Slightly Skinny Enchiladas

I had trouble writing a title for this recipe. These are a healthier version of the classic Mexican casserole, but they still have cheese and tortillas. So, I consider these a lighter way to satisfy the craving without going full out on a cabbage tortilla or something.

I start with a low cal, low carb, high protein tortilla. The brand I purchased were 50 calories each.

Then, I cut back on the cheese with a very secret ingredient: canned pumpkin. The creamy puree helps to bulk up the sauce without using four cups of cheese. It also adds a pleasant sweetness without screaming “PUMPKIN!”

It sneaks in some nutrition and cuts some fat and calories, but nobody will know if you don’t tell them!

Thus, these are slightly skinny. But, they are VERY delicious. They are rich, cheesy, gooey, meaty, and totally comforting.

Don’t knock it til you try it!

INGREDIENTS:

• 2 tablespoons butter or olive oil
• 2 pounds chicken breasts, cut into chunks (or any meat, or leave it out and use a mixture of your favorite veggies!)
• 1 package of your favorite taco seasoning
• 1/ 2 cup canned black beans, drained and rinsed
• 4 scallions, diced
• 1 can of red enchilada sauce
• 8 tortillas of choice, large size if possible
• 2 cups shredded cheddar or Mexican cheese blend
• 1.5 cups pumpkin puree
• 3/4 cup fat free sour cream
• 3/4 cup milk of choice
• chopped onion and cojita cheese for garnish, optional
• extra salt and pepper, depending on your taste!

TO PREPARE:

Melt butter in a large skillet over medium heat. Add the chicken and cook until mostly brown. You can also use leftover chicken here. Stir in 4 tablespoons of taco seasoning, black beans, scallions, and 1/4 cup of the enchilada sauce. Simmer for about two minutes until everything is nice and combined and the chicken is cooked.

Preheat the oven to 350. Grease a 9×13 baking pan.

Grab a tortilla and scoop in about 3 tablespoons of the chicken mixture. Top with a pinch of cheese. Wrap and place in dish.

Continue this with the other tortillas and remaining chicken until everything is used.

In a small saucepan, combine pumpkin, milk, sour cream, the remaining taco seasoning and remaining enchilada sauce. Simmer until nice and thick. Taste for seasoning; it may need salt!

When you like the flavor, pour it over the enchiladas in the pan. Top with remaining cheddar cheese.

Bake for 25 minutes until bubbly. Allow to rest for 10 minutes before serving with additional toppings.

Soy Brown Sugar Chicken with Cauliflower Rice Fry

I do not know the actual history of the slow cooker. I do not know for whom it was invented. However, I think the overall divine plan was to provide a way for college students to avoid starvation.

Think about it: You’re in class from say, 9am to 3pm. Then you have to go to the gym, go to work, go to a study session, a club, church, etc. When you finally crawl up 8 flights of stairs into your crappy, overpriced apartment that you share with four strangers, facing a frozen-70-cent dinner is just insult to injury.

Sure, you can whip up a grilled cheese or scrambled egg. But in the midst of homesickness, an actual meal like real adults prepare is essential to establish a form of stasis. If you can at least find a sense of home in the food you eat, you can face another day

And, so, the slow cooker was clearly invented for college students.

Slow cookers are great for countless things, but I personally have always loved a slow cooked chicken leg or thigh. They stay so moist and flavorful and provide a healthy protein.

After drenching these in brown sugar, I felt like I needed a lowcarb side dish to balance it out. The obvious choice was cauliflower rice, so I add lots of other veggies to bulk it up into a filling meal.

You’ll be totally satisfied after this easy, healthy, nutritious dinner that is completely low stress.

Enjoy!

INGREDIENTS:
Chicken:

• 2-3 pounds chicken drumsticks
• 1/2 cup brown sugar
• 1 cup soy sauce (go for the gluten free version or low sodium if you need)
• 1-2 dashes Worcestershire sauce
• 3 tablespoons minced garlic

Cauliflower Rice:

• 1 head riced cauliflower
• 1 bag frozen stir fry veggies (mine had zucchini, broccoli, water chestnuts, peas, carrots). Feel free to use fresh if you want, this is just cheaper and easier for me.
• 1 tablespoon canola oil or butter
• 3 tablespoons soy sauce
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic

In a large slow cooker, add chicken and season with salt and pepper. Combine remaining ingredients in a small bowl and pour over chicken. Cook on low for 4-6 hours until chicken is cooked through and sauce is thickened.

About 15 minutes before you serve the chicken, heat oil in a large skillet. Add cauliflower and stir fry veggies, soy sauce, ginger and garlic. Cook until veggies are tender.

Serve a pile of veggies with chicken on top. Garnish with sesame seeds, if desired.

Enjoy!

By the way, I love this chicken cold in a salad the next day, so you might give that a try!