Tuesday, October 5, 2010

Swiss Enchiladas

Only they were not Swiss.  Last week Kelly and Eileen came over for the afternoon so that we could cook some dinners for the freezer.  I mean, if you're going to mess up your kitchen you may as well double the recipe and hang out with a friend at the same time.  I chose two recipes and we each went to the store for what we needed.

We also learned a valuable lesson.  This is not something that should be attempted when at home with two children and no husbands.  Especially if one child has boycotted his naps (ahem *Cooper* ahem) and is cranky.  It was like herding cats.  Or something.

In the end, we managed to get two recipes completed to put in our freezers.  This recipe had to be alterted a bit so that it was a little more Weight Watchers friendly.  I thawed it out Wednesday so that Jason and I could have dinner.  It was good the first night when I threw it in the oven, but the second night out of the microwave...it just didn't taste as good to me.  The sauce gets a little funky in the microwave.  Jason and I both decided that it was ok, but we'd rather have some other kind of enchiladas than try this again.

Swiss Enchiladas from Cooking Light
  • 1 T olive oil
  • 1 1/2 cups chopped onion
  • 2 cups chopped cooked skinless, boneless chicken breast (about 2 breasts)
  • 2 garlic cloves, minced
  • 2 4.5oz cans diced green chiles, undrained
  • 1 14.5oz can petite diced tomatoes, undrained
  • 2 cups 2% reduced-fat milk
  • 2 T all-purpose flour
  • 1/4 t salt
  • 6 8" whole wheat tortillas (low-fat)
  • 2 cups shredded 2% milk Mexican blend cheese, divided
Preheat oven to 350.  In a large nonstick skillet, heat olive oil.  Add onion and cook 5 minutes, or until tender. Stir in chicken, garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
Combine milk and flour in a small saucepan over medium-high heat. Cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.

Serving size: one tortilla, 7pts per serving

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