Chipotle Chicken Enchiladas

My husband goes crazy for Mexican food, so I made one of his favorites for dinner last night…chipotle chicken enchiladas. They are so cheesy (just like my hubby, maybe that’s why he likes them so much…just kidding sweety!) I’m surprised he hasn’t shown up to the dinner table wearing a sombrero (I’m totally not kidding he really would) that’s what I love about him. This one is for you hubby!

3-4 Chicken Breasts (shredded)

8 Corn Tortillas

1 Can of Enchilada Sauce

1 Tbs Chipotle in Adobe

4-5 Slices of Pickled Jalapeños

1 Cup Shredded Monterey Jack Cheese

2 Green Onions

2 Tbs Onion Powder

2 Tbs Garlic Powder

1 Tbs Chili Powder

1/2 Tbs Cayenne Pepper

1 Tbs Salt

1 Tbs Pepper

Preheat the oven to 375. Season the chicken and bake on a foil lined baking sheet for about 10 minutes on each side. The chicken should reach an internal temperature of 165° (I love using my trustee digital thermometer, it never lets me down…just like my hubby). Shred the chicken and transfer to a large bowl. I like to shred the chicken ahead of time for recipes like this one, and store in the freezer until you are ready to use it. If you want you can substitute a shredded store bought rotisserie chicken also (talk about a time saver)!

Next, mix in 3/4 of the enchilada sauce and the cheese (save some to sprinkle on top later…yeah baby). Add a tablespoon of chipotle in adobe to the mixture. Here is where you can adjust the heat level to your liking, we like it spicy (so extra heat for my hubby and his spicy wife…muy caliente! 😉 ). Chop the green onions and jalapeños, add to the bowl and stir until well mixed. (It already smells so good, I usually give my husband a taste at this point, a little sneak peek).

Pour 1-2 tablespoons of enchilada sauce into the bottom of a casserole dish and spread around. Take the filling and roll into the corn tortillas. Place into the prepared casserole dish seam side down. Once they are all rolled up, top with the remaining cheese. Bake for 20 minutes. As soon as it comes out of the oven, pour the remaining enchilada source over the top. (If you do this before you bake them in the oven, it will absorb into the tortillas…trust me, not a pretty outcome).

Let cool, top with the remaining green onions and it’s ready to serve. Now throw on that sombrero hubby, it’s fiesta time my love! 🙂

Happy Flavoring!

Chicken and Veggie Spaghetti

This recipe is so easy and full of FLAVOR! It’s  perfect for using up all of your leftover veggies at the end of the week.

2 Servings of 100% Whole Wheat Spaghetti

1 Chicken Breast (chopped)

1 Zucchini (chopped)

1/2 Green Bell Pepper (sliced into strips)

1 Cup of Tomato Sauce

1 Tbs Canola Oil

1 Tbs Salt

1 Tbs Pepper

1 Tbs Garlic Powder

1 Tbs Onion Powder

1/2 Tbs Italian Seasoning

1/2 Tbs Cayenne Pepper

Preheat the oven to 425°. Season the chicken on both sides with half of the seasoning. Adjust the FLAVORS of the seasoning according to preference. Place on a baking sheet and cook in the oven for 20 minutes, flip halfway through. (I usually cook a few chicken breasts to save in the freezer for later in the week, it’s a huge timesaver…shh, don’t tell anyone, it’ll be our little secret 😉 ). Insert a digital thermometer to see if the chicken is done, it should read 165°.

In the meantime, boil your pasta according to the box instructions. Chop all of your veggies and toss in a skillet with the other half of the seasoning and the canola oil. (This is the best part, you can use whatever veggies you have on hand…see, Suzie’s here for you to make it easy 😉 ). Turn the heat up high to brown them slightly, then finish cooking on medium low heat until they are cooked through. See that brown coloring…that is where the FLAVOR is…mmmm!

Add the tomato sauce to the veggies. Cube your finished chicken into bite size pieces and toss in with the veggie mixture. Give it a stir, then serve on a bed of cooked pasta. How easy was that?! (Just don’t tell my husband). Dinner is served!

Happy Flavoring!