This week The Butler Family will be having Chicken Enchilada’s and Spinach Manicotti. Both of these will make enough for leftovers which is great. Hubby will eat the leftovers and I’ll make a simple salad for myself. I’m currently watching what I eat…I don’t think I need a diet really, but I definitely need to cut back on my portion sizes as well as my sweets! I have a MAJOR sweet tooth. If you have some easy healthy meal ideas, let me know!
I’m trying a new enchilada recipe and I am really excited! There’s nothing wrong with my go-to recipe, but I just love trying new recipes.
Chicken Enchilada’s from www.skinnytaste.com
For the sauce:
- 2 garlic cloves, minced
- 1-2 tbsp chipotle chilis in adobo sauce
- 1-1/2 cups tomato sauce
- 1/2 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 3/4 cup fat free chicken broth
- kosher salt and fresh pepper to taste
- 1 tsp vegetable oil
- 8.5 oz (2 breast halves) cooked shredded chicken breast
- 1 cup diced onion
- 2 large clove garlic, minced
- 1/4 cup cilantro
- kosher salt
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1 tsp chipotle chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 (6-inch) reduced carb whole wheat flour tortillas
- 1 cup shredded low fat Mexican cheese
- Nonstick cooking spray
In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down. Top with sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. Makes 8 enchiladas.
Spinach Manicotti – This is a great recipe to double and freeze. That’s what I’ll be doing 
- 1 8-oz package manicotti shells
- 1 10-0z frozen chopped spinach
- 1 16-oz ricotta cheese (reduced fat if desired)
- 1 egg white, beaten
- 1/2 cup mozzarella cheese, grated
- 1 tsp olive oil
- 1 cup chopped tomatoes
- 1/2 tsp minced garlic (or one clove fresh garlic)
- 1 medium onion, chopped
- 1/4 tsp nutmeg
Cook the manicotti shells according to the package directions. Drain and set aside.
Thaw & cook frozen spinach according to instructions. Drain well and squeeze out excess liquid (using paper towels makes this easier!)
In a small bowl, combine mozza, ricotta, egg white, nutmeg (and salt and pepper to taste). Stuff mixture into shells. Place in 9x12 baking dish. Pour your favorite homemade or canned spaghetti sauce on top of manicotti. Bake in preheated 350F oven for 40 minutes or until done.
If you want to freeze this, do everything normal except the sauce on top of the shells. Once the noodles have thawed and are ready for the oven THEN put your sauce on. You probably already knew that, but just wanted to make sure!
Nom nom nom!
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