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Have you ever looked at what is in foods these days? Have you ever wondered why life has gotten so crazy that we all rely on processed "quick" foods and fast foods? Well I have had my eyes opened recently when we started to realize our oldest child could be ADD. I decided to clean up our diets and turn out lives around. I am a woman, married to a wonderful man who supports everything I do. We have 3 wonderful children who keep us on our toes and every day when I pick them up from school the first things out of their mouths is "mommy what's for dinner" so here it is...

Sunday, October 17, 2010

what for dinner 10/17/10: Sour Cream Enchiladas with Asparagus

Tonight's Feingold friendly meal is complements of halfmysize.com (but of course I had to adjust it to go with the program).  So tonight we had sour cream chicken enchiladas with asparagus...

Sour Cream Chicken Enchiladas
Serves - 6 (2 enchiladas each)


1 1/4 cups low-sodium chicken broth
1 Tbsp. + 1 tsp. cornstarch
1/2 tsp. ground cumin
1/4 tsp. black pepper

12 corn tortillas (I used flour)
12 oz. skinless boneless chicken breasts, cooked and chopped
4 oz. cream cheese
1/2 cup salsa (I omited this since we can't have tomatoes)
3/4 cup sour cream
2 tsp. lemon juice
1/4 tsp. chili powder (I omited since chili powder is not part of the program)
1/4 cup cheddar cheese, shredded


In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high and cook for 1 to 2 minutes, or until mixture is thick and bubbly; set aside.

Preheat oven to 350 degrees.

In a medium non-stick skillet, combine chicken, cream cheese and salsa. Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally.

Lightly spray a 9"x13" baking dish with non-stick cooking spray.

Wrap tortillas in damp paper towels and microwave on high for about 1minute or until hot.

To assemble, pour 1/2 cup of sauce into baking dish; spread to cover the bottom of the dish. Put a tortilla on a plate and spoon about 1/4 cup of chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas. 

Cover with foil. Bake for 10 minutes.

Meanwhile, in a small bowl, whisk together sour cream, lemon juice and chili powder. 

When enchiladas have baked for 10 minutes, remove from oven and spread sour cream mixture on top of enchiladas. Sprinkle with nonfat cheddar cheese and additional chili powder, if desired. Bake, uncovered, for 5 minutes.

NOTES: I added sliced olives to the chicken, a dab of sour cream since we did not add the salsa to the chicken also.  I also added a little bit more cheese in the tortilla before I added the chicken.

VERDICT: very good, cheesy and creamy...see the creamy mess on the plate...that's all cheese and sour cream!

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