|In the kayak with Carter - we loved it!|
Here's the recipe for the Chicken Enchiladas:
|3 cups shredded chicken (if you don't have crock pot chicken you can use the chicken from a rotisserie chicken from the grocery store)|
|1 small onion |
|1 medium green pepper|
|1 can diced tomatoes |
|1 cup fat free salsa |
|3 Tbsp reduced-fat sour cream |
|1 cup shredded reduced-fat Mexican-style cheese |
|3 Tbsp cilantro |
|6 medium flour tortillas|
Saute green pepper and onion over medium heat for 5 minutes with any desired spices (cumin, chili powder, garlic). Add cooked shredded chicken to heat. Place a heaping 1/2 cup of the chicken mixture in each tortilla and roll up, placing face down in a pan. Mix together sour cream, tomatoes, cilantro and salsa. Pour over the enchiladas. Top with 1 cup cheese. Bake at 350 for 30 minutes.
Here's the recipe for the Mexican Quinoa:
2 cup(s) fat-free reduced-sodium chicken broth
Serving sizes are: one enchilada and one half cup quinoa. 11 points total for both and it's a lot of food! I thought this was one of the best dinners I have made that didn't come from a cookbook.