Easy Sour Cream Chicken Enchiladas

• 3-4 c. cooked chicken - shredded (you have to shred it yourself) I like to buy the rotisseree chicken already cooked and then cut and shred that up.
• 7 oz. can chopped ortega style chiles (you can add more juice and less chiles if you don't like chiles, but you need to add some because it adds flavor)
  
• 16 oz. sour cream
• 1 can cream of chicken soup
• 3 c. shredded jack/cheddar cheese
• 10 flour tortillas

Sauce: Mix chiles, 3/4 sour cream and soup

1. Take 1/4 sauce and mix with chicken (will be referred to as 'chicken mix')
   
2. Fill tortillas with a scoop of chicken mix and handful of cheese and roll enchilada style
   
3. Take another 1/4 sauce and spread on greased pan
4. Place enchiladas in pan, carefully, with seam down so they don't open op
   
5. Cover enchiladas with remaining sauce and cover with foil
6. Bake @ 350 F for 30-35min
7. Remove foil and sprinkle with remaining cheese
   
8. Bake another 5 minutes
9. Top with sour cream

I like to serve it with a side of refried beans. It's pretty filling so adding rice may not be such a great idea. Go with either rice or beans, not both :-)

Strawberry Shortcake

Low fat, low sugar strawberry shortcake.

• 1 c. low fatwhip cream tub
• 1/3 nonfat vanilla yogurt
• 4 slices angel food cake (sugar free or regular)
• 1 c. fresh strawberries

Whisk whipped topping with yogurt

Spoon over angel food slices

Cover cream with strawberries

Garnish with remaining cream

Crispy Picnic Chicken

A tasty and healthy alternative to fried chicken!

• 1 c. nonfat buttermilk
• 1.5 lb. boneless, skinless, boneless thighs (or whatever other type of chicken piece)
  
• 2.5 c. corn flakes
  
• 1/2 tsp. Italian seasoning
• 1/2 tsp. coarse salt
• 1/4 tsp. cayenne pepper
• 1/4 c. Panko (they're like breadcrumbs but stay crispy when wet

Add buttermilk and chicken to plastic into a plastic bag and refrigerate 30 min. to 2 hours

Preheat over to 350 F

Line baking sheet with aluminum foil

Combine corn flakes w/ Italian seasoning, salt and cayenne and ground them all together.

Place crumbs in shallow dish w/ Panko and mix

Drain buttermilk from each chicken piece and coat with crumb mix seasoning

Bake 30 minutes or until juicy and cooked thoroughly

(2 thighs: 317 calories, 9 g. fat, 21 g. carbs, 36 g. protein)