Tag Archives: lowfat

Easy Sinless Enchiladas

Happy Sunday everyone! This is another “Comfort Food Sunday” post and I know you’re going to love it. These enchiladas are HEALTHY! I’m also giving you the recipe for my famous salsa. Why is it famous? Because I said so. Ask anyone of my friends who have tried this salsa and they’ll tell you that it deserves a Nobel Peace Prize. If I catch you calling this recipe your own or putting other ingredients in it just to “spice it up a little”, I will tell you that you will regret your decision… and you will!

So here’s the recipe for the Enchiladas. Did I mention they’re sinless? And also vegetarian?

Cheesy No Sin Enchiladas

Ingredients

  • 8-12 low fat flour tortillas
  • 8 oz block low fat cream cheese
  • 2 cups low fat cheddar cheese, shredded
  • 1 cup sliced green onions

What you’ll need: Large mixing bowl, cooking spray, medium Pyrex casserole dish.

Directions

Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese and green onions in a large bowl together. Spoon mixture onto tortilla and wrap tight. You should spoon out enough to fill enchilada. You’ll have too much left over if you don’t. Fill all tortillas and wrap them tight and lay them flat in a medium Pyrex casserole dish.

Now, here’s where the fun comes in, and also why I’m giving you my recipe for salsa…

Mekenzie’s Famous Salsa

Ingredients

  • 1 can whole peeled tomatoes
  • 1 jar sliced jalapenos
  • garlic salt

What you’ll need: Food processor and fork.

Directions

Drain all tomato juice and fill food processor with 5-6 whole peeled tomatoes. Run the food processor to chop up tomatoes. Add two fork-fulls of jalapenos. Trust me on this one. Sprinkle garlic salt over the top, enough to coat the top layer. Again, trust me on this one. Run the food processor until mixture is chunky but smooth.

When you’re done mixing the salsa, pour over the top of enchiladas. Pour enough to coat. Sprinkle remaining cheddar cheese over the top of the salsa and enchiladas. Bake in the oven for 13-15 minutes and enjoy!

WARNING: THESE ARE HIGHLY ADDICTIVE AND CAN CAUSE DELIRIOUS THOUGHTS. But, it’s worth it, because they’re SINLESS!

Enjoy, happy Sunday and HAPPY KITCHENING!

 

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Kickoff day!

With football season coming up, there is no more perfect a way to start off my blog. This is my first post and I must say you will absolutely DIE eating this next dish! Some call it Buffalo Chicken Dip. I call it CRACK! I’ve never dabbled with drugs, but I’m pretty sure this is the closest thing I’ll ever get to a total high! IT’S THAT GOOD! Trust me…

So without wasting anymore of your time (drumroll please)….HERE’S THE RECIPE

Happy Kitchening and GO DAWGS!

BUFFALO CHICKEN DIP

Ingredients

  • 1 8oz. package cream cheese, softened
  • ½ cup sour cream
  • 2 cups cooked and shredded chicken
  • ½ cup hot sauce (Franks Red Hot Sauce Buffalo Style)
  • ½ cup shredded Monterey jack cheese

Instructions

Preheat oven to 350. In a 4-cup baking dish, spread cream cheese evenly over bottom of dish. In a separate bowl mix chicken, sour cream and hot sauce – spread this mixture over cream cheese. Top with cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown. Serve with tortilla chips, crackers, and/or celery. (In my honest opinion, this is great with thick restaurant style tortilla chips. On the Border brand is great!)

Fun tip: Take pictures of your friends’ reactions to this amazing dip and share them with me! I’ll do the same 😉

OH, and one more thing… for those of you who are watching your figure, go for the fat free or low fat options with the cream cheese and sour cream.

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