Swiss Enchiladas

This recipe is fantastic and you can simply use a rotisserie chicken from the deli of your store to give more flavor. Enjoy....Eat on!!


Ingredients:

Cooking spray
1 1/2 cups chopped onion
2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5-ounce) cans diced green chiles, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided

Directions:

1.Preheat oven to 350°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.

3.Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.

4.Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray.

5. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

6. Preheat broiler.

7. Broil casserole for 3 minutes or until cheese begins to brown.

Nutrition:
6 servings (serving size: 1 enchilada and about 1/3 cup sauce)
419 cals/serving

Mexican Rice

Simple and easy. You can either do it on the stovetop or in a rice cooker, like I did. Enjoy.......Eat on.

Combine ¾ cup uncooked medium-grain rice; 1½ cups fat-free, lower-sodium chicken broth; ½ cup minced yellow bell pepper; ½ cup diced tomato; and ½ teaspoon ground cumin in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 20 minutes.

Or throw everything in rice cooker and let it do its MAGIC!!!

Nutrition:
1/2 cup serving
133 calories

Chicken tostada with avocado cream

Low calorie and low fat Mexican food......where can I sign up, right here!!! This tostada is simply delicious and perfect for someone who is watching their weight. I tried to take the original recipe and go even further with making it as low fat and low calories as possible. I served this with homemade Mexican rice(also on blog). Enjoy.....Eat on!!

*adapted from Cooking Light*

Ingredients:
2 tablespoons fat free sour cream
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 teaspoons canola oil
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/2 ripe peeled avocado
1 1/2 tablespoons canola oil, divided
4 (6-inch) carb smart Mission flour tortillas
2 garlic cloves, minced
1 jalapeño pepper, minced
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup spinach, uncooked
1/2 cup chopped tomato
1/4 cup (1 ounce) crumbled fat free feta cheese

Directions:
1. Combine the first 7 ingredients in a food processor, and process until smooth.

2. Heat a large nonstick skillet over medium-high heat. Add 3/4 teaspoon oil to pan. Cook 1 tortilla 2 minutes on each side or until golden brown. Repeat procedure with 2 1/4 teaspoons oil and remaining tortillas.

3. Add remaining oil to pan. Add garlic and jalapeño; sauté 1 1/2 minutes. Add chicken; cook 2 minutes. Place 1 tortilla on each of 4 plates; top each tortilla with 1/2 cup chicken mixture, 1/4 cup lettuce, 2 tablespoons tomato, and 1 tablespoon cheese. Top each serving with 3 tablespoons dressing.

Nutrition:
Serves 4
271 calories/tostada