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Monday, August 30, 2010

Tasty & Hot, Hot, Hot!

I love Mexican food. I love tasting the vibrant flavors that you really don't taste in any other type of cuisine. It is my favorite kind of "party food" to make ... as you just kind of kick back and enjoy it. It is simple, yet delicious.

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.

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