Kids can present a unique challenge when it comes to weight loss. While it's easy to deny yourself, change what you're eating, how do you continue to feed your family while you go through your own transition? It can be tough, especially if you have picky eaters like my two little guys! Generally, when I look for something to cook for my kids, I know what the deal breakers are. Here's a good compromise. If you pick up some cooked chicken from Perdue at your supermarket, this recipe can be made really quickly and easily.
Speedy Chicken and Cheese Enchiladas
Yield: 4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
- Cooking spray
- 1 cup prechopped white onion
- 1 cup prechopped bell pepper
- 1 (10-ounce) can enchilada sauce (such as Old El Paso)
- 2 cups chopped skinless, boneless rotisserie chicken breast (about 8 ounces)
- 1 cup (4 ounces) preshredded, reduced-fat Mexican blend cheese, divided
- 1/2 teaspoon ground cumin
- 8 (6-inch) corn tortillas
- 1/4 cup fat-free sour cream
- 1/4 cup chopped fresh cilantro
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.
Combine chicken, 3/4 cup of cheese, and cumin, tossing well.
Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.