What’s for dinner? Shredded Chicken Enchiladas

I’ve mentioned that I love Mexican food, right?
I had some tortillas and Greek yogurt that needed to be used up and the tomatoes were ripening too quickly, so those guys needed to be eaten too.
This quick dinner was just what we needed to fill us up and there were even leftovers for lunch the next day!
Here’s what I made:

Photo credit: Chef In Training

Shredded Chicken Enchiladas

Adapted from Chef In Training w/Recipe Girl

Ingredients:
  • 8 burrito size tortillas
  • 2-1/2 cups enchilada sauce 
  • 2 cooked chicken breasts, shredded (I poached the breasts and let cool before shredding)
  • 2½ cups shredded cheddar cheese
  • 3 medium tomatoes, diced
  • 1 small onion, chopped
  • 1 bell pepper, choppe
  •  
  • Instructions:
  •  
  • Place the tortillas on a plate, cover with damp paper towel, microwave for 1 minute.
  • Spread 2tbsp of enchilada sauce over the tortilla. Place shredded chicken along one edge of the tortilla and roll up to form enchilada. Place in a greased 9×13. Repeat for remaining tortillas.
  • Pour remaining sauce over the top of enchiladas.
  • Sprinkle ½ cup shredded cheese over the top.
  • Bake at 375 degrees F for 20-30 minutes until heated through and cheese is melted.
  • Garnish with cilantro, olives and tomatoes. Serve with salsa, sour cream and guacamole.

Yummy, yummy, yummers! Another recipe to repeat often 😀

What’s for dinner? Slow Cooker Hawaiian Ribs.

I’ve been crushing on my slow cooker again lately.

I love being able to get something off my mind, like dinner, first thing in the morning.

Chuck a bunch of ingredients in the slow cooker, fire it up and not have to think about it again until dinner time.

I find, in the late afternoon, after collecting our daughter from school and getting back home, this is the prime time for our kids to NOT get along!

Here I am trying to prep the ingredients and actually do the cooking, when these two maniacs start throwing stuff, hitting each other, whine, cry and just act like twits.

Thank you slow cooker for being my best friend!

Here’s what was on the menu last night:

PART 1

Slow Cooker Hawaiian Ribs
Courtesy of Chef-In-Training

Ingredients:

2 lbs. boneless beef short ribs (I used bone-in)
⅓ cup reduced sodium soy sauce
2 Tbsp. brown sugar
1½ Tbsp. honey
3 Tbsp. pineapple juice
3½ tsp. minced garlic
½ tsp. Chinese 5 Spice powder

Instructions:

Spray slow cooker with cooking spray or insert a slow cooker liner.
Evenly distribute rib meat inside slow cooker.
In a small bowl, combine soy sauce, brown sugar, honey, pineapple juice, minced garlic and Chinese 5 Spice powder and stir until evenly combined. Dump over rib meat.
Cover and cook on low for 6-8 hours.

PART 2

Brown Coconut Rice with Cilantro
Courtesy of skinnytaste.com

Ingredients:

1 cup uncooked brown rice (brown jasmine, basmati or short grain works well)
1 cup lite coconut milk (Thai Kitchen)
1 1/4 cup water
1 tsp grated fresh ginger
1 garlic clove, crushed
1/4 tsp salt, or more to taste
2 tbsp sweetened grated coconut
3 tbsp cilantro

Directions:

In a medium sized heavy pot, add coconut milk, rice, water, ginger, garlic, salt and coconut; bring to a bowl over medium heat.

Reduce heat to low, cover and simmer until all liquid evaporates, about 40-45 minutes. Remove from heat, keep covered for 10 more minutes. Fluff with a fork; toss with cilantro.

Hawaiian Ribs & Coconut Brown Rice

I steamed up some broccoli to serve along side. The whole family enjoyed this meal too!