Not Authentic But Very Tasty Chicken Enchiladas

I’ve been wanting to use the crockpot again so today I decided to make chicken enchiladas.  I’ve been improvising on chicken enchiladas for a while, but this seems to be such an easy and tasty way to make them.

Today I put boneless chicken breasts, Trader Joe’s Enchilada Sauce and two cans of Rotel into the crockpot on high for about four and a half hours. When they were finished, I shredded the chicken and rolled them in high fiber flour tortillas with some sliced green pepper. I ended up with eleven enchiladas.  I put some of the sauce on the bottom of the baking dishes and the top of the rolled tortillas and baked them for about half an hour at 350 degrees.

Then I topped them with cheese, about one and half cups total of reduced fat Mexican blend.

After a few more minutes, they were ready to eat and they were really good.

I put the ingredients into My Fitness Pal and they come out to about 250 calories each which is pretty good for such a filling and fun dinner.  I made corn cake as a side which compliments this really well. It might not be anything fancy but it’s easy and the sweet goes well with the slightly spicy enchiladas.

This made enough for two dinners for us and one lunch for Mike.

This soup is from a hospital newsletter

Last week I stayed with my parents one night while traveling for work. They made me taste a bit of this soup that they made from a newsletter that my mom got at work. The soup didn’t have a name but I really liked it so we made it tonight.

This was super easy to throw together and worked out great because just as it was starting to simmer for fifteen minutes, Butler got his head stuck in the handle of a plastic bag. We could just ignore the soup on the stove and move the bed that he decided to hide under wrapped in a bag. He was fine by the way and got the bag off himself before we got to him. Chica followed him under the bed and stayed by his side through the whole ordeal.

Anyway here’s the recipe:

1 med onion chopped
2 tbsp veg. oil
1 can 15 oz black beans, drained
1/2 can refried beans
1 can 11 oz corn, drained
1 can 14.5 oz chicken broth
1 cup bottled chunky salsa
1 tbsp lime juice
1/2 tsp salt and 1/8 tsp pepper

Saute onions in oil until tender.  Add the other ingredients, simmer for 15 minutes and serve.

The soup is hearty, thick and creamy and very filling. I used medium salsa so that it would have a bit of heat.  I didn’t put in the salt or pepper and I felt it didn’t need either although Mike said it needed some pepper.  Maybe my sense of taste is a bit off because I have a cold.

We had cheese quesadillas on the side.  I found these high fiber flour tortillas at Giant that were only 80 calories.  They were softer than usual but toasted up perfectly in the pan and tasted just as good as regular tortillas.

For such a quick, easy dinner, it really was very cozy and homey.  Perfect for a weeknight.