Michael Bee's Easy Oven-Baked Pita Chips (Recipe)

Here’s a really simple recipe for a healthy snack that goes great with salsa, guacamole, or hummus. It's received a 5 out of 5 rating on GroupRecipes. I hope you enjoy it!

Ingredients:

5 or 6 pitas (sliced pizza-like into 6 wedges)
3 Tbs. Olilve Oil
1 Clove of Garlic (minced)
Sea Salt
1/4 cup Fresh Rosemary

Directions:

Preheat oven to 375 degrees.
Combine minced garlic and olive oil in small bowl.
Brush olive oil mixture onto both sides of each pita wedge.
Arrange pita wedges in a single layer on a baking sheet.
Season with sea salt.
Bake for 10 minutes or until edges begin to brown.
Briefly allow to cool and serve
**Optional Steps**
* When making the olive oil mixture, you can add a little fresh rosemary. It adds a nice taste.
* Also, as soon as you remove the pita chips from the oven, you may wish to sprinkle a little fresh romano cheese on top. It will melt right into the still-hot oil. Yummers!

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Michael Bee's Chicken Enchiladas

Ingredients

1 3/4 cups -- shredded cooked chicken
2 cups -- shredded sharp cheddar cheese
1 (4 ounce) -- can chopped green chiles
1 (8 ounce) -- jar enchilada sauce
1/3 cup -- minced fresh cilantro
6 -- soft corn tortillas
salt
pepper
fresh lime wedges

Directions

1. Combine chicken, 1 cup of cheese, 1/3 jar of enchilada sauce, and green chiles in a bowl until well-mixed. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.

2. Preheat oven to 400 degrees, making sure the oven rack is set to the middle position.

3. Take the mixture from the refrigerator and gently add the cilantro. Set aside.

4. Place corn tortillas on a microwave-safe plate. Cover with plastic wrap. Microwave on HIGH for 30 - 40 seconds.

5. Spread approximately 1/6 of the mixture into the center of each tortilla. Tightly roll the tortilla around the mixture, then lay seam down on a 9 x 13 baking dish coated with canola oil spray until all six enchiladas are completed.

6. Spray the tops of each enchilada with canola oil spray or light olive oil. Pour the remaining enchilada sauce over the entire baking dish. Spread the remaining cheese over the center of each enchilada. Cover the baking dish with aluminum foil and bake for 25 minutes.

7. Remove the foil and move the rack to the top position. Continue baking for 5 minutes, or until the cheese is browned.

8. Serve with lime wedges.

(Makes 6 enchiladas)