BBQ Chicken Enchiladas

Recipe from:  How Sweet Eats 

Recommended by:  Heart on the Homestead

Ingredients:
8 large whole wheat tortillas
3 boneless, skinless chicken breasts, cooked and shredded
28 ounce can red enchilada sauce
1/2 cup of your favorite BBQ sauce
1/2 large sweet onion, sliced
1 tablespoon BBQ seasoning
pinch of cayenne pepper
2 tablespoons olive oil
1 cup shredded sharp cheddar cheese
1 cup shredded colby jack cheese

Directions:
1.  Preheat oven to 375.
2.  In a large skillet, heat 2 tablespoons of olive oil on low-medium. Add sliced onions with a pinch of salt, and let caramelize until soft and golden – about 10 minutes. While onions are cooking, dump enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.
3.  Add shredded chicken to onions with BBQ seasoning and a pinch of cayenne pepper. Mix thoroughly.
4.  Pour in about a half of a cup of enchilada/BBQ sauce mixture, and add 1/2 cup cheddar cheese and 1/2 cup colby cheese. Stir until mixture comes together and turn off heat.
5.  Pour a drizzle of enchilada/BBQ sauce in the bottom of a baking dish. Take each tortilla and fill it with 1/2 + of chicken mixture. Roll each up and set it in the baking dish.
6.  Dump remaining enchilada/BBQ sauce on top of tortillas and add remaining cheese. Bake at 375 for 20-25 minutes.

**This tastes as good as it sounds.  It was ridiculously easy and a great recipe to add into the rotation.  We will be having this again! 

Chicken Tamale Casserole

Recipe from: Simply Made...with Love and Cooking Light

Please forgive my photography. I took the pictures after we'd eaten and I was putting away leftovers.

Ingredients
* 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
* 1/3 cup fat-free milk
* 1/4 cup egg substitute
* 1 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8.5-ounce) box corn muffin mix (such as Martha White)
* 1 (4-ounce) can chopped green chilies, drained
* Cooking spray
* 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
* 2 cups shredded cooked chicken breast
* 1/2 cup fat-free sour cream

Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

**This was delicious. It wasn't too heavy either and was simple to make.

Mexican Lasagna

Recipe adapted from: La Mia Cucina

Ingredients:
2 cups frozen whole-kernel corn, thawed
5 green onions, sliced thin
2 tablspoons of Worcestershire sauce
2 teaspoons ground cumin
1 tablespoon of chili powder
2 teaspoons dried oregano
1 (14.5-ounce) can diced tomatoes (Rotel)
4 (6-inch) corn tortillas
2 cups Mexican blend or reduced-fat Monterey Jack cheese
1 small can of sliced black olives
Salsa
Cooking spray
Sour Cream (optional)


Directions:
1. Preheat oven to 400°.

2. In a large skillet brown the sirloin with 1 tsp. oil, add the chili powder, cumin and Worcestershire sauce.

3. Spray an 8" x 8" Pyrex baking dish with the cooking spray and layer 4 of the tortillas on the bottom. Sprinkle a handful of cheese on the tortillas and then a layer of beef over the cheese. Next comes the salsa, a few tablespoons will do

4. Then sprinkle olives and green onions, followed by another small handful of cheese. Repeat layer starting with 2 tortillas laid diagonally over cheese. Top this layer with the last 2 tortillas, the remaining cheese and the remaining green onions.


5. Bake for 30 minutes in preheated oven or until the cheese is bubbly. Let set for about 5 minutes so it's easier to cut and serve. Top each serving with a dollop of sour cream and more sliced onions, if you so desire.

Chili Frito Burrito

Recipe From: Hungry Girl
Ingredients:
1/3 cup low-fat turkey or veggie chili
1 La Tortilla Factory Smart & Delicious Low Carb High Fiber Large Tortilla (or alternative below)
2 tbsp. shredded fat-free cheddar cheese
1/2 package Fritos Original Corn Chips 100 Calorie Pack (or other alternative below!)
Optional: 2 tbsp. diced onion

Directions:
Place chili in a microwave-safe bowl, cover, and heat for 45 - 60 seconds, until hot. Set aside.

Lay tortilla flat on a microwave-safe plate, and warm in the microwave for about 10 seconds. Spoon chili down the center of the tortilla. Cover the chili with cheese, and then top with Fritos. If you like, sprinkle with onion.

Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. (Or serve it wrap-style, with one end left open.) Place burrito seam-side down on the plate, and microwave for 30 seconds.

MAKES 1 SERVING

Serving Size: 1 burrito (entire recipe)
Calories: 218
Fat: 6.5g
Sodium: 774mg
Carbs: 33g
Fiber: 14.5g
Sugars: 3g
Protein: 18g

POINTS® value 4*

HG Alternative! If you can't locate those 80-calorie tortillas made by La Tortilla Factory, use any low-fat, high-fiber, burrito-size tortilla with about 110 calories. Then your burrito will have about 248 calories and a POINTS® value of 5*. Yippee!

(Another) HG Alternative! If you can't find 100-calorie packs of Fritos, you could just use 10 Fritos from a regular bag. But we don't trust ourselves around a giant bag of Fritos -- so we'd just use 50 calories' worth of crushed baked tortilla chips instead!

Mrs. Bear's Fish Tacos

Recipe from: Mrs. Bear at Think Happy Thoughts

Ingredients:
2 Gorton's Grilled Tilapia Fillets
Medium size tortillas
1 bag of pre-made coleslaw (in the bagged salad section)
Green onion - one stalk, cut into little pieces
1/2 c reduced fat mayo
1/2c fat free sour cream
Juice from 1/2 a lemon
1 tablespoon lime juice
Creole seasoning - you decide amount
Garlic Salt - 2 teaspoons
Salt - season to taste
Pepper - season to taste
Shredded cheese - optional


Directions:

1. In a bowl mix together the sour cream, mayo, lime juice, lemon juice, creole seasoning, garlic salt, salt, and pepper. Refrigerate until needed.
2. Preheat oven to 400 degrees F. In a shallow dish (I used a metal pan lined in non-stick tin foil, but you can use a cookie sheet or any deep baking dish) place the fish fillets. Sprinkle with Cajun seasoning and squirt on some lemon juice - so that they are moist.
3. Bake fish for 20 minutes. Remove from oven, drain off any excess liquid on the pan, and bake again for 10 minutes at 300 degrees F. This will firm up the fish so it is easier to break into pieces for the tacos.
4. While the fish cooks, take out your sauce and add 2 handfuls of cabbage to the bowl. I tasted the mixture and found it to be a little bland, so I added more salt, pepper, and lemon juice (2 squirts). Set aside.
5. Remove fish from oven and allow it to cool before cutting into bite sized pieces - I tried to shred my fish but it didn't work. I also squirted a little more lemon and shook a little more cajun seasoning on the fish pieces so that it stayed moist.
6. In a skillet, heat a tortilla over medium heat for 15 seconds. Turn the tortilla over and add the pieces of fish. Cover the fish with the cabbage/sauce mixture, sprinkle in a little cheese (we used shredded mozz), and finally another layer of dry cabbage. Heat for a few seconds until the tortilla has started to crisp.
7. Fold the tortilla over into a taco and put it on a plate! Here is a picture of the inside... I don't have one of the taco itself.

Mrs. Bear at Think Happy Thoughts is also having a GIVEAWAY on her blog. She's giving away some adorable recipe cards from littletoad on etsy. Check it out!!!