Homemade Enchilada Sauce Serves 8
A quick and easy homemade enchilada sauce that is perfect for your favorite enchiladas or tacos for your next Mexican themed dinner
Prep Time - 5 min
Cook Time - 20 min
Total Time - 30 min
1 tsp extra virgin olive oil
1 onion, chopped
4 garlic cloves, minced
3 tbsp chili powder
1 tbsp cumin
1 tsp salt
1 tsp pepper
1 tsp dried cilantro
15 oz can tomato sauce
1 1/2 cup chicken stock
In a large skillet heat olive oil over medium heat
Add in chopped onion and cook until it is softened, about 3-4 minutes
Stir in minced garlic, chili powder, cumin, salt, pepper and cilantro and cook for an additional 1-2 minutes, stirring often to keep garlic from burning and let the spices develop some their flavor even more
Stir in tomato sauce and chicken stock until well combined
Bring mixture to a boil and reduce heat to allow sauce simmer for 8-10 minutes, or until thickened and reduced a little, stirring occasionally
Use immediately or store in an airtight container in the refrigerator for up to 2 weeks
Each serving (about 1/4 cup) is 1 WW+ point Nutritional Info Calories 39 Calories from Fat 13 Total Fat 1.4g Cholesterol 0mg Sodium 695mg Potassium 275mg Total Carbohydrates 6.8g Dietary Fiber 2.2g Sugars 3.2g Protein 1.5g Vitamin A 21% - Vitamin C 12% - Calcium 3% - Iron 9%
Hasselback Chicken ~ Cajun with Pepper Jack & Spinach
Ingredients: 2 boneless, skinless chicken breast halves
1 1/2 lb 4 oz pepper jack cheese, sliced into thin 1/4 inch slices
1/2 c cooked spinach (frozen and thawed or sauteed fresh)
1 tbsp seasoned bread crumbs
1/2 tbsp Cajun seasoning
Salt & Pepper
Directions: Preheat the oven to 350 degrees.
Using a sharp knife, make slits in the chicken breasts widthwise that are about 3/4 inches apart, making sure not to cut all the way down through the bottom of the chicken breast. You will have about 7 or 8 slits per chicken breast, depending on how large your chicken breasts are.
Season the chicken with salt and pepper.
Stuff the spinach and pepper jack slices in the slits of the chicken;it's easier to place the cheese in before the spinach.
Combine the bread crumb and Cajun seasoning in a small bowl.
Sprinkle the mixture evenly over the chicken.
Place each chicken breast on its own lightly greased sheet of tin foil and make a "bowl" loosely surrounding each chicken breast. This keeps the juices contained.
Bake in the preheated oven for 30 minutes, or until the chicken is cooked through. Remove each chicken breast from its tin foil "bowl" and place on a serving dish.