Thursday, November 10, 2011

Enchiladas...and soup!

Enchiladas...warm, spicy, creamy and delicious.  Who wouldn't want to come home to hot plate of cooked tortillas with chicken and cheese, drowning in a spicy sauce?  This is another recipe from my childhood that is perfect when stockpiling your freezer.  I have gotten 4 meals (not to mention a few packed lunches with leftovers) out of this recipe, and I still have some waiting in the freezer!  This is not the quickest dish to prepare, but you spend most of your time waiting for the chicken to cook.  Trust me, it's worth it.

Start out with some skinless chicken if you prefer.  Throw them in a crockpot with with some low fat, low sodium chicken broth, your favorite salsa, cilantro, green/red pepper, a dash of salt and pepper and more spice if you want it.  All of these flavors cook into the chicken, making it a nice, spicy filling for you tortillas!

I know the chicken is a weird color...but it's because of the salsa!

Shred the chicken.

Place some chicken and cheese inside a corn (or flour, if you out for trans fat!) tortilla.

Roll these up as best you can and place either in your baking container (spray it first) or in a storage container for the freezer.

Now it's time for the sauce.  You will need:
-1 can of low fat cream of mushroom soup
-1 can full of milk
-3/4 cup salsa
-can/jar of enchilada sauce (it's tricky, but try to find a brand that isn't skyrocketing in sodium or contains trans fat/high fructose corn syrup)

Mix these ingredients together in a blender until smooth.  Depending on how saucy you like your enchiladas, pour the appropriate amount on top of the chicken-cheese tortillas.  Sprinkle with some cheese and crumbled tortilla chips if you like.

Cover and bake at 350 for about 45 minutes.  Uncover and bake for 15 more minutes.

Yum!  This is such a tasty dish!  And if you keep your portions in control and hand-pick healthy choices for your ingredients, it's pretty healthy too.

I had quite a bit of enchilada sauce leftover, so a few nights later, I threw that in the crockpot with another can of mushroom soup, the chicken broth left over from cooking the chicken before, tossed some tortilla chips on top and called it tortilla soup!

It's fun to get creative with these recipes and add ingredients that you like.  Enjoy!

Combine with movement breaks. If you find yourself sitting for the majority of your day set yourself a timer for thirty minutes.  When the timer goes off, stand up and walk around for 5 minutes.  Go get a drink, walk a flight of stairs, check your mailbox...something that will get the blood flowing!

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