Recipes (as promised)
Chicken-Bean Enchiladas
2 Cups shredded rotisserie chicken
1 15.5 ounce can black beans, rinsed and drained
2 cups grated pepper Jack and/or cheddar cheese
10 ounces corn, cooked and cooled
1 medium-large onion
2 tablesoons olive oil
1 15-ounce can tomato sauce
1 14.5-ounce can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)
Optional garnish: Chopped fresh cilantro, hot red pepper sauce
Adjust oven rack to middle position; heat oven to 375 degrees. In a mixing bowl, mix chicken, beans, corn, and 1 cup cheese; set aside.
Thinly slice 1/2 onion; set aside. Finely chop remaining onion.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very think, about 12 minutes. (Stir frequently; reduce heat if needed.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture. Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish.
Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese. Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Serves: 6
Per serving: 441 calories; 25g protein; 45g carbohydrates; 20g fat (8g saturated); 7 g fiber; 1590mg sodium
And, just because I think it's tasty (and it goes quite well with the enchiladas)
Guacamole
4 avacados
4 garlic cloves
1 lime
1 jalapeno pepper
1 small white or red onion
1 medium tomato
1/4 cup fresh chopped cilantro
Cut avocados in half, take out pits, and scoop flesh into a bowl. Peel and chop garlic cloves. Add garlic and juice of one lime to avocado. Mash with a fork until the mixture is smooth. Cut stem and remove seeds from the jalapeno pepper. Chop pepper, onion, tomato and cilantro and stir into avocado mixture. Cover with plastic wrap and chill for a half hour.
Makes: 6 servings
As I find more interesting and successful recipes, I'll post them for any interested. Now, back to last night's L&O. *<3s Tivo* Maybe Acts III-V of Branagh's Hamlet later.
2 Cups shredded rotisserie chicken
1 15.5 ounce can black beans, rinsed and drained
2 cups grated pepper Jack and/or cheddar cheese
10 ounces corn, cooked and cooled
1 medium-large onion
2 tablesoons olive oil
1 15-ounce can tomato sauce
1 14.5-ounce can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)
Optional garnish: Chopped fresh cilantro, hot red pepper sauce
Adjust oven rack to middle position; heat oven to 375 degrees. In a mixing bowl, mix chicken, beans, corn, and 1 cup cheese; set aside.
Thinly slice 1/2 onion; set aside. Finely chop remaining onion.
Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very think, about 12 minutes. (Stir frequently; reduce heat if needed.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture. Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish.
Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese. Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.
Serves: 6
Per serving: 441 calories; 25g protein; 45g carbohydrates; 20g fat (8g saturated); 7 g fiber; 1590mg sodium
And, just because I think it's tasty (and it goes quite well with the enchiladas)
Guacamole
4 avacados
4 garlic cloves
1 lime
1 jalapeno pepper
1 small white or red onion
1 medium tomato
1/4 cup fresh chopped cilantro
Cut avocados in half, take out pits, and scoop flesh into a bowl. Peel and chop garlic cloves. Add garlic and juice of one lime to avocado. Mash with a fork until the mixture is smooth. Cut stem and remove seeds from the jalapeno pepper. Chop pepper, onion, tomato and cilantro and stir into avocado mixture. Cover with plastic wrap and chill for a half hour.
Makes: 6 servings
As I find more interesting and successful recipes, I'll post them for any interested. Now, back to last night's L&O. *<3s Tivo* Maybe Acts III-V of Branagh's Hamlet later.