Cheesy Rotisserie Chicken Enchiladas

These easy  (e x t r a) cheesy chicken enchiladas are perfect for any night of the week. I’m a rotisserie chicken fan..I mean, how can you not be? I love the taste of them and they are also so perfect and full of flavor. They also can save you when you are in a pinch for time.

So you may have a question: why red enchilada sauce over green enchilada sauce? The answer is you can totally use either for this recipe. The red sauce is a bit more pungent to me and the green is slightly sweeter. Keep in mind the red enchilada sauce is typically made with more vinegar so it has a distinct flavor. Both sauces are made with different chilies.. so it’s really up to what you prefer and how much spice you like :).

Cheesy Rotisserie Chicken Enchiladas

Cheesy Rotisserie Chicken Enchiladas

These lightened cheesy chicken enchiladas have a creamy cheesy topping and filling. They are filled with just the perfect amount of chicken. This is a win for an easy week night meal!

Ingredients

6 flour tortillas

1 10 oz. can of red enchilada sauce

1 cup of sour cream; I used lite sour cream

2 Tbsp. low-sodium chicken broth

2 cups of shredded rotisserie chicken

1/3 cup yellow onion; chopped

¼ tsp. garlic powder

¼ tsp. black pepper

¼ tsp. salt

1 cup of Monterey Jack cheese; shredded

½ cup of sharp cheddar cheese; shredded

½ cup green onions; sliced

Sliced avocado; garnish

Instructions

  1. Preheat oven to 350 degrees F. For the enchilada sauce: in a medium bowl, whisk together ½ cup of sour cream, chicken broth, and 1 can of red enchilada sauce until creamy and smooth--set aside.
  2. In a large bowl, mix together the chicken, onion, garlic powder, pepper, salt, ½ of the jack cheese, a ¼ of the cheddar cheese ¼ cup of enchilada sauce from step 1, and ¼ cup of green onions. Mix until all ingredients are combine.
  3. In a 13” x 9” glass baking dish, spread the enchilada sauce to coast the bottom of the baking dish. Get a torilla and fill each tortilla with about 1/3 cup of the chicken filling, then sprinkle more cheese inside—this is completely up to you of how much cheese you want but we love cheese in our enchiladas! You can totally omit these cheese in this step if you prefer. Roll the each tortilla and place on the baking dish.
  4. Top the tortillas with more enchiladas sauce until coated, then sprinkle more cheese and green onions on top. Cover with foil and bake for 20 minutes or until cheese is melted. Top with sliced avocados and sour cream!
http://kathrynskitchenblog.com/2017/08/rotisserie-chicken-cheese-enchiladas/

I typically don’t like the taste of enchilada sauce straight from the can. I promised myself I would never by sauce from the can because I had horrible experiences with it and it basically ruins the taste of everything. It always tastes bitter to me so my trick to making it taste semi-homemade is by adding a couple tablespoons of chicken broth and a few dollops of sour cream..this will also make the sauce a bit creamy. I do this every time and it tastes a million times better (I  promise!). If you have more time on your hands and want to make your enchilada sauce from scratch: try my Homemade Enchilada Sauce! Beware: it has a spicy kick to it, but it is SO worth it!

Lasagna Zucchini Boats

I love zucchini boats because there are so many different options to stuff them with! I love lasagna so of course I wanted to stuff these with all of the same decadent flavors as you would get with the classic lasagna with noodles. This healthy twist is perfect without the carbs–believe it or not! They are also great reheated the next day so I would recommend making extra for leftovers.

*It’s important to look for zucchini that are a bit wider in width than usual so you have plenty of room to stuff. It makes a HUGE difference and is very helpful. #theRecipeRedux

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Lasagna Zucchini Boat Lasagna

Lasagna Zucchini Boat Lasagna

Ingredients

4 medium zucchini, sliced into halves through the length

1 cup low fat ricotta cheese

1 large egg

1 1/2 Tbsp chopped fresh parsley, plus more for garnish

1 1/4 cups shredded mozzarella cheese

1/2 cup parmesan cheese

8 oz. lean ground beef or lean ground turkey

4 tsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cup marinara sauce

1 Tbsp chopped fresh basil, plus more for garnish

Instructions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats--set aside.
  2. In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese--set aside.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned. Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  4. To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.
http://kathrynskitchenblog.com/2016/08/lasagna-zucchini-boat-lasagna/

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Fresh Apricot & Prosciutto Bites

I love snacking on foods that are fresh and healthy. The day I came up with this small bite snack, I originally went to the grocery store to get fresh figs, feta cheese, and prosciutto. I was going to stuff the figs with cheese and then wrap prosciutto around them. But, I went to Trader Joe’s and my plans can easily get changed by the beautiful looking fruits they have displayed right when you walk in. I saw these bright orange apricots that looked sweet and juicy to perfection so I had to grab them…burrata cheese has become a recent favorite of mine because of the fresh taste it has and it’s made from mozzarella cheese. I really wasn’t sure if this would pair well together but all of the flavors blend in with each other perfectly. Summer is just around the corner so these would be the perfect snack or small bites! 🙂

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Fresh Apricot & Prosciutto Bites

Fresh Apricot & Prosciutto Bites

Ingredients

4 fresh apricots, sliced in half with pits removed

4 oz. fresh burrata cheese

4 slices of prosciutto

Balsamic vinegar

Honey

Salt and pepper to taste

Instructions

  1. Place sliced apricots on a platter. Top with burrata cheese and prosciutto, then drizzle vinegar, honey, and sprinkle with salt and pepper. 🙂 So easy!
http://kathrynskitchenblog.com/2016/05/fresh-apricot-prosciutto-bites/

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Spinach and Salami Lunch Roll Ups

Lunch–soooo many options, with so little time (in most cases). Lunch on most days is usually something quick, easy,and healthy or at least somewhat healthy..The question is always “what should I eat for lunch today?”, without breaking your wallet! Lunching can really add up and to make it a little easier, try planning out your lunches or meal prepping.

Forget your typical bread and lunch meat sandwiches and try my roll ups! These cute little lunch roll ups make great (&&& easy to eat) lunches and they are perfectly snack-able. I chose to stuff these roll ups with some of my favorites such as cheese and salami, yummm! To make this extra nutritious I added fresh crisp spinach ,the ripest avocado I could find, and  a sliced juicy tomato. Spice these up by adding sriracha! Mix these up by adding different lunch meats to this recipe such as ham, roast beef, or turkey! Enjoy!
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Spinach and Salami Lunch Roll Ups

Spinach and Salami Lunch Roll Ups

Easy, delicious, and all of your lunch favs in a bite!

Ingredients

1 whole wheat tortilla

1 tsp cream cheese; or hummus

6 slices of salami

2-3 slices of cheddar or jack cheese

1 handful of spinach

1/2 of a small avocado; sliced

4 slices of a tomato

Instructions

  1. Spread tortilla with cream cheese or hummus.Add salami, cheese, spinach, avocado slices, and tomato slices.
  2. Tightly roll up tortilla. and cut roll into 1/2-3/4 inch slices. Secure with toothpick if desired. Optional*** Refrigerate for 1 hour to make roll easier to cut.
http://kathrynskitchenblog.com/2016/04/spinach-and-salami-lunch-roll-ups/

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Lite Veggie and Herb Spinach Dip

When it comes to snacking, I try to always go for healthier options. I can snack on dips anytime..whether it’s a salsa, a good guac, hummus, or my favorite…spinach dip. The cream base dips have a bad reputation because they are known for containing lots of fat and they aren’t the healthiest choice. BUT wait–I turned this usual high calorie snack into a lite and nutrient loaded dip that is good for you! This recipe also gives you the opportunity to get your daily veggies 🙂

Using California yogurt as the base of this recipe makes this recipe extra creamy. When purchasing dairy products, look for foods made with 100% Real California milk that feature the Real California Milk or Cheese seal. When you see the Real California seal, you’ll feel good knowing that the product is certified as having been made with 100% Real California Milk from Real California Dairy families.

Strive for foods that make your body happy because they will end up making you happy! Also… Remember, you are what you eat!

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Lite Veggie and Herb Spinach Dip

Lite Veggie and Herb Spinach Dip

Ingredients

2 Cups California plain yogurt

3 Tbsp fat free sour cream

2 cup finely chopped spinach

1 tsp olive oil

2 scallions, finely chopped

1/4 of a red bell pepper, finely minced

1/4 of a green bell pepper, finely minced

1 carrot, finely minced

3 cloves garlic, finely minced

½ teaspoon sea salt

½ teaspoon onion powder

½ teaspoon garlic powder

2 Tbsp fresh parsley; chopped

½ cup finely shredded California cheddar cheese

¼ teaspoon freshly ground black pepper

Instructions

  1. In a large frying pan, saute spinach by combining spinach and olive oil. Saute until spinach is wilted for about 3-4 minutes (the spinach takes only a few minutes to saute).
  2. In a large bowl, combine all of the ingredients and mix until well combined. Refrigerate for at least an hour before serving for the best flavor. Taste and season with more salt and pepper if desired. Serve with pita chips and your favorite veggies!
http://kathrynskitchenblog.com/2016/04/lite-veggie-and-herb-spinach-dip/

“By posting this recipe I am entering a recipe contest sponsored by Real California Milk products and am eligible to win prizes associated with the contest. I was not compensated for my time.”

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