Each week my goal is to try and make one new recipe that I have not made before. This helps me keep my diet more diverse, since I am a creature of habit and do eat many of the same things! Plus, I hope to keep improving my cooking skills 🙂
Tonight I made Tina’s Chicken Enchiladas. I changed it up by using lean turkey breast instead of chicken breast since that’s what I had on hand. This morning I put the turkey in the crock pot, along with 1 can of chicken broth, and cooked on low for about 5 hours. I then shredded the turkey with two forks. On my lunch break, I assembled the enchiladas so that when I got home all I had to do was bake em’! (Of course while the grub baked I snacked on some oh-so-yummy Sabra garlic hummus and crackers…I’m addicted!)
- 1 lb chicken breasts (I used turkey)
- 1/2 – 3/4 c low fat sourcream
- 12 oz green enchilada sauce (1/2 the big can or 1 small can)
- 1 small can 98% fat free cream of chicken soup
- 1 small can diced green chilies
- 1c shredded low fat mexican or cheddar cheese
- 10-12 corn tortillas
Mix shredded turkey with about 1/2 c – 3/4 c sour cream. Mix together enchilad sauce, green chilies, and cream of chicken soup, pour 1/3 of the mixture on the bottom of a baking pan and set the rest aside.
Place some of the turkey mixture in a tortilla, roll, and place in a baking pan. Continue rolling the desired amount of enchiladas (I made 6). Top the enchiladas with the remaining sauce and sprinkle cheese on top.
Bake at 350 for about 20-25 minutes.
These enchiladas totally hit the spot tonight!
I will defintely be using this recipe again! Thanks Tina! 🙂
My plate…with some sour cream on the side!
These bad boys were delicious and filling..but I still had room for dessert 😉 I had some chocolate Greek Yogurt (confession: I had two! haha, I think they’ve grown on me!). While I snacked, my dogs were playin’ and wrestlin’ around the living room!
Lemme’ at her!
**Have you tried any new recipes lately?**