Monday, May 05, 2008

2 "quick dinners"

I have to say that I am the queen of making dinner work with what I have in the fridge/cupboard with minimal extra's bought at the grocery store. Maybe not the queen, but I make it work.

I saw a recipe for some shredded mexican chicken on the web, have no idea the exact recipe but I improvised... and it was yummy...

I put 6 large chicken breasts, some fresh salsa, and a can of diced tomatoes, one taco packet in the crock put and cooked it all day.

Came home to all the taco fixin's... that night's dinner, chicken soft tacos... and they were GOOD!!

Had about 3 cups of leftover shredded chicken... mmm chicken enchiladas...

3 cups cooked, shredded chicken
2 pkg lowfat cream cheese
2 small zucchini
1 med purple onion (use any kind you like, I had a purple one)
2 cloves garlic
~1 tsp ground cumin
Tortillas of your choice
1 can enchilada sauce
~1 - 1 1/2 cups monterrey jack shredded cheese (use any kind you like)

saute zucchini & onions, add garlic until onions and zucchini are tender. Add chicken, cream cheese, cumin, warm through until cream cheese is melted and well combined.

Put filling in tortillas, place in pan, "flat side up". cover with sauce, top with cheese. Cook ~30 minutes at 350.

I'm sure this could be made the night before and heated through the next day.