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by kkregel | February 28, 2011 · 8:14 am

Easy Chicken Enchiladas

Giveaway Winner!

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Easy Weeknight Enchiladas

This is one of those recipes that isn’t really a recipe at all. In fact, it’s by no means a traditional enchilada recipe but I love it because you can really play with the components based on what you like or what’s in your fridge. It’s versatile, seriously fast for weeknights and makes great lunch leftovers so the concept makes a regular appearance in our menu lineup.

Chicken Enchiladas
3 chicken breasts or 2 package of chicken tenders, cut into small chunks
cumin
garlic powder
chili powder or chipotle powder
dash of cayenne
dash of salt
2/3 can refried beans
3 green onions, diced
1 pkg low-fat ricotta cheese
1 large jar picante sauce, salsa or taco sauce
6-7 large flour tortillas
1 pkg shredded cheddar

Preheat oven to 375. In a large saute pan, cook chicken chunks over medium heat with 1-2 Tbps olive oil. As chicken begins to cook, season liberally with cumin, garlic and chili powder. Sprinkle with salt and cayenne and toss chicken well to coat evenly. Add green onions and 1/3 of the jar of salsa and stir well. Cook for 5-7 minutes until chicken is cooked through.

Meanwhile, working one tortilla at a time, paint the center of the tortilla with refried beans and then with ricotta. Spoon a portion of the chicken mixture over the ricotta. Sprinkle with cheddar cheese.

Roll tortilla around filling, tucking the ends under, and place in a 13×9″ baking pan. Repeat with each tortilla (they’ll fit tightly in the pan). Pour remaining salsa over the enchiladas and top with remaining cheese. Bake for 25-28 minutes until cheese begins to turn a light golden brown.

Other Tasty Enchilada Combos:
Beef (or Venison) and Black Beans
Shredded Pork with Corn, Rice and Tomatillo Salsa
Roasted Vegetables and White Cheddar

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Filed under Main Dish, Quick & Easy

Tagged as chicken enchiladas, easy enchilada recipes, easy weeknight recipes

by kkregel | January 31, 2011 · 8:15 am

Chicken & Spinach Stuffed Pasta Shells

Less time-consuming than lasagna but sexier than plain ol’ spaghetti, stuffed shells are sometimes the forgotten stepsister of pasta dinners. What I also like about them is that they’re easy enough for a weeknight dinner but can still be impressive enough for entertaining – my favorite type of recipe!

In this recipe I used chicken and spinach but the options for fillings are endless. Get creative with different meats and vegetables and make up combinations that include italian sausage, beef, mushrooms, artichokes or even squash.

Chicken & Spinach Stuffed Pasta Shells
1/2 box jumbo pasta shells
1 pkg chicken tenders or 2 chicken breasts
1 box frozen spinach, thawed and liquid drained
1 C shredded mozzarella
1/2 C grated parmesan
2 cloves garlic, minced
1 C low fat ricotta cheese (heaping)
1/2 tsp red pepper flakes (optional)
salt
pepper
1 jar spaghetti sauce

Bring a large pot of water to a boil. Salt water well and add 1/2 box of pasta shells. Reduce heat to medium and cook shells for 6-8 minutes. Shells should be al dente. Drain shells in a colander and rinse with cool water to stop further cooking. Preheat oven to 375.

Slice chicken into small chunks and transfer to a saute pan over medium heat with a drizzle of olive oil. Season chicken lightly with salt and pepper and minced garlic. Saute until meat is just cooked. Add drained spinach, taking care to squeeze out as much water as possible before placing it in the pan. Warm spinach slightly, then transfer mixture to a medium bowl. Add 1/4 C parmesan, ricotta and 1/2 C mozzarella cheese. Stir well.

Place empty shells in an 9×13 baking dish. Spoon filling into each shell. Pour spaghetti sauce over filled shells and sprinkle with remaining mozzarella and parmesan. Bake for 20-25 minutes so that cheese is melted and just golden.