STYLETHREAD -- LET'S TALK SHOP!

I have a really good enchilada recipe!

Filling:  In a large skillet, cook 2-3 good size chicken breasts and cut into small cubes or shred.  Add chicken back to pan (medium heat) and add 1 package of lowfat cream cheese, cubed, one small can (they're tiny, like 2 or 4 oz) diced green chiles, and one box defrosted frozen chopped spinach (well drained).  Stir until cream cheese melts and filling becomes creamy.

Spoon equal amounts of filling into 8 torillas and roll each tightly.  Lay side by side in a very lightly greased 9x13 pan (I use a pyrex one).  Pour one 28 oz can of green enchilada sauce over tortillas, and sprinkle tops with shredded cheese (however much you want).  Bake at 375 degrees until cheese is melty/browed, about 40 minutes or so.

You can also completely omit the spinach, use diced jalapenos instead of green chiles, or use red enchilada sauce instead of green.  If you use red sauce instead of green, I recommend the kind in the packet that you mix with tomato sauce - the canned red sauce is really bitter.

It's sooooo good, and makes lots of leftovers!

I think ILoveChoo posted a lowfat artichoke manicotti recipe not to long ago, too.

I make Enchilada Pie... It's a lasagna version of enchilada. It's kinda gringo, but yummy, easy, andis great if you don't want a ton.

Pour some canned enchilada sauce in the bottom of a pie pan. (you could make some sauce from scratch, but I don't). Dip 3 tortillias in the sauce, and put two aside on a plate or cutting board. Leave one in the bottom of the pan with a little liquid under it.

Next, layer any beans (I like fat-free refried beans <they don't have lard and are vegetarian> or black beans, rinsed; any cooked meat you might use, and some cheese. Toss in a tortilla and continue this time adding ay veggies (I like peppers, tomatoes, and green onions). Throw on the last tortilla, some cheese, and the rest of the can of sauce.

Put it in an oven (fits in most toaster ovens) heated to 350-400 degrees, and remove after its threatening to bubble over and make a mess in your oven. Everything just needs to get warm and melt.

Then once it cools, you just slice off as much as you want. It reheats really well. I made it in my sorority house where we didn't have a glass baking pan for regular enchilagas, and I've made it like this ever since. It's just easy, and I like that I can have a LOT, or just a smidge.

Enjoy!

-gd

alb wrote:

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Ooh I'd love to get the WW manicotti recipe, if it's different the same one that I Love Choo posted in the thread above (I already copied that one).  Thanks!  

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