CHICKEN-ROASTED RED PEPPER ENCHILADAS

Obviously enchiladas are a family favorite since I make them a couple times a month. They’re all good–really can’t go wrong with enchiladas–but the roasted red pepper makes these stand out beautifully. Easy to make and too good not to eat down to the last serving.

Chicken-Roasted Red Pepper Enchiladas

3 cups chopped deli-roasted chicken

1-1/2 cups chopped roasted red pepper (I used jarred)

1 cup frozen corn, thawed

1/2 cup (4 oz) reduced fat cream cheese, softened

1/2 tsp ground cumin

1/4 tsp sea salt

1/4 tsp ground black pepper

9 small corn tortillas

1 tbsp olive oil

1-1/2 cups chopped onion, divided

1 cup chicken broth

3/4 cup salsa verde

3 tbsp chopped jalapeno pepper, divided (yes, the picture shows minced but that’s because I let Junior Too have at it)

3/4 cup grated triple cheese (white, sharp, and mild cheddar mix)

1) Preheat oven to 425 degrees; lightly oil a 13×9″ baking dish

2) To medium-sized mixing bowl, add: chicken, roasted red pepper, corn, cream cheese, cumin, salt, and pepper; mix well and set aside

3) Heat large skillet over medium-high heat; cook tortillas 30 seconds each side (2 at a time if your skillet is large enough); cut into quarters and set aside

4) To same skillet over medium-high heat, add 1 tbsp olive oil and onions; cook 7 minutes, stirring often, until softened and transfer half the onions to the chicken mixture and mix well

5) Return skillet with remaining onions to stove top and heat over medium; add chicken broth, salsa verde, and half the jalapenos; cook 10 minutes, stirring salsa mixture occasionally; remove from heat

6) Spread 1/2 cup salsa mixture over bottom of baking dish; layer half the tortilla quarters over salsa, followed by half the chicken mixture, the remaining tortilla quarters, and the remaining chicken mixture; bake in oven 15 minutes; scatter cheese and remaining jalapeños over top and cook additional 3 minutes until cheese melts; serve it up!

Servings: 6

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SCRAMBLED EGG FAJITAS

Love, love these Scrambled Egg Fajitas. Though I made them for dinner, I’ll definitely be serving them for breakfast in the future. Not only are they easy and fairly quick to assemble, but talk about yum (and clean plates)!

Egg Fajitas

Olive oil spray

8 corn tortillas

1 tbsp olive oil

5 green onions, chopped

2 tbsp diced jalapenos

1/2 tsp sea salt

1/4 cup chopped fresh cilantro

8 eggs, lightly beaten

1 cup chopped tomatoes

1 avocado, pitted, peeled, and sliced thin

1) Preheat oven to 200 degrees

2) Lightly spray both sides of each corn tortilla with spray olive oil; cook tortillas in large skillet over medium-high heat, about 30 seconds each side; stack on oven-safe plate, cover with aluminum foil, and place in oven to keep warm

3) To same skillet, add 1 tbsp olive oil and heat over medium-high; add green onions, jalapenos, sea salt and, stirring often, cook 3 minutes; reduce heat to medium and stir in cilantro

4) Pour beaten egg into skillet and cook, stirring often, until eggs are nearly set; stir in tomatoes and cook until eggs are set, about 1 minute; remove from heat and serve with warm corn tortillas and sliced avocado; enjoy!

Servings: 4