I like this version, better than the one I made a few weeks ago, but it turns out as a sloppy mess. I eat it over shredded lettuce like a hearty taco salad. I think less enchilada sauce would be good so I’m revising the recipe here.
Green Chili Chicken Enchilada Casserole
4 ounces green chiles
1 1/2 cups green enchilada sauce, El Paso
14 1/2 ounces tomatoes with green chilies
3 ounces light cream cheese
3 corn tortillas
2 cups roasted chicken breast meat
15 ounces canned black beans
1/3 cup cheese, reduced fat Sargento Mexican blend, shredded
2 cups shredded lettuce
1 cup grape tomatoes
Spray 2 quart slow cooker with cooking spray. Combine enchilada sauce, green chilies and cream cheese. Pour a little into bottom of slow cooker. Top with 1 corn tortilla. Top with 1/3 of diced chicken, 1/3 of can of black beans; pour more enchilada sauce mixture over top. Top with another corn tortilla, chicken, black beans and sauce. Repeat once more and top with shredded cheese. Cook on high 3 to 4 hours or on low 6 to 8 hours.
Yield: 5 servings. Per serving (1 1/2 cups) =343 Calories; 12g Fat (31.6% calories from fat); 27g Protein; 31g Carbohydrate; 7g Dietary Fiber; 62mg Cholesterol; 1171mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
This is a yummy mexican-inspired dip!
Chicken Queso Dip1 ½ c. cooked chicken
¼ c. sliced green onions
4 oz light cream cheese
4 oz light velveeta
10 oz Rotel
10 oz enchilada sauce
Combine all ingredients in 1.5 quart slow cooker and cook until melted; stir to combine.
Yield: 9 servings. Per serving (about 1/3 cup)= 202 Calories; 14g Fat (61.7% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 599mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
These are delicious! Like little chicken enchiladas! I think you can serve them hot or cold. The filling seems to squish out more when they’re hot.
Chicken Tortilla Spirals
8 oz cream cheese, at room temperature
¼ c. sliced green onions
1 can green chilies (4 oz), chopped and drained
¼ c. roasted red pepper, diced
¼ c. reduced fat shredded cheddar cheese
1 c. cooked chicken breast, diced
3 TB chopped fresh cilantro
2 tsp chili powder
1 tsp smoked paprika
8 low carb tortillas, medium-size
Beat the cream cheese until smooth and add all ingredients, except tortillas. Spread 1 tortilla with a generous 2 tablespoons of the mixture. Roll up jellyroll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture. Refrigerate at least two hours. Preheat oven to 400 degrees OR serve cold. Cut each tortilla roll into 1/2 inch slices and place cut sides up on a nonstick cookie sheet.
Yield: 24 servings. Per serving (2 spirals)= 95 Calories; 5g Fat (50.0% calories from fat); 5g Protein; 7g Carbohydrate; 4g Dietary Fiber; 18mg Cholesterol; 155mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.
This is my version of Hungry Girl’s Shamrock Shake. Mine has fewer points! 🙂
1 teaspoon coffee creamer, sugar free vanilla caramel
1 tablespoon splenda sugar substitute
3/4 cup almond milk
1/4 teaspoon peppermint extract
2 drops green food coloring
8 ice cubes
1/2 cup cool whip Free
Combine all ingredients in blender and blend until ice is chopped well.
Yield: 1 very large serving= 144 Calories; 3g Fat (19.3% calories from fat); 1g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 0 Other Carbohydrates.
Beginnings & Endings is now available for purchase! visit auntpurplescooking.com to order.
This recipe was originally for scallops, but mmmmmm! it is delicious on Cod and probably Tilapia too!
3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons sugar free maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon pepper
Combine all ingredients in large zip close bag. Add fish or scallops; refrigerate at least 1 hour, rotate bag half way.
I was thinking about a Buffalo Chicken Salad like BLT Salad but I decided the wing sauce and all might be too heavy for shredded lettuce so I used shredded cabbage. I thought it was delicious! I had 2 bowls. 🙂
Buffalo Chicken Slaw
8 oz shredded cabbage
1/4 c. fat free blue cheese dressing
1 c. diced cooked chicken breast
2 TB wing sauce
Place the cabbage in a large bowl and add dressing; toss to coat cabbage. In small bowl combine chicken and wing sauce. Add to cabbage mixture and toss to combine. Serve.
Yield: 3 servings. Per serving= 184 Calories; 5g Fat (25.6% calories from fat); 21g Protein; 13g Carbohydrate; 2g Dietary Fiber; 54mg Cholesterol; 557mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 1/2 Other Carbohydrates.