Sunday night, as a reward for my husband finishing a pretty big "honey do" item ... I made him a Mexican feast. It was delicious (and the leftovers today were just as good!)
Chicken Enchiladas 252 calories per enchilada
2 chicken breast halves, sprinkled with 1/2 tsp chili powder and cut into 1" pieces
1 red pepper, diced
1/2 yellow onion, diced
1 clove garlic, minced
10 oz fresh mushrooms, sliced
1 tsp thyme (fresh)
1 tsp rosemary (fresh)
1/2 tsp salt
1 tsp olive oil
10 oz can of enchilada sauce
1 cup fat-free ricotta cheese
2 cups mozzarella cheese
8 whole wheat flour tortillas
Saute pepper, onion, garlic, mushrooms, thyme, rosemary, and salt in olive oil until tender. Remove from pan to a bowl and keep warm. Add the seasoned chicken to the pan and cook 5-6 minutes until cooked through. Add the veggies and stir in the ricotta cheese. Remove from heat.
Coat both sides of a warmed tortilla with the enchilada sauce. Fill with the meat/ veggie mixture and top with a sprinkle of mozzarella cheese. Roll and place into a greased casserole dish. Repeat until all 8 tortillas are filled. Top with any remaining enchilada sauce and any remaining cheese.
Bake in a pre-heated 400 degree oven for 20 minutes until cheese is melted and filling is bubbly.
Serve with pico de gallo and guacamole. Followed promptly by either a fiesta or siesta.