WHAT I MADE FOR DINNER: ENCHILADAS

Here's the think you need to know about me: I love cheese. I love it. I love all the different kinds of cheddar, I love blue cheese, I love goat cheeses, I love a slice of fresh mozzarella with a slice of tomato, I love brie, I love pepper jack, and so on and so forth.

Here's the thing you need to know about cheese: it's sort of full of fat. 

In all my recipes that use cheese, I opt for the lighter option or switch out medium cheddar for a smaller serving of sharp, etc. Find comfort in knowing that I have tweaked ingredients into being slightly better for you than the alternative. I'm sure there are vegan cheeses and much healthier options, but I haven't sacrificed total richness, comfort, and flavor in my cooking.

Enchiladas (adapted from Delfina Amate)

2 lb. boneless chicken breast, shredded (you can boil chicken in water until cooked or let cook in a crock pot covered by water on high for a few hours, shred chicken with a fork)
1 small can cream of chicken soup
1/4 tsp chili powder
1/2 package neufchatel cheese (found next to cream cheese)
2 tsp butter
1 small white onion, chopped
1 4-oz. can chopped green chiles, drained
1 package taco seasoning mix
1 bunch green onions, chopped
1 cup water
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
8 whole wheat tortillas
2 C. sharp cheddar cheese
1 10-oz. can green enchilada sauce

*sliced black olives
*guacamole
*tomatoes
*salsa

Phew! That's quite the ingredient list. Trust me, it's not a complicated recipe.

In a saucepan, combine cream of chicken soup, neufchatel cheese, and chili powder; bring to a simmer over low heat, stirring until heated through. Turn off heat and cover to keep warm. In a skillet, heat butter over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent-- about 5 minutes. Add shredded chicken, chopped green chilies, taco seasoning, half the chopped green onions, and water. Simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder. Simmer for 10 more minutes.

Preheat oven to 350 degrees. Stir 1 cup creamy mixture into skillet, spread the remaining creamy mixture on the bottom of a 9 x 13 baking dish. Fill each tortilla with chicken mixture. Spring cheddar cheese over the chicken filling and roll up, save half the cheese for topping the enchiladas. Place enchiladas seam side down in the prepared pan. Sprinkle remaining green onions and olives on top of the enchiladas (at this point, if you want to put any other veggies like green peppers or tomatoes on top, go for it!). Bake until cheese is melted and bubbling-- about 20-25 minutes. This serves about 8 people.

  

 I serve my enchiladas with salsa and some homemade guacamole on the side. Delish!

If you have a small family to serve (just the husband and me over here), split the chicken, creamy mixture, tortillas, and cheese in half. Put 4 enchiladas each in 2 smaller pans. I cover one pan, uncooked, in the freezer. I can make dinner with the other pan and have dinner for next week all ready to go! If you are baking the frozen dish, it takes about 35 minutes.

Do any of you love enchiladas? Any changes you would make to this dish?