Cheesy Chicken Enchiladas

I got this YUMMY recipe from The Fairhope Foodie's blog and she got it from Annie's Eats. It was so good and creamy! This is a keeper according to Justin and me! I made Spanish rice to eat along with them and it was just as great! I always buy the boxed Spanish rice (Publix brand or Zatarain's) but the trick to really good Spanise rice is to add a can of diced tomatoes, undrained. It really makes it so much better!! Hope you enjoy these as much as we did! Now go cook!

Cheesy Chicken Enchiladas

4 boneless skinless chicken breasts

1 packet of taco seasoning

1 cup light sour cream

1 cup Ranch dressing

flour tortillas ( I used the taco size)

salsa

4 cups shredded cheese (I used Mexican blend)

Trim the chicken breats of excess fat and cut into bite-size pieces. Season the chicken with salt and pepper. Heat 1 tablespoon of extra virgin olive oil in a large skillet and saute chicken until cooked through, about 10 minutes. Add in taco seasoning and a few tablespoons of water. Cook chicken until all of the water is absorbed. Reduce heat to low to keep warm.

Meanwhile, mix up the sauce. Use a large bowl, combine half of the ranch and half of the sour cream and mix well, set aside. In a small bowl, combine the remainder of the two and mix well. Add chicken to large bowl and mix until chicken is coated.

Preheat the oven to 375 degrees . Grease a 9x13-inch baking dish. Take a tortilla and spread the mixture in the small bowl evenly all over the tortilla, it takes less than 1 teaspoon. Then take the chicken mix and line it down the center of tortilla. Top it off with salsa and shredded cheese, to taste. Roll up tortilla and place seam side down on the baking dish. Repeat the steps until the pan is full.

Spread the remaing sauce over the tops of the enchiladas and top off with more cheese. Bake in the oven for 25 minutes, or until tortillas are crispy.

Mexican Chili Cheese Hamburgers with Roasted Potatoes

I made these a couple of weeks ago when Amy and Scooter cameover to cook out and I do believe they were a hit! Everyone seemed to really like them. I served them with Roasted Red Potatoes. They recommended serving them with regular homemade fries which would be just as great! I have recipes for both types of sides on my blog!

Makes 4 servings, 1 burger per serving

Ingredients
1 pound ground round
1 cup chopped seeded plum tomato, finely chopped
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Directions
Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.

Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

Nutritional Information
Calories:381 (31% from fat)
Fat:13.1g (sat 5g,mono 6.4g,poly 0.7g)
Protein:36.3g
Carbohydrate:28.1g
Fiber:1.7g
Cholesterol:84mg
Iron:4.2mg
Sodium:655mg
Calcium:212mg

-Compliments of Cooking Light

Easy Quesadillas

Justin and me ate these last night for dinner. I thought they were very good despite the fact I burned ours! So I can't wait to fix them again without burning them this time! I couldn't find refried beans with sausage so I bought some ground sausage, only used half the roll and mixed it cooked ground sausage in with the refried beans. The reason I burned my quesadillas is because I thought they would be better it I heated them in the oven instead or microwave. I put them on broil and didn't watch them closely enough. I served spanish rice on the side.

Makes 8 servings

Ingredients
3/4 cup refried beans with sausage or
buy sausage seperately like I stated above
4 (8-inch) flour tortillas
1 1/4 cups (5 ounces) shredded Mexican cheese blend, divided
1/2 cup taco sauce, divided
Sour cream

Directions
Spread beans evenly over 2 tortillas. Sprinkle evenly with 3/4 cup cheese, and drizzle with 1/4 cup taco sauce. Top with remaining tortillas.

Microwave 1 quesadilla, covered with a paper towel, on a microwave-safe plate at HIGH 1 to 1 1/2 minutes. Repeat procedure with remaining quesadilla.

Cut each into 8 wedges; serve with remaining 1/4 cup taco sauce, sour cream, and remaining 1/2 cup cheese.

-Compliments of www.myrecipes.com