Friday, January 22, 2010

Crock Pot Junkie

The crock pot is a dear friend of mine. Any device that can prepare a slow-cooked meal for me while I’m out shopping for a new purse is a-ok in my book. I’ve been known to bust-out the crock pot fan talk at the most inappropriate venues; bars, parties, gatherings with friends. I’m sharing that little tidbit at the risk of sounding like a complete social pariah so, I’m pretty into it. My friend Beth asked for some crock pot ideas, so I’m here to deliver. I’m always open to requests (sorry, no Freebird) so please feel free to email me or post comments on the blog with your feedback.

I can’t take credit for this recipe. The person who posted the Crock Pot Chicken Enchiladas on Zaar has a pretty good thing going already. I do have a few Diet-It-Up suggestions. You may want to substitute the boneless chicken breast for bone-in if you feel it’s a little dry without the bones. I swapped the flour tortillas for whole wheat tortillas. I also used a part-skim Mexican cheese blend and reduced fat sour cream. I never go for the fat free stuff when it comes to dairy because quite frankly, it doesn’t taste very good. Fat free cheese that you attempt to melt has the consistency of that fake rubber food that came along with my Playschool kitchen set when I was five. No bueno. I think the few extra calories here are worth it. Part-skim is still better than its full-fat big brother.

I used two jars of the Frontera brand Chipotle Garlic Enchilada Sauce (you can score this at Whole Foods). It’s all natural and not as salty as some of the other brands. I tried to scrimp and use only one jar, but it was a little dry. Go for the two. Think you can’t eat Mexican food and still watch your calories? Think again.

Chicken Enchilada on Foodista

5 comments:

  1. Wow...they look amazing. The recipe has some confusing nutritional counts. Is the fat and calories listed for the whole recipe or one enchilada?

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  2. To tell you the truth, I don't trust recipezaar's nutrition count. They're basing the count on a generic calorie and fat gram value for that ingredient without seeing the packaging. According to the person who posted this recipe, it makes 4 servings. I actually made 8 enchiladas from the recipe and I thought one with a side salad was a completely filling portion. In which case, you could half the calories listed on the site. Also, the original recipe is using full fat dairy. Substituting part skim would pretty dramatically reduce the calories as well.

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  3. This looks so good, Trish. I am loving the blog, and as always, you are just too fabulous.
    Love you!

    PS--Lol, am I allowed to leave comments like that here? Not so much related to the food as much as my love for you specifically...hmmm, do let me know. :)

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  4. Keep the love coming! By the way, at your request, I found a low-cal mac & cheese recipe! Gonna give that a try. I'll keep you posted :)

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  5. Oooh, cannot wait! Let me know if you need a taste-tester! :)

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