Cooking with Krissy

 Here are a few recipes I have tried in my journey to become an expert chef. Enjoy the pictures and videos!

Soul Rolls



Healthy Chicken and Veggie Enchiladas

Ingredients

• 1 pound cooked shredded chicken
• 2 medium zucchini diced
• 1 large onion diced
• 1 cup chopped fresh mushrooms
• 1 medium tomato diced
• 1 can black beans, rinse
• 1 package tortillas,
• 1/2 small can green enchilada sauce (or more if desired)
• 2 tsp cumin
• 2 tsp garlic powder
• 1/2 tsp cayenne pepper (can add up to 1 tsp)
• 1 cup light or reduced fat Monterey jack cheese
• salt and pepper to taste
• 2 limes cut in quarters

Preheat oven to 350 degrees. Coat large saute pan with olive oil. Saute vegetables (do not add tomatoes yet) over medium heat until tender, about 10 minutes. Add chicken, tomato, and 1/4 of enchilada sauce.  Sprinkle with cumin, garlic powder, cayenne pepper.Mix until heated through.
When mixture is heated, microwave each tortilla for about 10 seconds, so they warm and are more flexible. Add 1-2 tablespoons of chicken veggie mixture to the middle of tortilla. Roll sides in and place tortilla seem side down on platter. Repeat until done with tortillas. Spoon remainder of enchilada sauce on top of tortillas. Add cheese to the top. Bake in the oven for about 15 minutes. Serve with black beans and lime wedges. Enjoy!