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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ROASTED RED PEPPER, MUSHROOM, GOAT CHEESE AND CHICKEN PASTA

This recipe was not a big hit at our house, but I have to share because I think it was outstanding–and my opinion counts too, hmm? It’s always a gamble when I go pasta since Senior, Junior, and Junior Too aren’t the best noodle fans. And then, of course, if I push it much beyond a nice marinara sauce–say, toss in roasted red peppers, mushrooms, and goat cheese–then let the indiscreetly discreet looks fly. Woe is me– No, strike that. Happy is me because I savored every bite.

Roasted Red Pepper-Mushroom-Goat Cheese Chicken Pasta

2 tbsp olive oil

1-1/2 lb chicken tenderloins

sea salt

ground black pepper

8 oz dried angel hair pasta (or thin spaghetti)

1 tbsp butter

8 oz white mushrooms, sliced thin

8 oz roasted red peppers, coarsely chopped (I used jarred peppers)

1/4 cup chopped parsley, divided

3/4 cup crumbled goat cheese

1) To grill pan, add olive oil and heat over medium-high; add chicken tenderloins, lightly season with salt and pepper, and grill both sides about 4 minutes each until just done; remove from skillet and let cool a few minutes

2) Meanwhile, cook pasta al dente according to package directions

3) While pasta is cooking, coarsely chop chicken; return skillet to stove top and, over medium heat, melt butter; add mushrooms and cook 3-4 minutes until lightly brown on both sides; stir in roasted red pepper, chicken, and half the parsley (reserving half); cook 2-3 minutes until warmed through

4) Meanwhile, lightly drain pasta (leaving a little liquid behind to keep the pasta moist) and divide between 4 pasta bowls; spoon mushroom-roasted red pepper-chicken over pasta, followed by goat cheese and sprinkles of reserved parsley; serve to your–ahem!–pasta lovers

Servings: 4

EGG BURRITO WITH ROASTED RED PEPPER AND ASPARAGUS

Scene: Grocery aisle trying to decide which size flour tortilla to toss in my cart. Distraction: New “Golden Blend” tortillas, a cross between flour and corn tortillas. Nutritional content: Not impressive. Decision: What the heck, give the hybrids a try. Verdict: Impressive. Of course, what I stuffed into these tasty tortillas gets a lot of the credit. Wonderful!

Olive oil spray

4 corn-flour tortillas (I used “Golden Blend” brand, but you can use good old-fashioned flour tortillas, if you prefer)

2 tbsp olive oil, divided

1/2 cup diced onion

6 thin asparagus spears, chopped into 1″ pieces

1/2 cup matchstick carrots

1/4 cup sliced pepperoncini

3/4 cup chopped roasted red pepper (I used jarred)

1 large tomato, chopped

6 eggs

3 tbsp water

1/4 tsp sea salt

1/4 tsp ground black pepper

1 cup shredded mozzarella cheese

1) Preheat oven to 180 degrees

2) Heat large skillet over medium heat; spray with olive oil and cook tortillas 1 minute each side; place on oven-safe plate in oven to keep warm

3) Using same skillet, increase heat to medium-high; add 1 tbsp olive oil; add onions and saute 5 minutes; add asparagus, carrots, and pepperoncini and saute 3 minutes; add roasted red pepper and tomato and saute 1-2 minutes; transfer veggies to oven-safe bowl and place in oven to keep warm

4) Lightly beat eggs with water, salt, and pepper

5) In large skillet over medium heat, heat remaining 1 tbsp olive oil; add egg mixture and scramble until just cooked; remove from heat

6) Assemble each burrito as follows: tortilla, eggs, veggies, mozzarella; roll up and serve

Servings: 4