Creamy Chicken Enchiladas

Ingredients:
2/3 cup condensed cream of chicken soup, undiluted
2/3 cup sour cream
2 cups shredded cooked chicken breast
1/2 cup shredded Monterey Jack cheese, divided
4 flour tortillas (6 inches), warmed

Directions:

In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray.

Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.

Bake, uncovered, at 350° for 18-22 minutes or until heated through. Yield: 2 servings.

http://www.tasteofhome.com/Recipes/Creamy-Chicken-Enchiladas-4

Chicken Fiesta Salad

Ingredients:
1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried basil
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
4 cups torn mixed salad greens
2/3 cup canned black beans, rinsed and drained
1/4 cup thinly sliced red onion
1 small tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, salsa and ranch salad dressing

Directions:

In a large resealable plastic bag, combine the seasonings. Add chicken, a few pieces at a time, and shake to coat.

Place chicken on a greased broiler pan. Broil 3-4 in. from the heat for 3-4 minutes on each side or until juices run clear.

On two plates, arrange the salad greens, black beans, onion and tomato. Top with chicken and cheese. Serve with tortilla chips, salsa and ranch dressing. Yield: 2 servings.

http://www.tasteofhome.com/Recipes/Chicken-Fiesta-Salad

Caramel Fried Ice Cream

Ingredients:
1 quart vanilla ice cream
1/4 cup heavy whipping cream
2 teaspoons vanilla extract
2 cups flaked coconut, finely chopped
2 cups finely crushed cornflakes
1/2 teaspoon ground cinnamon
CARAMEL SAUCE:
1 cup Domino® or C&H® Granulated Pure Cane Sugar
1/2 cup butter, cubed
1/2 cup evaporated milk
Oil for deep-fat frying

Directions:
Using a 1/2-cup ice cream scoop, place eight scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm. In a bowl, combine whipping cream and vanilla. In another bowl, combine coconut, cornflakes and cinnamon.

Remove scoops of ice cream from freezer; wearing plastic gloves, shape the ice cream into balls. Dip balls into cream mixture, then roll in coconut mixture, making sure to coat entire surface. Place coated balls on a baking sheet. Cover and freeze at least 3 hours or until firm.

For caramel sauce, heat sugar in a heavy saucepan over medium heat until partially melted and golden, stirring occasionally. Add butter. Gradually add milk, stirring constantly. Cook and stir for 8 minutes or until sauce is thick and golden; keep warm.

Heat oil in an electric skillet or deep-fat fryer to 375°. Fry ice cream balls until golden, about 30 seconds. Drain on paper towels. Serve immediately with caramel sauce. Yield: 8 servings.

http://www.tasteofhome.com/recipes/Caramel-Fried-Ice-Cream

Cinnamon-Sugar Churros

Ingredients:
1 tablespoon(s) grated orange zest
1 cup(s) fresh orange juice
3/4 cup(s) buttermilk
1/2 cup(s) unsalted butter
2 tablespoon(s) sugar
1/4 teaspoon(s) salt
2 cup(s) all-purpose flour
4 large eggs
Vegetable oil, for frying
1 cup(s) sugar, (mixed with ground cinnamon)
1/2 teaspoon(s) ground cinnamon, (mixed with sugar)


Directions

In a 5-quart Dutch oven, bring orange zest, orange juice, buttermilk, butter, sugar, and salt to a boil. Add flour, all at once, stirring vigorously with a wooden spoon.

Cook until mixture forms a ball. Remove from heat and cool 10 minutes.
Add eggs, one at a time, beating until fully incorporated and dough is smooth and slightly elastic. Spoon dough into a 16- to 18-inch pastry bag fitted with a large star tip with a 1/2-inch opening. Line 2 large cookie sheets with waxed paper. Pipe dough into 3 1/2-inch-long strips onto prepared cookie sheets (you'll get about 60 strips). Place sheets in freezer 10 to 15 minutes to harden slightly; do not freeze solid.

Wash out and dry Dutch oven; fill with 2 inches vegetable oil; attach a deep-fry thermometer to inside of pot. Heat oil over medium heat to 360 degrees F. Using a small spatula dipped in flour, transfer churros, 8 at a time, to hot oil and fry, turning with slotted spoon, until deep golden brown, about 4 minutes per batch. Drain on paper towels. Toss in cinnamon sugar. Fry remaining churros. Serve warm with dipping sauces.

http://www.delish.com/recipefinder/cinnamon-sugar-churros

Flank Steak with Corn and Roasted Red Pepper Quesadillas

Ingredients:
1 lime
4 teaspoon(s) chili powder
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) brown sugar
Salt
1 (about 1 1/4 pounds) beef flank steak
3 ear(s) corn, husks and silks removed
1 large red pepper, seeded and cut into quarters
4 (8-inch) flour tortillas
3/4 cup(s) (3 ounces) shredded reduced-fat (2%) Mexican-style cheese
2 green onions, thinly sliced
Plain fat-free Greek yogurt or low-fat sour cream (optional)


Directions

Prepare outdoor grill for covered direct grilling over medium heat.

From lime, grate 1 teaspoon peel and squeeze 1 teaspoon juice. In small bowl, combine lime peel and juice, chili powder, cumin, sugar, and 1/4 teaspoon salt. Rub steak with chili powder mixture to season both sides.

Place steak, corn, and pepper on hot grill rack. Cover grill and cook steak and vegetables 12 to 15 minutes or until corn is browned in spots, pepper is lightly charred and tender (turning vegetables occasionally), and steak is medium-rare or desired doneness (turning steak over once).

As vegetables are done, transfer to cutting board. Transfer steak to another cutting board; let stand 10 minutes to allow juices to set for easier slicing.

When vegetables are cool enough to handle, cut kernels from cobs and coarsely chop pepper. Place tortillas on work surface. Evenly divide cheese, green onions, corn, and peppers on half of each tortilla. Fold each tortilla over filling to make 4 quesadillas. Grill quesadillas about 2 minutes or until browned on both sides, carefully turning over once. Return quesadillas to same cutting board; cut each in half.

Thinly slice steak and serve with quesadillas and yogurt if using.

http://www.delish.com/recipefinder/flank-steak-corn-red-pepper-quesadillas

Easy Fiesta Beans

Ingredients:
1 can(s) fat-free refried beans, preferably spicy
1 can(s) no-salt-added pinto beans, rinsed
1/2 cup(s) prepared salsa
2/3 cup(s) grated sharp Cheddar cheese, divided
4 scallions, sliced


Directions

Position rack in upper third of oven; preheat broiler.

Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a medium saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes.

Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes.

http://www.delish.com/recipefinder/easy-fiesta-beans-recipe-9230

Mexican Grilled Corn

2 tablespoon(s) low-fat mayonnaise
2 tablespoon(s) nonfat plain yogurt
1/2 teaspoon(s) chili powder
4 ear(s) corn, husked
4 tablespoon(s) finely shredded Cotija (see Shopping Tip) or Parmesan cheese
1 lime, quartered


Directions

Preheat grill to medium-high.

Combine mayonnaise, yogurt and chili powder in a small bowl.

Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.

Shopping tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar in texture and flavor to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.

http://www.delish.com/recipefinder/mexican-grilled-corn-recipe-9904