6 hours ago
Monday, March 14, 2011
These are extremely un-photogenic. They apologize. They are, however, delicious. My mom’s enchiladas are my all time favorite comfort food (my mom better remember to make them for me, even when I’m 80 years old. Yes, she will still be alive then), but comfort foods can often be laden with butter, carbs and a whole mess of other tasty but unhappy things. Never underestimate your ability to lighten up a heavy favorite.
Your task for the week, Megan- leave a comment with your all time favorite comfort food, and I will make a lightened up version next week.
6 whole wheat tortillas
1 can enchilada sauce
1 bag raw spinach
2-3 cooked chicken breasts, diced
1/2 sliced onion
1 sliced green or red pepper
1 small can diced green chiles
1/2 cup low fat cheese, if desired
In a large casserole dish, spoon sauce to lightly cover bottom of dish. One at a time, add tortillas; drizzle with sauce. To tortillas, add a small handful of chicken, spinach, cheese and sliced onion and pepper. Roll tortillas, place in dish. Repeat with all tortillas. When dish is full, cover with remainder of sauce, top enchiladas with green chiles.
Bake for 15 minutes at 350.
Serve with low fat sour cream, salsa, sliced avocado, and black beans.
TIP: Replace white flour carbs with whole-wheat ones. Be mindful that they often have the same calorie count, but they are complex carbs; they keep you more full because of the higher fiber count.
Posted by AB at 7:56 PM