Yummm of the week! {CT Photographer}

This week’s Yummm of the week features a Blinn favorite!  Enchiladas (South Beach Diet friendly…cause that’s how we roll… get it?…enchilada..roll. No?  Ok, I promise I’m working on my jokes!) 

Part One: Shredded Chicken

-1 lb. of boneless chicken breasts

Cover with water and chicken broth (whatever ratio is fine)

Bring to a boil & then summer until the chicken is cooked thoroughly.

Place the drained chicken into a bowl and shred with two forks. 

Douse with cayenne pepper...or whatever spicy seasonings

                                (I used chili pepper, paprika & Adobo seasonings…we like things spicy!!)

Part Two: Cheese Sauce

-16 oz cottage cheese

-8 oz lf/ff cream cheese or plain yogurt

Drian the cottage cheese well (I dump the container into a strainer for a few minutes.)

Once the cottage cheese is well drained, mix the cream cheese/yogurt and cottage cheese 

together, then stir into the shredded chicken.

* I add chopped green chilies, I would recommend anyone to do the same, they add the perfect touch of flavor without overpowering the dish with spiciness!

 

Part Three: Enchilada Sauce

-1 Packet of enchilada sauce mix

-Little can of tomato sauce 

-1 Cup of water

Mix & bring to a boil, then simmer for 10 minutes

Preheat oven to 350 degrees

Gently spray the bottom of a glass casserole dish (which I don’t have, so I used two smaller, odd shaped dishes)

Cover the bottom with a can of well rinsed and drained black beans (if I have a can of beans opened in the fridge, I usually throw them in with the black beans, for a little more texture.)

Cover the beans with the chicken & cheese sauce mixture.

Pour the enchilada sauce over the top.

Sprinkle cheddar cheese on top (if desired).

Cook until bubbly and yummy looking!

The recipe will feed anywhere from 4-6 people.  With it being the two of us, I cook the entire recipe and we get one dinner (for two) and two lunches (for two) out of the dish!  It’s well worth it!  If you’re not on any type of lo-carb diet, try it with tortilla chips, and this could pass as a dip (chop the chicken much smaller though!).  Enjoy! 

**I forgot where I first found this recipe, so I can't source it...sorry!**

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