Summer Chicken Enchiladas

These were quick and easy.

Serves 4-6

16 oz taco or enchilada sauce

1/2 C water

1 1/2 C shredded cooked chicken

2 C shredded cheddar or mexi blend cheese

1 1/2 C plain yogurt

1 medium zucchini, quartered and sliced

1 4-oz can diced green chilies

package tortillas (6 inch corn tortillas would be ideal, but I used the 8 inch flour because it was all I had)

Preheat oven to 400 degrees.

Add water to taco sauce. Spread 1/2 C or so over the bottom of a shallow baking dish.

Combine chicken, 1 C of the cheese, yogurt, zucchini and chilies. Spread about 1/4 C or so (more if using larger tortillas) down the center of each tortilla. Roll up the tortilla and place seam side down in the baking dish.

Pour remaining taco sauce over the enchiladas and spread to cover evenly. Edges that don't get sauce will be dry and crunchy. Sprinkle with the remaining cheese.

Cover and bake for 20 minutes, or until thoroughly heated and cheese is melted.

These would be great with sour cream, guacamole, sliced olives and fresh cilantro.

Zucchini Tortilla Casserole

Serves 12

4 medium tomatoes, chopped (about 2 1/2 C)
2 small zucchini, julienned
6 green onions, chopped
1 30 oz can black beans, or about 4 C, drained and rinsed
1 29 oz can enchilada sauce
1 pkg taco seasoning mix
2 C sour cream
1 C chicken broth or milk
12 6-inch corn tortillas, halved
4 C cheese, Jack, cheddar, Mexi-blend
1 T cilantro

Preheat oven to 375.

Grease one 9x13" and one 9x9" dish.

In medium bowl combine tomatoes, zucchini, onions, and beans.

Set aside 3/4 C enchilada sauce. With a wire whisk, beat remaining enchilada sauce, taco seasoning mix, chicken broth, and sour cream until smooth.

Spread a thin layer over the bottom of both baking dishes. Arrange half (8 in 9x13", 4 in 9x9") tortilla pieces over sauce, overlapping as necessary. Spoon half of vegi-bean mixture over tortilla pieces, followed by 1 1/3 C cheese, and half sauce mixture. Repeat layers, ending with reserved enchilada sauce, and cover baking dishes with foil.

Bake for 30 to 35 minutes, until thoroughly heated. Uncover, and sprinkle with reserved cheese. Continue baking 5 minutes or until cheese is melted. Sprinkle with cilantro.

Chicken Tortilla Soup

Serves: 4-6
6 6-inch corn tortillas
1 onion, chopped
2 boneless skinless chicken breast halves
2 garlic cloves
1/2 teaspoon chili powder
1/2 teaspoon cumin
2 14 1/2 oz cans chicken broth
1 14 1/2 oz can diced tomatoes, undrained
1 14 1/2 oz can black beans, drained
1 4 oz can chopped green chilies
2 teaspoons dried cilantro
salt to taste
chedder cheese

Preheat the oven 400 degrees F. Cut tortillas into 1/2-strips. Place flat on a baking stone and bake 12-14 minutes until crispy.

Cut chicken into 1/2 inch pieces. Heat oil in a medium sized pot, add chicken. Stir until chicken is cooked through. Add onion, garlic, chili powder and cumin. Cook until onions begin to be translucent. Stir in broth, tomatoes, chilies and beans. Bring to a boil, then add cilantro, reduce heat and simmer 10 minutes. Add salt to taste.

To serve, divide tortilla strips into bowls, cover with soup, and sprinkle with cheese. Alternately, serve the soup into bowls, and add the cheese and tortilla strips on top for more crunch.

~ A variation of a Pampered Chef catalog recipe