Enchiladas

I have found some of the BEST recipes on the outside of food packages. For instance, I found this enchilada recipe on the back of the Kirtland shredded cheddar cheese bag. These were some tasty enchiladas. I especially loved the flavor of the corn tortilla. I love enchiladas because you can freeze them. Just assemble the enchiladas as directed (except do not cook them) and put into the freezer. Then when you are in a time crunch all you have to do it pull them out, bake them and they are done!

Makes 6 Servings

4 cups chicken roughly chopped (I just use the Rotisserie chicken)
6 cups shredded cheddar cheese divided into 2-3 cup quantities
3- 10oz cans enchilada sauce (you can choose red or green... I loved the green enchilada sauce)
1-7oz can diced green chilies
2 cups black olives divided into 2-1 cup quantities (optional)
1 tablespoon olive oil
6-10 inch flour or corn tortillas

Cooking Instructions

Preheat oven 375
1. Mix chicken, 3 cups cheese, 1 can enchilada sauce, diced green chillies, and 1 cup of sliced black olives in a mixing bowl.
2. Coat 9x13x2 inch baking pan with olive oil.
3. Divide chicken mixture onto 6 tortillas; rill each tortilla "enchilada style: and place seam side down onto pan.
4. Cover enchiladas with remaining enchilada sauce (15 oz total)
5. Bake on middle rack in oven for 60 to 75 minutes or until midfdle of enchiladas register at 165 degrees (it only took about 30 minutes for mine to bake.)

Cinnamon Cranberry Oat Bars

So Marci told me about this recipe she found in the magazine Healthy Cooking, so I tried them out and they are delicious. They taste just like chewy bars without all the nasty preservatives.

3 cups quick-cooking oats
1 1/2 cups Rice Krisipies
1 cup dried cranberries (you can substitute for raisins, chocolate chips, anything you want to add to the bars)
1/2 cup ground Flaxseed (I didn't have this when I made them so I just put in a little more oats)
1 1/4 tsp ground cinnamon divided
1/2 tsp ground nutmeg
1/2 cup packaged brown sugar
1/2 cup light corn syrup
1/4 cup canola oil
1/4 cup honey
1 tsp. vanilla extract
1/4 tsp salt
2 tsp sugar

1. In a large bowl, combine the oats, Rice Krispies, cranberries, flax, 1 tsp cinnamon and nutmeg.
2. In a large saucepan, combine the brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from heat; stir in vanilla and salt.
3. Stir in oat mixture, toss to coat.  Press firmly into a 9x13 pan coated with cooking spray. Combine sugar and remaining cinnamon and sprinkle over bars (NOTE I did this and felt like there was too much cinnamon so for next time I am going to omit this step).

Cool completely and cut into bars. I stored these in the refrigerator and ate them all week long as a snack. If you do store them in the refrigerator they will need a little time to "thaw" out and become soft again.

1 Bar = 211 calories

To make gluten free use gluten free oats and rice krispies