Type what you have

Ingredients

• ✓ cooking spray
• chicken thigh
• hot sauce
• paprika
• cayenne pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Ingredients

• ✓ cooking spray
• hash brown potato
• sour cream
• cheddar cheese
• bacon
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. 2 Mix hash browns, sour cream, 1 cup Cheddar, bacon, and ranch mix together in a large bowl until well combined. Spread into the prepared pan and cover with aluminum foil.
3. 3 Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle remaining Cheddar evenly across potatoes. Bake until cheese is bubbly and lightly browned around the edges, about 15 more minutes.

By Barbi

Ingredients

• ✓ cooking spray
• firm tofu
• bread crumb
• taco seasoning mix
• egg

Instructions

1. 1 Cut tofu lengthwise into 2 slabs. Cut each slab into two triangles.
2. 2 Mix bread crumbs and taco seasoning together in a shallow pan or plate. Lightly beat eggs in a separate shallow pan or plate.
3. 3 Preheat the air fryer to 375 degrees F (190 degrees C).
4. 4 Dip each tofu triangle into the beaten eggs. Dredge them in the bread crumb mixture. Gently press down to coat each side. Arrange in a single layer on a plate. Spray lightly with cooking spray.
5. 5 Cook in the air fryer on one side for 15 minutes. Flip each triangle and spray lightly with cooking spray. Cook until browned, about 10 minutes more. You may need to cook in batches, depending on the size of your air fryer basket.

By Buckwheat Queen

Ingredients

• ✓ cooking spray
• corn
• cheddar cheese
• black olive
• green chili
• green olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray.
2. 2 Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish.
3. 3 Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.

By Anne H

Ingredients

• ✓ cooking spray
• fajita seasoning mix
• chicken breast
• bell pepper
• onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour fajita seasoning into a shallow bowl. Rinse chicken, blot dry with paper towels, and dredge in seasoning. Place in the prepared baking dish and pour frozen vegetables over top.
3. 3 Bake in the preheated oven for 45 minutes. Remove from the oven and sprinkle with mozzarella cheese. Return to the oven and bake until cheese is bubbly and starting to brown, and chicken is no longer pink in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By smlchng70

Ingredients

• ✓ cooking spray
• refried bean
• mexican cheese blend
• onion
• corn tortilla
• red enchilada sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix refried beans, 1 1/2 cups cheese, and onion in a microwave-safe bowl. Microwave on high until cheese is melted, about 1 minute.
4. 4 Stack three tortillas on a microwave-safe plate; microwave on high until warm, about 30 seconds. Repeat to warm remaining tortillas.
5. 5 Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of one tortilla in sauce.
6. 6 Spoon bean filling down the middle, then wrap tortilla around filling.
7. 7 Place into the prepared baking dish. Repeat to dip, fill, and roll remining tortillas.
8. 8 Pour remaining enchilada sauce over filled tortillas and sprinkle with remaining cheese. Cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

By hunni662

Ingredients

• ✓ cooking spray
• salsa roja
• corn tortilla
• refried bean
• corn kernel
• chicken thigh
• mexican-style cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 cup salsa on bottom of prepared baking dish; cover with a layer of corn tortillas. Cover entire bottom of dish; tear tortillas to fit any empty spaces.
3. 3 Spread 3/4 cup refried beans on tortillas; top with corn, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas. Spread remaining 3/4 cup refried beans on tortillas; top with chicken, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas; pour remaining 1 1/2 cups salsa over top, then sprinkle with remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven, 20 to 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ cooking spray
• ground beef
• taco seasoning mix
• crescent roll
• refried bean
• cheddar cheese
• lettuce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray; set aside.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning until beef is evenly coated.
3. 3 Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer cooked ground beef over refried beans. Wrap edges of crescent roll dough over beef.
4. 4 Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.

By Erica Leigh Bentz

Ingredients

• ✓ cooking spray
• salsa
• cream cheese
• chicken
• flour tortilla
• enchilada sauce
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil; coat with cooking spray.
2. 2 Combine salsa and cream cheese in a large saucepan over medium heat; cook and stir until cream cheese melted, mixture is creamy, and thoroughly combined, 3 to 5 minutes. Add chicken; cook until heated through, 2 to 3 minutes.
3. 3 Spoon chicken mixture onto tortillas; roll into enchiladas. Place, seam-sides down, on the prepared baking sheet. Top with enchilada sauce.
4. 4 Bake in the preheated oven for 10 minutes. Top with Mexican cheese; continue baking until cheese melted, 5 to 10 minutes more. Serve hot.

By Chrissy008

Ingredients

• ✓ cooking spray
• corn tortilla
• cheddar cheese
• onion
• black olive
• green chile enchilada sauce
• mexican cheese blend

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.
2. 2 Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

By Culinary Envy

Ingredients

• ✓ cooking spray
• whole wheat tortilla
• cream of mushroom soup
• green taco sauce
• green chili
• green onion
• chicken breast
• cheddar cheese

Instructions

1. 1 Grease a 9x13-inch baking dish with cooking spray. Set aside.
2. 2 Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.
3. 3 Stir condensed soup, taco sauce, green chiles, and green onions together in a large bowl. Fold chicken into soup mixture.
4. 4 Spread some chicken mixture onto each tortilla. Sprinkle each with some cheese and roll up tortilla around filling; place seam-side down in the prepared baking dish. Spread remaining chicken mixture over rolled tortillas, then sprinkle with remaining cheese.
5. 5 Cover the baking dish with aluminum foil; refrigerate for at least 8 hours to overnight.
6. 6 Remove the baking dish from the refrigerator and let sit at room temperature for 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese begins to brown along the edges, about 15 minutes more.

By AMeyer

Ingredients

• ✓ cooking spray
• chicken breast
• colby monterey jack cheese
• green chile pepper
• flour tortilla
• cream of chicken soup
• half and half
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x15-inch baking dish with nonstick spray.
2. 2 Place chicken breasts in a large saucepan with enough water to barely cover; bring to a boil over medium heat. Reduce heat to medium-low and simmer until chicken is no longer pink in the center, about 15 minutes. Remove from the saucepan, drain, and shred with 2 forks.
3. 3 Place shredded chicken into a large bowl. Add 1 (8-ounce) package Colby-Monterey Jack cheese and canned green chilies. Mix well.
4. 4 Spoon about 3 tablespoons chicken mixture in a line down the center of each tortilla and fold tortilla in half, enclosing filling. Starting at the filled side, roll the folded tortilla into a cylinder. Place each enchilada, seam-side down, into the prepared baking dish.
5. 5 Whisk together condensed soup, half-and-half, chicken broth, and about 1/3 of the remaining Colby-Monterey Jack cheese package in another large bowl until well combined. Pour over enchiladas, then sprinkle remaining Colby-Monterey Jack cheese over the top. Let stand for 10 to 15 minutes.
6. 6 Bake in the preheated oven until bubbly and cheese topping is melted and beginning to brown, about 25 minutes.

By swannkitten

Ingredients

• ✓ cooking spray
• chicken
• mexican blend cheese
• roasted red pepper
• green chile pepper
• sour cream
• enchilada sauce
• flour tortilla

Instructions

1. 1 Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix chicken, 1 1/2 cup Mexican cheese, roasted peppers, chile peppers, and sour cream in a bowl until well combined.
3. 3 Heat enchilada sauce in a 12-inch frying pan. Dip a tortilla in the sauce until well coated and slightly softened. Top with 1/2 cup chicken mixture.
4. 4 Roll up tortilla and place seam side-down in the prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top enchiladas with remaining sauce and sprinkle with remaining cheese. Spray a sheet of foil with cooking spray, and place it greased side down on the dish; seal to cover.
5. 5 Refrigerate until ready to cook, up to 2 days.
6. 6 When ready to bake, remove enchiladas from the refrigerator and let sit for 30 minutes. Keep foil cover on.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until bubbly, about 1 hour.

By barbinfl

Ingredients

• ✓ cooking spray
• chicken broth
• chicken breast
• taco seasoning
• ranch-style bean
• corn
• salsa
• brown rice

Instructions

1. 1 Spray the inside of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Pour in 1/2 the chicken broth. Add chicken breasts; sprinkle with taco seasoning. Add beans, corn, salsa, and rice.
2. 2 Pour remaining broth into the pot, making sure rice is submerged. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes.
4. 4 Carefully pull out chicken breasts; let rest on a cutting board. Fluff rice lightly to keep it from clumping together and cover with lid for 5 minutes more. Shred chicken with 2 forks in the meantime.
5. 5 Serve rice in bowls topped with shredded chicken.

By JannieRee

Ingredients

• ✓ cooking spray
• green chile pepper
• monterey jack cheese
• cheddar cheese
• egg
• evaporated milk
• all-purpose flour
• milk
• tomato sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Evenly layer poblano peppers from 1 can in the bottom of the prepared baking dish.
3. 3 Sprinkle with 1/2 of the Jack and Cheddar cheeses, then cover with remaining poblano peppers.
4. 4 Mix eggs, evaporated milk, and flour together in a bowl; if mixture is too thick, you can add 1/2 cup milk to thin to desired consistency. Pour over chiles.
5. 5 Bake in the preheated oven for 25 minutes. Pour enchilada sauce evenly over the top; continue baking for 15 more minutes.
6. 6 Turn broiler on. Sprinkle top with remaining Jack and Cheddar cheeses. Place under the broiler until cheese is melted, 2 to 3 minutes.
7. 7 Serve and enjoy!

By CLARISSA2

Ingredients

• ✓ cooking spray
• ground beef
• taco seasoning mix
• enchilada sauce
• flour tortilla
• refried bean
• queso fresco
• reduced-fat mexican cheese blend
• nopalito

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large disposable aluminum roasting pan with cooking spray.
2. 2 Brown ground beef in a large skillet over medium heat, breaking the meat into crumbles as it browns, 10 to 12 minutes. Drain excess grease and stir in taco seasoning and half the enchilada sauce. Reserve remaining enchilada sauce for later use. Bring beef mixture to a boil, reduce heat to low, and simmer until thickened, about 5 minutes. Set meat aside.
3. 3 Layer one package of tortillas into the bottom of the prepared aluminum roasting pan and spread refried beans evenly in a layer over the tortillas. Arrange 1 more package of halved tortillas over the beans, and top with slices of queso fresco. Spread 1 package of reduced-fat Mexican cheese blend over queso fresco slices. Lay half the sliced nopalitos in a criss-cross pattern over the shredded cheese.
4. 4 Top nopalito layer with 1 more package of tortillas and spread beef mixture over the tortillas; top with remaining package of tortillas. Finish casserole with remaining enchilada sauce and remaining 1 package cheese blend. Top the cheese with remaining nopalito slices arranged in a criss-cross pattern.
5. 5 Bake in the preheated oven until casserole is bubbling and the cheese topping is melted and starting to brown, 25 to 30 minutes. Serve in squares.

By The Jazz Chef

Ingredients

• ✓ cooking spray
• roma tomato
• jalapeno pepper
• red onion
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Transfer vegetables to a cutting board and allow to cool for 10 minutes.
5. 5 Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ cooking spray
• shrimp
• onion
• red bell pepper
• green bell pepper
• fajita seasoning
• lime juice
• flour tortilla

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.
2. 2 Combine shrimp, onion, and bell peppers in a bowl and lightly coat with oil spray. Sprinkle fajita seasoning over the shrimp mixture; mix to combine. Transfer into the air fryer basket.
3. 3 Air fry for 8 minutes. Squeeze lime juice over the shrimp mixture. Serve immediately with warm tortillas.

By thedailygourmet

Ingredients

• ✓ cooking spray
• yellow squash
• onion
• vegetarian refried bean
• whole wheat tortilla
• black bean
• cottage cheese
• mozzarella cheese
• cheddar cheese
• salsa

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch square baking dish with cooking spray.
2. 2 Spray a skillet with cooking spray. Add squash and onion and cook over medium heat until softened, 3 to 5 minutes. Add refried beans and cook until heated through, about 3 minutes. Remove from the heat.
3. 3 Using 1/4 of the ingredients at a time, make 4 layers in the prepared baking dish as follows: tortilla, refried bean mixture, black beans, cottage cheese, mozzarella cheese, Cheddar cheese, and salsa. Repeat layers 3 more times.
4. 4 Bake in the preheated oven until bubbly and heated through, 20 to 25 minutes.

By carpenters710

Ingredients

• ✓ cooking spray
• corn tortilla
• black bean
• spinach
• cilantro
• black bean salsa
• corn salsa
• cumin
• monterey jack cheese
• greek yogurt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a baking sheet with cooking spray.
2. 2 Heat tortillas, 1 at a time, in a small skillet over medium heat until warm and soft, about 30 seconds per side.
3. 3 Spray both sides of a tortilla with cooking spray. Spread about 1 tablespoon black beans down the middle, then top with spinach, about 1 teaspoon cilantro, 1 tablespoon salsa, and sprinkle with Monterey Jack cheese and cumin. Roll the tortilla up and place seam-side down on the prepared baking sheet. Repeat to form remaining flautas. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until crispy, 20 to 25 minutes. Serve with a dollop of Greek yogurt.

By KIMBERMARIE

Ingredients

• ✓ cooking spray
• cream of chicken soup
• sour cream
• green chili
• milk
• chicken breast
• yellow corn tortilla
• taco seasoning mix
• tomato
• mexican-style cheese blend

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Stir condensed soup, sour cream, green chilies, and milk together in a large bowl. Add chicken, tortilla pieces, and taco seasoning; stir. Mix tomato and 1 cup Mexican-style cheese blend into chicken mixture.
3. 3 Spread chicken mixture out into the prepared baking dish and cover the dish with aluminum foil.
4. 4 Bake casserole in the preheated oven for 40 minutes. Discard aluminum foil. Sprinkle remaining cheese over the top of the casserole and continue baking until cheese melts and casserole is bubbling, 5 to 10 minutes more. Let rest for 5 minutes.

By Texasgal60

Ingredients

• ✓ cooking spray
• zucchini
• yellow squash
• onion
• garlic
• vegetarian refried bean
• whole wheat tortilla
• cheddar cheese
• vegetable oil
• salsa

Instructions

1. 1 Spray a nonstick skillet with cooking spray. Add zucchini, squash, and onion; cook, stirring occasionally, for 5 minutes. Add garlic. Continue cooking until vegetables are tender, about 2 minutes more.
2. 2 Spread a scant 1/4 cup refried beans over each tortilla. Set 4 tortillas aside to be the tops of the quesadillas. Spoon 1/4 of the vegetable mixture over the remaining 4 tortillas. Sprinkle 2 tablespoons Cheddar cheese over the vegetables. Cover with the reserved tortillas, bean-side down.
3. 3 Wipe skillet out with a paper towel. Heat oil in the skillet over low heat. Add 1 quesadilla. Cook until browned and heated through, 2 to 3 minutes per side. Repeat with remaining quesadillas. Serve each quesadilla with 1/4 cup salsa.

By maggiecain

Ingredients

• ✓ cooking spray
• yellow squash
• zucchini
• cheddar cheese
• green chile pepper
• onion
• salt
• all-purpose flour
• salsa
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Combine yellow squash, zucchini, 1 ¼ cups Cheddar cheese, chile peppers, onion, and salt in a large bowl; sprinkle with flour and toss to coat. Transfer mixture to the prepared baking dish; cover with aluminum foil.
3. 3 Bake in the preheated oven until squash is tender and casserole is bubbly, 35 to 40 minutes. Discard foil; spread salsa on top and sprinkle with remaining 1 ¼ cups Cheddar cheese. Continue baking, uncovered, until golden and heated through, about 20 minutes.
4. 4 Garnish with green onions just before serving.

By Cassy

Ingredients

• ✓ cooking spray
• corn
• corn muffin mix
• cheddar cheese
• green chile pepper
• onion
• milk
• egg
• chili powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Combine corn, corn muffin mix, Cheddar cheese, green chile peppers, onion, milk, egg, chili powder, and salt in a medium bowl. Mix with a spoon until just combined.
3. 3 Spoon batter into the prepared muffin tin.
4. 4 Bake in the preheated oven until golden brown and set, 25 to 30 minutes.

By JenniferCooks

Ingredients

• ✓ cooking spray
• red bell pepper
• zucchini
• yellow squash
• red onion
• mushroom
• olive oil
• whole wheat tortilla
• cheddar cheese

Instructions

1. 1 Cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil in a large nonstick skillet over medium to medium-high heat until just tender, about 7 minutes. Transfer vegetables to a bowl.
2. 2 Coat same skillet with cooking spray; place one tortilla in skillet. Sprinkle 1/4 cup cheese evenly over tortilla; layer 3/4 cup vegetable mixture on top. Sprinkle 1/8 cup more cheese on vegetables; top with a second tortilla. Cook until golden on both sides, about 2 to 3 minutes per side. Transfer quesadilla to a cutting board; cut into 8 triangles with a pizza cutter. Repeat with remaining ingredients. Serve hot.

By Jennifer Baker

Ingredients

• ✓ cooking spray
• luncheon meat
• taco seasoning mix
• water
• flour tortilla
• lettuce
• cheddar cheese
• tomato
• onion
• black olive

Instructions

1. 1 Spray a large skillet with cooking spray and place over medium-high heat; add luncheon meat. Cook and stir until lightly browned, about 5 minutes. Add taco seasoning mix; stir to coat. Pour in water; cook and stir until water is evaporated, 2 to 3 minutes. Turn heat to low to keep luncheon meat warm.
2. 2 Spray a separate skillet with cooking spray and place over medium-high heat; add 1 tortilla and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
3. 3 Layer luncheon meat, lettuce, Cheddar cheese, tomato, onion, and black olives onto each tortilla.

By Gwen W

Ingredients

• ✓ cooking spray
• cornbread stuffing mix
• ground beef
• ground pork
• onion
• green bell pepper
• tomato
• egg
• seasoned salt
• garlic and herb seasoning blend
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5 inch loaf pan with nonstick cooking spray.
2. 2 In food processor or blender, pulse stuffing mix to fine crumbs; place in large bowl. Stir in ground beef, ground pork, onion, green pepper, tomatoes, eggs, seasoned salt, seasoning blend, and pepper. Use your hands to mix very well; pat into prepared pan.
3. 3 Bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Cool for 5 to 10 minutes before slicing.

By MadMoMi

Ingredients

• ✓ cooking spray
• olive oil
• cilantro
• garlic
• lime
• garlic and herb seasoning
• cayenne pepper
• shrimp
• white bread

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine olive oil, cilantro, garlic cloves, lime juice, garlic and herb seasoning, and cayenne pepper in the bowl of a food processor; pulse until well blended. Transfer mixture to an 8x8-inch glass baking dish; add shrimp and toss until evenly coated.
3. 3 Place toasted bread into the bowl of a food processor; pulse until becomes crumbs. Top shrimp with bread crumbs; generously coat with cooking spray.
4. 4 Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.

By Love2Cook

Ingredients

• ✓ cooking spray
• ground turkey
• ground chicken
• black bean
• corn
• green chile
• salsa
• taco seasoning mix
• breadcrumb
• egg white
• enchilada sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 In a large bowl, mix together the ground turkey, ground chicken, black beans, corn, green chiles, salsa, taco seasoning, bread crumbs, and egg whites until thoroughly combined.
3. 3 Form the mixture into a loaf shape and place into the prepared baking dish.
4. 4 Pour half the enchilada sauce over the meatloaf.
5. 5 Bake in the preheated oven for 45 minutes.
6. 6 Remove from oven and pour the remaining sauce over the loaf. Return to oven and cook until the meatloaf is no longer pink inside and the juices run clear, another 10 to 15 minutes. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
7. 7 Slice and serve with pan sauce spooned over the slices.

By JRS_cook

Ingredients

• ✓ cooking spray
• red bell pepper
• onion
• chicken breast
• fajita seasoning mix
• vegetable oil
• flour tortilla
• sour cream
• salsa
• cilantro

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray.
2. 2 Spread red bell peppers and onion in the baking dish.
3. 3 Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side.
4. 4 Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated.
5. 5 Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes.
6. 6 Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.

By Dan Wentzel