Easy Enchiladas

Sunday night is family dinner night at our house. We do this so we can all sit down to a meal before the less than calm work and school week begins. This week my daughter requested one of her favorites - enchiladas. MMMMMMMMMM - Mexican comfort food. They are simple to prepare and taste wonderful. Even the leftovers (which I am enjoying right now) are delicious. I like to serve it with Cilantro Lime Rice and Corn.


ENJOY!!!

Beef Enchiladas
Gravy
1/2 cup butter
1/2 cup flour
4 Tablespoons chili powder
5 cups low sodium beef broth
1 teaspoon salt
1/4 teaspoon hot sauce -- optional


Filling
1 pound ground beef or ground turkey
1/4 cup chopped onion
1 clove garlic - minced
1 teaspoon salt
2 teaspoons cumin
1- 1/12 cups grated cheddar cheese
12 corn tortillas
1 - 9x11 baking pan


For the Gravy: Combine flour and butter in hot pan, brown slightly. Add chili powder and brown for 15 seconds. Now add broth and salt. Cook on medium heat until gravy coats the back of a spoon. Add extra seasoning if desired.


Meat: Brown meat and 1/4 cup onion, cook until the meat loses pink color. Add garlic, drain or blot fat and add salt and cumin.


To assemble dip tortilla in gravy, drain. Fill tortilla with meat mixture and sprinkle cheese. Roll up and place in large oven proof pan that has been sprayed with nonstick cooking spray. Cover with additional gravy and remaining cheese.

Bake covered in a 400° oven for 10-15 minutes. Uncover and bake an additional 8-10 minutes until the cheese is melted and bubbly.

Crockpot Chicken Parmesan

I created this recipe to use up a huge container of homemade chicken fingers. I had a combination of thin sliced chicken and boneless chicken tenders. Feel free to use one or both of them for this recipe. You can also use the cooked chicken as homemade chicken fingers with honey mustard or ranch dipping sauce.


I bake the chicken so I don't have to stand over the stove and a frying pan. By using panko breadcrumbs and spraying the chicken with cooking spray before baking, you achieve a crunchy coating without all of the calories.


ENJOY!!!

For the chicken

2 pounds thin sliced or boneless chicken tenders

1 cup panko breadcrumbs

1 cup Italian seasoned breadcrumbs

¼ cup grated parmesan cheese

2 eggs

¼ cup water

1 cup all purpose flour

Salt and freshly ground pepper

For the Parmesan

2 jars of your favorite pasta sauce (I like Barilla or Newman’s Own)

3 - 4 cups shredded mozzarella cheese

1 cup grated parmesan cheese

Preheat oven to 425°. Line 2 large rimmed baking sheets with foil and spray with nonstick cooking spray.

Place flour in a large shallow dish, add salt and pepper to taste. In a 2^nd shallow dish, beat eggs and water. In a 3^rd shallow dish combine the breadcrumbs and the parmesan cheese.

Dredge chicken in the flour and shake off excess. Dip in egg then in breadcrumbs. Place on baking sheet. Repeat with remaining chicken. Spray tops of chicken with cooking spray.

Bake for 15-18 minutes or until cooked throughout. Remove from oven and set aside. This step can be done in advance and refrigerated.

Spray a large 6-7 qt. crockpot with nonstick cooking spray. Cover the bottom with sauce (about ½ cup), layer with chicken to cover the bottom. Cover with more sauce, then mozzarella cheese and sprinkle with parmesan cheese. Repeat layers with remaining chicken (typically 3 – 4 layers). Finish with the sauce and cheeses.

Cover and bake on HIGH for 4-5 hours or LOW 6-8 hours. Serve over your favorite pasta.