Tag: Enchiladas

HONEY LIME CHICKEN ENCHILADAS

I love chicken enchiladas and have tried several different recipes that are very similar and they have all been good. Some of my friends have been raving about this particular recipe for a while now and so I finally decided to give it a try for a family dinner and it was a big success! The honey and lime marinade for the chicken adds fantastic flavor and a fun little twist on a time tested classic dish!

Honey Lime Chicken Enchiladas

1/4 cup honey
1/4 cup lime juice
2 tsp. to 1 Tbsp. chili powder, to taste (I used 2 tsp and it still had a pretty good kick to it so be careful not to make the mixture too spicy!)
2 large garlic cloves, finely minced
2 large chicken breasts, cooked and shredded
8 flour tortillas
3 cups Mexican cheese blend, shredded
2 – 10 oz cans green enchilada sauce
1/2 cup heavy cream
1/4 cup milk

Place chicken in a bowl. In a small bowl, whisk together honey, lime juice, chili powder and garlic. Pour over chicken and toss to combine. Marinate in fridge for 30 minutes to an hour. Preheat oven to 375. Slightly heat up tortillas in the microwave to make them more flexible. Spray 9X13 pan with cooking spray. In another bowl, combine enchilada sauce, cream and milk. Spread about 3/4 cup of the mixture in the bottom of the 9X13 to prevent tortillas from sticking. Fill each tortilla with cheese and chicken and then roll up and place in pan, seam-side down. Top with remaining sauce and sprinkle with remaining cheese. Bake for 30-35 minutes or until bubbly and lightly golden brown.

Skinny Jalapeño Ranch

If you’ve ever been to Texas… you may have heard of a little place called Chuy’s Mexican Restaurant. Mhn, the mere thought that place makes my mouth water. Seriously. They have some amazing Tex-mex.

One of my most favorite things at Chuy’s is their Creamy Jalapeño Ranch. It’s something that they will serve along side chips, but… you have to ask for it!

I’ve been trying for years now to find a recipe that’s even remotely close to the infamous dip that Chuy’s serves. There’s a lot of options out there, but none of them can hold a candle to the original, especially when making any healthy substitutions.

Seriously, last year I think I went through 3-4 versions of recipes and still wasn’t entirely sold on the outcome of any of them. They were too green, too spicy, not spicy enough…

I eventually gave up in my quest.

The past month or so, my wheels have once again started spinning. What did I do wrong? Did I miss something? There has to be a way.

After much research and a lot of time and anguish… I finally did it!

Of course, this ranch does taste slightly different from the original due to the lighter and more healthy alterations. However, it doesn’t taste any less amazing!

I have found that in order for this ranch to reach it’s full potential, it must be prepared 12-24 hours in advance and allowed to sit in the fridge so that the flavors can fully marry.

Skinny Jalapeño Ranch
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1/4 Cup • Calories: 67.6 • Fat: 4.8 g • Carb: 3.2 g • Fiber: 0 g • Protein: 2.5 g • Sugar: 1.6 g • Sodium: 208.4 mg

Ingredients:
1/2 C. Light Mayonnaise (I used Hellman’s.)
1/2 C. Plain Fat Free Greek Yogurt
1/3 C. Sour Cream
1/3 C. Fresh Cilantro Leaves
4 Oz. Chopped Green Chiles
4 Oz. Pickled Jalapeños
1/2 Tbsp. Dry Ranch Seasoning
2 Garlic Cloves
Salt & Pepper to Taste

Directions:

Toss everything into a blender or food processor.

Blend away to creamy bliss.

Serve as a dip, salad dressing, or even with tacos, enchiladas, or fajitas!

Enjoy!

Store leftovers in an airtight container in the fridge for 3-5 days.

Incoming search terms:

https://www gordon-ramsay-recipes com/tag/gordon-ramsey-honey-jalapeno-mayo

Black Bean & Spinach Enchiladas

Seriously. The pictures don’t do these justice!

I was wanting to make enchiladas this week that were vegetarian but had more to them than mere ‘cheese’.

Though of course… cheese enchiladas do have their rightful place in this world, my kitchen is not one of them today.

I wanted a enchiladas with some umph! I wanted enchildas with some substance. I wanted enchiladas with some veggies! …and some cheese too.

Now I used queso fresco in these bad boys because… buying it makes me feel so exotic. Plus, it’s is one of my favorite cheeses for just about any mexican dish!

It also looks amazing up against the stark contrast of the black beans. Don’tcha think?

But… any sort of mexican cheese blend would work if queso fresco doesn’t strike your fancy!

Black Bean & Spinach Enchiladas
TheSkinnyFork.com

The Skinny:
Servings: 5 • Size: 2 Enchiladas • Calories: 322.8 • Fat: 4.4 g • Carb: 57.1 g • Fiber: 12.1 g • Protein: 14.6 g • Sugar: 6.6 g • Sodium: 953.24 mg

Ingredients:
1 Batch Quick Enchilada Sauce
4 C. Baby Spinach Leaves
1/4 C. Red Onion, Diced or Minced
4 Garlic Cloves, Minced
1 Jalapeño, Seeded, Stemmed & Diced
1 Can Black Beans (No Salt Added)
1 C. Corn (I used frozen, thawed.)
1/2 C. Cilantro, Chopped
1/4 C. Queso Fresco, Crumbled
10 Whole Wheat Flour Tortillas

Directions:
Preheat oven to 350 degrees F. Lightly spray the inside of a 13×9 baking dish with non-stick cooking spray and set aside.

In a large skillet quickly sauté the spinach leaves, onion, garlic and jalapeño until the spinach is starting to wilt.

Combine the spinach mixture with the remaining ingredients (except for the queso and tortillas) into a medium bowl and give it all a good stir.

At this time I like to warm my tortillas briefly by wrapping them in paper towels and microwaving for about 10-15 seconds. I find this helps soften them up for ease in filling.

Place about half (1 C.) of the enchilada sauce into the bottom of the prepared baking dish.

Fill each tortilla with about 1/4 c. of the enchilada mixture, followed by about 1/2 tbsp. of the queso fresco and roll tightly. Place each enchilada seam side down in the baking dish.

Pour the remaining half of the sauce over the enchiladas, along with any left over queso, and bake for about 25 minutes until sauce is bubbling along the edges.

Remove from the oven to cool slightly. Serve warm!