Spicy Chicken Avocado Chicken Enchilada's

I have always LOVED chicken enchilada's but never found a recipe that I have found and made that has been a keeper at our house.  A big thanks to Ruthie, a blogger I follow, for sharing a unique blend of shredded chicken, cilantro, avocado  cheese and a spicy topping.  A lighter, fresh take on the expected chicken enchilada.

I didn't have all of the listed ingredients, so I improvised a bit, but loved the result, so I'm pretty sure I will stick to the way I made it, was a bit easy too, with less steps.  Check out her original recipe on her site, www.ruthiehart.com, I will list my altered one.




Ingredients
For the sauce
I jar Pace's Garlic & Lime Salsa Verde
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped cilantro
1/2 cup fat free sour cream

For the enchiladas
2 Cans Kirkland shredded chicken
1 cup colby jack cheese
1 cup spicy jack cheese
3 avocados, peeled and chopped into bite sized pieces
10 whole wheat tortillas (I always use whole wheat for my mexican dishes.  They are healthier, and more substantial to hold all the yummy stuff.)

1. In large bowl mix together chicken, cheese, avocados and add a little salt and pepper, mix and then layer in center of whole wheat tortilla, roll up and place in sprayed dish.  Line up as many as you can fit in baking dish.
2. Mix sauce ingredients together and pour over tortillas.
3. Top with a little more cheese to your cheesy likeness. :)9. Top with remaining sauce and cheese
10. Bake at 375 for 20 minutes

Cilantro Lime Chicken Salad

Wow!  This meal was soooo yummy, with its perfect combo of the chicken, avacodo salsa and cilantro lime dressing.  I had it last night, and I wish I would have made more to eat it again today!  It was that yummy!

Cilantro Lime Chicken

2 tablespoons minced fresh cilantro 2 1/2 tablespoons fresh lime juice

1 1/2 tablespoons olive oil

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

Cooking spray

To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

Avacado Salsa

1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion

2 teaspoons fresh lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper 1 avocado, peeled and finely chopped $

To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Creamy Cilantro Lime Dressing:

2 tablespoons freshly chopped cilantro leaves

1 tablespoon apple cider vinegar

1 teaspoon lime zest

1/4 cup lime juice

1/2 cup sour cream

1 clove garlic, smashed

1 tablespoon honey

1/8 cup extra-virgin olive oil

Salt and freshly ground black pepper

Special equipment: blender

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Serve over brown rice as follows:
brown rice
chopped romaine lettuce
cut up chicken
salsa
dressing

The meal is around 500 calories and serves 4.

found the recipe at myrecipes.com

Tangy Taco Salad

This was my favorite when I was a kid.

I had forgotten about it until recently.

So yummy and feeds about 8.

A great family meal.

1 head of lettuce

2 Tomatoes

1 bottle Catalina Dressing

1 Can black Olives

2 lbs ground beef

1 pkg taco seasoning

1 can kidney beans

1/2 lb. Cheddar Cheese

1/2 bag Tortilla Chips

(my family grew up doing Doritos though)

Brown Meat. Sprinkle seasoning on.

Add Kidney beans & liquid.

Add bottle of dressing

Let simmer while chipping salad.

Serve in 9x13 pan in layers of:
Salad
Chips
Meat
Mixture
Cheese

Shredded Chicken Taco's

Goodness were these GOOD!!! Because we stewed the chicken the meat was so so tender! It was heaven eating these!!!
Stew chicken like shown in previous post.
Put chicken back in pot and add chicken taco seasoning
a can of salsa (add little by little until the consistancy you like.)
and a little more than a half a cup of chicken broth.
Heat through.
Add to flour tortillas with lettuce, tomatoes, avacados, lime juice, sour cream and salsa.

Mexican Lasagna

This is probably one of my top 5 favorite dinners.

So yummy...

So easy...

It will become a family favorite!

Ingredients:

1 lb. ground beef

1 tiny can tomato paste

1 can green enchilada sauce

1 packet enchilada seasoning

1 can mexi corn

1 can black olives

1 can black beans

1/2 cup grated cheese (I like to use mozz. or colby jack)

4 flour torillas

brown ground beef, drain fat, place in large bowl

drain black beans can place in the large bowl

dice 1/2 can of olives and place in large bowl

drain corn and place in the bowl

pour 3/4 can of green sauce and add to mixture

Get a sauce pan and put tomato paste with one can water

and enchilada packet and simmer.

Pour remaining green sauce on bottom of 13x9 dish

fold large tortillas in half and place covering the bottom of the dish

spread mixture from bowl out on top of tortillas

Place the remaining torillas the same way on top of the mixture

Place the enchilada sauce from pan ontop and spread out.

Place cheese and remaining olives on top

Bake at 375 for 20 mins or until cheese in melted and bubbly.

I like to put a little sour cream on my helping. :)

A mexican salad is a nice addition to this meal.

Feeds approx: 8 hearty servings

ENJOY!!!