Crispy Creamy Southwest Chicken Burrito

Makes 6-8 Burritos
Adapted from the Crispy Southwest Chicken Wraps recipe on Mel's Kitchen Cafe.

Ingredients
2 boneless skinless chicken breasts, cooked and shredded
1/2 onion, diced
1/4 red pepper, diced
1/4 green pepper, diced
1 cup rice, cooked
1 can black beans, rinsed and drained
2 tbsp lime juice
1/2 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic salt
1/2 tsp onion powder
2 cups cheddar cheese (Mexican would probably be good too!)
Burrito Size Tortillas
Sour Cream


Instructions
Mix the rice with the lime juice, chili powder, cumin, garlic salt, and onion powder in a large bowl.
Add all remaining ingredients except the sour cream and cheese.
Turn your panini press on medium high - high and spray with cooking spray.  If you dont have a panini press, use a skillet.
On each tortilla, spread about a tablespoon of sour cream, and cover with cheese.
Fill with the chicken mixture, and wrap up tightly.
Put on the panini press, or in the skillet flap side down first.  If on a skillet, press down with a spatula (and turn once golden brown).
Repeat with each burrito.

My review:  These were delicious and we have put it on our "rotation list" as one of our favorites.  I made the filling one night, and we had these at least 3 different nights, without getting tired of them!  They are delicious and creamy and crispy and wonderful.  Also a plus, they are HEALTHY!

Creamy Southwest Enchiladas

  

The Santa Fe Cooking Creme Kicks the Italian Herb Cooking Creme's butt.  These enchiladas were easy and delicious, and only took about 40 minutes to prepare, and most of that was baking time.

2 cups frozen corn, cooked
1 can black beans, drained and rinsed
3 cups cooked chicken, shredded  (I put 3 boneless skinless breasts in the crock pot on low all day, then shred when I get home)  (1 lb of ground beef, browned, could be a substitute)
1 tub Philadelphia Santa Fe Blend Cooking Creme
1/2 cup Mexican Shredded cheese, plus more for topping
8 (6inch) flour tortillas

Preheat your oven to 350 degrees F.
Combine the corn, black beans, chicken, cheese and 3/4 cup of the cooking creme.
Spoon about 1/3 cup of the mixture down center of each tortilla and roll up.
Place in a greased (cooking spray will work) 13x9 baking dish.
Spread the remaining cooking creme on the top of the enchiladas, and then top with some shredded cheese.
Cover with foil and bake for 25 minutes.

My review:  These were awesome!  I was actually excited to have to eat them as leftovers.  They are creamy, but not overbearing.  The recipe on the tub called for tomatoes, and I decided to substitute and use corn and black beans instead, making them southwestern.  I'm glad I did, because these were great!  I wouldn't change a thing.  I think the filling would also be good as a taco or quesadilla filling.  Yum!  Pair it with a big salad.

Gyro Wraps

1/2 pound ground turkey
2 tsp minced garlic
1/2 tsp oregano
1/4 tsp salt
red onion, diced
tomato, diced
romaine lettuce, shredded
cucumber, diced
1/4 cup feta cheese
2 burrito size tortillas
Sour Cream

In a skillet, brown the garlic and ground turkey on medium heat until no longer pink.
Stir in the oregano and salt.
Spread sour cream on tortilla.
Top with lettuce, ground turkey mixture, onion, tomato, cucumber, and feta cheese.
Wrap up and eat!!!


My review:  This was delicious, and a great, lighter version of a gyro.  Lots of yummy veggies went into it, and the ground turkey has a great flavor.  If you like gyros, you will love this!

Slow Cooker Buffalo Chicken Tacos

Unfortunately, I didn't take a picture of this on my normal camera, I had to use my old one, and the upload cable is MIA.  If I find it, I'll add the picture...

1 lb. boneless skinless chicken breasts or thighs
1/2 tsp salt
1/4 cup Frank's Red Hot
1/4 cup Ranch or Blue Cheese Dressing
Lettuce
Tomato
Onion
Mozzerella Cheese
Hard or Soft Taco Shells
Cooked white rice (optional)

Place the chicken in a crock pot on LOW for 7-8 hours.
Remove any liquid, and use 2 forks to shred the meat.
Once shredded, add the Red Hot sauce and dressing, and stir to combine.
Let heat through for about 10 minutes in the crock pot.
Place in taco with desired toppings.  Rice is a good touch because it helps with the spiciness.


My review:  This was awesome.  I will definitely be making this again.  It reminded be of Buffalo Wing Dip, but it was really good to eat as a taco.  This would even be good on a sandwich too.

Amazing Chicken Fajitas! (and a great marinade too!)

 

adapted from recipe over at My Kitchen Cafe

Marinade:

1/4 cup lime juice

1/2 cup water

3 tbsp oil (olive or vegetable)

2 tsp minced garlic (about 2 large cloves)

2 tbsp red wine vinegar

1 tbsp soy sauce

1/2 tsp chili powder

1/2 tsp cayenne pepper

1/2 tsp liquid smoke (this is found near the steak sauce and worcestershire sauce)

salt and pepper

Fajitas:

3 large chicken breasts (about 1-1.5 pounds)

1 yellow or red onion, cut in thin strips

1 red pepper, cut in thin strips

1/2 pound (8 oz) mushrooms, thickly sliced

1 tbsp soy sauce

2 tbsp water

1 tsp lime juice

salt and pepper

Mix all marinade ingredients together in a ziploc bag and shake.  Add chicken breasts and refrigerate for at least 3 hours, overnight if possible.

Discard the marinade and grill or broil the chicken until cooked through.  Under the broiler, it takes about 6 minutes on each side.

In a large skillet, heat some olive oil over medium heat.

Add onion, mushrooms, and pepper, stirring and cooking until crisp tender (about 3 minutes).

Add soy sauce, water, lime juice, salt, and pepper.  Cook for another few minutes and stir frequently.

Slice chicken on the diagonal and toss in with the veggies.

Serve on tortillas, topped with your favorite toppings, like cheese, lettuce, tomatoes, sour cream, salsa, and guacamole.  

My review:  I LOVED THIS.  I plan to use this marinade for me than just fajitas, but I think this will become a favorite recipe.  It would also be good for quesadillas or chicken taco salad.  You have to try this!!

Baked Strips of Fire

 

 1/2 tsp ground red cayenne pepper

1 packet Shake N Bake Extra Crispy coating mix

1 pound boneless, skinless chicken breasts, cut into strips

1/2 cup Frank's Red Hot Sauce

Heat oven to 400 degrees F.

Add pepper and coating mix to shaker bag included with Shake N Bake.

Dip each chicken strip into the hot sauce, and then shake into coating mix until coated.

Spray baking sheet with cooking spray, and place chicken strips in a single layer.

Bake 25 minutes and serve with ranch dressing, celery, and carrot sticks.  They would also be good served on top of a salad or in a wrap.

My review:  These were amazing!  I loved them.  It was a nice healthier substitute for boneless buffalo wings.  They would be great for a Superbowl party!

 

Pizza Wraps

2 (8 inch) flour tortillas
2 tbsp pizza sauce
10 sliced pepperonis (turkey pepperoni is great!)
6 mushrooms, sliced
1/4 cup shredded mozzerella
Grated Parmesan cheese
Dried oregano, if desired
Garlic Powder, if desired
Any other pizza toppings desired (onions, peppers, ham, bacon, sausage)

Spread the tomato sauce on each tortilla.  Top with half of the remaining ingredients, seasoning and adding Parmesan cheese as desired.
Fold in sides and roll.  Use a panini press, George Forman, or GT Xpress to heat.  This will take about 8 minutes.  You can also use a skillet, spraying it with PAM, and turning the wraps halfway through heating time.

My review:  This is a variation on a recipe for the GT Xpress.  I wanted to add some veggies, and you know how I love mushrooms!!  This is a nice quick meal, and a healthier version of a hot pocket.  I like to make these on nights when I am running off to class and need something on the go.  They are also good warmed up the next day.  You can add in any of your favorite pizza toppings!

Chicken Cordon Bleu Wraps

This recipe makes 2-3 wraps.

2 Boneless Skinless Chicken Breasts, chopped in bite size pieces or strips
4 tbsp dijon mustard
Salt and pepper to taste
6 slices of thin sliced cooked deli ham
2 slices mozzerella cheese
2 slices swiss cheese
2-3 Burrito size tortillas

In a small skillet sprayed with cooking spray, cook your chicken until cooked through.
Once it is cooked, spoon the dijon mustard over the chicken, and reduce to low heat.  Stir to mix the chicken up with the mustard.  Add salt and pepper to taste.  Careful with the salt, the ham will add a salty taste to the wrap.
In a separate pan, heat up the ham.  You won't need to spray the pan with anything, just throw the ham on medium heat to let it get warm.  Once it's warmed up, remove the ham.
Place one burrito in the pan.  Place desired amount of ham (I prefer 3 slices, since it's thin-sliced) on the bottom.  Then, spoon 1/3-1/2 of the chicken over top.  If you like dijon mustard a lot,  you can add some more at this step.  It's up to you!  Top with one slice of each cheese, and wrap up.  Flip it over, so that the folded size is now on the heat.  This will melt your cheese.  Repeat with the 2nd (and possibly the 3rd) wrap.



My review:  This is a quick, easy sandwich I like to whip up for myself on weekends.  I always have chicken breasts in my freezer, so this is a go-to for me.  I love all the flavors mixed together.  You can also do this on a bun, if you prefer.   Leave the chicken breasts whole when cooking, add the dijon mustard, and top with ham and cheese on a kaiser roll.