Friday, February 24, 2012

Chicken Enchiladas and Cinnamon Crisps

Tonight was mexican night at our house!  I tried a new chicken enchilada recipe and some quick cinnamon crisps to have with the enchiladas.  It was all good and worth doing again!  Both ideas came from e-meals, I just changed up the ingredients to make it healthier.

Chicken Enchiladas Ingredients:
¼ c lite mayo
¼ c flour
1½ c skim milk
1½ c shredded cheddar cheese, divided
1½ boneless chicken breasts; cooked, chopped and shredded
¼ c salsa
4 flour tortillas
Ingredients needed for enchiladas.
Done - right out of the oven.
Pre-heat oven to 375 degrees.  Mix lite mayo and flour in saucepan until well blended. Gradually stir in skim milk. Bring to boil and stir until thickened. Add ½ c cheese; stir until melted. Set aside ½ c sauce. Stir chicken and salsa into remaining sauce; spoon chicken mixture down center of each tortilla; roll up; place 4 rolls, seam down in baking dish and top with remaining sauce and cheese. Bake @375 for 20 minutes or until heated through.

Cinnamon Crisp Ingredients:
2 flour tortillas
½ t cinnamon
1/8 c splenda
2 T margarine

Preheat oven to 375 (same as for enchiladas above). Combine cinnamon and splenda. Spread butter over each tortilla and sprinkle with cinnamon mixture. Cut each tortilla into 8 triangles, place on dark cookie sheet and bake for 10 minutes or until crisp.

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