Chicken Enchilada Casserole

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Chicken Enchilada Casserole

Ingredients

• Cooking spray
• 4 bone-in chicken thighs, skinned (I used chicken breasts)
• 1/3 cup chopped fresh cilantro, divided
• 1 cup frozen corn kernels, thawed
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 cups chopped onion, divided
• 6 garlic cloves, minced and divided
• 1 cup fat-free, lower-sodium chicken broth
• 2/3 cup salsa verde
• 1/4 cup water
• 2 tablespoons chopped pickled jalapeño pepper
• 9 (6-inch) corn tortillas
• 1/4 cup (1 ounce) shredded sharp cheddar cheese

Directions

Preheat oven to 425°F.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.

Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.

Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425°F for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

Nutrition Information

Serves: 4 |  Serving Size: 1 3/4 cup

Per serving: Calories: 346; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 22mg; Sodium: 709mg; Carbohydrate: 36g; Dietary Fiber: 5g; Sugar: 7g; Protein: 24g

Nutrition Bonus: Potassium: 249mg; Iron: 5%; Vitamin A: 12%; Vitamin C: 35%; Calcium: 14% 

Chicken Lazone

This is definitely a top ten recipe. You can make it in about 15 minutes. Serve with pasta or mashed potatoes.  It was amazing. We will be eating this at least once a month.
You can find the recipe Here






Ingredients:
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
2 pounds chicken tenders
1/4 cup butter, divided
2 cups heavy cream
Method:
Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.

In a large saute pan, melt half of the butter over medium-high heat. Cook the tenders until done, about 4 minutes per side.

Pour the cream and remaining butter into the skillet with the tenders. Lower the heat and simmer until the sauce thickens, about 5-7 minutes. Serve chicken and sauce over the pasta or mashed potatoes. Yum!

Caprese Chicken and roasted Broccoli

You can find the recipe Here

We grilled our chicken outside, but everything else was the same as this recipe.





Ingredients:
2 skinless, boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds broccoli, chopped
2 cloves garlic, minced
1 Roma tomato, sliced
2 sprigs basil, leaves thinly chopped
4 slices Mozzarella cheese, sliced
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
2 teaspoons brown sugar
3 tablespoons olive oil
Directions:
Preheat oven to 400 degrees
Slice the chicken breasts in half and then season and tenderize with salt and pepper. Set aside.
Whisk together balsamic vinegar, mustard, brown sugar and olive oil. Toss half with the broccoli and spread out onto a sheet pan. Sprinkle with salt and roast for 25 minutes, shaking midway through to prevent sticking.
Heat grill pan our outdoor grill over medium-high heat. Brush with some oil and grill chicken on both sides for about 4 minutes.After the last side is almost done, add the slices of mozzarella to each chicken breast. To plate add the basil and tomato to the top of the chicken with mozzarella.