It’s the third week of August. I’m not ready for Summer months to get rid of. You’re probably not either.
-I’m not ready for my hair to carefully turn a dingy blonde. Blah.
-I want to keep sporting my swimsuit all day and night within the weekends.
-I like the farmer’s marketplace and almost all their delightful cheap make.
Anyway I’ve decided I need to make the rest of this Summer months memorable. At this time, I feel like Judy Moody as well as the Not So Bummer Summer. Don’t ever watch that film. Gingers and Big Foots usually do not make for a good storyline. Ever.
Now I’ve got gingers and Big Foots in your head. Back to meals and normal thoughts…
Hmmm… What else have I done this summer? I’ve been to a lot of potlucks come early july. Boring.
Anyway I wanted to make these enchiladas simply because they remind me of my children get togethers. Typically we don’t make traditional meals. We get daring, or must i state ambitious haha. We make brand-new meals every week. Everyone contributes to the meal and at the end we sit back happy to maintain eachothers firm and pleased with what we made together.
It’s never boring.
My tastebuds love an excellent adventure. They like to party.
These enchiladas were absent that night. My children didn’t understand that they were a wholesome enchilada. About 300 calories per serving. They had multiple servings though. We had homemade sangrias, split taco dip, and a lot of chips too. Then we’d my Summer months Berry Peach Pie for dessert. It’s was an ideal summer meal.
Calorie consumption: 277
2 1/2 cups of shredded cooked chicken white meat
2 – 15 oz cans of fat-free refried black colored coffee beans (or regular refried beans will continue to work)
1 cup of iced sweet corn
2 cloves of garlic, minced
½ glass of diced onion, yellow or white
1 teaspoon of reddish colored pepper flakes
1 teaspoon of garlic powder
1 teaspoon of cumin
1/3 cup cut cilantro
2 1/2 cups of reduced fat Colby jack cheese
7- whole wheat grains 10 inch tortillas (burrito style)
½ cup new cilantro
1 teaspoon lime juice
Spray large pan with nonstick cooking food oil and place on medium heating. Add corn, garlic clove, onion, reddish colored pepper flakes, cumin, garlic powder, and the optional jalapeno if you’d like. Make until onions have softened. Up coming add poultry and cilantro to blend and ½ can from the enchilada sauce. Simmer on low for two minutes. Switch off heat and let mixture cool.
Preheat oven to 350 degrees F. Apply 9×13 baking skillet with cooking aerosol.
Next warm tortillas in microwave for about 20 seconds so they are easier to roll. After that, place about 1/2 glass of refried coffee beans on each tortilla. Next take approximately 1/2 cup of chicken blend and place on top of beans. Sprinkle about ¼ glass of mozzarella cheese in each tortilla. Flip each tortilla and place seam part down in pan.
Add staying enchilada sauce on top of the tortillas and sprinkle staying cheese on top. Bake for 30 minutes until parmesan cheese is certainly melted and edges of tortillas begin to change golden brown. Allow enchiladas to cool a few minutes before providing and best with avocado-tomato salsa and sour cream.
While enchiladas are cooking, produce the salsa. To create salsa: Inside a moderate bowl, combine all salsa substances. Stir until evenly blended. Refrigerate until prepared to serve.
These should produce 7 large enchiladas. 1 serving = 1/2 enchilada with salsa.
found your blog throught mn meals bloggers…here’s my MN enchilada post: –
such an excellent thing to produce…it has great color and it’s cool, hot, crunchy, cheesy, meaty. that is today my go-to food to bring to family events.
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