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.
Mike was away for the weekend and one of my favorite things to do when he goes away is to surprise him with some kind of dinner that he can smell as soon as he walks through the door. Today I decided to use the crockpot since we haven’t used it once this winter.
I decided to go with a simple pot roast. I made it with carrots, onions and mushrooms and threw in a packet of onion soup mix and a large can of condensed tomato soup. The special part of this dinner was that instead of making potatoes, which would be my traditional pot roast side dish, I made a big batch of kasha and bowties.
Kasha is just buckwheat and it’s simple to make by just following the directions on the box. You boil some kind of liquid (I mixed some chicken broth and water since I didn’t have enough broth) with butter and pour it over the kasha which has been toasted in a coating of egg. The kasha then cooks, absorbing the liquid, becoming light and fluffy. And then you just pour it over the farfalle (bowties) and mix it up. A lot of people have onion in their recipes but I’m so picky about how I like my onions so I omit it.
The kasha is nutty and really compliments the pasta well. It tastes great with all the pot roast fixings over top with a bit of the sauce.
This was so good and hearty. Mike loved it too and could definitely smell it when he came home. And we have a ton of leftovers which works out perfectly for this week.