3.02.2015

simple chicken enchiladas


Yay! Another easy (and reasonably healthy) meal! My family adores enchiladas and cannot get enough of them. This recipe is definitely not the fanciest recipe ever, but it has a lot going for it: 1) it's quick! 2) it's easy! 3) it's delicious! 4) it's made using ingredients I always have on hand. I hadn't made these enchiladas for several months, and when I made them for dinner last week, Geoff said he had forgotten how delicious they were. I quite agreed!

Someday I'm going to have to make a round up of all my favorite ways to use rotisserie chicken, because I use it all the time! These enchiladas are so quick and easy when you use pre-cooked shredded chicken. It obviously doesn't have to be rotisserie chicken - this recipe or this recipe would work just as well. You could definitely substitute flour tortillas, but to me, true enchiladas are always made with corn tortillas. (I say that while fully recognizing that these are nowhere near authentic.) You can use either red or green enchilada sauce with equally good results. These are the perfect dinner for a lazy night. Or a busy night. Or a night when you just want something delicious that doesn't take all night to make. Yum!


Simple Chicken Enchiladas

1 1/2 cups shredded cooked chicken
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste
1 - 1 1/2 cups shredded cheese
8 corn tortillas
1 can (10 ounces) enchilada sauce
toppings of your choice: shredded lettuce, diced tomatoes, salsa, sour cream, avocado, cilantro, etc.

Preheat the oven to 350. In a medium skillet, combine the chicken, corn, cumin, chili powder, and salt and pepper, and cook until heated through. Spread a few tablespoons of the enchilada sauce in the bottom of a 9 x 9 baking dish. Assemble the enchiladas by adding about 1/4 cup of the chicken mixture to the center of the tortilla, sprinkling with a little cheese, and rolling up. Place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the top of the enchiladas, spreading to cover the tops of the tortillas. Sprinkle with remaining cheese. Bake 15-20 minutes or until the cheese is melted and bubbly. Serve hot with toppings of your choice.


2.27.2015

berry chicken salad + easy candied almonds


So, this is (I think) the second salad recipe I've ever posted on the blog! It's not because we never eat salad, it's just that our salads are usually so boring that they're not worth posting on the blog. This berry chicken salad is definitely head and shoulders above the salads I usually make! This time of year, I'm always craving fresh fruit. Last week I found strawberries for $2.49/lb (boo yah!) and blueberries for $3.99/lb, and I knew this salad was meant to be. I always order berry salads whenever I find them on the menu at restaurants, and they are my favorite! I also whipped up some quick and easy candied almonds to make this salad extra special.


As a warning, these candied almonds are incredibly addictive, so be warned that you should probably make twice as many as you need if you want any of them to make it to your salad. I had never even thought of making them myself, but when I saw them on my friend Jamielyn's blog and realized how easy they were, I decided to give them a try. They were seriously so easy to make (although they do require a little supervision) and unbelievably delicious. They give the salad such a nice crunch, too!

This salad is perfect for a quick and easy lunch or a light dinner!

Berry Chicken Salad and Easy Candied Almonds

for the candied almonds:
1/2 cup sliced almonds
2 tablespoons sugar
2 tablespoons brown sugar
1 teaspoon cinnamon

for the salads:
spring mix or baby lettuce mix
chopped cooked chicken (I used rotisserie and added about 1/4 cup per salad)
sliced strawberries
blueberries
strawberry poppyseed dressing

To make the candied almonds, add the almonds and sugar to a small skillet. Heat over medium heat, stirring frequently, until the sugar begins to melt. Continue to stir constantly until all of the sugar is melted and coats the almonds. Remove from heat and toss with the cinnamon. Spread the almonds on a sheet of foil and allow them to cool completely before serving. To make the salads, layer spring mix, chicken, berries, and almonds, and top with dressing. Enjoy!

candied almond recipe via I Heart Naptime



2.25.2015

strawberry poppyseed vinaigrette


I found this super adorable cruet at World Market a few weeks ago, and just had to have it. Unfortunately, I pretty much never make my own salad dressings, so it has been sitting lonely (and super cute!) on the shelf since then. Last week I saw this strawberry poppyseed vinaigrette on Pinterest and knew it had to happen in my kitchen post haste. This dressing is incredibly flavorful and so, so good! It took about ten minutes to make, and it seriously the prettiest color. I was a little skeptical about mixing garlic and strawberries (when does that ever happen?) but the combination of flavors is really delicious. I definitely recommend chilling it for a while before serving to let all the flavors mix and mingle. It was great when I sampled it just after making it, but fantastic after a few hours in the fridge. I think this is honestly one of the best salad dressings I've ever tasted (and I can't believe I made it myself!).

Strawberry Poppyseed Vinaigrette

1 cup fresh strawberries, sliced
1/4 cup white balsamic vinegar (I get mine at Trader Joe's)
2 tablespoons coconut oil (liquid)
1 teaspoon stevia (can substitute 1-2 tablespoons sugar)
1 clove garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon poppyseeds

Combine all ingredients except the poppyseeds in a blender or food processor, and process until smooth. Whisk in the poppyseeds. Refrigerate at least one hour before serving.

adapted from Skinny Mom

Stay tuned later this week for the delicious salad I made with this dressing!
Related Posts Plugin for WordPress, Blogger...