Super good enchiladas!! Oh my gosh!! Gotta try!!
This was a surpisingly great recipe and so quick to make, once you got all the prep work done. I prep EVERYTHING before I make it so that once I get going with the recipe I don't have to stop and chop or strain, or measure. It does make for some added clean up as far as small bowls needing cleaning, but hey, that's what dishwashers and children loading them are for! hehe
Chicken breasts with tomato basil cream
Ingrediants:
2 TBL land o lake butter (I used 2TBL extra virgin olive oil instead)
2 tsp finally chopped fresh garlic (I used 1tsp jarred minced garlic)
1/4 tsp pepper
1/4 tsp salt (I forgot to add the salt)
4 (6oz) boneless, skinless chicken breasts (I used 3 (that's all that fit in the pan! hehe) quick frozen garlic marinaded boneless, skinless chicken breasts)
1 cup coarsely chopped tomatoes
** I also added 1/4 cup thinly sliced zucchini, red bell peppers, & onions
1/2 cup whipping cream
1/4 cup minced fresh basil leaves (I used 2 TBL dried basil)
Hot cooked brown rice
Directions:
~ melt butter in 10 inch skillet until sizzling [oil until hot]; stir in garlic, salt and pepper. Add chicken breasts.
~Cook chicken 5 minutes on each side on med-high heat.
~Add peppers, zucchini, peppers and cover and cook for 5 minutes.
~Add tomatoes, whipping cream and basil. Coo****il sauce is heated through, about 5 minutes.
~Remove chicken breasts to plate and gently stir sauce to coat veggies evenly
~place chicken breast over serving of rice and spoon sauce over chicken and rice. Enjoy!
Conclusion:
I LOVE this recipe!! It was lovely tasting and at only 170 calories PER serving. It was REALLY nice!
Changes I would make:
I would only use 1 TBL of basil and then the ones I stated in the paranthesis.
Just be sure to have ALL your stuff prepped and ready to go! It cooks quick and that garlic once it hits the oil, it's done and ready for the chicken to be put in or it will burn. hehe
And now, the picture story....
The veggies placed in over the browned chicken (browned on EACH side and then topped with veggies to cook for 5 minutes). You can see how dark the oil/drippings are from the oil being so hot and ready to cook.
The finished plate and ready to eat. I added the brown rice to show how yummy the sauce looks on it! hehe
AMAZING Enchiladas Verdes
Ingrediants:
1lb lean hamburger
1 large onion, finely chopped
1 small garlic clove, minced (I used 1 tsp jarred minced garlic)
1/4 tsp salt
2 cups fat free shredded chedder cheese
1 can condensed cream of chicken soup, undiluted
1 pkg (8oz) process cheese (velveeta) cubed
3/4 cup evaporated milk
1 can (4oz) chopped green chilies, drained (I used the remaining chipolte peppers from the chipolte beef and minced it)
1 jar (20oz.) diced pimientos, drained
12 corn torillas (6")
1/4 cup canola oil (this is to heat the tortillas, I just used cooking spray)
Directions:
~grease 13x9" baking pan
~preheat oven to 350 degrees
~ in a large skillet cook beef, onion, garlic, salt (I forgot the salt and couldn't even tell) over medium heat until meat is no longer pink, drain. Place meat back in skillet or bowl and stir in chedder cheese. Set aside.
~ In a large saucepan cook and stir soup and add velveeta and milk over medium heat (VERY important! Don't want to scald the milk or burn the cheese!!****il cheese is melted. Stir in chilies and pimientos.
~In a large skillet, fry tortillas, once at a time in oil for 5 seconds on each side, or until golden.
~Drain on paper towels.
~place a 1/4 cup meat mixture down one side of tortilla and roll up and place with seam side down in a greased 13x9" baking pan.
~pour half of cheese sauce over the top, cover with foil and bake for 25-30 minutes
Changes I made:
I would add bell peppers instead of the pimientos.
I cooked my tortillas in a small cast iron pan with just a touch of cooking spray for the time stated and they all turned out fine!
I used only have the sauce for the baking portion and then spooned some over each serving of enchiladas. To control how much sauce you got. I think it was better that way.
The chipoltes really made it spicy! This is not a dish for little kids. It has some real heat from the peppers. If you don't want it that spicey, then stick with the mild chopped green peppers as the recipe suggests.
I think next time I make it I'll add more garlic and some cumin to the meat mixture and just leave out the chedder cheese. You couldn't tell that it was in there.
Conclusion:
This is just a great creamy, lovely flavored recipe! My husband LOVED this recipe! It's super good!
Now what it looked like.....
Cheese sauce....looking YUMMY!
Meat mixture ready to make the enchiladas
Enchiladas ready to cook..MMMmmmm!
Chicken breasts with tomato basil cream
Ingrediants:
2 TBL land o lake butter (I used 2TBL extra virgin olive oil instead)
2 tsp finally chopped fresh garlic (I used 1tsp jarred minced garlic)
1/4 tsp pepper
1/4 tsp salt (I forgot to add the salt)
4 (6oz) boneless, skinless chicken breasts (I used 3 (that's all that fit in the pan! hehe) quick frozen garlic marinaded boneless, skinless chicken breasts)
1 cup coarsely chopped tomatoes
** I also added 1/4 cup thinly sliced zucchini, red bell peppers, & onions
1/2 cup whipping cream
1/4 cup minced fresh basil leaves (I used 2 TBL dried basil)
Hot cooked brown rice
Directions:
~ melt butter in 10 inch skillet until sizzling [oil until hot]; stir in garlic, salt and pepper. Add chicken breasts.
~Cook chicken 5 minutes on each side on med-high heat.
~Add peppers, zucchini, peppers and cover and cook for 5 minutes.
~Add tomatoes, whipping cream and basil. Coo****il sauce is heated through, about 5 minutes.
~Remove chicken breasts to plate and gently stir sauce to coat veggies evenly
~place chicken breast over serving of rice and spoon sauce over chicken and rice. Enjoy!
Conclusion:
I LOVE this recipe!! It was lovely tasting and at only 170 calories PER serving. It was REALLY nice!
Changes I would make:
I would only use 1 TBL of basil and then the ones I stated in the paranthesis.
Just be sure to have ALL your stuff prepped and ready to go! It cooks quick and that garlic once it hits the oil, it's done and ready for the chicken to be put in or it will burn. hehe
And now, the picture story....
The veggies placed in over the browned chicken (browned on EACH side and then topped with veggies to cook for 5 minutes). You can see how dark the oil/drippings are from the oil being so hot and ready to cook.
The finished plate and ready to eat. I added the brown rice to show how yummy the sauce looks on it! hehe
AMAZING Enchiladas Verdes
Ingrediants:
1lb lean hamburger
1 large onion, finely chopped
1 small garlic clove, minced (I used 1 tsp jarred minced garlic)
1/4 tsp salt
2 cups fat free shredded chedder cheese
1 can condensed cream of chicken soup, undiluted
1 pkg (8oz) process cheese (velveeta) cubed
3/4 cup evaporated milk
1 can (4oz) chopped green chilies, drained (I used the remaining chipolte peppers from the chipolte beef and minced it)
1 jar (20oz.) diced pimientos, drained
12 corn torillas (6")
1/4 cup canola oil (this is to heat the tortillas, I just used cooking spray)
Directions:
~grease 13x9" baking pan
~preheat oven to 350 degrees
~ in a large skillet cook beef, onion, garlic, salt (I forgot the salt and couldn't even tell) over medium heat until meat is no longer pink, drain. Place meat back in skillet or bowl and stir in chedder cheese. Set aside.
~ In a large saucepan cook and stir soup and add velveeta and milk over medium heat (VERY important! Don't want to scald the milk or burn the cheese!!****il cheese is melted. Stir in chilies and pimientos.
~In a large skillet, fry tortillas, once at a time in oil for 5 seconds on each side, or until golden.
~Drain on paper towels.
~place a 1/4 cup meat mixture down one side of tortilla and roll up and place with seam side down in a greased 13x9" baking pan.
~pour half of cheese sauce over the top, cover with foil and bake for 25-30 minutes
Changes I made:
I would add bell peppers instead of the pimientos.
I cooked my tortillas in a small cast iron pan with just a touch of cooking spray for the time stated and they all turned out fine!
I used only have the sauce for the baking portion and then spooned some over each serving of enchiladas. To control how much sauce you got. I think it was better that way.
The chipoltes really made it spicy! This is not a dish for little kids. It has some real heat from the peppers. If you don't want it that spicey, then stick with the mild chopped green peppers as the recipe suggests.
I think next time I make it I'll add more garlic and some cumin to the meat mixture and just leave out the chedder cheese. You couldn't tell that it was in there.
Conclusion:
This is just a great creamy, lovely flavored recipe! My husband LOVED this recipe! It's super good!
Now what it looked like.....
Cheese sauce....looking YUMMY!
Meat mixture ready to make the enchiladas
Enchiladas ready to cook..MMMmmmm!
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
You have to expect things of yourself before you can do them. ~Michael Jordan
My Goals:
1) 200lbs ACCOMPLISHED
3) 170lbs
4) Run 5K
"Unneeded food is not any less wasted in a body that doesnt need it, than it is in the trash." ~Brandilynn
"Those that will not be governed by God will be ruled by tyrants." ~William Penn
~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~^~
i am torchering myself right now looking at this :P I'm on the tail end of day one of clear liquids before surgery on Tuesday. I LOVE Mexican food!!! I will be printing out these recipes for sure...
In roughly 5 weeks.. they will be mine.. oh yes they will be mine :)
Thanks for posting and showing there is hope for yummy food after WLS!!!
Michelle
In roughly 5 weeks.. they will be mine.. oh yes they will be mine :)
Thanks for posting and showing there is hope for yummy food after WLS!!!
Michelle
My girlish figure is in here some where!
Most Active
Recent Topics
Happy Thanksgiving! Anyone have a balsamic on roasted brussels sprouts recipe?
ReginaL · 3 replies · 837 views
ReginaL · 3 replies · 837 views
