Low Fat Enchiladas

I make these enchiladas pretty often because we love Mexican food AND they are healthy!  This recipe is courtesy of Bethenny Frankel.  If you follow my blog, you know I'm a big fan of hers. 

Part 1 – Chicken Mixture
3 cups shredded chicken (white meat).
*I shred by hand using store-bought roast chicken or boiled chicken breasts, skinless). Costco has great chicken roast for 4.99
4 oz canned green chilies (come in small can in Latin section at grocery store)
1 teaspoon of Tabasco
1 teaspoon of garlic salt
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon black pepper
½ teaspoon salt

Combine all of the above in a large non-stick pan over medium high-heat. When heated through (approximately 5 minutes), remove mixture from pan and set aside.

Part 2 – The Sauce

15 oz can tomato sauce
2 cloves of garlic (minced)
1 ½ teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper

Combine all of the above over medium heat in until warm. Use the same pan that you used for the chicken mixture. You should heat for approximately 10 minutes.

Part 3 – Assembly

1-cup extra sharp cheddar cheese (shredded)
5 medium whole-wheat tortillas (5-6” tortillas)

Spread a thin layer of sauce on the bottom of a 8x11 lasagna/casserole dish
Divide chicken mixture in tortillas evenly, fold over left and right side and place seam down snuggly in the dish.
Top with remaining sauce evenly spread amongst the enchiladas.
Sprinkle with shredded cheese
Bake at 350 degrees on center rack for 20 minutes.


I serve these enchiladas with my home made charro beans.  Yummy dinner!!

Tortellini with Vegetables and Chicken

I make this dish a lot because it's an all-in-one meal and fast.

1 package whole wheat tortellini
1 zucchini
1 squash
2 tomatoes
2 chicken breasts, seasoned
1/4 cup shredded parmesan cheese (or a little less)
1 cup pasta water, reserved
marinate the chicken as early in the day as possible, or even the night before.  this morning i put the chicken in a ziploc bag and used italian dressing, pepper and fresh herbs.
cook tortellini as per instructions in large pot.  before draining reserve 1 cup of pasta water.  after draining water pour the pasta back into pot. 
in a separate grill pan grill chicken on stove, then cut into bite size pieces.
wash and slice vegetables.  sautee with 1-2 tablespoons olive oil, pepper and salt, and italian seasoning.  pour vegetables and chicken into pot with pasta.  add cup of pasta water and parmesan cheese.

A couple notes:  You can bake the chicken in the oven if you prefer baked chicken over grilled chicken.  In the past I've also used chicken sausage and loved it.  Tonight I used Buitoni Whole Wheat Three Cheese Tortellini and found it at Target.  Whole wheat pasta is key because it's high in fiber and protein.  Be sure and measure the parmesan cheese so you don't use too much.  Cheese is a big weakness of mine!

TIP:  Plant an herb garden.  If you don't have space in your yard, plant them in a pot.  It's easy to care for and fresh herbs really complete a dish.  I am a big fan of basil and use it a ton this time of year.