Healthy Enchiladas
Many people might think that since enchiladas are a juicy Mexican custom, they are unhealthy and not a good thing to eat when trying to lose weight or having a specific diet plan. However, any food can be made into something healthy but still delicious. The recipe down below is a perfect example of how a cheesy and fatty dish can enhanced to incorporate healthier selections. Also in the picture below, i added some tomato and cucumber salad to the meal to get even more vegetables and to freshen the dish up. I also included steamed broccoli with a little bit of garlic because it is extremely easy to make and it makes the dish even more diet-friendly.
1 can Campbell's Condensed Cream of Chicken Soup or 98% fat free Cream of Chicken Soup
1/2 cup sour cream
1 cup Pace Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup Monterey Jack Cheese
6 each flour tortillas, warmed
1 small tomato chopped (half a cup)
1 green onion sliced (about 2 tablespoons)
Heat to 350. Stir sour cream, soup, picante sauce and chili powder in medium bowl. Stir 1 cup soup mixture, chicken and cheese in large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place seam side down in 11 x 8 x 2 baking pan. Pour remaining soup mixture over filled tortillas. Cover with foil. Bake 40 minutes or until enchiladas are bubbling and hot. Top with tomato and onion.
The Benefits
- Healthier option while still creamy and delicious.
- Pretty simple to make and only takes one hour therefore you could run a couple of errands while it's in the oven for 40 minutes.
The Tips
Within the first ten or so minutes make sure that the enchiladas are not dripping over side of pan otherwise, it will start to smell like burnt oven.
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