Super Simple Enchiladas
These easy enchiladas are a family favorite!
4 Chicken Breasts
2 cans Rosarita Mild Enchilada Sauce
14 flour tortillas
6 cups Colby Jack Shredded Cheese
1 container Low Fat Refried Beans
Cook and shred the chicken breasts. You can boil them on the stovetop or pop them into the Instapot.
Preheat oven to 350. Spray two 13x9 cake pans and set aside.
Put the tortillas on a large plate and surround the plate with the open cans of enchilada sauce refried beans, the shredded cheese and shredded chicken.
Use the back of a spoon to spread approx 1 Tbs of refried beans down the center of the tortilla. Add some shredded chicken, a Tbs of enchilada sauce, and a sprinkle of cheese.
Roll up the tortilla and place in one of the sprayed pans. Repeat until all the tortillas are used or the the pans are full.
Pour the remaining sauce over the enchiladas (the more the better). Then take the remaining cheese and sprinkle across the top.
Put both pans in the oven for 30-40 minutes or until the sauce on the edges is bubbling a lot.
Note: The key to the deliciousness of this recipe is in the sauce. The Rosarita brand of enchilada sauce is SO good, and every other one I've tried doesn't compare. However, its very mild so if you like a little more heat in your Mexican meals, add some green chilies or jalapenos to the enchiladas. You can also switch out the chicken for ground turkey or lean beef.
1 enchilada is a fusion fat burning meal by itself, but you can also add a small dollop of low fat sour cream or cottage cheese and some slow carbs like chopped tomatoes and lettuce.
Enjoy this quick and delicious fat burning meal. Perfect on a cold day or if you're just in the mood for some simple comfort food.
- 1/4 cup butter or margarine
- 1 onion large
- 1 cup lentils brown/green basic lentils, best if soaked overnight
- 4 cup water
- 2 bullion cubes of choice or just use 4 cups veggie or chicken broth instead of water
- 1 cup diced tomatoes
- 1 cup sweet potato, chopped
- 1 bay leaf
- 1-2 Tbs curry powder
- 2 Tbs lemon juice
- 1-2 Tbs chopped parsley
- 1 tsp salt
Sauté together butter (can substitute with olive oil or margarine), onions, garlic, and spices. Add water, lentils. In a separate bowel combine the diced tomatoes with the sweet potato. (I usually blend these together in my magic bullet.) Then add to pan/pot. Bring to a boil and simmer 30 minutes. Salt and pepper to taste.
Recipe courtesy of Adrianne Neiss