Tag: low-fat

By Posted on Posted in Misc Food, Smoked Goodness, What's for dinner No Comments

Alright, lavish might be a bit of a stretch but incredible or mightily tasty left overs would suffice.  It all started at lunch today, which I do not have a picture of and for that I ashamed.  However, it began it lunch with a spinach salad topped with cranberries, croutons, Saturday’s smoked chicken, and last weeks Balsamic and Rosemary Vinaigrette.  It was incredible my mouth is still watering now, the balsamic rosemary vinaigrette nicely complimented they smoked chicken and the cranberries were a nice contrast to the rest of the flavor in the salad.   Yes, my mouth is watering which it shouldn’t be.  If lunch was the appetizer, dinner was dessert and the main course, another leftover miracle.

Dinner consisted of Lowfat Chicken Enchiladas made with some of Saturday’s smoked chicken leftovers.  These thing were incredible the first time we made them, and as such I was anticipating greatness once again.  I was no disappointed, I am anxious for the leftover enchiladas I will be eating for the next day.

Smoked chicken enchiladas gracing my plate

I can’t wait for tomorrow leftovers will be in lunch box and in vogue.  At least to me.  Had any incredible leftover adventures lately?  Tell me about em.

Note: Even though its not technically a recipe this one still gets a rating.

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By Posted on Posted in Misc Food, Recipes No Comments

Well tonight was an experiment. Can we make chicken enchiladas, that are healthier and taste good? Well we gave it a try and here is what came out of it.

Chicken Enchiladas

What we pulled from the oven exceeded my expectations, it was tasty, a little bit spicy and tasted like an enchilada.  We topped ours with sour cream and vowed that next time we would make fewer, plumper enchiladas.

The recipe we used was as follows:

Ingredients:
2 tsp canola oil
2-3 chicken breasts (about a half pound), cubed
1 bell pepper, seeded and chopped
1 small onion finely chopped
1 jalapeno finely chopped
1 tsp chili powder
1/2 tsp ground cumin
1 can stewed tomatoes
3/4 c canned black beans, drained and rinsed
3/4 c canned chick peas, drained and rinsed
black pepper to taste
8oz shredded Pepper Jack Cheese (could substitute with Monterey Jack)
1 bottle enchilada sauce
8 8″ flour tortillas

Instructions
Preheat oven to 350°F.  Spray a 9″x13″ glass pan with non stick cooking spray.
Heat oil in a skillet, add in green pepper, jalapeno, onion and chicken, cook until chicken is cooked through.
Add in chili powder and cumin, cook, stirring for about a minute.
Add in the tomatoes, beans, chickpeas and pepper, stir and simmer for about 5 minutes until juice is reduced.
Fill each tortilla with chicken mixture and roll.  Place seam side down in glass pan, cover with cheese and enchilada sauce.
Back for 30-35 minutes until cheese is melted and enchilda is heated through.
Let stand for 10 minutes before eating.

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