Grilled Cumin Chicken with Fresh Tomatillo Sauce

I have never cooked with fresh tomatillos before, so this was fun. I loved this chicken and the sauce was very flavorful (with a touch of spice). I served it over Chipotle rice.

Grilled Cumin Chicken with Fresh Tomatillo Sauce (Cooking Light)

Ingredients
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 pound tomatillos
1/2 cup fat-free, less-sodium chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeño pepper, seeded and chopped
1/4 teaspoon salt
Cooking spray

Preparation
1. Prepare grill to medium-high heat.

2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth.

4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce.

Quick Chicken Enchiladas

I didn't make this from any recipe. I just took some ready made ingredients and put them together to make a delicious meal.

Quick Chicken Enchiladas (by Tanya)

Rotisserie chicken (1/2 of the breast meat is enough.. or whatever you have leftover from another meal)

1 can black beans

1 red pepper cut into strips

1/2 medium onion cut into strips

reduced fat mexican cheese

large can of red enchilada sauce

low carb flour tortillas (or corn if you want)

olive oil

Preheat oven to 350 degrees. Put 1 tablespoon olive oil in a saute pan. Add onions and saute until soft. Next, add the red pepper and saute until they just are starting to get soft (I like them crunchy). Remove onion and red pepper from heat.

Drain and rinse the black beans and set aside.

Now its time to assemble the enchiladas. Take 1 tortilla and add some black beans, chicken, onion, and red pepper. Sprinkle a tiny bit of cheese on top. Roll the tortilla. You do not want it to be so full that you can't roll it. Repeat until you have filled a 9x13 pan with enchiladas (I had 6).

If you have leftoever filling, just put it on top of the enchiladas (except the cheese!). Cover enchiladas with the red sauce. Then top with cheese. Bake until bubbly!