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.

Garden Medley

This was a great side dish, and quick and easy to prepare. I liked it so much it would have been fine for me as a main course! It would also be a great alternative to mashed potatoes for Thanksgiving dinner.

Serves 6

6 small red potatoes, quartered

16 baby carrots, halved lengthwise

1 small onion, cut into wedges

1/2 C chicken broth

1 1/4 t seasoned salt

2 medium zucchini, chopped

2 T minced fresh parsley

Preheat oven to 400 degrees.

In a greased 2 quart baking dish, combine potatoes, carrots, onion, broth and 1 t seasoned salt. Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Continue baking 10-15 or until the veggies are tender. Sprinkle with parsley.

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.

Tortellini Soup

This is not the best picture of this soup. It would have looked better without the cheese on top. Anyway, I made this fast and easy soup on one of the cooler evenings this week, and Chris and I both enjoyed it. I used to make more meatless dinners, but Chris has missed the meat, so I try to remember to incorporate it a few times a week.

Serves: 8
Ingredients:
1 pound ground chicken/turkey
1 onion, chopped
2 14.5 oz cans Italian diced tomatoes
1 14.5 oz can chicken broth
1 can water - from the sink =)
1 12 oz bag from cut green beans
1 13 oz bag frozen cheese tortellini
1 zucchini, chopped
1 1/2 teaspoons Italian seasoning
1/2 teaspoon garlic salt
1 1/2 teaspoons dried basil
Freshly grated Parmesan cheese

In a large pot cook chicken and onions until the meat is no longer pink. Add remaining ingredients. Bring to a boil. Reduce heat and cook 5 minutes or until heated through. Sprinkle Parmesan cheese on top when serving.

The next day when I went to serve it again, it had thickened a lot, so I added another can of chicken broth, and it looked and tasted just the same as the previous day.