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Finally remembered! May 27, 2008

Posted by life2d in main course.
Tags: ,

I was craving enchiladas for the last few weeks but I never had all the ingredients in the house and I kept forgetting to pick up the missing things. Last week I made a special trip to the grocery store just for the two things I still needed to make them that night, but somehow I picked an envelope of Fajita seasonings instead of Enchilada. Well, so much for making them that night. Sunday night I had to stop at the store for some milk and I finally bought the Enchilada seasoning. I even bought a can of mild Enchilada sauce to try it this time.

Low-Fat Enchiladas

1 bag of 10 whole wheat tortillas

1 20oz can of Enchilada sauce (or one envelope, 8oz tomato sauce and 2 1/2 cups water)

4 large pieces of frozen chicken breast tenders

1 can of sliced mushrooms

1 can of black beans

1 1/2 cups frozen corn

1 can low-fat cream of mushroom soup

1 small jar of roasted peppers

Fry the chicken in a non-stick covered pan, 4-5 minutes on each side, until no longer pink in the middle. Remove from pan, let cool a little, then shred. Meanwhile fry the mushrooms in the same pan, rinse and drain the beans and spread a spoonful of sauce on each tortilla. Add 1 cup of the frozen corn and half of the beans to the mushrooms,then 1/2 cup of the sauce. Mix well and divide between the 10 tortillas. Roll them up and place in a lightly greased 9×13 in baking dish. Mix the remaining sauce with the cream of mushroom soup and pour half of it over the enchiladas. Rinse and drain the leftover corn and pour over the enchiladas along with the leftover beans and the roasted peppers and the remaining sauce mixture. Pop into a pre-heated 350ºF oven for 20-30 minutes until bubbly.


If I happen to have a bell pepper in the house or if I have pre-cooked chicken, I start by sauteing some onions and garlic, along with the pepper.



1. Miss Life - October 23, 2008

My rating: 4/5 stars

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