Once again, I've been a huge slacker on this blog. So, to make up for it here are a few of our favorite allergy friendly recipes!
This recipe has been revised from a Real Simple Recipe.
4 tbsp. canola oil or just plain water
2 small zucchini, diced
1 ear of corn or 1/2 cup corn
2 cups shredded chicken
Salt & Pepper
12 6-inch corn tortillas
Salsa of choice
Optional: shredded Monterey Jack Cheese and Sour Cream
Heat oven to 400 degrees F. Heat 1 tbsp. of the oil in a medium skillet over medium-high heat. Add zucchini and corn and cook, stirring, until zucchini begins to soften (about 3-5 minutes). Transfer to large bowl.
Add the chicken, 1 tsp. salt and 1/4 tsp. pepper. Mix to combine.
Wipe out the skillet and heat the remaining oil on medium heat. One at a time, cook the tortillas in the skillet until softened, 10-15 seconds per side. Transfer paper towel-lined plate.
Divide the chicken mixture among the tortillas, fold them up, and place seam-side down in a large baking dish. Bake until heated through, 8-10 minutes.
Serve enchiladas with cheese, salsa, and sour cream if using.
Chicken and Corn Chili
Recipe revised. Originally from Family Circle.
1 lb. boneless, skinless chicken breasts
2 cups low sodium chicken broth
1 green pepper, seeded and chopped
1 1/2 teaspoons paprika
1/2 teaspoon oregano
3/4 tsp. salt
1 can (14.5 ounces) diced tomatoes
1 1/2 cups frozen corn, thawed
2 cans (15 ounces each) black beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Combine chicken, broth, green pepper, an spices in slow cooker bowl. Cover and cook for 4 hours on HIGH or 6 hours on LOW.
Remove the chicken to a cutting board and allow to cool slightly. Shred the chicken and return to the slow cooker with tomatoes, corn and beans.
Stir in the cornmeal and let sit for 5 minutes to soften cornmeal.