These started from a Betty Crocker recipe that came with a free calendar. I changed it a bit and believe I may have made it healthier. It was surprisingly tasty and I can't wait to make it again. I even shared it at work so promised to post the recipe for others to access!
Original recipe for Wild West Sizzlin' Chicken Tacos can be found at http://www.bettycrocker.com/.
The re-make:
Wild West Chicken Enchilladas
Ingredients:
3 cups chicken breasts, cut into strips (Instead of breaded chicken strips)
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder (Added to taste)
8 soft tortillas (Instead of hard shells)
12 ounces baked beans, reduced fat
2 tablespoons barbecue sauce
1 medium red bell pepper, cut into strips
6 slices turkey bacon, cooked and cut into pieces (Instead of regular bacon)
2 cups pepperjack monterrey cheese
Directions:
Preheat oven to 400 degrees.
In frying pan, cook chicken strips until tender with no pink remaining.
In small sautee pan, cook pepper strips in a touch of oil to soften.
Combine cooked chicken, sauteed pepper, beans, seasoning and barabecue sauce in a medium mixing bowl.
Fill a tortilla with an eighth of the mixture (about 1/3 cup), sprinkle with cheese, roll, and place in a 9 x 13 baking dish. Repeat with all tortillas filling the pan. Sprinkle with remaining cheese and bake for 8-10 minutes until heated through.
Serve with reduced fat sour cream and enjoy!
No comments:
Post a Comment