At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Try these easy to make enchiladas with homemade sauce – you won’t go back to store bought.
Heat oven to 375°F. Spray 13x9-inch baking dish with no-stick cooking spray; set aside.
Melt 2 Sauté Express® squares in 10-inch nonstick skillet over medium heat. Add chicken; cook 13-18 minutes or until chicken reaches 165°F and juices run clear when pierced with fork. Remove chicken from skillet.
Melt remaining Sauté Express® square in same skillet. Add tomato paste; whisk in chicken broth until sauce is smooth. Stir in chili powder and cumin. Bring sauce to a boil. Reduce heat to low. Cook 8 minutes or until thickened.
Shred chicken using 2 forks; place into bowl. Add 1 cup shredded cheese, corn and chiles; mix well. Dip tortilla in enchilada sauce, removing excess sauce. Place about 1/3 cup chicken mixture in center of 1 tortilla. Roll up tortilla; place into prepared dish, seam-side down. Repeat with remaining chicken mixture and tortillas. Pour remaining sauce over enchiladas. Cover with aluminum foil.
Bake 15 minutes or until heated through. Uncover; sprinkle with remaining cheese. Continue baking, uncovered, 3-5 minutes or until cheese is melted. Sprinkle with cilantro before serving.
*Substitute 6-inch flour tortillas.
Dietary Fiber: 5g
I did not have Express Squares, so I used a little butter and sauteed garlic, then added chicken to the pan. I used flour tortillas, and these turned out more like burritos, but it was tasty! It reminded my family of our neighborhood Mexican restaurant.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4142
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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