Friday, December 5, 2014

Recipe: Skenchiladas (Skinny + enchiladas)

If you know anything about me, then you know that a) I'm a total Mexican food whore (Pardon my French, but it's the truth: I'll do just about anything for some solid comida Mexicano.) and b) I constantly struggle with my weight; two characteristics that are always fighting each other.
So, what the hell does a Mexican food-loving chick with a slow metabolism do?  Make Skenchiladas!
What are "Skenchiladas," you ask?  They're a "skinny" version of my favorite Mexican dish: Enchiladas.  What makes them "skinny," if you will, is the fact that the corn tortillas are not fried.  And, believe it or not, you can't even taste the difference!  Promise.      

You know you want a piece of me.

Serves one

  • 3 corn tortillas
  • 1/2 cup Frontera Red Chile Enchilada Sauce (or enchilada sauce of your choice)
  • 3 slices Colby cheese (or cheese of your choosing)
  • Optional 
    • 1 tbsp. chopped sweet white onion
    • 1/2 cup shredded chicken breast
Preheat oven to 300 degrees F.
Spray a gentle amount of non-stick spray in to a glass pie pan or 8x8" metal pan. 
Pour 1/2 cup enchilada sauce on to small plate.
Microwave tortillas for 20 seconds, so they are warm to the touch.
Dip the first tortilla in to the enchilada sauce, fully immersing each side (the entire tortilla should be red from the sauce).
Place dipped tortilla in the middle of your baking pan and top with cheese and optional ingredients.  Repeat with remaining two tortillas, cheese, and optional ingredients (<-- if you did decide to add chicken, use 1/4 cup of the meat between tortilla stacks 1 and 2.  Do not crown on top tortilla, as this will dry out the meat.).
Set remaining sauce aside.  Do not discard! 
Cover pan with foil and bake for 20 minutes.
Remove from oven.  Using a spatula, carefully transfer the enchilada stack from the baking pan to your serving plate.
Microwave the remaining sauce for 20 seconds, then pour over enchilada stack.


Lindsay, Beverly Hills Bites

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