My Cute Bride: Light enchiladas for Skinny #sundaysupper

17 de febrero de 2013

Light enchiladas for Skinny #sundaysupper

The first time I tried enchiladas was in a Mexican supper prepared by my friend Georgina, who lives in Mexico and was spending Chistsmas here. She fried them up and dip them in tomatillo sauce and sour cream. They were so tasty...
Today
I'm preparing a lighter version: instead of Monterrey or Cheddar, I'm using fresh mozzarella, and I'm baking them instead of frying.

We need:

6 tortillas
1 whole skinless and boneless chicken breast, cutted into strips
Fresh mozzarella.
1 1/2 cup of homemade salsa.
Light grated cheese
Optional: green and red pepper, finelly chopped.

Step by step:

1. Cook in a pan with a little olive oil the peppers and the chicken breast.
2. Pour some salsa in a large baking tray.
3. Start assembling the tortillas: put a tablespoon of salsa and some shredded mozzarella, and then the chicken and the peppers. Roll it up an set in the baking tray.
4. Once you have all the tortillas ready, pour the remaining salsa and top with the grated cheese.
5. Bake (350ºF/170º) until the cheese is bubbling.
6. Enjoy!!

We accompany this tasty enchiladas with no-so-light frijoles refritos and guacamole.

Sizzling Skinny Appetizers & Soups

Napa Cabbage wrapped Chinese Spring Rolls by Small Wallet Big Appetite
#DairyFree Cream of Broccoli Soup byGalactosemia in PDX
Easy Vegan Lentil Soup by Neighbor Food
Spicy Asian Chicken Noodle Soup by Food Lust People Love
Tomato Basil Soup by No one Likes Crumbley Cookies
Skinny Beef Chili by Webicurean

Healthy Skinny Mains & Sides

Chicken with Herb Tomatoes and Pan Sauce by Hezzi D’s Books & Cooks
Kale Salad with Pomegranates, Apples and Walnuts by The Girl in the Little Red Kitchen
Skinny Salad Wraps by MamaMommyMom
Mashed Cauliflower by Supper for a Steal
Lamb Florentine Burger with Tzatziki by Country Girl in the Village
Skinny Avocado Egg Salad Wraps by The Daily Dish
Greek Yogurt Chicken Salad by Family Foodie
Parchment-Poached Salmon by Simply Gourmet
Maddy’s Arugula Salad by That Skinny Chick Can Bake
Cauliflower Pizza by Cravings of a Lunatic
Light chicken enchiladas by My Cutie Bride
Pear Almond Arugula Salad with Honey Vinaigrette by Vintage Kitchen
Pasta Primavera by Crazy Foodie Stunts
Cauliflower Fried Rice by Cupcake & Kale Chips
Ahi Tuna Salad by The Urban Mrs
Soba Noodles with Edamame and Green Onions by Hip Foodie Mom
Scallops Hong Kong Style by Magnolia Days
Slow Cooker Pork and Green Chile Stew by Momma’s Meals
Roasted Garlic, Chicken & Herb White Pizza by Dinners and Desserts
Polynesian Salad with Pineapple Vinaigrette by Peanut Butter and Peppers
Herb Roasted Salmon with Steamed Cabbage & Peas by The Lovely Pantry
Turkey and Black Bean Taco Burgers by In The Kitchen With K P
Salmon Tikka Wraps with Cucumber Raita by Soni’s Food
Whole wheat pasta with Spicy Roasted Cauliflower by Crispy Bits & Burnt Ends
Slow Cooker Baby Back Ribs by I Run For Wine
Chipotle Black Bean Burgers with Baked Garlic Home Fries by Curious Cuisiniere
The Ninja Baker’s Sake & Miso Salmon by Ninja Baking
Roasted Sweet Potato, Quinoa and Black Bean Burgers with Parsnip Fries by Gourmet Drizzles
Slow Cooker Chicken and Smoked Sausage Cassoulet by The Weekend Gourmet
Cumin Roasted Cauliflower and Carrots by Mangoes and Chutney
Italian Sub Salad by Diabetic Foodie
Kale and Quinoa Croquettes by The Wimpy Vegetarian
Broccoli Patties with Arugula and Champagne Vinaigrette by Sustainable Dad
Raw Kale Salad with Chickpeas and Salmon in Orange Dressing by Shockingly Delicious
Greek Yogurt Egg Salad Sandwich by Damn Delicious
Oven Roasted Cauliflower Recipe by Home Cooking Memories
Confetti Cabbage and Salmon Wraps by The Roxx Box
Escarole and Beans by Midlife Road trip
Cajun Black Beans by Ruffles and Truffles
Caprese salad by The Little Ferraro Kitchen
Skinny Wholegrain Fettuccine Alfredo with Greek Yogurt & Coconut Oil by Sue’s Nutrition Buzz