It seems as though all I have these days, outside of internship studies and Grey’s Anatomy, is cooking and Chocolate Broccoli (and definitly NOT to forget my incredibly understanding husband!). Relaxation comes to individuals in a variety of ways. Some people come home and like a long shower, some people watch tv, some people exercise..my release is to COOK. Cooking after a long, hard day gives me such satisfaction, and the result is a fantastic meal for me and my hubby Hence..another yummy date night at home (with DVR’d Greys Anatomy..)
Consuming 3-Every-Day™ of dairy, as recommended by the National Dairy Council, is an easy way for individuals to get a powerful punch of nutrients. Together, low-fat and fat-free milk, cheese, and yogurt provide a unique package of nine essential nutrients, including calcium, potassium, phosphorus, protein, vitamins A, D and B12, riboflavin, and niacin, not to mention great taste. The 2005 Dietary Guidelines for Americans recognize that people who consume more low-fat and fat-free dairy foods have better overall diets, have more nutrient intake and improved bone health. In fact, studies show dairy foods, when consumed as part of a healthy diet, may help to reduce the risk of osteoporosis, hypertension, obesity, colon cancer, and metabolic syndrome, a cluster of conditions that can lead to heart disease and type 2 diabetes. Reduced-fat cheese, 98% fat-free cream of chicken soup, and reduced-fat sour cream helped us say adiós to half the fat in this YUMM-O, healthified version of this Mexican Classic.
1 (10.5 ounce) can 98% Fat Free Cream of Chicken Soup
1 (10 ounce) red enchilada sauce
1 (10 ounce) green (tomatillo) enchiliada sauce
2 cups reduced fat Mexican blend cheese, shredded
2.5 cups cooked and shredded boneless, skinless chicken breasts
1 medium onion, chopped
1 small can chopped green chilies
32 ounces fat-free sour cream
1 (10 ounce) can Rotel
1 tablespoon ground cumin
1 tablespoon chipotle seasoning
16 corn or flour tortilla, (approx. 6″ dia)
Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir cumin, chipotle seasoning, sour cream, chicken soup, Rotel, green chilies, green and red enchilada sauces, and onion until blended. In another medium bowl, mix chicken, 1 cup of the cheese, 1/2 of the sauce. Spoon small amount of chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce. Cover with foil.
4 Bake 30 to 35 minutes or until sauce is bubbly. Remove from oven. Uncover; sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving.