Chicken Enchilada – Allergy Free – Healthy –

I love, love, love Mexican style foods! Enchilada’s are one of my all time favs!
Here is a quick easy recipe to help with that Mexican craving we all get!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
Flour Tortilla
1 Jar Salasa
7-8 Boneless Skinless Chicken Breast
1/2 Cup Hot Sauce
5-10 Jalapenos
2 Sweet Bell Peppers (washed and diced)
1 packets Taco Seasoning
2 tsp Garlic Salt
2 cans Enchilada Sauce
Black Olives (optional)
Black Beans (optional)
Dairy Free Cheese (optional)
Any additional toppings of your choice

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How To:
Combine salsa, jalapeƱos, hot sauce to crock pot on high.
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Lay frozen chicken breast on top.
Add garlic and taco seasoning to top of chicken.
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Cook in crockpot on high for about 6-8 hours.
After chicken is cooked through and fork tender.
Remove chicken from crock pot and shred with two forks
Return to crock pot for about 30 mins – 1 hour.
Preheat over for 375 degree
Take a glass casserole style dish and empty one can of enchilada sauce into dish.
Take a tortilla shell and fill with shredded chicken from crockpot.
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Continue until all shredded chicken is used.
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Add the second can of enchilada sauce over top of all stuffed tortillas.
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Add olives, cheese, black beans, etc to the top.
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Bake for approx. 45 minutes or until heated through and cheese is a bit crispy.
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Serve with your choice of toppings or as is!
Enjoy!

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Spicy Chicken Taco Soup – Crockpot

This is a nice meal for a fall night or cold winter night.

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: I have not taken a calorie count on this yet.

What you need:
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3 Cans Chicken Broth
1 Can Tomato Sauce
1 Can Corn
1 Can Black Beans
2 Cans Diced Tomatoes
6 – 8 Frozen Chicken Tenders
1 Pack Taco Seasoning
Cayenne Pepper to taste optional
JalapeƱos optional
Corn chips optional
Shredded cheese optional
Sour Cream optional
Jalapenos optional

How to:
Drain and rinse black beans and drain corn.
Add all 3 cans of chicken broth to crockpot and mix in taco seasoning and cayenne pepper if you are using it.
Add all remaining ingredients to crock pot.
Add chicken breast.
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Cook on high until chicken is cooked through and fork tender. About 6 hours.
Remove chicken and shred with two forks.
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Return to crockpot for about 1 hour on low.
Serve with toppings of your choice – serve and enjoy!!
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Spicy Chicken Tacos – Crock Pot

Anything Mexican is my favorite! We love taco night! As we are trying to be a bit more healthy ground beef wasn’t doing the trick tonight! So why not CHICKEN!

These are amazing!

It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 500 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:
4-6 Boneless Skinless Chicken Breast
1 Can Diced Tomatoes
1 Cup Corn
1 Cup Salsa
1 Packet Taco Seasoning
2 tsp Red Pepper Flakes
1 tsp Cayenne Pepper
Onion diced (optional)
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How To:
Turn Crock Pot on high.
Place frozen chicken breast in bottom of crock pot.
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Pour taco seasoning over all chicken breast coating them well.
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Sprinkle chicken with hot pepper flakes and cayenne pepper.
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Add canned diced tomatoes to crock pot. Do not drain them.
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Add cup of salsa.
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Add cup of corn.
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Cook for 6-7 hours.
Shred chicken with two forks and return to crockpot for 30 minutes on low.
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Fill tortilla shells to with chicken taco add toppings of your choice and enjoy!
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Spicy Cajun Tilapia

I say again I do not like fish. I am trying really hard to like it. I am learning if I can not taste the fishy taste then I am good to go. This fish floored me! So amazingly good! If you are or are not a fish eater you will love this dish!
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 150 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you need:

2 Tilapia Steaks (any white fish will work)
1 Packet Taco Seasoning
2 tsp Garlic Salt
1/4-1 tsp Cayenne Pepper (to your liking)
1/2 tsp Ground Black Pepper
2-4 TBSP Olive Oil

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How To:
Add Garlic, Cayenne, Black Pepper to bowl/plate.
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Add Taco Seasoning.
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Mix all seasoning well with fork.
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Coat Tilapia well with seasoning. You want a think coat of seasoning. Do not be stingy.
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Allow Tilapia to sit for 5-10 minutes with seasoning.
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Add olive oil to skillet and turn on low-med.
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Once oil is heated and tilapia has sat for a few minutes add to heated oil/skillet.
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Fish will cook quickly. About 2-3 minutes per side or until fork tender. I like mine a bit crispy on the outside. So I turn the heat up and let it cook for 30 sec – 1 minute to get a bit crispy.
This is so good!
Enjoy!
Find Tomato Potato Skins in our Side Dish Menu for a great side to this meal.
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Steak Tacos – Crock Pot

Yet again another easy, fast, delicious meal. My kids gave this an A+++
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It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.

Calorie count: 858 for 3 steak tacos (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.

What you will need:
Flour Tortilla Shells
6-8 Round Steaks equally about 2.5 lbs
2 Taco Seasoning Packets
2 Cups Water
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)
Lettuce
Tomato
Taco Sauce
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How to:
Dump both seasoning packets of taco seasoning and two cups of water into crock pot.
Add all steaks to crock pot.
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Cook on high for 6 hours or until fork tender and cooked thoroughly.
Remove from crock pot and shred.
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Return to crock pot for about 1 hour on low.
Time to EAT!
Take your tortilla and add taco steak and topping of your choice – follow package guidelines for serving sizes to maintain your calorie counts.
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Simple and easy meal the whole family will love!