The Main Dish
It's labor day, so kick off your shoes and relax, because there is no better way to celebrate the social and economic contributions of the American workforce. And to help you continue to take it easy today I'm giving you a quick and easy way to make dinner tonight with my "little labor required" chicken enchiladas. When you take your first bite you'll have a hard time believing that something that tastes so good could be so easy to make.
The Side Dish
I'm serving my chicken enchiladas with a side of mixed vegetables that can be quickly sauteed while the enchiladas are baking.
Let's start cooking!
I kick of dinner tonight by putting together the enchiladas.
What you'll need
2 small boneless, skinless chicken breasts, diced
3 flour tortilla shells (makes 1 enchilada for me and 2 for my husband)
1 cup cheddar or Mexican flavored cheese
1/2 jar salsa (about 3/4 cup)
1/3 cup sour cream
1/2 can 98% fat free cream of chicken soup (about 1 cup)
salt and pepper
It's labor day, so kick off your shoes and relax, because there is no better way to celebrate the social and economic contributions of the American workforce. And to help you continue to take it easy today I'm giving you a quick and easy way to make dinner tonight with my "little labor required" chicken enchiladas. When you take your first bite you'll have a hard time believing that something that tastes so good could be so easy to make.
The Side Dish
I'm serving my chicken enchiladas with a side of mixed vegetables that can be quickly sauteed while the enchiladas are baking.
Let's start cooking!
I kick of dinner tonight by putting together the enchiladas.
What you'll need
2 small boneless, skinless chicken breasts, diced
3 flour tortilla shells (makes 1 enchilada for me and 2 for my husband)
1 cup cheddar or Mexican flavored cheese
1/2 jar salsa (about 3/4 cup)
1/3 cup sour cream
1/2 can 98% fat free cream of chicken soup (about 1 cup)
salt and pepper
Directions
1. Preheat oven to 350 degrees F.
2. Season diced chicken with salt and pepper.
3. In a small mixing bowl combine chicken, 3/4 cup cheese and salsa. Mix well.
1. Preheat oven to 350 degrees F.
2. Season diced chicken with salt and pepper.
3. In a small mixing bowl combine chicken, 3/4 cup cheese and salsa. Mix well.
4. Fill tortilla with chicken mixture. Once stuffed, fold up tortilla like a burrito.
5. Place stuffed and folded tortillas in a greased baking dish.
6. In a small mixing bowl combine sour cream and cream of chicken soup. Mix well.
6. In a small mixing bowl combine sour cream and cream of chicken soup. Mix well.
7. Pour sour cream mixture over tortillas. Sprinkle with remaining cheese.
8. Place baking dish in the oven and bake for 25 minutes or until heated through.
8. Place baking dish in the oven and bake for 25 minutes or until heated through.
Once the enchiladas have been baking in the oven for about 15 minutes I start making the side dish.
What you'll need
1/2 zucchini, sliced
1/4 sweet onion, diced
1/2 green bell pepper, diced
1/2 can yellow corn or Mexicorn
1/2 tablespoon butter
red cayenne pepper
salt and pepper
Note -- if you plan on making the Southwestern Pasta you'll need diced onion and green pepper, so you can dice the entire onion and green pepper and store the leftovers in ziplock bags until you need them later in the week.
Directions
1. In a medium skillet melt butter over medium heat.
2. Add in zucchini, onion, green pepper and corn. Season with salt, pepper and a little bit of red cayenne pepper.
3. Saute for approximately 5 minutes, stirring occasionally.
What you'll need
1/2 zucchini, sliced
1/4 sweet onion, diced
1/2 green bell pepper, diced
1/2 can yellow corn or Mexicorn
1/2 tablespoon butter
red cayenne pepper
salt and pepper
Note -- if you plan on making the Southwestern Pasta you'll need diced onion and green pepper, so you can dice the entire onion and green pepper and store the leftovers in ziplock bags until you need them later in the week.
Directions
1. In a medium skillet melt butter over medium heat.
2. Add in zucchini, onion, green pepper and corn. Season with salt, pepper and a little bit of red cayenne pepper.
3. Saute for approximately 5 minutes, stirring occasionally.
Once the enchiladas are heated and cooked through and the vegetables are tender dinner is served!
Note -- again, if you plan on making the Southwestern Pasta, be sure to place the cream of chicken soup and corn in separate tupperware containers and store them in the refrigerator until you need them later in the week.
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