Tasty Tuesday: In the Mood for Mexican?

Pin It

So I had to brave the Bloom grocery store with both girls late yesterday afternoon. This is never a pleasant experience, as my girls tend to be cranky between waking up from naptime and dinner. Going to the grocery with Natalie and Michaela Byrd is about as much fun as being water boarded. If the President objects to water boarding, he should seriously consider forcing terrorists to go grocery shopping (at Wal-Mart!) with a preschooler and a toddler. I bet the terror warning level would go way down after word gets out.

In between having my foot run over by one of these,

threatening Natalie to get her to get off of her sister, strapping a wailing Michaela Byrd in and out of the "car," repeatedly announcing that I did not have any snacks, and putting candy bars lifted by sticky-fingered toddlers back on the display, I was at my wits' end!

I pushed my Healthy Meals goal to the back of my mind and just started chucking Weight Watchers meals and Lean Cuisines into the cart in an effort to exit the premises before they put our faces on a Wanted poster.

Since T was working late, I fed the girls a quick meal (they ate better than I did!) and I pulled this out of the freezer.

Doesn't look horrible, huh?

5 grams of fat in a whole meal? I could dig that!

Until I looked at the ingredient list on the side of the packaging! That thing is longer than the tax code and the stimulus bill put together! Ingredients like Ferric Orthophosphate and Thiamine Mononitrate don't sound so appetizing. But I cooked it anyways because a girl's gotta eat.

Um, yum?

If you like crunchy rice and enchilada sauce that tastes specifically like the hollandaise they serve on the chicken and shrimp, then this meal is for you.

I decided to dig up a recipe that my friend KMG shared with my MOPS group last year for our fundraiser cookbook. It might have more than 5 grams of fat, but at least I can tailor it to fit our needs if I will PLAN AHEAD!!!

{Chicken Enchiladas Fabulosas}

If you no habla español, that means fabulous chicken enchiladas!

Ingredients:

1 can cream of chicken soup (here is a great, HEALTHY & QUICK recipe for a cream of chicken soup substitute!)

1/2 c. sour cream

1 T. butter

1 med. onion, chopped (I just used the minced onion spice I had on hand)

1 tsp. chili powder

2 c. chicken, cooked and chopped

1 can (4 oz.) chopped green chilies, drained

*I like to add a can of the Mexican style diced tomatoes!

8 flour tortillas

1 c. shredded cheddar cheese

Directions:

Preheat oven to 350 degrees F. In a small bowl, mix soup and sour cream. Set aside. Melt butter in a saucepan over med. heat. Add onion and chili powder. Sauté until tender. Stir in chicken, chili peppers, and 2 T. of the soup mixture and stir until heated through. (I'd add in my tomatoes now) Spread 1/2 cup of the soup mixture on the bottom of a 9x13 baking dish. Spoon 1/4 cup chicken mixture onto each tortilla. Roll tortillas and place seam side down in the baking dish. Cover with remaining soup mixture and sprinkle with cheese. (You could even add some Pace chunky salsa to the top!). Bake for 25 minutes or until bubbly and lightly browned.

I lifted this photo off of Google images so you could get an idea of what they might look like. These would be muy fabuloso at a 4th of July gathering...if you have one of those casserole carriers that keeps dishes hot, grab it and go!

Remember, Ferric Orthophosphate and Thiamine Mononitrate are optional!

Go see Jen at Balancing Beauty and Bedlam today for more great recipes!

{Bon Appetit!}

Pin It