Healthy Opportunities Mexican | Saladmaster Mexican

Enchilada Bake

Ingridients:
4 chicken breasts
4 cans enchilada sauce
15 corn tortillas
8 oz. Cheddar Cheese

Directions:
Layer in cold skillet; 1/3 chicken, 1 can of enchilada sauce, 5 corn tortillas, 1/3 cheese. Repeat layers 2 more times. Top with remaining can of sauce. Cover with lid and turn to 350 until valve clicks, then reduce to simmer for 20-30 minutes.

Skillet Veggie-Lasagna

Ingridients:
Small jar prego sauce
Fresh spinach
1 Zucchini
2 carrots
Mozzarella or cheddar cheese
Large low-fat cottage cheese
Uncooked Noodles

Directions:
Coat bottom of cold skillet with prego sauce. Criss-cross noodles. Put in following order - spinach, carrots (#2 cone), zucchini (#3 cone). Criss-cross noddles on top of veggies. Lightly pour prego sauce over noodles. Spread cottage cheese thickly. Cover and cook on 325, then turn down to 175 when valve clicks. Leave for 20 to 30 minutes. Add cheese - cover for 5 more minutes. Turn skillet off. Take lid off and let set up - minimum 20 minutes plus. YUMMY!!

Chicken Quesadillas

Ingridients:
1 ½ lbs boneless skinless chicken
24 corn tortillas
2 small cans green chilies
4 eggs
1 pint lowfat buttermilk
Paprika
Monterray Jack or cheddar cheese

Directions:
Saute chicken at 350 until they lose color. Remove chicken from skillet and turn off. Spray skillet with Pam. Cover bottom of skillet with 12 corn tortillas torn into pieces. Layer ½ of the chicken onto the tortillas, then 1 can green chilies and ½ cup cheese mixture (#2 cone). Repeat layers. In separate bowl, beat well 4 eggs and combine with buttermilk. Pour over tortillas and sprinkle with Paprika. Cover skillet and turn to 325. When valve clicks, reduce to 200 and cook for 30 minutes.