9/29/11

Accidental Enchiladas

Isn't it cool how things work out? 

Like how when you plan to make your future mister chimichangas for supper because he has a big test the next day, but then it turns out that his test isn't that day it's later in the week, but it doesn't matter because you got your chimichangas to full to close them, but still it's ok because you just turn them into enchiladas?  Yeah, like when things work out like that. 

These chimichangas turned enchiladas were a wonderful mistake...very glad I goofed! And I could  have just removed some of the filling and added more tortillas...but then I would have had 17 deep fried chimies.  And no one needs 17 deep fried anything in their house.  

Here they are when they were still going to be a chimichanga...a little full, huh? 


And here they are once they had made the grand transformation into enchiladas.



I'm pretty sure that this is how it went down. Gotta admit that things got a little hairy at one point so the points, measurements, etc might not be completely perfect. 

Accidental Enchiladas

1.5 lb of chicken breast, cooked and shredded
1 1/2 cup of chicken broth
1/2 cup of uncooked long grain rice
1/2 cup of enchilada sauce
1 large onion, chopped
1 can of fat free refried beans
2 cups of reduced fat shredded Mexican cheese (divided)
8 low carb tortillas
25 olives, sliced
2 cups of salsa

Preheat oven to 350. 

Combine the chicken broth, the rice, the enchilada sauce, the onion in a large skillet heated over medium high heat . Cook for about 20 minutes or until the rice is tender.  Stir in chicken. 

Heat the refried beans until the easily stir.  Heat the tortillas in the microwave according to package directions.

Prepare enchiladas by dividing the following evenly among the tortillas:  beans, chicken mixture, olives, 1 1/2 cup of cheese.  Roll enchiladas up and place them in a prepared baking dish.  Actually, it's more of a squish them in than a place them...

Pour the salsa on top of the enchiladas and sprinkle the remaining cheese on top. 

Bake, covered, for 20 minutes.  Uncover, bake for another 5 minutes. 

Serving size 1 enchilada (makes 8 servings)
Points plus 10

Good luck to Brandon today!! 

No comments:

Post a Comment