Thank you for your kind words on my PCOS news. You are all the best! You have made this news so much easier to accept and it helps knowing there are so many others out there going through such similar things. Misery loves company, right? 😉 I’m kidding! I do really and truly believe attitude is everything and I am not going to let this slow me down or define me!
If you know me, you know I LOVE Mexican food. And I get a little excited about Cinco de Mayo!
Unfortunately, this year’s Cinco meal was a bit of a disappointment. The enchiladas were good, but they weren’t the best. 😦 I spent about an hour on Tuesday night making the sauce and cooking and shredding the chicken and another 40 minutes last night assembling the meal. A bit tedious! And not as good as these enchiladas!
Chicken Enchiladas adapted from Cooking Light
2 tablespoons olive oil, divided
4 (8-ounce) bone-in chicken thighs, skinned 2 lbs boneless, skinless chicken breasts
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups chopped onion
3 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 cup fat-free, less-sodium chicken broth
3/4 cup water
1 (14.5-ounce) can diced tomatoes
9 (6-inch) corn tortillas, divided
1/4 cup (1 ounce) low-fat shredded cheddar cheese
2 green onions, thinly sliced
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; sauté 6 minutes on each side. Place skillet in oven; bake at 375° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Shred the breasts.Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Heat a medium saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan, and swirl to coat. Add onion, and sauté for 5 minutes or until tender, stirring occasionally. Add garlic; sauté for 30 seconds, stirring constantly. Remove 3 tablespoons onion mixture; add to chicken. Add chili powder, red pepper, and cumin to remaining onion mixture in pan; sauté 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.
Spread 1/2 cup tomato mixture in the bottom of an 11 x 7–inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam-side down in prepared dish. Pour remaining tomato mixture over filled tortillas. Sprinkle filled tortillas with cheddar cheese. Bake at 375° for 25 minutes or until bubbly and lightly browned. Sprinkle with green onions. Yield: 4 servings (2 enchiladas each)
Nutrition Information (per serving): 496 calories; 23.4 g. fat (7.3 g.sat, 10.5 g. mono, 3.7 g. poly); 99 mg. cholesterol; 711 mg. sodium; 42 g. carbohydrate; 6.4 g. fiber; 30.9 g. protein
And we had some sugar-free Baja Bob’s almost virgin margaritas last night! And some flan too! Mmmm!
I looooooooove Mexican food! But not Tex-Mex, the real deal!
Question: When you eat Mexican, do you prefer fajitas? Tacos? Enchiladas? Tortas? Tostadas? Tamales? Other? Choose ONE! I know, it’s tough 😉
I’m a taco girl 🙂
P.S. A few of you are interested in seeing my carb-controlled “diet plan” and I will endeavor to post a few days here and there. Even though I am currently recording my intake to watch my carbs, I listen to what people eat all day and I can bore myself with that very quickly! And the last thing I want to do is bore you, too! 😉
Have a healthy one,