I’ve always heard about the wonders of the slow cooker. Pinterest is filled with Crockpot meal ideas, and friends have sworn by the “just throw everything in and let it cook” magic. But confession: until recently, I had never actually used a Crockpot myself. Shocking, I know.
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I don’t really cook with corn, unless in corn on the cob. So lately, I’ve been trying to find recipes with corn as an ingredient. I just so happened to come across this recipe from Slodka Babka and thought it’d be a nice addition to Taco Night. The Nacho Doritos really amp up the flavor give it that nacho-ey feel. I received compliments from everyone (mom and dad included). (more…)
I have seriously been craving enchiladas since we went to Uncle Julio’s two months ago. I love enchiladas and my personal favorite are the cheese ones, only because they over salt the chicken enchiladas. I was planning to make chicken enchiladas this week, but I need a change from chicken. Enter fish enchiladas.
Fish Enchiladas Recipe
Ingredients
1 pkg. McCormick® Enchilada Sauce Mix 1 ½ cups water 1 can (8 oz.) tomato sauce 1 lb. Fish (Tilapia) 8 corn tortillas or flour tortillas (6-inch) Cooking Spray 1 cup shredded Part Skim Mozzarella cheese ¼ cup shredded Cheddar Cheese 1 small Onion, chopped 1 can low sodium Black beans (1/2 cup) 1 tablespoon Olive oilDirections
Preheat oven to 350 degrees. In a small saucepan, stir Sauce Mix, water and tomato sauce. Bring to boil. Reduce heat and simmer 5 minutes or until thickened, stirring occasionally. In a large skillet, cook onion with olive oil until translucent. Add tilapia and cook until the fish cooked through. Stir in ¾ cup of the sauce. Grease a baking dish with cooking spray. Spoon the fish mix into the tortillas, wrap and lay seam down. Pour sauce over the tortillas, top with black beans and top with cheese. Bake for 15 minutes or until sauce is bubbly and cheese is melted.
Servings: 8
Nutrition Information: Cals 275. Carbs 22g. Fat 8g. Protein 24g. Sodium 660mg. Sugar 7g.