Wednesday, October 14, 2009

Danica's Kickin Chicken Enchiladas

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!

12 comments:

  1. I vote for your cooldum. Especially because I have been living on your sunbutter and honey!
    Actually, when I moved for a year of residency from CA to CO, TJ's told me they can't get trucking contracts yet to the midwest area. It's not you at all!

    And looks good but I think I would use quark (hee hee I am obsessed) or yogurt instead of the laughing cow. Tangier, fresher and creamy!

    ReplyDelete
  2. Yummy looking enchilladas! New Mexico restaurants ALWAYS have enchilladas but you can bet their not healthy!

    I tried your pb and j cottage cheese oats today.. delicious!! You can see them later tonight when I do my post :D

    ReplyDelete
  3. YUM! Those enchiladas looks fabulous! :)

    ReplyDelete
  4. love your rendition of the recipe! i used to hate corn enchiladas as a kid and now i simply love them!! haha i have had a mushroom like that before.. i took a photo immediately!

    ReplyDelete
  5. You know, I've never really had enchiladas before either! I think Mexican food may get less plentiful the further north you go :P I MUST keep this recipe in mind though, as anything covered in cheese is delicious.

    ReplyDelete
  6. Yeah they worked out and you LOVED them! I LOVED your spicy and oniony additions. I am a BIG fan of corn tortillas and would easily use them before low carb. I picked the low carb to make it bfl friendly :)

    I LOVE your funky mushroom - I'd have the same issues cutting it up too :)

    Off to check out your giveaway now too!

    ReplyDelete
  7. Check out those cute siamese mushrooms!! I love it! Your dish sounds so spicy and delicious :)

    ReplyDelete
  8. It's so sad that Utah doesn't have a TJ's. If I ever end up living there, I hope they get one.

    My in-laws gave us a huge can-rotation shelving system. It's actually pretty cool. I use it for things like coconut milk and canned tomatoes - not exactly ideal food storage, but it works for me.

    ReplyDelete
  9. Mexican food is the best. THE BEST!

    ReplyDelete
  10. hi! I just found your blog and it's lovely! I'm an Emily too :)

    ha, my hub is all about "being prepared" too! he even bought us these thyroid blocking pills to take in case of a nuclear radiation disaster type situation - he was poking fun at himself with that one, thankfully.

    that apple baker looks cool!

    ReplyDelete
  11. Quark is sold in Whole Foods around the ricotta. Treat yourself!

    ReplyDelete
  12. Goodness! All that lovely cheesiness...LOVE LOVE LOVE!!!!

    ReplyDelete