Drews Killer Enchiladas Best Recipes

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DREW'S KILLER ENCHILADAS

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DREW'S KILLER ENCHILADAS image

Categories     Chicken     Bake     Low Fat     Quick & Easy     Dinner

Yield 3-4 people

Number Of Ingredients 13

Ingredients:

  • 1 cup of chopped or shredded chicken
  • 1/2 cup of chopped shrimp (I just used cocktail shrimp)
  • 1/4 cup of chopped orange or yellow pepper
  • 1 cup of spinach, chopped
  • 2-3 roma tomatoes, diced
  • 2 cloves of garlic, minced
  • 8-10oz of Greek yogurt
  • 3 tsp of Sriracha
  • Juice from half of a lime
  • Salt & Pepper
  • 8oz red chile enchilada sauce
  • 3/4 cup of shredded mexican cheese
  • 8 whole wheat tortillas (I suggest the Mission "Ancient Grains" style tortillas).

Steps:

  • Preheat oven to 350F. Combine the chicken, shrimp, pepper, spinach, garlic, yogurt, sriracha, lime, salt & pepper in a bowl (*feel free to add a little bit of extra shredded cheese to the mix). Spoon the contents into the tortillas, roll and put them in a glass pan (with the seam side facing down). Pour the enchilada sauce over the filled tortillas and sprinkle the mexican cheese on top. Bake 25-30 minutes until cheese is gold and bubbly.

KILLER ENCHILADAS

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Killer Enchiladas image

Make and share this Killer Enchiladas recipe from Food.com.

Provided by missmortgages

Categories     Free Of...

Time 45m

Yield 1 enchilada, 4 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1 (5 ounce) packet veggie crumbles
  • 0.5 (8 ounce) can black beans
  • 1 (8 ounce) can Rotel diced tomatoes
  • 0.5 (1 1/4 ounce) packet taco seasoning or 0.5 (1 1/4 ounce) packet enchilada seasoning
  • 4 fat free tortillas
  • 1/2 onion
  • 2 (8 ounce) cans enchilada sauce
  • 4 slices fat free cheese (your choice)
  • nonfat sour cream
  • fat free cheese
  • olive
  • salsa

Steps:

  • Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat.
  • Add taco seasoning with a little bit of water -- let meat soak it up.
  • Add beans and rotel to the mixture.
  • Meanwhile, spray a square baking pan.
  • Lay out the four tortillas and add a slice of cheese to each.
  • Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish.
  • Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes.
  • Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!

Nutrition Facts : Calories 143, Fat 3.9, SaturatedFat 0.3, Sodium 1189.1, Carbohydrate 18.5, Fiber 4.4, Sugar 2.3, Protein 9.1

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