Monday, August 27, 2007
Dinner at Home
Mediterranean Cucumber, Lemon Cucumber and Orange Cherry Tomato Salad
Dressed with a simple, mustard-y, balsamic vinegarette, these veggies shined.
Low Carb Chicken and Cheese Enchiladas with Tomatillo Salsa
We decided to give our favorite brand of low carb tortillas a shot in enchiladas, a dish Alexis had never made before. These actually turned out pretty tasty and the leftover tomatillo salsa Alexis had made for taco salads a few nights before was perfect with this dish as well.
-8 low carb tortillas
-2 cups shredded cheese
-4 chicken breasts
Poach the chicken breasts in a shallow pan with water and a few cloves of garlic until done--15 to 20 minutes. Shred or chop the chicken. Get out a 9x13 inch baking dish. Lay a tortilla out and place some cheese and chicken in a column down the center. Roll and place in the baking dish. Repeat until all of the tortillas are filled and nicely packed in the baking dish. Ladle the sauce (recipe below) over the tortillas, sprinkle the remaining cheese on top and bake for about 10 minutes on 375, until the cheese is brown and bubbly.
Sauce:
-1 can diced tomatos
-1/2 can water
-1/2 onion, chopped
-1 bell pepper, chopped
-5 cloves garlic
-1 tb cocoa powder
-1 jalapeno, seeds removed
-1 ts chili powder
-salt to taste
Sautee the onions, garlic and peppers in a bit of olive oil until beginning to brown. Add the rest of the ingredients, bring to a boil, reduce heat and then simmer for 20 minutes. Puree with an immersion blender, a food processor, or a regular blender.
-2 cups shredded cheese
-4 chicken breasts
Poach the chicken breasts in a shallow pan with water and a few cloves of garlic until done--15 to 20 minutes. Shred or chop the chicken. Get out a 9x13 inch baking dish. Lay a tortilla out and place some cheese and chicken in a column down the center. Roll and place in the baking dish. Repeat until all of the tortillas are filled and nicely packed in the baking dish. Ladle the sauce (recipe below) over the tortillas, sprinkle the remaining cheese on top and bake for about 10 minutes on 375, until the cheese is brown and bubbly.
Sauce:
-1 can diced tomatos
-1/2 can water
-1/2 onion, chopped
-1 bell pepper, chopped
-5 cloves garlic
-1 tb cocoa powder
-1 jalapeno, seeds removed
-1 ts chili powder
-salt to taste
Sautee the onions, garlic and peppers in a bit of olive oil until beginning to brown. Add the rest of the ingredients, bring to a boil, reduce heat and then simmer for 20 minutes. Puree with an immersion blender, a food processor, or a regular blender.
Labels: chicken, dinner recipes, homemade, Mexican, salad, tomatillo
# posted by Giao and Alexis @ 8:22 PM 
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