Question of the day.... (late)
P.S. before I share mine, I forgot to mention...post as many as you would like!
Yummy Enchiladas
2 lbs hamburger cooked and drained
1 sm onion (cook onion with the burger)
1 can enchilada sauce
1 can mushroom soup
1 can tomato soup
4 cups shredded cheese
flour tortillas
*Mix all the canned soups and sauces together with one cup of cheese.
Mix meat and onion with 2 cups of cheese.
Dip one tortilla at a time in the sauce lay in baking dish and sprinkle meat on it. Roll up witht he seam down. Continue until dish is full. Pour remaining sauce over enchiladas and top with last cup of cheese.
Bake on 350 for 20-25 mins.
Serve with sour cream on the side.
I have modified this recipe by using low carb soups and whole wheat tortillas.
I am more concerned about carbs and sugar than Fat. So this recipe works for us.
ENJOY!
Sallykate
Hey Sallykate! I have a good enchilada recipe too--my mom's personal recipe.
Homemade Chicken Enchiladas
Ingredients:
*1 package bnls/sknls chicken breasts (about 1.5 lbs)
*1 container sour cream
*1/2 package shredded sharp cheddar cheese
*1/4 package shredded taco cheese or mexican mix
*low carb tortillas
*1 can green chilies (*optional)
*1 can El Paso Enchilada sauce
*salt/pepper/seasonings to taste
Directions:
Boil chicken on stove in pot of water until cooked through. Drain and let cool off, then shred into shards of chicken. Preheat the oven to 350. Next, mix sour cream and cheddar cheese into chicken with salt/pepper/or even garlic and onion powder to taste. Place mixture into tortilla shells and fold into enchilada. Place all enchiladas in baking pan. Mix enchilada sauce with green chilies* and pour over enchiladas. Sprinkle taco cheese on top and place pan in oven for 30-45 minutes or until insides and top have melted. Enjoy!
Yummmmmmm! I usually cook this for the family and then I eat the insides as I haven't eaten bread, pasta, rice, etc. yet and am trying not to. It's delicious!
-Phoenix
287/206/160
OK - before warned. THIS IS ADDICTIVE..............
Chicken Vino Bianco
Servings: 4
Categories: Chicken / Low-Carb / Pasta
Ingredients:
2 tablespoons olive oil
4 boneless skinless chicken breasts, sliced into strips
salt and pepper
1/2 cup red onion, finely chopped
2 cloves garlic, minced
2 cups sliced mushrooms
1/2 cup white wine
1 cup canned tomatoes, chopped
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
cooked pasta, optional
Directions:
Heat oil in non-stick skillet over medium-high heat. Season chicken strips with salt and pepper and brown strips in hot oil Remove to a plate. Stir in onions and garlic and coo****il tender; then stir in mushrooms and coo****il golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan; cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta of your choice.