Tag Archives: mexican

Chicken Quesadillas

These chicken quesadillas are a meal in one! Loaded with chicken and veggies and very filling (I couldn’t finish mine). I made these for dinner with my leftover avocado mango salsa but these are also great for lunch or you can even serve them as appetizers.

Chicken Quesadillas
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1 quesadilla • Old Points: 7.75 pts • Points+: 10 pts
Calories: 386.9 • Fat: 18.6 g • Carb: 31.6 g • Fiber: 16.3 g • Protein: 37.7 g

Ingredients:

16 oz skinless chicken breast, fat trimmed
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
1 bell pepper (red or green) cut into strips
1 clove garlic, minced
1 tbsp oil
1-1/3 cup Weight Watchers Mexican blend shredded cheese
1 cup avocado-mango salsa
8 low carb whole wheat flour tortillas, La Tortilla Factory

Directions:

Slice chicken breast in half so you have 4 cutlets. Season chicken generously with salt, pepper, cumin, oregano and garlic powder.

Lightly spray a skillet on medium heat with oil or if using a grill, grill chicken until cooked on both sides. Remove from heat and cut chicken into strips, set aside. To the skillet, add 1 tbsp oil and cook onions and peppers, season with salt and pepper. Cook about 2 minutes, add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. When cooked, set aside.

Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with cheese, chicken, onions, peppers, and pico de gallo or avocado-mango salsa. Top with the other tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve with sour cream if you wish.

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.