Chicken Fajita and Black Bean Egg Rolls

Chicken Fajita and Black Bean Egg Rolls


Ingredients:
2- chicken breast (seasoned with fajita seasoning and baked at 400F for about 25-30 mins)-shredded
1-can low sodium Black beans, drained and rinsed
1- cup frozen corn kernels
1-2 cups of shredded cheese, mexican blend (all depends on how cheese you want it)
1-package egg roll wrappers
*optional*
salsa/pico de gallo
jalapenos, bell peppers

Directions:
Preheat oven to 350.
In a bowl mix together chicken, beans, corn, cheese and other ingredients.  Lay out 1 egg roll wrapper, place 2 heaping tablespoons of chicken mixture in middle.  Fold in 1 corner, then 2 side corners and roll to last corner to close. (Use this diagram to see how to roll)  Repeat for the rest of the wrappers.
Spray egg rolls with non-stick cooking spray.  Bake on a cookie sheet for 12-15 minutes or until wrappers are golden brown and crunchy.

These came out really good.  I got the idea from a vegetarian recipe I found on Pinterest.  I used stuff that I had laying around my kitchen, I wish I had some salsa to add o the mixture to make it more southwestern, I'll have to try that next time.  I think some queso on top would make them even more delicious!
If you're interested be sure to follow me on Pinterest

Chile Rellenos

Ingredients:

4- fresh poblano chiles

1lbs ground turkey

1 clove garlic, minced

1/2 med onion, chopped

1 can of your favorite salsa (or as much as you want)

2 cups Mexican Blend shredded cheese

salt and pepper to taste

flour and egg for dredging

oil for frying

Directions:

Using a Broiler - preheat broiler to 400 F. Line a baking sheet with foil and place clean peppers. Roast in oven, turning frequently, until blistered evenly. Remove peppers from oven and let sweat in a plastic ziplock bag, this will help skin peel off easier.

Using a Gas Burner - Roast pepper over open flame, turning frequently. Once blistered evenly place in ziplock bag to sweat. Once sweated to where the skin is peeling off, under cool running water peel off skin, pull off stem and clean out seeds and ribs.

While peppers are sweating, in a large skillet sweat onion and garlic, then add ground turkey, salt and pepper to taste. Cook until turkey is cooked all the way through, remove to bowl (draining the grease). In the bowl mix turkey, salsa, and cheese.

Make slit in one side of pepper and stuff with the turkey mixture. Secure edge with toothpick, dredge through egg and then flour. Fry in oil (either deep fry or pan fry) until golden brown. Place on plate lined with a paper towel to drain.

I served these with black beans and brown rice. Enjoy!

Chicken Tortilla Soup

Ingredients:

2-3 Chicken Breast, about 2 lbs, boiled and cubed or shredded

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 small white onion, diced

1-2 cloves garlic, minced

1 small serrano pepper, seeded and diced

1 can, whole or diced, tomatoes with juice

1 can, black beans, drained and washed

1/2-1 cup frozen corn

1-1.5 cups minute rice, depending on who thick you like it

salt, pepper and chili powder to taste

4 cups chicken broth, I used the water I boiled the chicken in(or water)

Cheese and Corn Tortillas for garnish

Directions:

Saute onion and garlic until translucent. Add in peppers, tomatoes, black beans, and chicken. Add salt, pepper and chili powder to taste, then pour in chicken broth, bring to a simmer. Add in rice and then let simmer for about 5 more minutes.

Serve with corn tortilla and cheese

Fajita Enchilada Lasagna

This is my lazy way of making enchiladas, no rolling necessary.

Ingredients:

9 corn tortillas

2 chicken breast

1-2 cups of shredded cheese (depending on how cheesy you want it)

1 can Old El Paso enchilada sauce

salt and pepper to taste

fajita seasoning.

Directions:

Preheat oven to 375 F

Spray a baking pan with non-stick cooking spray.

Salt, pepper and fajita season both sides of chicken breast. Either grill or bake chicken.

After chicken is cooked and cooled shred. Pour in about half a can of enchilada sauce into shredded chicken and mix well.

Layer 3 tortillas, then a third of the cheese, half (or most) chicken mixture, 1/3 cheese, 3 tortillas, rest of chicken mixture, 3 tortillas. Pour remaining enchilada sauce over, then top with remaining cheese.

Bake for 15-20 minutes.

Feel free to layer more, I only had enough ingredients to do "2" layers

Easy Cheesy Chicken Enchiladas

Made these tonight, makes 8 enchiladas!

Ingredients:

8-16 corn tortillas, if you want to double up use 16 since they do rip easily

2 chicken breast, about a pound, boiled and shredded

2+ cups of mexican blend cheese

1 (8oz) can Old El Paso enchilada sauce, I used the mild sauce

Directions:

Preheat ove to 375 degrees

Spray cooking dish

For boiling the chicken: in 6 or so cups of water boil both chicken breast, salt and pepper the water, or add a chicken bouillon cube. remove chicken once cooked all the way through, let cool then shred. Save about 1/2 cup of the broth to pour over the enchiladas.

For enchiladas: in a bowl mix together shredded chicken, 3/4 can of enchilada sauce and 1 cup of cheese. Spoon mixture onto one end of tortilla and roll, place in dish with seam side down. Repeat 7 more times. There might be some chicken mixture left over, just pour the rest on top of the enchiladas. Then pour remaining sauce over enchiladas. Cover the top with remaining cheese.

Cook in preheated oven for 20-25 minutes, until cheese is melted and everything is heated through.

**To spice it up add a couple spoonfuls of salsa to the chicken mixture, tasty!!