Scrappin’ Recipes

I picked up this recipe from the Frugal Girl.  I love her recipes and they don’t cost much to make.

Chicken Tacos

Herb Paste
1/2 cup packed fresh cilantro leaves
3 medium garlic cloves , roughly chopped
3 medium scallions , roughly chopped (about 1/3 cup)
1 medium jalapeño chile , stemmed and roughly chopped
1/2 teaspoon ground cumin
1/4 cup vegetable oil
1 tablespoon fresh lime juice

Chicken
1 1/2 pounds boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
1 tablespoon coarse salt or 1.5 teaspoons table salt
1/2 teaspoon sugar
1/2 teaspoon ground pepper
2 tablespoons vegetable oil

Combine cilantro, garlic, scallions, chile, and cumin in the bowl of a food processor. Pulse until finely chopped, and with machine running, add 1/4 cup vegetable oil. Process until smooth.

Remove 2 tablespoons of herb paste to a bowl, whisk in lime juice, and set aside.

Rub salt over both sides of the chicken, and spread with remaining herb paste. Cover and refrigerate for 30-60 minutes.

Scrape herb paste off chicken and sprinkle with sugar and pepper.

Heat 2 tablespoons oil in a heavy 12 inch skillet over medium high heat. Add chicken and cook 4-5 minutes on each side or until cooked through. Let cooked chicken rest for 5 minutes, then slice into strips. Season with salt if desired. Serve in warmed flour tortillas and top with cheese, chopped tomato, chopped cilantro, sour cream, sauteed onions, and reserved herb paste.

Baked Chicken Tortillas

1 cup bottled salsa, divided
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese

Preheat oven to 350°.

Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Directions

1. In a skillet brown ground round, chili, and garlic.
2. Drain.
3. In a crock pot add tortillas, beans, mushroom soup, chicken soup and tomatoes.
4. Pour ground round mixture over the top.
5. Pour cheese over the ground round.
6. Cover and Cook on low for 3 to 4 hours.

This is a great recipe from Crystal’s blog.

Chicken Enchiladas with Salsa

For the salsa:
1 10oz can diced tomatoes with green chilies, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, veined, and finely chopped (optional)
1/4 cup finely chopped cilatro leaves
2 Tbs. lime juice (from about 1 lime)
salt

For the enchiladas:
1 Tbs. unsalted butter, softened
4 cups shredded rotisserie chicken or shredded from 2 lbs. of cooked chicken breasts
12oz. grated cheddar cheese (about 2 cups)
2 cups sour cream
1/2 small red onion, finely chopped
salt and freshly ground pepper
6 8in. flour tortillas

1) To make the salsa, place the tomatoes, scallions, jalapeno (if using), cilantro, lime juice and some salt in a medium bowl and stir to combine. Set aside at room temperature until ready to serve the enchiladas.

2) To make the enchiladas, preheat your oven to 350 degrees F. Grease a 9 x 13 baking dish with the butter and set aside.

3) Place the chicken in a large bowl. Add 1 1/2 cups of the cheddar cheese, the sour cream, red onion, and some salt and pepper. Mix well.

4) Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll it up. Place the tortillas, seam side down, in the prepared baking dish (it will be a tight fit.). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

5) Remove the foil and sprinkle the enchiladas wwith the remaining 1/2 cup of cheese. Return the baking dish to the oven until the cheese is melted and the edges of the tortillas are just beginning to get crisp, 5-8 minutes. Serve hot.