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Enchilada
Vegetable Enchiladas
Yesterday I decided to go a little creative with my meal. I've been craving all things spicy lately, so I decided to make some enchiladas. But I'm also trying to cut back on the meat and up the veggie content going into my body, so I decided that rather than traditional beef enchiladas, I'd see what I could do with the vegetables I had on hand.
Pineapple & Black Bean Enchiladas
I figured that I would add this one as well, in case anyone else wanted to try it! The recipe is compliments of the Pillsbury website and and I found it while searching for a few pineapple and black bean recipes. This one looks good, although I've yet to try it!Enchilada Casserole
Enchilada Casserole
:star: I adapted this recipe from a green chile chicken enchilada recipe my mother in law gave me. Sometimes I just really prefer shredded beef.
It’s best to start the meat cooking in the morning, or you can use the meat left over from a pot roast.
Maui Tacos Enchilada Sauce
I made this tonight and it was SO yummy, I had to share. I got the recipe from my Maui Tacos cookbook. If you've never been to Maui Tacos, do yourself a flavor and GO THERE.Heart Healthy Sour Cream Chicken Enchiladas
Heart Healthy Sour Cream Chicken Enchiladas Create this mouthwatering favorite with the leftover rotisserie chicken or other cooked chicken. Serve with black beans and steamed rice and guacamole salad. 1 1/4 cups low-sodium chicken broth 1 tablespoon plus 1 teaspoon cornstarch 1/2 teaspoon ground cumin 1/8 teaspoon black pepper 12 6-inch corn tortillas 12 oz cooked skinless chicken breast, chopped (about 3 cups) 4 oz fat-free cream cheese 1/2 cup salsa Canola cooking spray 1/4 cup nonfat sour cream 1 lime, freshly squeezed Chili powder, to taste Extra salsa, for garnish Fresh cilantro, for garnish In a small saucepan, whisk together the chicken broth, cornstarch, cumin, and black pepper.New Mexican Green Chile Chicken Enchiladas
Real chicken enchiladas straight from New Mexico! These can be made flat or rolled. I prefer them flat.
Enchiladas Suizas
Get ready for Cinco De Mayo with this classic Mexican comfort food, minus most of the fat. This dish from Roberto Santibañez, culinary director at Rosa Mexicano in Atlanta and New York City, is packed with protein.
Serves: 4
Ingredients:
1 1/2 lb bone-in chicken breasts, skin removed
2 tsp salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 tsp vegetable oil
1/4 cup nonfat sour cream
8 corn tortillas (6″ each)
1 1/2 oz Monterey Jack cheese, shredded
Directions:
Place chicken in a large saucepan.
Red Enchilada Sauce
Lately I have been seeing a lot of recipes on here that call for 'enchilada' sauce. I have been trying to find a canned version but have had no such luck. So, I was checking out recipes and happened across an enchilada recipe!
Chicken & Spinach Enchiladas
Chicken & Spinach Enchiladas 3 chicken breasts 1 pkg frozen spinach 1/2 cup diced onion 1/2 Tablespoon butter 1/2 can cream of chicken soup; no water 3/8 cup milk 1 1/2 (4 oz) can jalapeños diced 1 1/2 (8 oz) carton sour cream 1 1/2 cups shredded Monterey Jack Cheese 8 flour tortillas Boil chicken; take off bone Cook spinach, drain well, and reserve one cup spinach broth Sauté onion in butter Stir in spinach and chicken, set aside Combine soup, spinach broth, jalapeños, sour cream, milk and half of cheese in bowl. Mix well. Stir 1/2 of sauce mix into chicken mix.Black Bean and Veggie Enchiladas
I just finished an absolutely delicious frozen entree of black bean and tofu enchiladas, so I went looking for a recipe! And the nice thing about this dish is that it's stocked with plenty of veggies and proteins - delicious! I'm not necessarily one for tofu, but I couldn't even taste it in my frozen entree thanks to the spicy enchilada sauce.
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