Skinny Chimichangas

Skinny Chimichangas

20 oz ground lean turkey breast

1 cup onion, finely chopped

1.5 cloves garlic, minced

4 tsp chili powder

2 tsp dried oregano

1 tsp ground cumin

15 oz can tomato sauce

4 tbsp mild green chili peppers, diced

¹⁄₂ cup reduced-fat cheddar cheese, shredded

4 second cooking spray

5 in fat-free flour tortillas

Preheat the oven to 400 degrees F.  Spray a medium nonstick skillet with 2 seconds of nonstick spray; set over medium-high heat.

Add the turkey, onion, garlic, chili powder, oregano, and cumin.

Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.

Stir in the tomato sauce and the chilies; bring to a boil.  Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.  Remove from the heat and stir in the cheddar cheese.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Divide the filling into 5 equal portions.  Place on top of the tortillas.  Fold in the sides, then roll to enclose the filling.

Place the chimichangas, seam-side down, on the baking sheet that’s been slightly sprayed.

Lightly spray the tops of the tortillas with nonstick spray.  Bake until golden and crisp, about 20 minutes.  Do not turn.

5 Servings

292 Calories

7.4 g Fat

29.5 g Carbohydrates

37.5 g Protein

This recipe comes from KitchMe.

Honey Lime Chicken Enchiladas

 

These enchiladas were absolutely incredible.  This might be the best thing I've ever had!  It made so many enchiladas that I shared them with all of my friends - they still can't stop talking about them!  This is definitely something to try!

 

Honey Lime Chicken Enchiladas

 

1 small, onion, peeled & diced (use a sweet Vidalia onion if you can find it)

3 chicken breast halves

1/2 c. chicken broth

1 Tbsp. chili powder

1 tsp. garlic, minced (2-3 cloves)

salt & pepper (to taste)

6 tablespoons honey

5 tablespoons lime juice (2 large limes)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded

16 ounces green enchilada sauce

1/2 c. heavy cream

 

Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime.

 

 

 

Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did overnight).

 

While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas.

 

 

 

Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

 

 

 

This recipe comes from Favorite Family Recipes!

 

Achiote Chicken and Pineapple Tacos

Achiote Chicken and Pineapple Tacos


2-3 lbs chicken breast tenders
2 tablespoons fresh lemon juice
1 cup orange juice
1/3 cup oil
4 cloves garlic
2 tablespoons white vinegar
2 tablespoons ground annato or achiote paste
1 teaspoon dried basil
1 teaspoon ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/2 teaspoon tumeric
1/2 teaspoon onion powder
1/2 teaspoon garlic power
1 pineapple, diced
1 red onion, sliced
12-18 corn tortillas


Combine all of the ingredients except chicken, pineapple, red onion, and tortillas in a blender or food processor.  Marinate chicken breasts in achiote mixture for 2-4 hours.  Be sure to marinate the chicken in a glass bowl or pan or a zip-lock bag.  The annato seeds are often used to naturally dye foods red so anything the marinade touches will stain!

Cook chicken in a cast iron skillet until done.  Remove from pan and let rest.  Cook pineapple and onion until heated through.

Warm tortillas and fill with chicken and top with pineapple and red onion.  

Skinny Mexican Enchilada Casserole

This is an easy casserole and can be made ahead of time and frozen before baking.  This was surprisingly low in Weight Watchers points, but flavorful - and my favorite part, cheesy!

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. 

Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Skinny Mexican Enchilada Casserole

1 pound ground turkey breast

1 medium onion, chopped

2 cups each: tomato sauce and enchilada sauce

15 oz can of pinto beans and juice

12 corn tortillas

3 cups grated fat-free cheddar cheese

1/4 cup sliced black olives

In a large, heavy skillet sprayed with nonstick spray, brown ground turkey and chopped onion over medium-high heat, stirring constantly. Add tomato sauce, enchilada sauce and beans with juice. Heat until simmering. 

Put a layer of meat sauce in a large casserole sprayed with nonstick spray. Add a single layer of 3 tortillas. Add another layer of meat sauce. Cover with 1/4 of the cheese and olives. Repeat three more layers of 3 tortillas, meat sauce, cheese and olives. Bake in a preheated 325º oven for 50 to 60 minutes, or until hot.

Serves 10.  Weight Watchers PointsPlus = 6

Tex-Mex Lasagna

Tex-Mex Lasagna

From Cooking with Paula Dean, Sept/Oct 2006

2 cups chopped cooked chicken

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1 (15.25-ounce) can corn, drained

1 (15-ounce) can black beans, drained

1 (15-ounce) can tomato sauce

1 (10-ounce) can diced tomatoes and green chilies, drained

2 teaspoons ground cumin

1 teaspoon chili powder

teaspoon salt

1 (16-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

6 oven-ready lasagna noodles

1 (8-ounce) package Monterey Jack cheese with peppers, grated

1/2 (4-ounce) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.

Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

Chicken Chilaquiles

I've made this recipe, from Cooking Light, quite a few times and I just love it.  I usually top it off with a little sour cream, but that's not necessary.  A lot of times I make this casserole, freeze it, and then thaw and bake it for a weeknight meal.  

Chicken Chilaquiles

2  cups  shredded skinless, boneless rotisserie chicken breast

1/2  cup  chopped green onions

1/2  cup  (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided

2  tablespoons  grated Parmesan cheese

1  teaspoon  chili powder

1/4  teaspoon  salt

1/4  teaspoon  black pepper

3/4  cup  1% low-fat milk

1/4  cup  chopped fresh cilantro

1  (11-ounce) can tomatillos, drained

1  (4.5-ounce) can chopped green chiles, drained

12  (6-inch) corn tortillas

Cooking spray

Preheat oven to 375°.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl.

Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture.

Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.  Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.