Chelle's "Healthy-ish" Creamy Chicken Enchiladas

I just recently noticed that this blog does not have our family's enchilada recipe on it!  This is the way my sister Chelle taught me how to make enchilada's.  I know that cooking with Cream of Whatever soup is frowned upon these days, I just can't deny the simplicity and comfort level that this recipe gives.  When I took down the recipe from my sis, I wrote that they were "healthy" enchilada's, now I'm not sure they quite qualify for that category,  but they are a lighter version than some people use.  Hope you enjoy.

3-4 chicken breasts cooked and shredded
1 can fat free cream of chicken soup
1/2 c plain yogurt
1 c reduced fat sour cream
4 green onions chopped
1 can diced green chili's
jack cheese
flour tortillas
1 big can your favorite enchilada sauce (you might need one and a half cans if you are doing two dishes)

Preheat  oven to 375 degrees

Cook and shred chicken breasts.
Stir chicken, yogurt, sour cream, green onions, chili's, and soup together.
Get out 9x13 or two 8x8 pans and coat with cooking spray
Pour enough enchilada sauce on the bottom of your pan to coat the bottom.
Spoon mixture into enchilada size tortillas and top with a few healthy pinches of cheese. Lay side by side in dish. Top with remaining enchilada sauce and more cheese please.  Cover with tin foil and bake for 40 minutes.

You can garnish with fresh cilantro and sliced olives if desired.

I like to split the recipe and make one for now and one for the freezer.  I get about 10-12 enchilada's out of this recipe.

Spaghetti in Garlic Gravy with Herbs and Lemon Marinated Chicken

So this was a recipe that I found on pinterest and it's from this woman's website Goddess of Scrumptiousness. I tried it out and WOW is it ever good. Right now is the time when I'm trying to dream up ways to eat all my delicious sun sugar tomatoes and this recipe was perfect.  My husband is not a fan of tomatoes and he commented that it would also be amazing with broccoli or asparagus.  Will do!  I will be making this again and again. It was easy and the flavors were fresh and family friendly.  I definite keeper!

Photo courtesy of her website....

Ingredients:

500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Juice of 1  lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

-  Add all the marinade ingredients into the chicken and marinade for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).

-  Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

-  Place sauté pan over medium heat and add butter and olive oil.

-  Saute garlic until fragrant and soft.

-  Add the flour and cook for a minute.

-  Add chicken stock and simmer gravy until thickened then add the chopped basil.

-  Season with salt and pepper.

-  Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.

-  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Island Mango Chicken

 This is in our rotation at our house. It is a kid and adult pleaser. I love the easy factor as well as it's a great way to use up that big bottle of Mango Peach Salsa that I love to buy at Costco. I got this recipe off the the Sisters Cafe website. They have great stuff!
 3-4 chicken breasts (boneless and skinless)
1 can corn,
drained 1 can black beans, drained and rinsed
2-3 cups mango salsa (depending on how much chicken you are using)
 Cumin to taste
 Lemon Pepper to taste

 Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl. Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.
 I serve this dish with Jasmine rice I have made with half water half coconut milk. It gives it that extra island flavor! Garnish with cilantro or parsely, if desired.