I love comfort food, and Winter brings out my need to bake up some delicious dishes and cook lots of soups…even though Mother Nature has taken it pretty easy on the Midwest this Winter. I have been wanting to find a great enchilada recipe that I can throw together quickly and I can officially check that off of my list after this week.
Cooking Light made over a pretty fattening chicken enchilada dish that is full of flavor and is really fast to make for a delicious week night meal. The dish is lightened up by cutting back on the amount of cheese used, adding plain yogurt to the filling, using reduced fat and salt cream of chicken soup, and kicking up the flavor with some canned green chiles.
I started out by cooking some chicken breasts ahead of time and then dicing them once they had cooled. And while the chicken cooked, I cut up my onion and minced the garlic, so that I could knock out the prep work ahead of time. That really made pulling these enchiladas together quickly very easy.
Then it’s simply a matter of combining the filling, warming up the flour tortillas, and filling them up. I love that the recipe has you reserve some of the filling to spread over the top of the enchiladas, so you don’t have to make a separate sauce.
Trust me that these enchiladas are really fabulous, are a great option to cook for dinner on a busy night, and they will disappear quickly, so you may just want to double the recipe! The recipe makes 8 enchiladas and one enchilada is a serving…they are very filling and would be great with a side salad or your favorite Tex-Mex sides.
Check out the recipe, nutritional information, and step by step instructions here!
What I was cooking up a year ago: Granola Goodness!
This week featured an orange and vanilla granola recipe that is low fat, low in sugar and is super versatile, plus a really delicious granola bar recipe!