Cheesy Zucchini Enchiladas

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
1 tsp olive oil
2 cloves garlic, crushed
2 scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
1 1/2 cups grated reduced fat mexican blend cheese
4 large tortillas (low carb, preferred)

sauce:
1 garlic clove, minced
11 cup tomato sauce
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth

Sauce:
Saute garlic in a saucepan.
Add chili powder, cumin, broth, and tomato sauce.
Bring to a boil.
Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.

Preheat oven to 400.
Saute garlic and scallions in olive oil over medium heat for about 3 minutes.
Add zucchini and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese. Mix well.
Divide zucchini between each tortilla. Roll and place seam side down in baking dish sprayed with nonstick cooking spray.
Top with enchilada sauce and remaining cheese.
Bake until hot and cheese is melted -- about 20 minutes.
Serve with chopped cilantro, scallions, sour cream, and salsa.

*NOTE: each enchilada is 7 Weight Watchers Points Plus.

Quesadilla Casserole

Ingredients
2 tsp chili powder
1 tsp cumin
1 tsp garlic, minced
1/2 tsp oregano
1/2 tsp crushed red pepper
1 lb ground beef
1/2 cup onion, chopped
2 8oz cans tomato sauce
1 15oz can black beans, drained and rinsed
1 can corn, undrained
1 4.5oz can chopped green chiles, undrained
6 flour tortillas
2 cups shredded cheddar cheese

Preheat oven to 350.
Brown beef and onion in large skillet over medium-high heat.
Add in all ingredients except crushed red pepper.
Bring to a boil, then simmer for 5 minutes.
Add crushed red pepper to taste.
Spread 1/2 cup of beef mixture in a greased 13x9 pan.
Top with 3 tortillas (overlapping).
Top with 1/2 of the remaining beef mixture and 1 cup cheese.
Top with another layer of 3 tortillas.
Top with remaining beef mixture and cheese.
Bake for 15 minutes.
Let stand for 5 minutes before serving.

* leftovers are even tastier than the first night!

Crock Pot Mexican Chicken

Ingredients
2-3 frozen chicken breasts
1 jar salsa
1 can diced tomatoes
1 can black beans, drained and rinsed
2 cups frozen corn
1 tbsp chili powder
1 tbsp cumin
1 tbsp allspice

Throw everything into crock pot and cook for 3-4 hours on high heat.
Once chicken is cooked, remove from crockpot and shred it.
Return to crockpot and cook for 15-3 0 minutes longer.

Fish Tacos

Ingredients
2 limes
4 cups shredded cabbage mix (for coleslaw)
1/2 cup reduced-fat sour cream
1 tbsp olive oil
1 1/4 tilapia fillets
1/4 tsp ground chipotle chili pepper
1/4 tsp salt
8 tortillas
1 cup salsa

Grate 2 tsp lime zest and squeeze 1/4 cup lime juice.
In large bowl, combine coleslaw mix and lime juice; set aside.
In small bowl, stir lime zest into sour cream; set aside.
In a skillet, heat oil over medium-high heat.
Sprinkle chili pepper and salt over tilapia fillets.
Place fish in skillet and cook 5-6 minutes, turning over once.
Remove fillets from pan and cut into pieces.
Place fish into each tortilla and top with slaw, sour cream, and salsa.

Mexican Corn

Ingredients
1 32oz package frozen corn
1 8oz package cream cheese
1/2 cup butter
1 tsp garlic salt
diced jalapenos
diced red bell pepper or red chile pepper (optional)

Mix all ingredients in a saucepan over medium heat

Oven-Fried Chimichangas

Ingredients
1 1/2 cups cooked chicken, chopped or shredded
2/3 cup salsa (plus extra for serving)
1 tsp ground cumin
1/2 tsp dried oregano
1 cup shredded cheddar cheese (plus extra for serving)
2 scallions, chopped (plus an extra chopped scallion for garnish)
6 8-inch flour tortillas
2 tbsp butter, melted

Preheat oven to 400.
Mix chicken, salsa, cumin, oregano, cheese and scallions.
Divide mixture evenly among tortillas. Place mixture inside tortillas and fold up, burrito-style.
Place seam-down on baking sheet.
Brush with melted butter.
Bake for 25 minutes or until golden.
Garnish with additional cheese and scallions, and serve with extra salsa.