True, it's no beauty...but it's a filling, hearty, cheesy, gooey and pretty 'lite' take on Kristin AND Cooking Light's Chicken Enchilada casserole recipe...
However, since chicken & I have been not the best of friends the last 5 months, I swapped it out for 3/4 pound of ground lean turkey breast cooked up with some diced peppers & onions...
Next, you mix the meat in with the cheese sauce. YES, SAUCE!!! How happy does this make ME???
- 1 cup evaporated skim milk
- 10 oz. can of enchilada sauce
- 2 oz. low fat cream cheese
- 1 cup low fat cheddar cheese
Heat all of these ingredients in a pan and allow it to all melt into a gooey, luscious sauce. Add the meat/pepper/onion mix and allow it to simmer for 3 minutes, or until warmed through.
Then you get down the business of layering about 1 cup of the meat/cheese mix with torn tortillas. You should make about 4 cheesy layers... (ps-don't forget to spray your pan with non-stick spray and to START with a layer of tortillas!)
Top with crushed tortillas (or...ahem *crushed club crackers* if it's the only thing you haveJ) and bake at 350 for 25 minutes. I know it's tough, but make sure to let it sit for about 10 minutes after so all of the layers can 'firm up'...
Again, it looks like a hot mess...but it is sooooo good! It feels super decadent, but doesn't leave you feeling gross & greasy, thanks to the ingredients being on the 'lighter side.' Definitely try this out on the next chilly night when cozy food is in orderJSNOW STORM 2 weeks ago, is NOT NJ at the moment. We're suppose to reach 70 degrees today! At least it's been good weather to sneak in a few walks in the afternoons while it's sunny & bright out...although this business BETTER BE GONE in 2 weeks! I LOVEEEEEE me a COLDDDDD (and *fingers crossed* SNOWY!) Thanksgiving!
Alright...that's all I got for todayJ Have a good Wednesday everyoneJ