Thursday, February 24, 2011

Clean Eating #59: Chicken Enchiladas and Black Bean Vegetarian Enchiladas

Vegetarian Black Bean & Cheese Enchiladas
Creamy Chicken Enchiladas with Green Enchilada Sauce

Vegetarian Ingredients:
Creamy Chicken Enchiladas
  • 1 pkg, chopped Neufachtel Cheese
  • 3-4 Cups Cooked chicken breasts
  • 1 cup frozen or fresh baby leaf spinach
  • 1/4th cup loose fresh chopped cilantro
  • Green Enchilada Sauce
  • Mexican Blend Shredded (lower fat) cheeses
  • Mix filling together in a pan or bowl and heat justunti easy to mix.

  • Holding a tortilla in your hand, fill with warmed filling
  • Wrap torillas with filling and place in baking dish covered with thin layer of enchilada sauce.
  • When finished, top enchiladas with enough sauce just to cover. 
  • Cover with foil and bake at 350 about 15-20 minutes until filling is bubbling.
  • Remove foil, top with Mexican Shredded Cheese and return to oven until cheese is melted and slightly brown.
  • Serve with Mexican Brown rice and corn.

What I'd Do Differently Next Time:  Make at least 4 times as much.  I'm not joking.  These were gone in one meal... and gone before I even had the chance to start on any side dishes.  It was as if a school of pirhanas swooped down upon my kitchen and cleared the place out.  I was barely able to save some for my hubby.  All I did was ask them to try it out and see if it was worth making more.  I made one huge pan and these three small dishes.  One meal later... all I had left was dirty dishes.

I had planned on a nice family dinner, but my hubby had to work later than expected.  I had also planned on making some Mexican Rice to help spread out the enchiladas, but no such luck.  That's what I get!  I thought that perhaps the homemade tortillas wouldn't go over well, but most everyone (who knew they were homemade) commented about how good they were.  I'll definitely be using that recipe again and again!  They were fantastic!