Skinny Chicken Enchiladas

These are fantastic.  They got an elusive 5-star rating from Jeff!  We had the missionaries over for dinner so I made 2 pans - one spicy and one mild.  The sauce is so good and honestly I'm not sure which version I like more - spicy or mild.  If you don't like spicy, you can either omit the chilies in adobo sauce altogether or just use a little of the sauce from the can rather than using the actual chilies.  In the spicy sauce, I used my immersion blender to blend up the chilies and I only used 1/2 of the can which was enough heat for us.  So if you like them even spicier, go ahead and use the whole can.  So many options!  :)  The recipe also called for whole wheat tortillas but Jeff and I prefer corn tortillas aaaand I have a lot of those left over so that's what I used and I loved it.  I'll definitely stick to the corn tortillas for this recipe.
I also left the cilantro out of the chicken...because I didn't buy any...and it was just fine.  I used 2 jars of our home canned chicken for 2 batches and it was fine.  I also used more than 1 cup of cheese to top these so maybe they weren't quite as "skinny".  Skinny-ish enchiladas.  They're so good.

SKINNY CHICKEN ENCHILADAS

194 calories

Total Time: 45 minutes

Skinny Chicken Enchiladas are perfect if you're an enchilada lover like me! As good as any recipe you'll find in a restaurant (if not better) only much lighter!

INGREDIENTS:

For the enchilada sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce (optional)
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup reduced sodium chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

For the enchilada:

• 8-10 (7-inch) corn tortillas
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 2 tbsp chopped scallions or cilantro for topping (optional)
• Sour cream for topping (optional)

DIRECTIONS:

1. In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  If using the chipotle chilies, use an immersion blender to blend everything together. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Preheat oven to 400 degrees.
3. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce.
6. Then top with cheese.
7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Yield: 8 servings, Serving Size: 1 enchilada

Recipe from: http://www.skinnytaste.com/chicken-enchiladas/

Another Pioneer Woman recipe.  Delish.

Turkey Taco Skillet

Prep: 5 Minutes	Level: Easy
Cook: 15 Minutes	Serves: 4

Ingredients

• 1-1/2 pound Ground Turkey
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• Salt And Pepper, to taste
• 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed
• 1 cup Jarred Salsa, Plus More For Serving (I used green)
• 1 whole Chipotle Chili In Adobo, Chopped
• 1 Tablespoon Adobo Sauce (from The Can Of Chipotles)
• Chopped Tomato, For Serving
• Chopped Avocado, For Serving
• Thinly Sliced Radishes, For Serving (I diced these)
• Crumbled Queso Fresco, For Serving
• Fresh Cilantro Leaves, For Serving
• Sour Cream, For Serving

Preparation

Lightly char the tortillas over an open flame (I used the stovetop burner). Let them cool, then tear them into large chunks.

Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more. Add a little water if you'd like it to be saucier. Stir in the tortilla chunks and serve immediately with all the fixings on top.

Hummus Wraps

I found these at pioneerwoman.com and they were so yummy.  Even Jeremy (who claims to not like half of the ingredients in these) really liked them... Talmage scarfed them up too.

Heavenly Hummus Wrap

Prep: 10 Minutes	Level: Easy
Cook: 1 Minutes	Serves: 2

Ingredients

• 1 Tablespoon Butter Or Olive Oil
• 1/2 whole Red Onion, Halved And Sliced
• 1 whole Spinach Flour Tortilla (large)
• 1/4 cup Hummus (homemade Or Storebought) - More If Needed (I used Sabra Toasted Pine Nut)
• 1 whole Roasted Red Pepper (jarred), Sliced
• 3 whole Canned Artichoke Hearts, Halved (I diced these)
• 2 cups Mixed Greens
• 1 Tablespoon Your Favorite Balsamic Vinaigrette (I used Kraft olive oil balsamic)
• 1/4 cup Feta Cheese Crumbles

Preparation

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly. 

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. 

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!