Spaghetti Squash with Chicken Sausage in Light Tomato Cream Sauce

It's been a while since we've had spaghetti squash.  Too long!  I need to integrate it more into our regular meal plan.

To all the spaghetti squash virgins out there - please don't be intimidated by it!  It's super easy to make.  Yes, it can be tough to cut, but you can either boil it for a bit, or stick it in the microwave, before doing so.  Cut it lengthwise...scoop out the seeds...done.  It's that simple.

Pardon the iPhone pic...

This dish also includes one of my favorite Trader Joe's products - their chicken sausage!  But any type of sausage or meat (or not!) would work just fine.


Spaghetti Squash with Chicken Sausage in Light Tomato Cream Sauce

1 spaghetti squash (bake 30-35 minutes at 350)
1 package chicken sausage, cut into chunks
1 onion, chopped
3 cloves garlic, chopped
extra virgin olive oil
salt and pepper
1/2 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon basil
1 cup crushed tomatoes
1/4 cup heavy cream
grated pecorino romano cheese

Preheat oven to 350 degrees.  Cut spaghetti squash in half and scoop out seeds.  Place inside up on a baking sheet and bake for 30-35 minutes.  Remove from oven and set aside to let cool completely.

Heat oil in a large saucepan over medium high heat.  Add onions and garlic and saute for a minute or two until semi-soft.  Add sausage, a bit of salt and pepper, and cook until browned.  Add tomatoes, cream and seasonings.  Reduce heat to low, cover and let cook for 15 minutes.

While sauce is simmering, pull spaghetti squash out of skin with a fork.  Place in a bowl and season with salt and pepper.  Place in individual serving bowls and top with sausage and sauce.  Top with pecorino romano cheese.

Arroz con Pollo

Lately I've been drawn to making one pot meals.  Aside from them usually being comforting, I think the biggest attraction is that there are less dishes to do :)  Love keeping it simple sometimes.

This dish is sure to satisfy your craving for Latin food.  I know there are a lot of different versions...this is one that I adapted a bit and we loved it!  I personally prefer chorizo over regular sausage, but you can certainly sub that.

This was just as good for lunch two days later, by the way :)


Arroz con Pollo
adapted from Fine Cooking

3 tablespoons extra virgin olive oil
6 chicken thighs, bone in and skin on, seasoned well with salt and pepper
1 cup chopped Spanish chorizo
1 large onion, chopped
4 garlic cloves, diced
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon turmeric (optional...I didn't use it)
1/2 cup crushed tomatoes
1/2 cup beer
1 bay leaf
2 cups rice (I used Carolina extra long grain)
2 1/4 cups water
1 cup Spanish green olives

Heat oil in a dutch oven over medium high heat.  Saute chicken until golden on both sides, then transfer to a plate.  Saute chorizo until browned, then add to chicken platter.  Pour off some of the excess oil, leaving about a quarter of it in the pan.

Reduce heat to medium and saute onion and garlic.  Cook until softened, about 5 minutes.  Add chicken and chorizo back to pan.  Add cumin, paprika, chili powder and turmeric.  Stir to distribute spices.  Cook for one minute then add tomatoes, beer and bay leaf.  Raise heat to medium high, stir and cook for about 2 minutes.

Add rice and water, and bring to a boil.  Cover and reduce heat to simmer.  Cook until rice is done and liquid has absorbed, about 25 minutes.  Toss in olives, stir and let sit for 5 minutes before serving.

Maple Roasted Chicken & Sweet Potatoes

Fall.  Have I mentioned it's my favorite season?  And for so many reasons.  With one of the biggest being - the FOOD.

After all, it's always all about the food...isn't it?

Maple Roasted Chicken & Sweet Potatoes
slightly adapted from Handle the Heat

6 chicken thighs, bone in and skin on
1 yellow onion, cut in wedges
3 sweet potatoes, cut in chunks
2 tablespoons extra virgin olive oil
salt and pepper
1 teaspoon dried thyme
3 tablespoons maple syrup

Preheat oven to 400 degrees.  Arrange chicken, onion and potatoes in a 9x13 baking dish.  Drizzle oil over chicken and vegetables and season with salt, pepper and thyme.  Toss to coat.  Drizzle with syrup.

Roast until chicken is cooked through, about 70-75 minutes.  Turn vegetables halfway through.  Let rest for 10 minutes before serving.

Creamy Crockpot Salsa Chicken (Secret Recipe Club)

The Secret Recipe Club is back!  And my assignment this month was A Little Nosh, Amy's blog.  I'm very familiar with it because I often participate in her Tastetastic Thursdays (when I remember, that is!).  Amy has a wide variety of recipes on her blog, but I went with something that was essentially "back to basics", although a slightly different version that I'm used to.

Life has been a bit crazy lately, so this really worked out well for us last week after I was running around all day, then needed to head out to (our first!) Back to School night.  I think it took about 90 seconds to throw together.  Yeah, can't beat that.

The cream cheese definitely gives it a nice touch...better than a version I've made in the past without it.  Served over brown rice - done!

Thanks for a great recipe, Amy!


Creamy Crockpot Salsa Chicken
slightly adapted from A Little Nosh

3 large boneless chicken breasts (frozen is fine!)
1 (15 ounce) can of corn, drained
1 1/2 cups salsa
1 (15 ounce) can black beans, drained (which I would have GLADLY added, if Frank ate beans...)
1/2 block cream cheese, cut into chunks

Place chicken in crockpot, followed by corn, salsa and beans.  Cook on low for 4-6 hours.  About 30 minutes before eating, add cream cheese and stir.  Serve over rice.

Buffalo Chicken Sliders for a Virtual Baby Shower!

Happy Monday, everyone!  Hope you had a great weekend.  I did - a wonderful time with family/friends, along with a lot of exciting sports - with both of my favorite teams winning yesterday, I'm feeling the spirit.  So, the timing of this post couldn't be more perfect!

My friend Jessica, from The Jey of Cooking, is expecting her second child one month from today.  And it's a girl!  Her adorable little boy is going to be a big brother :)  So exciting!

Jey is a huge baseball fan, so what theme would be more perfect for her virtual baby shower than ballpark food?  It's an All-Star event that will have you all yearning for your favorite stadium eats!

Many of you know that I pretty much love buffalo ANYTHING.  And I think Jey does too.  So, I think she'll appreciate my contribution, which is quick, easy, delicious...perfect to eat while rooting for your home team.  I'd normally make this in the crockpot for a large crowd, but since I was only feeding myself and Frank, I made a faster version.

Jey, congratulations again...I hope we hit this virtual baby shower out of the park for you!


Buffalo Chicken Sliders
3 boneless chicken breasts, cooked
1/4 cup (approximately) Frank's Hot Buffalo Wing Sauce
1/4 cup blue cheese dressing
slider rolls

Shred cooked chicken and place in a bowl.  Add hot sauce and dressing and mix.  Taste and adjust ingredients according to your liking.  Spoon onto slider rolls and serve.

Chicken Piccata

Yesterday was Bella's first day of school.  I know many of you in different parts of the country have been back for a while, but not here in NJ...back to school is always after Labor Day.  

The last few weeks of summer vacation proved to be a bit challenging for us, but now we're heading back into a routine, and hopefully things will improve.  Bella LOVES school and I think she really missed it.  The fact that she was asleep by 6:30 last night is pretty good proof that she had a great time :)

Lots of moms around the country are now way busier than they have been in a few months, between school, sports, activities, and everything else that this time of year brings families.  Which makes dinners like this even more valuable.

On the table in 30 minutes, but it tastes like you spent all day slaving over a hot stove.  Score!

Chicken Piccata

from Framed Cooks

4 boneless chicken breasts

1 egg

3 tablespoons fresh lemon juice

1/4 cup AP flour

1/8 teaspoon pepper

1/4 cup (1/2 stick) butter

1/2 cup chicken stock

chopped fresh parsley 

Beat egg in a small bowl with 1 tablespoon of lemon juice.  Set aside.  Mix flour and pepper in a shallow dish.  Dip chicken in egg mixture, then flour.  

Melt butter in a large skillet and brown chicken.  Add remaining lemon juice to chicken broth, then add to pan.  Cover and simmer for 20 minutes, turning chicken halfway through.  Garnish with fresh parsley, if desired.

Slow Cooker Chicken Tikka Masala

Some days, you just don't have the energy.  I've had a bunch of those days lately.  Enter the crockpot.

I took a chance the other night and cooked with a spice that I hadn't used since being with Frank.  I knew it was risky, since he's not a fan of Indian food.  The result = success!

Whether or not you've been neglecting your crockpot this summer, it's time to bust it out.  This is one of the best I've had in a while.  And admit it - you need a break, too!

Slow Cooker Chicken Tikka Masala
adapted from Real Simple

1 (15 ounce) can diced tomatoes, undrained
1 onion, chopped
3 garlic cloves, chopped
2 tablespoons tomato paste
1 tablespoon garam masala
salt and pepper
1 1/2 pounds boneless chicken breasts
1/2 large cucumber, halved and sliced thin
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
1 cup long grain rice
1/2 cup light cream

Combine tomatoes, onion, garlic and garam masala, along with a little salt and pepper, in the crockpot.  Place chicken on top and cover.  Cook on low for 7-8 hours, or on high for 3-4 hours.

In a small bowl, toss cucumber and cilantro together.  Add lemon juice, followed by salt and pepper to taste.  Cover and refrigerate for several hours.

Twenty minutes before serving, cook rice according to package instructions.  Just before serving, stir light cream into chicken.  Serve over rice with cucumber relish.

Serves 4.

Minding the Farm

Well, that may be a bit of an exaggeration, but while my sister and her family are away on vacation (in Italy - yes, practically my entire family has been there this summer!) I am taking care of her 4 chickens. Uh huh, that's right.

They don't have names yet, although, after falling close to waist high in a muddy ditch the other night while heading out to the coop to close them up, I had a few choice names for them...

They are kinda cute, actually.  And boy are they full of personality.  Bella cracks up whenever we head over to them - they basically line up by the door and start yelling at us.  She says, "Mommy, they must be reeeeeeally hungry!"  Then she helps me throw in whatever fruit/veggie scraps there are, and watches them (literally) gobble them up.  It cracks her up!

She also loves checking for eggs, and she certainly is getting her fill of that, now that there are about 20 of them in the fridge.  Here are the ones we got yesterday, that ultimately became breakfast in scrambled form:

Fresh eggs (and they don't get any fresher than this!) really do live up to the hype, that's for sure.

I know the majority of you don't know me in real life, but if you did, you'd know this isn't exactly my "territory".  Frank certainly has embraced it though, I must say.  He's definitely feeling his Sussex County roots - not bad for a Brooklyn boy.

So, be warned - you'll probably be seeing lots of posts revolving around eggs in the near future! :)

Copycat Chick-Fil-A Sandwich

I'm not going to get all political on you here.  I'll just say that I'm glad I perfected this sandwich, since I otherwise wouldn't be eating it anymore.

Now all I need to do is nail down the waffle fries and I'll be all set.

Copycat Chick-Fil-A Sandwich
slightly adapted from Hilah Cooking

4 boneless chicken breasts
1 cup pickle juice
3 eggs
2/3 cup milk
1 1/2 cups AP flour
3 tablespoons confectioners' sugar
2 teaspoons paprika
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried basil
vegetable oil for frying (peanut oil is supposedly better, but I didn't have any)
4 buns, buttered and toasted
pickle slices

Pound out chicken to 1/2 inch thickness.  Marinate in pickle juice for 1 hour.

Beat egg and milk together in a bowl.  Combine flour, sugar and spices in another bowl.  Dip chicken on both sides in egg first, then flour mixture.

Heat oil in a deep skillet.  Fry each piece for a few minutes on each side, or until golden and cooked through.  Place on paper towel lined plate and blot top side.  Serve on buns with pickles.

Skillet BBQ Chicken Pasta

In honor of my friend Sarah's 6th blogiversary, I'm guest posting today at her place - A Taste of Home Cooking!  Head on over, and be sure to congratulate her while you're there :)

Here's a glimpse of what you'll be seeing...SO GOOD!!

Linked to:  Tastetastic Thursday

Chicken Bruschetta

We've been having some crazy weather this summer!  Well, it's really been crazy for months now, but this summer has been interesting.  TONS of thunder and close, powerful lightning like I've never seen before.  I even know someone whose house was struck.  Scary stuff!

Thanks to some of the insanity, I wasn't able to grill this chicken dish like I planned.  Didn't matter because it was equally delicious cooked in the oven.

Fresh garden basil always makes things better :)  And the leftovers were perfect the next day tossed together for a great lunch to bring to work.  Love this dish!!

Chicken Bruschetta
4 boneless chicken breasts
extra virgin olive oil
3 cloves garlic, chopped
salt and pepper
juice of one lemon
fresh mozzarella

for the bruschetta:
1 pint grape tomatoes (regular tomatoes are fine, too)
1 cup chopped fresh basil
1/2 onion, chopped
3 garlic cloves, chopped
extra virgin olive oil
salt and pepper to taste

Place chicken in ziploc bag and combine with other ingredients.  Shake to evenly distribute and let marinate for at least 3 hours.

Combine all bruschetta ingredients in a bowl and let sit in the fridge for at least a few hours.

Preheat oven to 375 degrees.  Place chicken in a baking pan and cook for about 20 minutes, depending on size of pieces.  Remove from oven with a few minutes of cooking time left, add slice of mozzarella on top of each piece, and place back in oven until cheese melts.  (this can also be done under the broiler or in the toaster oven)

Spoon bruschetta over each piece and serve.

Crispy Coconut Chicken Fingers

I don't know about you, but sometimes when I get a craving I need to satisfy it ASAP.  And sometimes, those cravings are so strange that even I wonder where they came from.  Like a few weeks ago, when I  felt like I needed these in my life immediately.

Funny thing is, I probably had them once in my life...MAYBE twice.  And it had to be at least 15 years ago.  So random!  But, so good.

My condiment of choice was my honey mustard, but the next time this craving strikes, you can bet I'll be eating them with orange marmalade.  Just thinking about that makes me want them again...

Crispy Coconut Chicken Fingers 

slightly adapted from Our Best Bites

12 chicken tenders

1-2 eggs (use the second if you run out of the first)

1/2 cup AP flour

1 cup sweetened coconut flakes

1 cup panko bread crumbs

2 teaspoons garlic powder

3/4 teaspoon salt

1/8 teaspoon cayenne pepper

Preheat oven to 450 degrees.   Rough chop coconut a bit.  Combine with panko and spices in a small dish and mix well.  Place flour in another dish, and egg (beaten lightly) in another.  Dip tenders, one at a time, in flour, followed by egg, then coconut mixture.  Press lightly to adhere coating.

Spray cooking spray on foil-lined baking sheet, then place tenders on it.  Bake for about 20 minutes (could be more or less, depending on size of tenders).  Color will stay light so be sure not to overcook!

Baked Quinoa with Chicken Sausage and Spinach

Another make ahead meal?  Yes, please!  This was super delicious...made early in the afternoon and reheated before serving.  Frank really, REALLY loved it, which made me very happy, considering how healthy it is (well, minus all the cheese I used, but come on...who can resist cheese!).

I can't wait to make this again, using a different protein and cheese, different veggies...whatever it is, it'll be just as good.  And easy.  Yum.

Baked Quinoa with Chicken Sausage & Spinach 
1 cup quinoa, cooked according to package instructions
1 package chicken sausage (I used Trader Joe's Fontina, Spinach & Roasted Garlic), cut into bite size pieces
1 yellow onion, chopped
2 tablespoons extra virgin olive oil
3 garlic cloves
1 bag baby spinach
salt and pepper
1 1/2 cups shredded swiss/gruyere blend cheese

Preheat oven to 350 degrees.  Heat oil in a large skillet.  Add garlic and onion, then sausage.  Season with salt and pepper.  Cook through, then add spinach.  Add salt and pepper again to taste.  Cook until spinach is slightly wilted.

Pour sausage mixture into a deep pie plate, then add quinoa.  Mix together.  Top with cheese and
bake for about 20 minutes, until cheese has melted and everything is heated through.

Linked to: Tastetastic Thursday

Garlic-Roasted Chicken Breasts

As I mentioned yesterday, I was pretty sick over the weekend.  While Frank and Bella enjoyed the weather, going to BBQs and pool parties, I stayed home and made a big vat of chicken soup.

I had 2 breasts leftover and figured I could use something solid to eat as well, so I found this very quick and easy (and delicious) recipe.  It was perfect to pick on for a few days.  

The flavors are so good...of course I kicked up the garlic :)  I probably could have even used more, to be honest.  And as much as you shouldn't eat the skin...well...

The meat would be perfect on top of a salad or in pasta.  Yum!  Try it soon.

Garlic-Roasted Chicken Breasts

adapted from Epicurious

2 chicken breasts, bone in, skin on

4 large garlic cloves

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper

2 tablespoons extra virgin olive oil

salt and pepper

Preheat oven to 500 degrees.  Place rack in upper third of oven.

Mash garlic with 1/2 teaspoon salt, then place in a bowl.  Stir in oregano, crushed red pepper, oil and a bit of salt and pepper.

Cut a 2 inch long pocket (horizontally) in the meaty part of each breast, and place about 1/2 teaspoon of garlic mixture in each breast.  Coat chicken with remaining mixture.

Roast chicken, skin sides up, in a foil-lined shallow baking pan for about 35 minutes.

Baked Mustard Lime Chicken

What do you do when you find yourself with a bunch of extra cilantro?  For me, I usually make something Mexican.  But what if you're not in the mood for that type of cuisine?

Well...you can make this.

Delicious, easy (definite weeknight dish!) and healthy, too.  Oh, and did I forget to mention make ahead...my latest obsession?  Yeah, that too.

I think this would be great on the grill too!

Baked Mustard Lime Chicken
from Elana's Pantry

1 pound skinless boneless chicken breast
1/2 cup fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 cup dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon pepper

Combine all ingredients except chicken in a food processor.  Pulse until well combined.

Place chicken in a baking dish, pour marinade on top and refrigerate for at least 15 minutes (can be several hours).

Preheat oven to 350 degrees.  Bake for about 20 minutes, uncovered.  Serve with extra sauce spooned on top.

Baked Chipotle Chicken Chimichangas

Our latest recipe swap theme was Blogger's Choice, where we were each assigned a blog and got to pick the recipe we wanted to prepare (think SRC).  The blog I was given, Kate's Recipe Box, had some great ones to choose from!  I came very close to making this but had a change of plans mid week, and ended up going with something different (I'm definitely making it soon though...like, probably next week!).

And coincidentally, it's a Mexican dish...perfect for tomorrow's Cinco de Mayo celebration!

I made some changes to Kate's recipe based on what I had on hand and our preferences.  My regular readers know Frank doesn't eat beans, so I omitted them...used smaller (and low carb) tortillas...and swapped out sauce from canned chipotle peppers for the enchilada sauce.  

I love that this recipe is a healthier alternative to its fried counterpart.  I also love that they were easy to prep the night before so we could eat them on a work night.  They were delicious!

Baked Chipotle Chicken Chimichangas

adapted from Kate's Recipe Box

1/2 cup brown rice

1/2 onion, chopped

8 whole wheat low carb flour tortillas (smaller size...can be found at Trader Joe's)

2 tablespoons (approximately...adjust based on your heat level preference) sauce from canned chipotles in adobo

1 1/2 cups cooked shredded chicken breasts

3/4 cup shredded cheddar jack cheese

1/2 can black olives, chopped

low fat sour cream and cheese for topping

Preheat oven to 350 degrees.  Cook rice with onion according to package instructions and set aside.  

Lay tortilla flat and spread adobo sauce evenly on it.  If necessary, soften tortillas first in microwave or a pan to be able to roll them.  Add even amounts of rice mixture, chicken, cheese and olives and roll up.  Place seam side down on foil lined baking sheet.  Repeat with all tortillas.

Spray lightly with cooking spray and bake for about 10 minutes, or until tortillas start to crisp up.  Top with sour cream and cheese (and guacamole/avocado if you have it...I didn't).

Chicken with Olives

Mmmm...olives.  I really have very little control around them.  They're just one of many reasons why I love this dish.  

The other reasons?  Well, it's...

Easy.

Cheap.

One pot.

Italian :)

Make ahead.

Delicious!

As you can see, I served it over spaghetti, but it would also be great with polenta, gnocchi, rice...or by itself with some fresh crusty bread.  Yum!

You can never have too many of these rustic meals to choose from!

Chicken with Olives
adapted from bell'alimento

10-12 chicken pieces (thighs, wings, legs, breasts...any combo you like)
1/2 large yellow onion, sliced
3 tablespoons butter
2 tablespoons extra virgin olive oil
1 (28 ounce) can Italian peeled whole tomatoes
1/2 cup brandy
25 (approximately) mixed Mediterranean olives (or one type is fine...whatever you like/have on hand)
1 cup sliced mushrooms
1 green bell pepper, sliced
4 teaspoons capers
2 cups chicken broth
1/4 cup parsley, chopped
salt and pepper to taste

Pat chicken dry with paper towel.  Sprinkle with salt and pepper, set aside.

Heat oil and butter in large skillet over high heat.  Add onions and cook until slightly softened.  Add chicken and brown on both sides.  Add tomatoes, stir together and cook for about 10 minutes.  Add brandy and let evaporate.

Add olives, mushrooms, pepper, capers and chicken broth.  Season with a little more salt and pepper.  Lower to simmer, cover and cook for about 45 minutes.  Add parsley a few minutes before serving.

Chicken Pasta Pesto Bake

I had a bit of a challenging day earlier this week.  To sum it up quickly...

Got ready for work.  Bella got sick.  All over the house.  Plopped her in the bath.  Cleaned it all up...rug, floor, clothes...you get my drift.

Finally got out of the house and hopped in my mom-in-law's car to go to work.  Car dies on the road.  Co-worker picks me up.

Proceeded to have a super craptastic day at the office.  Crappy days in sales impact your paycheck.  No bueno.

The highlight of my day?  Dinner.  Not just because it tasted good, but because I prepped it the night before.  Ahhhhh.

Chicken Pasta Pesto Bake
12 ounces penne, cooked al dente
2 large chicken breasts, cooked, cut into chunks
2/3 cup pesto (homemade or store bought)
1 1/2 cups chopped fresh mozzarella cheese

Preheat oven to 350 degrees.  Combine all ingredients in a baking dish.  Bake for about 20 minutes.

***I used leftover chicken (seasoned and grilled).  It can be cooked however you like - just make sure it's seasoned for added flavor!

Chicken Souvlaki

The grill is back in business.  Just in time for my warmer weather cravings!  Bring on the fresh ingredients and Mediterranean flavors.

I could eat Greek food every day.  Seriously.  And although there are a few places in my area that serve good eats, there's nothing better than homemade.

This dish is a cinch to make.  It literally takes minutes.  You can make the tzatziki and the salad ahead of time, and dinner will be on the table fast.

Fire up the grill and try it out this weekend!

Chicken Souvlaki
adapted from Food & Wine

4 chicken breasts, cut into 1 inch cubes
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
1 tablespoon dried oregano
salt and pepper
tzatziki
pita bread
butter, at room temperature
1/4 cup chopped red onion
chopped fresh dill

Turn on grill.  In a bowl, add oil, lemon juice, oregano, salt and pepper.  Add chicken to mixture and toss.  Thread onto skewers if you like.  Grill over high heat until done, about 5 minutes.  Transfer chicken to a plate.

Spread both sides of pita with butter and grill until golden, about 3-4 minutes.

Place pita on plate and top with chicken, followed by tzatziki, onion and dill.

BBQ Chicken Enchiladas

We went to a great BBQ restaurant over the weekend for my Dad's birthday.  There were about 15 of us (as usual) so we went ahead and ordered 2 HUGE platters of nothing but MEAT.

Now I'm mad that I didn't take pics, but let's just say these plates were insane.  Four different kinds of ribs, sausage, brisket, pulled pork, pulled chicken...it was never ending.  And the sides...oh my...

Somehow we ended up with the leftovers (I honestly didn't want them!).  I heard a little mumbling about how if anyone could come up with a way to use them, it was me.  Um, tell me something I don't already know.

I mean, this was a no-brainer.

The next time you have leftover shredded BBQ chicken, or pork, or both (!)...don't throw it away!!  Do yourself a favor and make this.

BBQ Chicken Enchiladas
inspired by How Sweet It Is

leftover BBQ chicken (I used the pork, too!)...about 2 cups**
2 onions, sliced
salt
canola oil
2 1/2 cups enchilada sauce (canned or use this homemade recipe)
8 whole wheat tortillas, medium size
1/2 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese

Preheat oven to 375 degrees.  Add oil to pan and once heated, add onions and a sprinkle of salt.  Turn heat to medium low and cook until somewhat caramelized, about 10 min.  Add chicken, 1 cup enchilada sauce and cayenne.  Add half of each type of cheese and mix.  Turn off heat.

Coat bottom of baking pan with enchilada sauce.  Lay tortilla flat and place filling on one side.  Carefully roll up and place seam down in pan.  Cover enchiladas with rest of sauce and sprinkle remaining cheese on top.

Bake for 20 minutes.  Finish off with your favorite toppings, if desired.

**If you feel there isn't enough BBQ sauce on your leftover meat, simply add more!

Linked to: Cinco de Mayo Fiesta