It is undeniable that I think about food most of the time, and ever since seeing Danica's chicken enchilada creation on Janetha's blog, I'd had just one thing on my mind: M-m-m-mexican food! So, the other night, I decided to recreate Danica's delectable-looking recipe, with a few experimental tweaks, of course :) I have never actually made enchiladas before, and have only eaten them a couple of times--their cheesy goodness being way far "off limits." But I loved Danica's introduction of Laughing Cow cheese to add that creamy texture to the mix, and Weight Watcher's makes a great low fat cheese Mexican-style cheese blend that I thought would be perfect to top it off, so easy-cheesy it was! Danica's recipe certainly didn't NEED any additions, but here's what I played around with in my own version: First, I halved the recipe. Just me and D, and no need for leftovers (not that there would have been any--that's the other reason: portion control!). Secondly, I used corn tortillas instead of the low carb ones. Unfortunately, most low carb tortillas, and particularly the La Tortilla ones have mucho soy products in them which makes my tummy a sad girl. Next, I noticed one thing missing from the recipe--ONIONS!! You know I need my onions :) So, I quickly diced up about 1/2 c. and sauteed them with the garlic, mushrooms, and one other secret ingredient: Two baby jalapenos from my husband's plant jungle. OMG! Spicy, spicy, spicy! I thought it wouldn't be bad because they were so small, but I should have known better. It was all good though, as their flavor spread nicely throughout the dish and was tempered by all delightfully mellow cheese. Look what I found as I was prepping! This was too neat-o not to take a picture of. I almost felt bad slicing them apart! I felt like they were meant to be together. But I guess they still are--in my tummy! Ha Ha. I only used half a package of mushrooms and a few big handfuls of spinach, although I definitely could have used more of the green stuff. Two wedges of the most miraculous cheese ever and a can of turkey all mixed together. Yes, I am ghetto and use canned turkey. My husband is way into preparing for Armageddon and otter such natural disasters, so we have a continual rotation of food storage to cycle through. The canned turkey was on sale a while ago and I reasoned that it would be a good substitute for canned tuna every once in a while. It really doesn't taste bad at all, especially when use din casseroles and mix-up dishes like this. I like this brand, too (Hormel), because it's actually discernible as turkey, not just some mushed up meat product. Going into the oven... You'll note that I used Newman's Own pineapple salsa instead of the Trader Joe's brand. We're not cool enough in the SLC to have a TJ's. Boo. Delish! Way to go Danica! And props to me too, for cooking on a weeknight. This was really a snap to throw together and very easily modifiable to suit your personal tastes.
Speaking of tastes--I am still loving my apple abundance, but keep your suggestions coming! Who wants an apple baker?? YOU DO!! Don't forget to enter my giveaway here. You only have til Monday to enter! I know you guys are the best possible resource for creative cooking there is, so I'm dying to know what you come up with :) xoxo
P.S. Looks like great minds think alike! check out Allison's version of yummy enchiladas here, too!