Mexican Chicken Lasagna

I made this for the March meal exchange and tried ours the night that I made them. This was really tasty and we had it for leftovers the next day, however, next time I make it - I will add corn and beans to the chicken and onion layer to get some vegetables in there. Also - if you notice below - the original recipe has you microwave the casserole. For the meal exchange, since they are in foil pans - microwaving will not work :) Defrost the casserole overnight in the fridge and then cook covered for 35 - 40 minutes at 375 degrees or until bubbly. When I made mine, I baked it and think that it is just better that way vs. microwaving it! For the chicken in this casserole I made it ahead in the crockpot with some broth, the onion and a packet of low sodium taco seasoning. Enjoy!

Ingredients

1/4 cup fresh cilantro leaves, lightly packed
1 (8 ounce) package cream cheese
2 cups Monterey jack cheese, shredded, divided
1 medium onion (about 2/3 cup chopped)
1 (28 ounce) can enchilada sauce (I used green enchilada sauce)
12 (6 inch) corn tortillas
3 cups cooked chicken (diced or shredded)
Fresh cilantro leaves, chopped (optional)

Directions

1. Chop cilantro. Place cream cheese in microwaveable bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of baking dish. Pour remaining enchilada sauce into mixing bowl; set aside.
2. To assemble lasagna, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas; spread. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares.

Tarragon Turkey Burgers

Can't wait to try these - Deb made them for the May meal exchange!

Yield 8 servings

Ingredients

2 pounds ground turkey
1/2 cup dry breadcrumbs
1/2 cup finely shredded zucchini
1/4 cup chopped onion
1 tablespoon chopped fresh or 1 teaspoon dried tarragon
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
Cooking spray
8 (1 1/2-ounce) hamburger buns

Preparation

Preheat broiler.
Combine first 7 ingredients in a large bowl. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a broiler pan coated with cooking spray; broil 6 minutes on each side or until thoroughly cooked. Serve on hamburger buns with desired toppings.

Cooking Light, JANUARY 2002

Mexican Pizza

This recipe is from Tara - she prepared it for the May meal exchange and since it wasn't frozen when I picked it up today - we just had it for lunch today! This was awesome and I will definitely make it again!

Need:

Pizza crust
1 tablespoon olive oil
fajita seasoning
2 cooked chicken breasts, diced (I bake chicken with fajita seasonings)
1 can black beans, drained and mashed a little
1 can corn, drained
1 can rotel, drained
1-2 cups shredded cheesesour cream (for garnish)

Cook pizza crust according to package directions. Before throwing in oven, I spread olive oil on it and dust a little fajita seasoning on it. Once crust is golden brown, take out and spread mashy black beans over the entire crust. Then sprinkle desired amounts of corn and rotel. The more rotel you use, the spicier it will be. You can use mild rotel if you want. Spread desired amount of cheese on top and then the chicken. Bake at 350 degrees until melty and heated through. We cut and serve with sour cream on the side. If you're going for presentation, pipe sour cream in diagonal lines over entire pizza before cutting. (that's how they do it at the restaurant we stole this from)

Spiced Pork Chops with Apple Chutney

This was Holly's meal for the May meal exchange and I actually tried it out tonight and it was fantastic! Everyone loved it and Alex especially loved the chutney with the yummy apples and cranberries!

Yield 4 servings (serving size: 1 chop and about 1/3 cup chutney)

Ingredients

Chutney:
1 tablespoon butter
5 cups (1/4-inch) cubed peeled apple (about 3 apples)
1/4 cup dried cranberries
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 teaspoons minced peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice

Pork:
3/4 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
4 (4-ounce) boneless center-cut pork loin chops, trimmed
Cooking spray

Preparation
1. To prepare chutney, melt butter in a nonstick skillet over medium-high heat. Add apple; sauté 4 minutes or until lightly browned. Add cranberries and the next 6 ingredients (through allspice); bring to a boil. Reduce heat, and simmer 8 minutes or until apples are tender; stir occasionally.
2. To prepare pork, while chutney simmers, heat a grill pan over medium-high heat. Combine chipotle and next 4 ingredients (through black pepper); sprinkle over pork. Coat grill pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until done. Serve with chutney.
Slender haricots verts are a pretty and quick-cooking complement to the meal. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 12 ounces haricots verts to pan; cook 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 2 thinly sliced garlic cloves; cook 5 minutes or until garlic is lightly browned.

David Bonom, Cooking Light, MARCH 2009

Chicken, Cheese & Chili Enchiladas

This recipe is from Elizabeth - she added corn to this to get another vegetable in!




Yield: 8 Servings



1 tablespoon vegetable oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeño chili, seeded and minced
4 cups cooked, shredded skinless chicken (from one 1 1/2-
lb. rotisserie chicken)
2 cups coarsely shredded sharp Cheddar
1 16-oz. jar salsa verde
1 4-oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth
16 5 1/2-inch corn tortillas
1/2 cup finely chopped cilantro






Preheat oven to 375°F. Mist a 9-by-13-inch baking dish with cooking spray. Warm oil in a
medium skillet over medium heat. Add onion and cook, stirring, until softened but not browned,
5 minutes. Add garlic and jalapeño and cook 2 minutes longer, stirring often. Remove from heat
and let cool slightly.
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green
chilies. Stir until well combined.
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn
tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer
to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll
tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with
remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat.
Sprinkle remaining cheese over top.
Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20
minutes. Just before serving, sprinkle with cilantro.



CALORIES 346 ; FAT 14g (sat 6g); CHOLESTEROL 90mg; CARBOHYDRATE 22g; SODIUM
678mg; PROTEIN 32g; FIBER 3g



All You, JANUARY 2009

Tortilla-Crusted Pork

My sister Krista told me about this one and I made it tonight - it was very good! I used fresh salsa as a sauce and it complimented it nicely! Will definitely make this one again!

Yield 6 servings

Ingredients

2 pounds pork tenderloin
1/2 cup finely crushed blue-corn tortilla chips
1/2 cup finely crushed tortilla chips
1 tablespoon coarsely ground pepper
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
3 tablespoons extra virgin olive oil, divided
Fresh Salsa
Garnish: fresh cilantro sprigs

Preparation

1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin. Cut tenderloin into 1-inch-thick medallions.
2. Combine blue-corn tortilla chips and next 5 ingredients in a bowl. Brush pork medallions with 1 1/2 Tbsp. olive oil, and dredge in tortilla chip mixture, pressing mixture into medallions on all sides to thoroughly coat.
3. Cook pork medallions in remaining 1 1/2 Tbsp. hot oil in a large skillet over medium heat 6 minutes on each side or until done. Serve with salsas. Garnish, if desired.

Karin Jane Stern, Hutto, Texas, Southern Living, MAY 2008