Saturday, February 6, 2010

Easy Enchiladas

This is a blend of a Weight Watchers  recipe and just an old favorite enchilada recipe. This is the second time I have made it.  Tonight, I was able to make 10 enchiladas with this recipe, so I made 6 and froze the filling for Tuesday night when I am cooking for others again but have a very hectic day at work scheduled (which is good, right!).

Easy Enchiladas:

3 chicken breasts, seasoned with whatever you want (Mrs. Dash?) and boiled then shredded.

Preheat Oven to 350
Warm up a dash of olive oil in a non-stick skillet.  Add chicken.
Add in 24 oz chunky salsa (you'll have to buy more than this, or just hold back one cup for later)
Add in 1 or 2 red bell peppers, seeded and chopped
Add in chopped scallions.  I have just been buying a smaller bunch and using it all b/c I don't want them in my fridge.
Add in chili powder.  I used about 3 teaspoons.
Add in ground cumin.  I used about 1.5 teaspoons.
Add in any other seasonings you want.  I used Tastefully Simple "onion/onion", a little Italian seasoning, and the Tastefully Simple "Seasoning salt."  I am discovering that "low point" food is typically very bland so I have been consulting my Weight Watcher cookbook and using a lot of seasoning.  Truth is, fat is seasoning.  So remove it, and food is quite bland.
You can also add in about 3/4 cup black beans, rinsed and drained.  I leave these out b/c Dave doesn't love them.
Add in 1/2 -to  2 cups shredded Monterey Jack (I use about 1/2 cup fat free cheddar)
Heat through.

Add about 1/2 cup salsa to bottom of baking pan.
Spoon about 1/2 cup mixture to the middle of tortilla (whole wheat, white, low carb-- you choose!).  Roll.
Place seam side down in pan.
When finished, add another 1/2 cup salsa over tortillas and top with as much cheese as you choose.

Bake at 350 for about 20 min.

Total Points: Low Carb White Tortilla (3), 1/2 cup filling (1), 1/4 cup cheese on top (3) Total: 7 (but I'll probably skip the cheese topping and spend those points on chips and salsa!!!)

Thanks to Aanna, we are also having mini-brownies for dessert.  Though I will admit that I was a bit upset to figure the nutritionals and learn that they are still 2 points each!  Aanna, that is not your fault!  I love your blog and getting ideas from it.   I have some lactose free ice cream we might serve them with, as well as some whole strawberries that I will thaw.  On second thought, that ice cream is about 10 months old.  Hmmm..... I wonder if it's still good?!?

This weekend has been good so far.  Today, knowing we have a big dinner coming up, I have eaten very light and still have 12 or more points left for dinner.  Last night I had sushi, and it is hard to point, and honestly I probably went over for the week because of it!  I guess I just decided to use good judgment, eat a smaller portion than typical and enjoy life.  If I went over for the week it was by less than 5 points.  I just hope some of my guessing earlier in the week was actually over :)  When we decided to have sushi last night, I immediately regretted my 8 point lunch.  Again, a little planning ahead would have helped.  Better luck next time.

Company is coming for dinner so I'm signing off!  But I'll be back tomorrow with a nacho update and other delicious Super Bowl snacking thoughts.

On the journey.


1 comment:

  1. made the enchildas. I used The Pioneer restraunt style salsa for the hot sauce, very good. I also used part fat-free cheddar and mozarella, the mozarella melts pretty good and is lower in fat than the cheddar/monterary blend. It turned out good and I ate the last of the enchildas yesterday for lunch, very good!