It's been a busy week down here in Texico...Justin's Dad and Step-Mom drove in from Virginia (Yes, drove!) on Friday afternoon and spent the weekend with us. We had a great time! I'll post about their visit a bit later.
On Saturday night, we were tired from our day-trip up to Fredericksburg, TX (they drove from Fredericksburg, VA and ended up visiting Fredericksburg, TX!) and didn’t want to go out to eat. So, I volunteered to make Chicken Enchiladas…it wasn’t until everyone was excited about eating said Chicken Enchiladas that I realized I had only made them once and they weren’t too good…yikes!
So, on to CookingLight.com I ventured, per usual. I found three recipes that looked good and combined what I liked from each one until I had a recipe I thought would be yum…and it WAS! So super easy and so super delicious!
3 large boneless, skinless chicken breasts, cut into small pieces
1 medium onion, diced
1 green pepper, diced
1 red pepper, diced
3 cloves garlic, minced
Red. Sodium Taco Seasoning (such as Ortega or Old El Paso)
½ pkg of Red. Fat Cream Cheese (I used Neufchatel b/c it’s what I had, but I know some people don’t like it)
1 Cup Salsa
1½ Cans Reduced Sodium Enchilada Sauce(I only used had one can on hand and I was wishing there was a bit more sauce when I ate it. If you only have one can, it’s great! If you have more, use it!)
Approx. 10-12 Tortillas (depends on the size of your dish)
1 Cup Shredded Cheddar or Mexican Blend Cheese
Diced Tomatoes, Red Onions, Lettuce, Green Onion and Sour Cream for toppings
Preheat oven to 350º. Lightly coat a casserole dish with cooking spray.
Heat large skillet to Med/Med-High. Spray with Cooking Spray and add chicken. Sauté for about 2-3 minutes then add taco seasoning (enough to coat all of the chicken). Continue to cook the chicken for about 5 more minutes, until a little over halfway done. Add garlic, onions and peppers to the same pan. Sauté all together until onions become translucent, about 3-4 minutes.
Add cream cheese to the chicken and veggie mixture. Stir until melted and combined. Then add salsa. Remove from heat.
Soften tortillas in the microwave, about 25-30 seconds for 12 tortillas. Spoon a little less than ¼ cup of the chicken/veggie mixture into the center of the tortilla. Roll tightly and place seam-down in casserole dish. Continue with remaining tortillas and mixture, tightly packing them together in the dish.
Top with the usual taco-ish toppings. I thought they were awesome...but I drank about 4 margaritas while cooking them so maybe that's why! ;) But seriously, they were so good! And pretty healthy, for chicken enchiladas at least!
Makes 10 Servings....
|Total Fat||10 g|