Chicken Enchilada Bake

I made this simple Chicken Enchilada bake recipe last week and it was a hit! Much easier than rolling up enchiladas but with the same great taste!

Chicken Enchilada Bake
Serves: 4

Ingredients:
1 tsp. cumin

2 tsp. dried oregano

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. salt

10 oz. can of mild red enchilada sauce (try to have one with as few ingredients as possible and not much added sugar)

1 lb. boneless, skinless chicken breasts or tenders, cut into 1 inch cubes

1 1/3 cup shredded cheddar cheese

8 corn tortillas, cut into 2 inch cubes

Directions:

1. Preheat oven to 375 and spray a 9x13 baking pan with cooking spray.

2. In a resealable gallon bag, combine spices. Place chicken pieces in the bag and shake until well coated.

3. Put a very small amount of enchilada sauce on the bottom of the baking pan. Spread out 1/2 of the tortilla pieces on top of the sauce. Spread chicken on top of the tortilla pieces. Spread the remaining tortilla pieces on top of the chicken. Cover with enchilada sauce and sprinkle with cheese.

4. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes or until cheese is browned.

Portion Fix containers per serving: 1 yellow, 1 red, 1 blue

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Jicama-Avocado Salad

I LOVE this jicama recipe. It's simple to throw together and the leftovers are great too! Take some help from your grocery store and purchase the already peeled and sliced jicama!

Jicama-Avocado Salad
Serves: 2

1 tsp. Himalayan salt
2 tbsp. pure maple syrup
4 tbsp. fresh lime juice
3 tsp. extra-virgin olive oil
1 medium avocado, cut into chunks
1 medium jicama, peeled, cut into matchstick-sized pieces
4 tbsp. chopped fresh cilantro

Combine salt, maple syrup, lime juice and oil in a small bowl; mix well. Combine avocado, jicama and cilantro in a medium bowl. Drizzle with dressing; toss gently to blend. Cover tightly and let marinate in refrigerator for 1 hour or longer before serving.

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This was a delicious low-carb dinner. Try it out for Taco Tuesday!

Cheesy Beef Taco Skillet
Servings: 4

Ingredients
* 1 pound lean ground beef
* 2 cups cauliflower rice
* 1/2 cup salsa
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/2 teaspoon onion powder
* 1 1/3 cup shredded Mexican blend cheese
* taco toppings

Instructions
1. Brown ground beef in 10 inch ovenproof skillet. Drain if desired.
2. Prepare cauliflower rice, if needed. (Leftover is perfect for this recipe)
3. Add salsa, chili powder, cumin, salt, pepper, and onion powder to ground beef.
4. Stir in the cauliflower rice, then cook until boiling. Reduce heat to a simmer and cook 7-10 minutes more.
5. Stir in 1 cup of the shredded cheddar until cheese melted. Sprinkle on remaining cheese.
6. Place skillet under oven broiler until top cheese is completely melted. Serve immediately. Top with the toppings of your choice.

Portion Fix per serving: 1 red, 1 blue, 1/2 green

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