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KAUAI-CAROLANN's Photo KAUAI-CAROLANN SparkPoints: (137,517)
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3/29/10 1:15 A

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There's always next time!

With the leftover leftovers I made a taco salad of sorts. Plenty of lettuce, warmed up enchilada stuffing, sprinkle of cheese, LF sour cream, sliced avocados, sliced black olives and additional fresh chopped tomatoes, black beans and corn with a few tortilla chips on the side for crunch...yummo!

And yes, the longer it was in the fridge, the hotter it got!! I've separated the ground red chili pepper & chili powder to different drawers.

Edited by: KAUAI-CAROLANN at: 3/29/2010 (01:17)
Carol~~ Kauai, Hawaii
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~Be careful what you water your dreams with. Water them with worry & fear and you will produce weeds that choke the life from your dream. Water them with optimism & solutions, you will cultivate success....Lao Tzu



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SOPHIKKO's Photo SOPHIKKO Posts: 1,996
3/28/10 11:13 A

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Oh my goodness that would be spicy! lol! Good idea with putting the leftovers over rice - wish I thought of that!

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KAUAI-CAROLANN's Photo KAUAI-CAROLANN SparkPoints: (137,517)
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3/27/10 10:05 P

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Your blog was what lead me to this team! Made this last week and had a big oops! Instead of grabbing the chili powder, I grabbed the ground red chili pepper. The sauce was pure fire! My error, LOL and had to basically double the sauce to put out the flames.

It was really great! For leftovers, I put a portion over brown rice instead of having more enchiladas.

Carol~~ Kauai, Hawaii
BLC 23-25 Mocha Maniacs
BLC 19-22 Rose Rangers
BLC 17-18 Azure
BTSQ2 Orchid Oasis
www.fitbit.com/user/25866C FLEX!
~Be careful what you water your dreams with. Water them with worry & fear and you will produce weeds that choke the life from your dream. Water them with optimism & solutions, you will cultivate success....Lao Tzu



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SOPHIKKO's Photo SOPHIKKO Posts: 1,996
3/19/10 10:46 P

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I finally made this tonight! I really loved it - I will try to do a blog on it soon emoticon

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30DAYSHREDDER's Photo 30DAYSHREDDER Posts: 439
3/8/10 12:22 P

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Yep...well i think so. I just had one for lunch today and it really didnt taste any different then fresh out the oven...maybe a tad bit drier?
The only hard part was separating them from the baking dish because they kinda fall apart and to get the cheese from the top not to stay on one enchilada.
I think next time i will bring a bit of salsa, sour cream or green onions. Was just in a hurry this morning so couldnt pack it but that would definitely give it a kick.
Also my mom and brothers tried it and seemed to like it.


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SOPHIKKO's Photo SOPHIKKO Posts: 1,996
3/8/10 11:49 A

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Thanks for posting! I really want to make it this week. Does it freeze well?

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30DAYSHREDDER's Photo 30DAYSHREDDER Posts: 439
3/8/10 11:28 A

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Made this last week and I really liked it.
It made 10 portions so I froze a bunch for lunches etc, I love when I make a recipe and theres lots!
If you like mexican food, I definitely recommend this.


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SOPHIKKO's Photo SOPHIKKO Posts: 1,996
2/10/10 10:56 P

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A LOTTA ENCHILADA
Colorful, flavor-packed chicken, black bean and corn enchiladas

You will need two 9 x 13-inch baking dishes or one very large baking pan for this recipe.

Enchilada Sauce
2 tsp olive oil
1 cups diced onions
2 tsp minced garlic
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 can (28 oz/796 mL) crushed tomatoes
1 cup reduced-sodium chicken broth
1 tbsp brown sugar
tsp salt
tsp freshly ground black pepper
3 tbsp minced fresh cilantro

Filling
2 cups chopped cooked chicken breast (see tip)
1 cup canned black beans, drained and rinsed
cup each grated carrots, minced red bell pepper, chopped green onions, and
whole kernel corn
1 tbsp freshly squeezed lime juice
tsp each ground cumin and chili powder
2 tbsp minced fresh cilantro

10 small whole wheat flour tortillas
2 cups packed grated light old (sharp) cheddar cheese, divided (8 oz / 227 g)
Sour cream (light) and chopped green onions for garnish


To make sauce, heat olive oil over medium heat in a large saucepan. Add onions and garlic. Cook slowly and stir until onions begin to soften, about 2 to 3 minutes. Stir in chili powder, cumin, and oregano. Mix well. Add all remaining sauce ingredients, except cilantro. Bring sauce to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and stir in cilantro.

While sauce is simmering, prepare filling. Combine all filling ingredients in a large bowl and mix well. Set aside.

Preheat oven to 375F. Spray two 9 x 13-inch casserole dishes with cooking spray. Add cup sauce to filling and mix well. Set aside 1 cup cheese for sprinkling over rolled enchiladas.

Working one at a time, spread a heaping ⅓ cup filling in center of tortilla. Top with a heaping tablespoon of cheese. Roll up tightly and place seam-side down in baking dish. Each dish will hold 5 enchiladas. Repeat with remaining tortillas, filling, and cheese. Spoon sauce evenly over enchiladas, making sure each enchilada is covered with sauce. Top with reserved cheese. Cover loosely with foil and bake for 30 minutes. Uncover and bake an additional 5 to 10 minutes, until cheese is bubbly. Serve enchiladas hot with a dollop of sour cream and a sprinkle of green onions on top. Enjoy!

Makes 10 enchiladas

Tip: You can use the meat (both light and dark) from a rotisserie chicken to save time.

Per enchilada: 354 calories, 9.7 g total fat (3.7 g saturated fat), 23 g protein, 45 g carbohydrate, 7.6 g fiber, 40 mg cholesterol, 535 mg sodium

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