Tag Archives: chicken

Creamy Key Lime Chicken Enchiladas

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens. If you like a spicier enchilada, use hot enchilada sauce. Try this delicious twist on enchiladas using Yoplait Greek 100 Key lime yogurt. If desired, serve enchiladas with salsa and shredded lettuce on the side.

Creamy Key Lime Chicken Enchiladas
Pillsbury.com
Servings: 6 Servings; Serving Size: 2 Enchiladas; Old Points: 6 pts/2 Enchiladas; Calories 280 (Calories from Fat 70); Total Fat 7g, (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 55mg; Sodium 740mg; Total Carbohydrate 30g, (Dietary Fiber 3g, Sugars 4g), Protein 23g;

Ingredients:

1 medium onion, chopped (1/2 cup)
1 can (4.5 oz) Old El Paso® chopped green chiles
2 1/2 cups shredded deli rotisserie chicken
1 container (6 oz) Yoplait® Greek 100 Key lime yogurt
1/2 cup chopped fresh cilantro
Juice of 1 medium lime
1 can (10 oz) Old El Paso® enchilada sauce (hot or medium)
12 corn tortillas
1/2 cup shredded reduced-fat Mexican cheese blend (2 oz)

Directions:

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.

Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.

Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

Crock Pot Chicken Cacciatore

The sweet aroma of bell peppers simmering slowly all day long with onions and chicken in crushed tomatoes will make you a very happy person when you get home from work. Serve this over your favorite pasta, rice or polenta and enjoy!

Cacciatore means “hunter” in Italian, often the chicken is dusted with flour and fried in oil before simmering in tomatoes with onions and peppers. This skinny version removes the skin and skips the deep frying, but you won’t miss it.

When using your crock pot, I always recommend browning the meat and vegetables first for deeper flavors and a thicker sauce because liquids don’t evaporate in the slow cooker.

But for those of you who don’t want to dirty a pan, or don’t have that extra time to brown first I tested this out using the quick method of dumping it all in the slow cookers.

Verdict: The sauce wasn’t as thick as I would have liked, so my easy fix: I set the crock pot to high with the cover off for one additional hour to let it simmer and thicken and that worked fine. Perhaps adding a little flour would also help i thicken. If you want to add mushrooms to the sauce, this would also be a great time to do so.

If you are a white meat girl, you can certainly use chicken breast but I highly recommend keeping the chicken on the bone. The bone is what gives you such great flavor, you can always remove it after.

Cooking on the stove differs from the crock pot, liquids evaporate quickly on the stove where as in the slow cooker nothing evaporates. When you add all the elements to your crock, you may be tempted to add broth but don’t. There will be plenty of liquid once it starts cooking. Also, flavors tend to get muted in the slow cooker, so I always adjust my herbs and seasoning in the end to get it where I want it.

Crock Pot Chicken Cacciatore
www.skinnytaste.com
Servings: 8 • Size: 1 thigh, 1/2 cup sauce, veggies • Old Points: 3 pts • Points+: 4 pts*
Calories: 126.2 • Fat: 2.8 g • Protein: 13.9 g • Carb: 9.2 g • Fiber: 0.6 g • Sugar: 4.1 g
Sodium: 271.6 mg (without salt)

Ingredients:

8 chicken thighs, with the bone, skin removed
28 oz can crushed tomatoes (Tuttorosso my favorite!)
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
1/2 large onion, sliced
1 tsp dried oregano
1 bay leaf
salt and fresh pepper to taste
1/4 cup fresh herbs such as basil or parsley for topping

Directions:

Quick method: Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours. When the timer beeps, remove lid and keep the crock pot on HIGH one hour to help it thicken.

Better method but requires more prep: Heat a large skillet over medium-high, lightly spray with oil (I use my Misto) and brown chicken on both sides a few minutes, season with salt and pepper. Add to the slow cooker. To the skillet, spray with a little more oil and add onions and peppers. Sauté until juices release and the vegetables become golden, a few minutes.

Add to the slow cooker. Pour tomatoes over the chicken and vegetables, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW 8 hours or HIGH 4 hours.

Remove bay leaf, adjust salt and pepper and enjoy!
* Pasta not included in nutritional info.