Chicken Enchiladas

Emily gave me this recipe. I have used this a few times when taking a meal to someone because it can easily be frozen and eaten later.

Chicken Enchiladas (white)

3-4 cups cooked, diced chicken
Two 10-ounce cans cream of chicken soup (I use the low sodium/low fat)
3 cups sour cream (I use low-fat)
One 4-ounce can mild, chopped green chili
1/4 teaspoon ground cumin
3-5 tablespoons chopped green onion
2 1/2 cups shredded cheddar & jack cheese (low-fat varieties available)
10-12 flour tortillas (I use wheat)
small can sliced black olives

1. Mix together soup, sour cream, chilis, cumin, green onions.
2. Set aside about 1/3 of the soup mixture (sauce). In remaining 2/3, mix in 2 cups of cheese & the chicken.
3. Cover bottom of a sprayed 9 x 13 baking pan with enough of the set aside sauce to just cover the bottom of the pan.
4. Put about 1/3 cup of chicken mixture in tortilla & roll tight like an enchilada.
5. When all enchiladas are rolled, spread the rest of the set aside sauce over the top.
6. Sprinkle remaining cheese over top.
7. Cover with tin foil & bake at 350 degrees for 30-45 minutes.
8. Sprinkle with sliced olives.

(Personal note: I usually make a large pan and small pan with this recipe and freeze one for another meal.)

Black Bean and Corn Wonton Cups

I have actually used these wonton cups for other recipes. They are good with chicken salad and we always use them with lettuce wraps too. Dale likes the lettuce wraps in these cups more than he likes them wrapped in lettuce leaves. They make a good presentation so they are great for parties.

I have been concerned about the sharp corners with children so I usually buy the wonton circles instead of the squares and that takes care of the problem.

Directly link to the online recipe here.



Black Bean and Corn Wonton Cups
With hints of Asian and Southwest cuisine, this stunning appetizer is sure to draw raves from party guests.

Prep Time:25 min
Start to Finish:35 min
Makes:36 appetizers
17 Ratings : 12 ReviewsRead all Reviews Rate/Review this Recipe



36 wonton skins
2/3 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 can (15.25 ounces) Green Giant® whole kernel corn, drained
1 can (15 oz) Progresso® black beans, drained, rinsed
1/4 cup sour cream

Cilantro sprigs, if desired

1.
Heat oven to 350ºF. Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until light golden brown. Remove from pan; cool on wire rack.
2.
Mix remaining ingredients except sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with cilantro sprig.

Nutrition Information:
1 Serving: Calories 55 (Calories from Fat 10 ); Total Fat 1 g (Saturated Fat 0g); Cholesterol 5 mg; Sodium 90 mg; Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 2 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 4 %; Calcium 0%; Iron 4 % Exchanges: 1/2 Starch *Percent Daily Values are based on a 2,000 calorie diet.


Do-Ahead Tip
Get a head start on your party by baking the wontons and making the filling 2 days before. Fill and garnish wonton cups just before serving.

Special Touch
Tie green onion strips into elegant “bows” around each cup to make guests feel extra special!

Tortilla Soup

This is my other favorite soup! This was originally a vegetarian meal so I'll label it that way. However, I add chicken because Dale prefers it. I've had it both ways and it is good either way. I love it and it is healthy!

Tortilla Soup Recipe

1. Simmer the following ingredients in 30 oz. container vegetable broth & 4 cups of water for 30 minutes, or until the rice is tender:

1/2 onion, chopped fine
1 clove garlic, minced
1/4 cup cilantro, chopped fine
1 green, yellow OR red pepper, diced
2 cups frozen corn
1/2 cup brown rice
salt & pepper & oregano & cumin -- to taste (I used about 1 tsp oregano & cumin and the pepper shaker.)

(Note: I used 15 oz. chicken broth and 15 oz. vegetable broth and added 1 1/2 cups cooked, diced chicken. The soup cooked for over 1 hour on the stove as the rice definitely takes longer than 30 minutes.)

2. Add 1 chopped tomato & 1 can (drained and rinsed) black beans. When the tomatoes are just cooked, remove from heat and add 1/4 cup chopped cilantro & 2 tablespoons lime juice. (Note: For the tomatoes I used about 1/2 can diced tomatoes.)

3. Serve over crumbled tortilla chips, salsa, shredded cheese, & sour cream. (Note: I like to put everything on top of the soup.)

Susan's Turkey Enchilada Casserole

I enjoyed this one and it is low-fat.

Turkey Enchilada Casserole
(serves 10)


1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans black beans, rinsed and drained
1 jar salsa (16 oz)
1 can tomato sauce (15 oz)
1 can Mexican stewed tomatoes (14-1/2 oz)
1 teaspoon each, onion powder, garlic powder, and ground cumin.
12 corn tortillas
2 cups shredded, reduced fat cheddar cheese, divided

Cook the turkey, green pepper, onion and garlic in a large nonstick pan coated with cooking spray until no longer pink. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, & cumin. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Spread 1 cup of meat sauce into a 13x9x2” baking dish coated with nonstick cooking spray. Top with 6 tortillas. Spread with half remaining meat sauce; sprinkle with 1 cup cheese. Layer the remaining tortillas and meat sauce.
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake 5-10 minutes longer or until cheese is melted and bubbly.

*I divided this recipe into two 8” baking dishes. One dish was just enough for my family for dinner and Chris to have some for lunch the next day. I put the other dish in the freezer for a busy evening!

Mexican Salad

Ruth calls me the queen of salads. I'm beginning to understand why.

Here is another favorite salad that I think compliments enchiladas nicely. Because it is so colorful and makes such a nice presentation, I often take it to barbecue parties and serve it with tortilla chips because it looks more like a salsa to me than a salad.

(This picture was taken of the salad with the black bean omitted.)















Mexican Salad
Prep: 15 minutes

Serve with sour cream and taco chips, or roll up in warmed flour tortillas.

3 cups raw or cooked fresh corn kernels (I use fresh.)
1 can (about 15 oz.) black beans, rinsed
3 ripe tomatoes, cut in chunks
1 each green and red bell pepper, chopped
1/3 cup chopped cilantro
¼ cup olive oil
3 Tbsp fresh lime juice
1 tsp each minced garlic, salt and pepper
(I also add finely chopped onion -- purple, yellow or green)

Stir all ingredients in a 2 ½ quart serving bowl.

Make-ahead note: As much as 36 hours in advance, I have put the first 5 ingredients into a bowl (corn, beans, tomatoes and green & red pepper, and cilantro) and stored them in the refrigerator. Then I have separately combined the olive oil, lime juice and seasonings in a separate container and chilled. Several hours before serving I combine these ingredients all together in a serving bowl and chill again.