Chicken enchiladas/fried egg quesadilla with fresh salsa

Posted by Jennifer in breakfast, chicken, Dinner Idea, general ideas, lunch, potluck | 10 comments

Yesterday I posted my recipe for green salsa, I ended up making a quick version of chicken enchiladas. This went from start to finish in about 30 minutes.

Jenn's chicken enchiladas

The quick method I used, was I took 3 big boneless chicken breasts, trimmed of any fat and just cut them up into bite size pieces. I cooked them in a skillet with a little oil and sprinkled cumin and chili powder of the chicken. Cook until the outsides are browned, but so they aren’t cooked all the way through. Since you are going to bake it, it will finish cooking in the oven. After the chicken was done, I just took a tortilla, filled it with some chicken cubes, and folded it up and placed it seam side down in a 9×13 dish. Cover with the green salsa and some chihuahua cheese and bake for about 20 minutes. It tuned out so good! Between my family of 5, this whole dish was gone, not a drop left!

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So in addition to making the green salsa, I made a batch of my sister’s salsa yesterday. The only difference is I roasted the veggies instead of charring them on the grill.

On a cookie sheet, I put 7 firm tomatoes, 4 cloves of garlic, 1/2 a white onion (my sister doesn’t add the onion!) and 2 serrano peppers. After about 30 minutes, (@350 degrees) and they are softened enough. Then place all the ingredients in a blender and puree.

Biz's baja fresh salsa

There was just one tiny problem…..after I pureed it and tasted it, it was SUPER spicy!! I called my sister on the phone. Turns out serrano peppers are spicier than jalapeno’s, I thought they were less spicy, so I left the seeds in! To try to remedy it, I added a can of diced tomatoes and a small can of tomato sauce and it balanced it out. Phew!

So, since I had a ton of salsa, I was trying to think of a deluxe breakfast to make with it. I ended up making a fried egg quesadilla!

I have a non stick pan, so no oil is necessary

I added 1 egg and 1 egg white in a non stick skillet and cook on both sides. Set egg aside. Back in the skillet, I added 1 low carb tortilla, the fried egg, 1 oz. of chihuahua cheese, some fresh cilantro and cooked on both sides until the cheese has melted. I dipped the quesadilla in the salsa and it was amazing!

Yum!