BLACK BEAN & CHICKEN ENCHILADA LASAGNA

2 cans (10-oz each) enchilada sauce

12 (6-in) tortillas

2 cups coarsely shredded rotisserie chicken (leftover chicken or turkey works well, too)

1 small onion, chopped

1 can (15-oz) black beans, rinsed and drained

3 cans (4-oz each) whole green chilies, drained and coarsely chopped

3 cups crumbled queso fresco or shredded Mexican cheese blend

2 medium ripe avocados

2 tbsp sour cream

2 tbsp lime juice

1/2 tsp salt

Chopped fresh tomatoes for garnish

Chopped fresh cilantro for garnish

Preheat oven to 350-degrees. Spread 1/2 cup enchilada sauce over the bottom of a greased 13x9-inch baking dish. Top sauce with four tortillas, 1 cup chicken, 1/4 cup onion, 1/4 cup beans, 1/3 cup green chilies and 1 cup cheese. Repeat the layers. Drizzle with 1/2 cup enchilada sauce; top with the remaining tortillas, onion, beans, chilies, enchilada sauce and cheese.

Bake, uncovered, 25-30 minutes or until bubbly and cheese is melted. Let stand 10 minutes before cutting to serve.

Meanwhile, quarter, peel and pit one avocado, place in a food processor. Add sour cream, lime juice and salt; process until smooth.

Peel, pit and cut remaining avocado into small cubes. Top lasagna with tomatoes, cilantro and cubed avocado. Serve with the avocado sauce.

Yield: 8 servings

recipe and photo TOH 2015

MUSHROOM QUESADILLAS

1 lb fresh mushrooms, chopped

2 or 3 jalapeno peppers, seeded & chopped
2 tbsp olive or canola oil
1/4 cup minced cilantro
8 flour tortillas
2 cups shredded Monterey Jack cheese
Salsa, if desired
guacamole, if desired
sour cream, if desired

Heat the olive or canola oil in a large skillet; saute the mushrooms and jalapeno peppers until they are tender most of the liquid is evaporated.  Add the cilantro and cook, stirring, for about a minute.  Remove skillet from the heat.

Heat another tablespoon canola or olive oil in another large skillet and add one tortilla.  Top with a half cup of the cheese, a third cup of the mushroom-pepper mixture and top with another tortilla.  Cook 2 to 3 minutes per side until lightly browned.  Repeat process until you have used all the ingredients.  Add addition oil as needed.

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Serve quesadillas with salsa, guacamole, and/or sour cream, if desired.
Yield: 4 quesadillas 

EASY CHEESY CHICKEN FAJITAS

1/2 to 3/4 lb boneless skinless chicken breasts, cut into thin strips

1 garlic clove, minced
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1/2 cup sliced onion
1 1/2 cups Mexican Style Shredded Cheese
6 (6-inch) flour tortillas, warmed
Your favorite salsa
1 lime cut into wedges, if desired

Spray a large nonstick skillet with nonstick cooking spray.  Turn heat under skillet to medium-high and add the chicken strips and garlic.  Cook about 5 minutes until chicken is lightly browned.  Add the red and gree bell peppers and the onion to the skillet.  Cook about another 5 minutes until chicken is cooked through and the peppers and onion are crisp tender.

To make fajitas place a fourth cup of the chicken mixture and a 1/4 cup of the cheese down the center of each tortilla; fold tortilla over the filling.  Serve with the salsa.  Garnish with fresh lime wedges, if desired.

 

the file photo of this recipe

CHICKEN AND SPINACH ENCHILADAS

2 cups salsa, your choice

2 cans (10-oz each) enchilada sauce 

3/4 cup low-fat cream cheese (This is approximately 6-oz)

1 pkg (10-oz) frozen chopped spinach, thawed and squeezed dry

2 cups chopped cooked chicken

8 (8") flour tortillas

1 pkg (8-oz) shredded Mexican Blend cheese

Preheat oven to 350-degrees. Coat a 13" X 9" dish or pan with cooking spray.

Place 1/2 cup of the salsa and the enchilada sauce in a medium bowl; stir mixture to combine.

Place cream cheese in a microwave-safe medium bowl and heat in microwave 1 minute or until very soft. Add the spinach, chicken and remaining 1 1/2 cup salsa to the bowl. Stir mixture to combine well.

Fill each tortilla shell with approximately 1/3 cup of the chicken mixture; roll up. Place in the prepared baking dish or pan, seam side down. Pour the enchilada sauce mixture evenly over the enchiladas and top with the cheese. Baked 30 minutes or until cheese is melted and bubbly. Remove from oven and let rest 5 minutes before serving.

Yield: 4 servings, 2 enchiladas each

SPINACH CALZONES

1 pkg (10-oz) frozen chopped spinach

1 pkg (3.5-oz) sliced pepperoni
2 slightly beaten eggs
1 cup pizza sauce
1/4 cup grated Parmesan cheese
1 tsp dried basil, crushed
1/8 tsp garlic powder
1 pkg (10-oz) refrigerated pizza dough
1 pkg (4-oz) shredded mozzarella cheese
cooking oil
1 tbsp grated Parmesan cheese

Cook spinach according to package directions. Drain spinach, squeezing out the excess liquid. Chop pepperoni. Combine the spinach, pepperoni, eggs, 1/4 cup of the pizza sauce, the 1/4 cup grated Parmesan, basil, and garlic powder.

Unroll the refrigerator pizza dough. Press the dough into a 15x10-inch rectangle. Cut into quarters. Sprinkle mozzarella cheese onto half of each quarter. Spoon spinach mixture over the top of the mozzarella. Fold the dough over the filling mixture; seal the edges. Place on a greased baking sheet. Brush with oil and sprinkle with the 1 tablespoon of Parmesan cheese. Cut small slits in top of each. Bake in a 450 degree oven for 10 to 15 minutes or until golden brown. Heat and pass remaining pizza sauce to spoon over calzones, if desired.

 

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BLACK BEAN TOSTADAS

 

1 cup rinsed, drained canned black beans, mashed

2 tsp chili powder
nonstick cooking spray
4 (8-inch) flour or corn tortillas
1 cup washed, torn romaine (or other type) lettuce leaves
1 cup chopped tomato
1/2 cup chopped onion
1/2 cup plain nonfat yogurt
2 jalapeno peppers, seeded, finely chopped, optional

Combine the beans and chili powder in a small saucepan; cook 5 minutes over medium heat, stirring often.

Spray a large nonstick skillet with nonstick cooking oil spray. Heat skillet over medium heat until hot. Sprinkle tortillas with water; place in skillet, one at a time. Cook 20 to 30 seconds or until hot and pliable, turning once during cooking. Spread the bean mixture evenly over the four tortillas. Layer with lettuce, tomato, onion, yogurt and peppers. Serve immediately.

Note: When handling raw jalapeno peppers, wear gloves and do not rub face or eyes!

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MOM'S YUMMY ENCHILADAS

1 1/4 lb lean ground beef

1 can mild chili beans
1 dozen flour tortillas
1 medium onion, chopped
3/4 lb grated cheddar cheese, divided
1 can enchilada sauce, your "heat" preference as desired

Brown ground beef in a large skillet over medium heat. Pour into a colander and drain well. Rinse with hot water to remove fat. Return beef to skillet and add chili beans. Heat to simmer and cook 5-10 minutes. Divide the meat/bean mixture evenly among the 12 tortillas centering mixture in the center of the tortillas. Divide the onion evenly among the tortillas adding atop the meat/bean mixture. Top with approximately 1 tablespoon of the cheese per tortilla. Roll tortilla tightly around mixture and hold together with a toothpick. Place close together in a baking dish. Spoon the enchilada sauce over the tortillas, covering each. Sprinkle the remaining cheese over the top of the sauce. Add lid to casserole dish or cover with foil if lid is not available. Bake in a 350 degree oven for 15-20 minutes until bubbly and cheese is melted. Remove from oven and place on individual plates or a serving platter. Garnish with shredded lettuce and diced tomatoes. Serve with sour cream, guacamole and salsa, if desired.

This recipe is suitable for diabetics as it has protein in the meat, beans and cheese to counteract the carbs.

Note: Be Sure To Remove Toothpicks Before Serving!! Choking On A Hidden Toothpick Can Be Deadly. Never let it be said your cooking killed someone!

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QUICK AND EASY CHEESY CHICKEN ENCHILADAS

1 jar (12-oz) chunky salsa
2 cups (8-oz) cubed Velveeta cheese
3 cups chopped cooked chicken
4 8-inch flour tortillas
1 can (2 1/4-oz) sliced pitted ripe olives, drained and chopped
1/3 cup shredded cheddar cheese
Salsa, sour cream, etc for additional toppings, if desired

In a medium saucepan combine the salsa and Velveeta. Cook, stirring occasionally over medium heat until the cheese melts; set aside 1 1/4 cups of the sauce and keep warm. Stir chicken into the remaining sauce. Divide the chicken mixture evenly among the four tortillas and spoon down the centers. Roll up tortillas. Place the filled tortillas, seam side down, in a greased 8-inch square baking dish. Cover with foil and bake in a preheated 375 degree oven for 15 to 20 minutes or until heated through. To serve, spoon the reserved sauce over the enchiladas. Sprinkle with the shredded cheese and chopped olives.

This is a basic file photo.

QUICK AND EASY CHICKEN FAJITAS WITH CREAM CHEESE

  

1 1/4 lbs boneless, skinless chicken breasts, cut into thin strips
3 tbsp canola oil
1 green bell pepper, seeded and cut into strips
1 red bell pepper, seeded and cut into strips
1 small onion, sliced into rings
2 garlic cloves, minced
8-oz container soft cream cheese with herb and garlic
16 (6-in size) flour tortillas, warmed
Your favorite salsa, optional

Sauté half of the chicken strips in 1 tablespoon of the canola oil until cooked through and tender; remove from the skillet. Repeat with another tablespoon of the oil and the other half of the chicken.

Sauté the bell peppers, onion, and garlic in the last tablespoon of the oil until crisp tender. Add the chicken back to the skillet and mix well.

Spread approximately 1 tablespoon of the cream cheese over each warmed tortilla. Place about 1/2 cup of the chicken/vegetable mixture in the center of each tortilla. Roll up the tortilla and place on serving plates. Serve with the salsa, if desired.

Yield: 8 servings of two fajitas each.

This is a file photo.

QUICK AND EASY CHICKEN QUESADILLAS

8 (10-inch) flour tortillas

1 cup cream cheese
1 can (10-oz) chunk chicken breast, drained and flaked
1 cup shredded Mexican-blend cheese
1/3 cup diced red bell pepper
1/2 cup finely chopped onion
Toppings such as sour cream, guacamole, and salsa
nonstick cooking spray

Preheat oven to 400 degrees.

Lightly spray both sides of each tortilla with nonstick cooking spray.

Spread each tortilla with 2 tablespoons of the cream cheese.

In a small bowl, combine chicken, shredded cheese, bell pepper, and onion.

Evenly divide the chicken mixture over each of 4 of the tortillas.  Top each with the remaining 4 tortillas.

Place the quesadillas onto a baking sheet.  Bake at 400 degrees for 12 minutes or until golden  brown, turning once halfway through heating.  Cut quesadillas into wedges and serve with the toppings.

Yield: 8 appetizer servings or 4 whole quesadilla servings.

Note: File Photo

BREAKFAST BURRITOS

1 lb bulk sausage

1 small onion, chopped
1/2 green bell pepper, diced
1 can (4-oz) mushroom stems and pieces, drained
8 flour tortillas, warmed
6 eggs, beaten
1 cup shredded cheddar cheese
your favorite salsa, optional

In a skillet, brown the sausage, stirring to crumble. Drain and discard all but 2 tablespoons of the drippings. Add the onion, bell pepper, and mushrooms; saute until tender.

In a separate skillet, scramble the eggs in a nonstick skillet that has been sprayed with nonstick cooking spray.

To assemble the burritos, place sausage mixture, eggs, and shredded cheese on each of the warmed tortillas. Fold the bottom of each tortilla up over the fillings and then roll up. Serve with salsa, if desired.

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CHICKEN ENCHILADAS

 

• 1 can (16 ounces) refried beans
• 10 flour tortillas (8 inches), warmed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup (8 ounces) sour cream
• 3 to 4 cups cubed cooked chicken
• 3 cups (12 ounces) shredded cheddar cheese, divided
• 1 can (15 ounces) enchilada sauce
• 1/4 cup sliced green onions
• 1/4 cup sliced ripe olives
• Shredded lettuce, optional
• Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese.
• Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese.
• Bake, uncovered, at 350° for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. 
• Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
• Yield: 10 servings.
• Originally published as Chicken Enchiladas in Quick Cooking May/June 1998, 

CRUNCHY ASIAN SALAD

1 pkt (.7-oz) dry Italian salad dressing mix

1/2 cup sugar
2 tbsp lite soy sauce
2 pkgs (3-oz each) ramen noodle soup mix
2 pkgs (16-oz each) coleslaw or cabbage slaw mix
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted

In a small mixing bowl, prepare the salad dressing mix according to the packet directions; stir in the sugar and soy sauce. Stir until sugar is dissolved. Set aside.

Break the noodles up into a large bowl. Discard the seasoning packet or save for another use. Add the slaw mix, onions, sunflower kernels and almonds. Stir to combine.

Pour the dressing over the salad and toss well to coat.

Yield: 12 cups

Note: File Photo

Note: This is a recipe I got from Kraft Foods.

OLD TIME THREE CHEESE ENCHILADAS

8-oz Monterey Jack cheese, grated

8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent.  Drain and return to skillet.  Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat.  Remove from the heat and stir in the grated cheeses.  Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese.  Heat over low heat, stirring constantly until the cheese is melted.  Set aside.

Heat oven to 350 degrees.

Lightly grease a long casserole dish.  Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas.  Place side by side in the prepared casserole dish.  Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.

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EASY CHICKEN ENCHILADAS

Nonstick cooking spray

1 can cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 tsp chili powder
2 cups chopped or shredded cooked chicken
1/2 cup shredded Mexican-Blend cheese
6 6-inch flour tortillas, warmed
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees.
Lightly spray an 11 x 7 x 2-inch baking dish with nonstick cooking spray; set aside.

In a medium size bowl, combine the soup, sour cream, picante sauce and chili powder together; stir 1 cup of the soup into the mixture. Add the chicken and cheese; stir to blend.

Lay out the tortillas and divide the chicken mixture evenly among the tortillas; roll up and place seam-side down in the prepared pan. Pour the remaining soup mixture over the tortillas.

Cover baking dish with foil and bake at 350 degrees for 40 minutes or until hot and bubbly.

To serve, top with the chopped tomato and sliced green onion.

Yield: 6 enchiladas

EASY CHICKEN AND BLACK BEAN ENCHILADAS

 2 1/2 cups shredded deli rotisserie chicken (from 2-lb chicken)

 

1 can (4.5 oz) chopped green chilies

 

1

can (15 oz) black beans, drained, rinsed

 

1

package (8.2 oz)  flour tortillas for soft tacos & fajitas (6 inches)

2

cups shredded Cheddar cheese (8 oz)

Fresh chopped tomatoes and cilantro for topping, if desired. Sour cream may also be used as a topping.

Preheat oven to 450°F. 

Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

Spread 1/2 cup of the enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, 3/4 cup of the sauce, the chilies and beans.

Place tortillas on work surface. Spoon heaping 1/3 cup chicken mixture in center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up tortillas; place seam side down in baking dish. Top enchiladas with remaining enchilada sauce and cheese.

Bake 12 to 15 minutes or until hot and cheese is melted. Let stand 5 minutes before serving; add toppings as desired.

Note: General idea for this recipe is from Pillsbury as is the picture below.

VELVEETA'S COWBOY QUESADILLAS

8-oz Velveeta, cut into small cubes

1 can (10-oz) diced tomatoes & green chilies, drained
4 cups shredded cooked chicken
4 green onions, sliced thin
6 (10-inch) flour tortillas

Combine the Velveeta and tomatoes in a 1 1/2-quart microwave-safe dish. Microwave on high for 3 minutes or until the cheese is completely melted and mixture is well blended, stirring after the first 2 minutes. Stir in the chicken and onions.

Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Spoon approximately 2/3 cup of the mixture onto half of a tortilla, fold other half over the filling. Add to the skillet and cook 1 minute on each side or until golden brown on both sides.

Repeat process with remaining 5 tortillas.

Cut each into wedges for appetizer or snack servings. Or leave whole for a regular serving.

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THAI CHICKEN PEANUT NOODLES

1/4 cup creamy peanut butter

1/2 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
4 tsp sriracha Asian hot chili sauce
1/4 tsp crushed red pepper flakes
12-oz uncooked multigrain spaghetti
1 lb lean ground chicken
1 1/2 cups julienned carrots
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 cup finely chopped unsalted peanuts
4 green onions, chopped

In a small bowl, whisk the first 6 ingredients until blended.

Cook spaghetti according to package directions; drain.

In a large skillet, cook the chicken, carrots, red pepper and garlic over medium heat 5 to 6 minutes until chicken is no longer pink, breaking up chicken into crumbles; drain.

Stir the peanut butter mixture into the chicken mixture and bring to a boil. Reduce heat and simmer uncovered 3 to 5 minutes or until sauce is slightly thickened.

Serve the sauce with the spaghetti. Garnish each serving with the peanuts and green onions.

Yield: 6 servings
Per serving: 475 calories, 17 g fat (3 g sat) 51 g carbs, 7 g fiber, 33 g protein

 

this is an old TOH recipe and photo

BEEF TOSTADAS WITH MANGO SALSA

 1 mango, diced

1/2 small red onion, finely chopped

1/4 cup chopped fresh cilantro, plus more for topping

Juice of 1 lime + wedges for serving

Kosher salt and freshly grated black pepper

1 tbsp olive oil

1/4 lbs lean ground beef chuck

1 can (15-oz) diced fire-roasted tomatoes with chilies

1/2 to 1 tsp ancho chili powder + more for topping

8 corn tostadas

Shredded iceberg lettuce, for topping

2/3 cup sour cream

Combine mango, red onion, cilantro, lime juice, 1/4 tsp salt, a few grinds of pepper together in a medium bowl. Set mixture aside.

Heat olive oil in a large nonstick skillet over medium-high heat. Add the meat and cook, stirring to break up, until it starts browning, about 2 minutes. Stir in the tomatoes, chile powder, and 3/4 tsp salt. Continue cooking until the meat is cooked through and sauce is slightly reduced, about 2 minutes.

Divide beef mixture evenly over the tostadas; top with lettuce, mango salsa, sour cream and cilantro. Sprinkle with chile powder, if desired. Serve with lime wedges.

Yield: 4 servings of 2 tostadas each

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VEGETABLE QUESADILLAS

1/2 lb fresh mushrooms, sliced

1 medium zucchini, sliced
1/2 cup sliced green onions
2 cans whole kernel corn, drained
2 medium tomatoes, seeded and diced
1 tsp dried basil
3/4 tsp salt
1/4 tsp black pepper
6 8-in flour tortillas
2 cups shredded reduced-fat cheddar/Monterrey Jack cheese blend
3/4 cup your favorite salsa
fat-free sour cream

Coat a large nonstick skillet with nonstick cooking spray. Add the mushrooms, zucchini, and green onions to the skillet and sauté until tender. Add the corn, tomatoes, basil, salt, and black pepper; cook another 2 to 3 minutes until heated through. With a slotted spoon, spoon the filling evenly over 1/2 of each tortilla. Sprinkle the cheese over the veggies and fold the tortilla over. Lightly spray the tops of each tortilla with the nonstick cooking spray. Bake, uncovered for 10 to 12 minutes at 400 degrees, or until golden brown. Serve with the salsa and sour cream.

Note: This is a file photo