It’s the third week of August. I’m not really ready for Summer season to end. You’re most likely not either.
-I’m not ready for my hair to carefully turn a dingy blonde. Blah.
-I wish to keep wearing my swimsuit all day long and night over the weekends.
-I just like the farmer’s marketplace and all their delightful cheap produce.
Anyway I’ve decided I need to make the rest of this Summer time memorable. Right now, I feel like Judy Moody and the Not So Bummer Summer time. If you enjoyed this article and you would certainly such as to get additional facts regarding vegetable stuffed zucchini boats kindly go to our own page. Don’t ever watch that movie. Gingers and Big Foots usually do not make for a good storyline. Ever.
Today I’ve got gingers and Big Foots in your mind. Back to food and regular thoughts…
Hmmm… What else have I done this summer? I’ve been to numerous potlucks this summer. Boring.
Anyway I wanted to make these enchiladas because they remind me personally of my children get togethers. Typically we don’t make traditional food. We get daring, or should I say ambitious haha. We make brand-new meals every week. Everyone contributes to the food and by the end we sit down happy to maintain eachothers business and proud of what we developed together.
It’s never boring.
My tastebuds love a good adventure. They prefer to party.
These enchiladas were removed that night. My children didn’t know that these were a wholesome enchilada. About 300 calorie consumption per serving. They had multiple servings though. We’d homemade sangrias, layered taco dip, and lots of chips too. Then we’d my Summertime Berry Peach Pie for dessert. It’s was an ideal summer meal.
Dietary fiber: 8.4g
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, yellowish or white
1 teaspoon of crimson pepper flakes
1 teaspoon of garlic clove powder
1 teaspoon of cumin
1/3 cup cut cilantro
2 1/2 mugs of reduced fat Colby jack cheese
7- whole wheat grains 10 inch tortillas (burrito design)
½ cup clean cilantro
1 teaspoon lime juice
Spray huge pan with nonstick cooking oil and put on medium heat up. Add corn, garlic clove, onion, reddish pepper flakes, cumin, garlic powder, as well as the optional jalapeno if you’d like. Cook until onions have softened. Up coming add chicken and cilantro to combination and ½ can from the enchilada sauce. Simmer on low for two minutes. Turn off heat and let mixture cool.
Preheat oven to 350 degrees F. Apply 9×13 baking pan with cooking spray.
Following warm tortillas in microwave for approximately 20 seconds so they are easier to roll. After that, place about 1/2 glass of refried coffee beans on each tortilla. Up coming take approximately 1/2 glass of chicken blend and place on top of coffee beans. Sprinkle about ¼ cup of cheese in each tortilla. Collapse each tortilla and place seam part down in skillet.
Add staying enchilada sauce together with the tortillas and sprinkle remaining parmesan cheese at the top. Bake for 30 minutes until mozzarella cheese is definitely melted and sides of tortillas commence to change golden dark brown. Allow enchiladas to great a few minutes before portion and top with avocado-tomato salsa and sour cream.
While enchiladas are baking, help to make the salsa. To make salsa: Within a moderate bowl, combine all salsa substances. Stir until equally combined. Refrigerate until prepared to serve.
These should produce 7 large enchiladas. 1 offering = 1/2 enchilada with salsa.
found your site throught mn food bloggers…here’s my MN enchilada post: –
such an excellent thing to make…it has great color and it’s really cool, hot, crunchy, cheesy, meaty. that is right now my go-to food to bring to family occasions.