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Enchilada Casserole

Saturday, August 30, 2008

Found this recipe in an old Muscle and Fitness Hers magazine and even my kids like it! It's really hot to turn on the oven so maybe try it when it gets cooler! The fruit smoothie is quite tasty too!

1 lb ground chicken or turkey. If I'm in a hurry I may even use canned chicken but it has more sodium. And cutting up the chicken breast tenders is easier but cost a little more
1 package dry taco seasoning mix
1/2 cup water
15 oz. can of vege refried beans or make pinto beans or use black beans
15 oz. can medium or hot enchilada sauce
10 oz. can reduced fat Cream of Chicken AND Cream of Mushroom soup. I know it sounds weird but it's good!
1 1/2 cups shredded reduced fat cheddar cheese or sometimes I use half the amount of real sharp cheddar cheese
12 corn tortillas, Romero's doesn't have hydrogenated oils in it. That's one of my family's things. We try not to eat anything with hydrogenated oils in it, blame Dr. Oz, You On A Diet book! :)
Preheat oven to 400 degrees. Brown meat and drain. Add seasoning and water. Simmer 15 minutes. If using the canned meat, just heat then simmer. In a seperate bowl, combine beans, sauce and soups. You can add jalpenos, zucchini, bell peppers, tomatoes or just about anything you and your family like. More veges the better! Stir until well mixed. Add meat and mix well. Pour enough sauce to cover a 13x9 casserold dish sprayed with non stick spray, sprinkle with chees, top with tortillas, I fold them in half so they fit all around my oblong dish, top with sauce and cheese and again with tortillas, top with remaining sauce. Bake for 30 minutes! Serve with a green salad, more veges! Yum!

Fruit Smoothie in a custard dish. 2 over ripe bananas and any other fruit you like that can be mashed, 1 tbsp. applesauce, I like Trader Joes unsweetened organic, 1/2 tsp vanilla, 1/8 tsp cinnamon, 1/8 tsp nutmeg. Mash fruit in bowl, add remaining ingredients. Cover and place in freezer for several hours! Just like ice cream only better for you!
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