, cheese, and mayonnaise into bowl. Mix well.
3. Unroll the two packages of crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a large round stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone; put a large canned good under the stone to elevate it).
4. Using a large scoop, scoop filling evenly over center of dough in a continuous circle.
5. Bring points of triangles up over filling and tuck under dough at center to form a ring (filling will show).
6. Brush egg white over dough.
7. Sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

To lighten it up a bit, I used reduced fat Pillsbury crescent rolls, 2% cheddar cheese, and a reduced fat mayonnaise. I also used Perdue Short Cuts precooked chicken in order to save a little time. Great weeknight meal! The only problem with this recipe is that your husband may eat half the roll in one sitting. :)