I put chicken in the crock pot with my homemade enchilada sauce and let it cook on low for about 5 hours. Then I added a cup of the sauce and red beans to the rice and water in my steamer for a flavorful and easy Spanish rice. I topped it with black olives and cheese. This was yummy and easy!
For a light lunch, I put some cooked lean taco meat and the leftover Spanish rice (from above recipe) in a raw 1/2 of a green pepper and I topped it with cheese. It could be baked for stuffed peppers, but the raw crunch is very satisfying.
I LOVE green chili and I LOVE cheese sauce. This next one will become a frequent dinner at our house. It has so much flavor.
I seasoned my raw chicken with Ms. Dash Fiesta Lime seasoning and then seared the breast in a pan with 1/2 tablespoon of olive oil. When it was well seared, I added lime juice and chopped green chili. Then I covered it with a lid and let it simmer until the chicken was done.
Then I took 3 wedges of low fat Laughing Cow Veggie Cream Cheese spread and added 3 tablespoons of milk and 2 tablespoons of green chili. Finally, I microwaved it for 1 minutes and stirred it until it was smooth. Lastly I drizzled some of the cheese sauce over the chicken. This was definately our family's favorite of my experiments with low fat Cinco de Mayo foods!!!