Anyway, since I haven't posted my actual recipes yet...I will start with posting this recipe first. I will photograph mine once it comes out of the oven. Watch out Frontera, Poblano's, On The Border...Gourmet Girl's enchiladas are in town...and if you like Mexican food, these will literally knock your socks off and make you scream ole -- you might just do a little Mexican hat dance. You will wonder how something so simple can be so good!
Now, I am going to head to the kitchen and get my chicken boobies (boneless breasts) cooking so I can shred them later for this dish. You can adapt it to your own personal taste by adding your favorites to the chicken and cheese enchiladas (salsa, peppers, onions, jalapenos, mushrooms, etc.) and I guarantee it will come out terrific no matter what you add (unless, of course, you don't like enchiladas which would make me wonder why you are making this recipe in the first place). This recipe is also a great way to use up leftover chicken and to make it even easier, you could simply pick up a rotisserie chicken and bypass cooking your own. Enjoy!
(If you click on the photos below it will enlarge them and allow you to click through them as a slide show....it only further enhances the beauty of the food)
|Recipe follows below...|
|10 stuffed & rolled little enchiladas, just waiting to be sauced|
|All sauced & cheesed, waiting to be baked|
|Baked and just begging to be eaten and savored...|
|Of course we have to eat our veggies...|
|Fresh broccoli is not only good for you...it is beautiful too!|
|Is that a meal, or WHAT?|
|I have to say that this is "eyes rolling in the back of your head" good! YUMMY!!!|
White Chicken Enchiladas
10 soft taco shells (I use small flour tortillas but you can use corn or whatever you like)
Yum-Yum Brownie Muffins
|This is absolute low fat chocolate heaven...|
Tonight, for dessert, I am making "Hungry Girl's" Yum-Yum Brownie Muffins....they are awesome, low in fat and have only 2 ingredients....YES, your eyes did not deceive you...TWO....However, in order to "make them my own", and improve (ever so slightly) on perfection...I like to sprinkle on a 3rd ingredient (mini-chocolate chips).
So, this is your shopping list: 1) Devil's Food Cake mix; 2) 15-oz can of Libby's pure pumpkin...that's it!!! But, if you want to make them like I do, your last ingredient is: 3) mini-chocolate chips -- it is as easy as "one - two" OR "one - two - three"...you decide. These muffins are moist, chocolatey, delicious and only "taste" sinful. The recipe is below.
***(1 Muffin = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein) + how many mini-chips you decide to add -- I add about 1 teaspoon to the top of each muffin
Ingredients & Directions
1 box devil's food cake mix (I prefer Duncan Hines)
1 15-oz can solid pack pumpkin (I prefer Libby's)
Mix the two ingredients together. (Do NOT add anything else that may be mentioned on the box, such as eggs, oil, or water.) The mixture will be very thick and even though you will be tempted to add in other things to make the batter smoother....DO NOT DO THIS AS IT WILL RUIN THEM!
Place the batter into muffin tins lined with paper or foil liners (I like to use an spring-loaded ice cream scoop to move the batter evenly to the tins), or spray tins with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular muffins.
***Disclaimer: Everything on this page was made with LOVE...lots of lovin from my oven!
|These help me add a spoonful of love to all my recipes!|