Cheesy Chicken Enchiladas Verde

This wonderfully easy and delicious recipe comes from campbellskitchen.com. I love this site for easy, tasty and fast recipes that use food products from their family of quality products, and no, I don't have stock in the company! This is one of the best "fast" recipes for enchiladas I've ever made, and I will surely make it again. Blessings...

Recipe: 

1 jar (16 ounces) Pace Garlic and Lime Verde Restaurant Style Salsa
1-1/2 cups shredded cooked chicken (I used 2 cups chopped turkey that I had in the freezer)
1/2 cup sour cream (lite worked just fine)
1-1/2 cups shredded Cheddar Jack cheese (I used Mexican Four Cheese Blend that  I had in the freezer)
8 corn or flour tortillas (6-inch) (I used 8 8-inch flour tortillas that I had which worked great with the extra 1/2 cup of turkey)

1. Heat the oven to 375 degrees. Spread 1/2 cup salsa in an 11 x 8 x 2-inch baking dish. (If you use larger tortillas, use a 9 x 13 pan)
2. Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tbsps. chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
3. Bake for 15 minutes. Sprinkle with the remaining cheese.
4. Bake for 5 minutes or until the cheese is melted.

Yield: 8 enchiladas, 4 - 8 servings
Note: With the adjustments that I made to ingredients I had on hand, I added a bit more sauce to the larger pan and a bit more sauce to the meat-cheese mixture to ensure moistness. There was still plenty of sauce for the top of the enchiladas.

"Google account not needed to leave a comment"

Slow Cooker Chicken Quesadillas

This wonderful recipe comes from The Electric Kitchen via our monthly utility bill. The slow cooker is an energy saver, as well as a time saver and does a great job with almost any type of food. When it's time for dinner, the only prep left is to slice avocado, shred the cheese, if you haven't purchased packaged shredded cheese, and the assembling of the quesadillas. This is a simple, delicious Mexican meal that can be as low in fat and calories as you would like it to be by using low-fat sour cream, cheese and flour tortillas. We loved them, blessings...

Recipe:

3 boneless, skinless chicken breasts cut into strips
2 (14 oz.) cans black beans, drained and rinsed
1 cup chopped tomatoes
1 jalapeno pepper, seeded and minced (I used 1-2 tsp. minced Nacho Jalapenos that I had in the fridge)
1 medium onion, chopped
1 tbsp. minced garlic
1/2 cup chicken broth
1 tsp. cumin
1/4 tsp. pepper
olive oil for frying, if desired
10-12 8-inch flour tortillas
2 cups shredded jack cheese or more, if needed
low-fat sour cream
salsa
2 avocados, chopped

1. Combine chicken, black beans, tomatoes, jalapeno, onion, garlic, chicken broth, cumin and pepper in slow cooker. Cook on low for 6-8 hours.
2. In a heavy skillet, heat 1/2 tsp. oil over medium heat. If you don't want to use oil, simply heat the skillet.
3. Place one tortilla in pan and layer 1/4 cup shredded cheese and 1 cup chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has melted, flip quesadilla and cook on the opposite side.
4. Remove quesadilla from skillet and cut into quarters. Repeat process.
5. Serve with salsa, sour cream and avocado.

Yield: 5-6 whole quesadillas, depending on the size of chicken breasts used and the amount of chicken mixture used per serving.