Brr! It was nippy noodles and a half outside today!
This is what the temp gauge said in my car this morning:
Yowza! That is COLD! It is days like today that I am grateful that I work indoors, and technically don’t have to go outside, as I can drive from my semi-warm garage right into my work’s underground parking. In the winter, it’s a sweet deal :D.
Cold days call for a nice warm dinner, in my opinion, so on tonight’s menu was chicken enchiladas!
I love chicken enchiladas. They are one of my all-time fave meals to make, and they are easy and delicious. They are probably the first thing I mastered in the kitchen, and still a dinner staple in my crib. I make them at least once a month. I’m not sure where I originally found this recipe (I am going to guess allrecipes.com, since I use that website for everything), but over the years I have tweaked it and made it my own.
When I first started making this, I didn’t even know what chicken enchiladas were, so I didn’t know if I was making them correctly, or if I just was calling them by the wrong name. But Andrew (my lovah) and I ordered enchiladas recently at a Mexican restaurant, and I am happy to report mine taste pretty close to the real deal. Although my version is healthified…so you can eat more of them ;).
Chicken Enchilada Ingredients:
- 3-4 large boneless, skinless chicken breasts, cooked and cubed (about 3 cups)
- 1 green bell pepper, sliced
- half of a yellow onion, sliced
- 1 clove garlic (I use a teaspoon of pre-minced garlic)
- 1/2 cup low-fat sour cream (I substitute Greek yogurt, ’cause you know how much I laaaiiike it)
- 1 can low fat cream of chicken soup
- 1 cup salsa
- 8 whole wheat tortillas
- shredded light cheddar cheese
- green onion (for garnish)
Preheat oven to 350 degrees F. Lightly grease a large baking dish (I used cooking spray).
In a large saucepan (I used a wolk) over medium heat, sauté onion and garlic about 3 minutes. Add chicken and green pepper and cook for another 2 minutes. Stir in cream of chicken soup, sour cream, and salsa. Mix well. My mix looked like this:
Using a slotted spoon (slotted because you want some of the sauce to drain out), fill each whole wheat tortilla with the chicken mixture.
Roll up, and place seam down in the large baking dish:
No worries if the mix runs out a bit. They can be shloppy ;). Cover the rolled-up tortillas with the remaining sauce mixture…
And top with shredded cheese and green onion:
Bake for about 20 minutes, or until cheese is bubbly. I honestly could not wait 20 minutes, as I was absolutely famished, so I baked them for about 15 minutes and they turned out looking like this:
These took me about 40 minutes, however I had to cook the chicken first! If your chicken is already cooked (leftover chicken would be awesome), it will be much quicker.
National Peanut Butter Day
Did you know that today is National Peanut Butter Day?! A few of the foodie orgs I follow on Twitter have been tweeting about this the last couple days. I am not one to turn down a holiday dedicated to PEANUT BUTTER (!) so this morning I celebrated by making myself a peanut butter and sliced (fresh) peach bagelwich, which I sprinkled liberally with cinnamon. My bagelwich eluded any pictures (sneaky bagel ;)), but I used a bagel thin instead of a whole bagel (I actually prefer bagel thins to bagels, as they’re not as dense). My breakfast was the perfect way to pay hommage to the deliciousness that is peanut butter.
Happy Peanut Butter Day!
Possible articles of interest for you:
Yes, Plants Have Protein! (via Whole Foods Market)
In Season Winter Produce (via Cooking Light)
Focusing Solely on Weight Loss Leads to Weight Gain (via FitSugar)