Thai Chicken Enchiladas

On Saturday morning, I went to get my hair cut and colored.  Visiting with the fabulous Meggan is one of my favorite parts of the process… that and walking out feeling like a million bucks!

New Hair Color | No Thanks to Cake

Yep, that new blondish streaks in my hair are totally Meggan’s doing… isn’t she fabulous?

Well, during my time in the chair, she and I also talked about cooking.  I was craving a Buffalo Chicken Chili (which I still want to make.). Meggan suggested something to make me change my mind about chili and to move over to a new Thai dish that blew my mind.

Thai Chicken Enchiladas | No Thanks to Cake

Meggan described the dish as one that she could eat every single day, if she could.  It’s not a cheesy enchilada, instead an enchilada filled with veggies and a spicy coconut milk sauce.  O-M-G… It was the most surprising dish I’ve made in a while.  Spicy, filling, and just so darn good!!!!  I agree with Meggan… I would eat this every meal if I could (and if they  weren’t all gone already.  Sniff!)

Thai Chicken Enchiladas

Adapted from How Sweet Eats

Serves 6

INGREDIENTS

Thai Chicken Enchiladas | No Thanks to Cake

6 light flour tortillas

2 boneless, skinless chicken breasts, cooked and shredded (about 1/2 lb)

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

2/3 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/4 cup chopped + crushed peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

3/4 cup + 1/2 cup light coconut milk

1/3 cup + 1/4 cup sweet chili sauce

 INSTRUCTIONS

1.  Preheat oven to 350 degrees.

2.  Heat a large skillet over medium heat and add canola oil. Add onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cook until vegetables are soft, about 6-8 minutes, stirring occasionally.

Thai Chicken Enchiladas | No Thanks to Cake

3.  Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes.  Note:  I cooked the chicken in a crockpot, sprayed with cooking spray until it fell apart.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

4.  Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Thai Chicken Enchiladas | No Thanks to Cake

5.  Spray a 9×9 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/4 cup or so on the bottom of the dish.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

6.  Slightly warm tortillas if desired to make them more pliable, then place about 1/3 cup of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. Note:  Take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated well.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas.

Thai Chicken Enchiladas | No Thanks to Cake

Thai Chicken Enchiladas | No Thanks to Cake

7.  Serve, and enjoy with a side of steamed veggies.

Thai Chicken Enchiladas | No Thanks to Cake

 Thai Chicken Enchiladas | No Thanks to Cake

Per 1 enchilada serving:

CAL 227; CARB 30g; FAT 6g; PROT 17g; FIB 7g; WW Points Plus: 6

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Jenny Volumizing: Fettuccine Caprese

I came home from work last week craving a Caprese salad.  Like a real-deal tomato, basil, and creamy fresh mozzarella concoction.  Something like this would have worked well…

Caprese Salad | No Thanks to Cake

(Source: Pioneer Woman)

I even asked my friend Tiffany if she’s bring me one.  Keep in mind, she lives like 30 miles away… yeah, I knew that wasn’t happening.

Having recommitted to the Jenny Craig program over the past few weeks, I knew that I would be having Jenny for dinner… and I also knew that I could leverage this awesome idea into a new volumizing recipe, and THIS may be my favorite one yet!!

Fettuccine Caprese: A @JennyCraig Volumizing Recipe | No Thanks to Cake

Can you believe that is Jenny Craig cuisine??  I took all my favorite flavors from the caprese salad and added them to the Chicken Fettuccine.  It was [BEYOND] fantastic!  Here’s how I made it…

Fettuccine Caprese

Serves 1

INGREDIENTS

Caprese Fettuccine | No Thanks to Cake

1 package Jenny Craig Chicken Fettuccine

1 wedge Laughing Cow Cheese – Light Swiss flavor

2 tsp. balsamic glaze

1 Tbsp. minced basil

1 roma tomato, seeded and diced

1/4 red onion, diced

2 cloves garlic, sliced

cooking spray

INSTRUCTIONS

1.  Prepare the Jenny Craig meal in the microwave, per the package instructions.

2.  Meanwhile, place the onions and garlic in a sauté pan, sprayed with cooking spray.  Saute 2-3 minutes until the veggies get soft.

http://www.jennycraig.com/site/cuisine/product/chicken-fettuccine

3.  Add Jenny Cuisine to the pan and stir to combine.

http://www.jennycraig.com/site/cuisine/product/chicken-fettuccine

4.  Add Laughing Cow Cheese and basil.  Stir to combine.

Fettuccine Caprese | No Thanks to Cake

Fettuccine Caprese | No Thanks to Cake

Fettuccine Caprese | No Thanks to Cake

5.  Top with fresh diced tomato, and stir to combine.

Fettuccine Caprese | No Thanks to Cake

Fettuccine Caprese | No Thanks to Cake

6.  Move to a dinner plate/bowl.  Drizzle with balsamic glaze.

Fettuccine Caprese | No Thanks to Cake

Fettuccine Caprese | No Thanks to Cake

Fettuccine Caprese | No Thanks to Cake

Enjoy!

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Healthy Chicken Quinoa Soup

It seems I eat more and more quinoa every month that passes.  And, I likely have Pinterest to blame.

Have you seen how many recipes for quinoa are out there?  Name your flavor, name your dish, and there’s a way to make it with quinoa.

Even on Sunday, I had a quinoa burger at True Foods Kitchen.

When my friend Angela mentioned that she had been obsessed with a new chicken noodle soup made with quinoa… I knew I had to try it.  Angela and I have similar taste in foods, and I know her palate tends to be just as picky as mine.  So, on a cold snowy day, I made this.

Healthy Chicken Quinoa Soup

And, I LOVED it.  There is NOTHING that is better on a snowy day than a yummy cup of soup.  This soup did not disappoint at all.  The original recipe Angela shared was made with dark meat chicken.  If you’re a fan of dark meat, go for it… I tend to go for the white meat.

Healthy Chicken Quinoa Soup

Serves 7

INGREDIENTS

Healthy Chicken Quinoa Soup | No Thanks to Cake

1 tsp. canola oil

1 small onion, diced

4 carrots, sliced

1 lb. boneless raw chicken breasts, thinly sliced

4 cups chicken broth

2 garlic cloves, minced

1 cup water

3/4 cup quinoa, uncooked

4 sprigs thyme

salt

pepper

INSTRUCTIONS

1.  Heat canola oil in a pot.  Cook diced onion and carrots for 6 minutes.  Note: I often use an electric Presto Kitchen Kettle for soups and did for this recipe.

Healthy Chicken Quinoa Soup | No Thanks to Cake

Healthy Chicken Quinoa Soup | No Thanks to Cake

2.  Add chicken and garlic, and cook an additional 5 minutes.

Healthy Chicken Quinoa Soup | No Thanks to Cake

IMG_2080Healthy Chicken Quinoa Soup | No Thanks to Cake

Healthy Quinoa Chicken Soup | No Thanks to Cake

3.  Add chicken broth, water, quinoa, thyme, salt and pepper.  Note:  Be sure to rinse your uncooked quinoa before you add it to the pot.

Healthy Chicken Quinoa Soup | No Thanks to Cake

Healthy Chicken Quinoa Soup | No Thanks to Cake

Healthy Quinoa Chicken Soup | No Thanks to Cake

4.  Boil, reduce heat and simmer about 15 minutes until the quinoa is tender.

Healthy Quinoa Chicken Soup | No Thanks to Cake

5.  Serve and enjoy!

Healthy Chicken Quinoa Soup | No Thanks to Cake

Per 1 cup soup:

CAL 166; CARB 16g; FAT 4g; PROT 17g; FIB 2g; WW Points Plus: 4

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Spinach and Artichoke Dip Chicken

After I made that decadent panini last week, I knew I wanted more of that spinach and artichoke goodness.

There’s really nothing that I don’t love about spinach and artichokes being mixed together.  Whether they’re coming together as dip or serving as toppings on pizza, they’re kind of amazing.

When I first moved to Colorado almost SEVEN years ago, my friend Jen came out to help me get settled in (thanks, Jennie!) and during her trip I whipped together a spinach and artichoke chicken that rocked our socks off.  It was creamy, delicious and I remember it having a WHOLE lotta mayonnaise.  Fast forward seven years, and I’ve never made an attempt to recreate this dish in a healthy manner until now.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

I’m so glad that I did!!!  I leaned on my friends at Laughing Cow Cheese to bring their wedged cheese deliciousness to the table… and to replace a lot of the creamy goodness that the mayonnaise delivered.  With the Laughing Cow added as my secret ingredient, I didn’t miss the extra mayo… not for a second!

This dish is not only incredibly flavorful, but the chicken comes out very tender through the process.  Try this one out for sure, and as usual, multiply the ingredients to make larger portions if you’re feeding a family or love leftovers…

Spinach and Artichoke Dip Chicken

Serves 1

INGREDIENTS

Spinach and Artichoke Dip Chicken | No Thanks to Cake

1 4 oz. chicken breast

1 wedge of Laughing Cow Cheese – Light Swiss flavor

1 artichoke heart, chopped

2 Tbsp. diced onion

1 Tbsp. light mayonnaise

1/2 cup chopped fresh spinach

1 Tbsp. grated Asiago cheese

1 1/2 tsp. minced garlic (or 1 1/2 cloves)

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat oven to 375 degrees.

2.  Add garlic, artichokes, and onion in a saute pan, coated with cooking spray.  Saute for 1-2 minutes.   Season with salt and pepper.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

3.  Add spinach to the pan, and sauté until wilted.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Spinach and Artichoke Dip Chicken | No Thanks to Cake

4.  Remove your veggies to a bowl, and add your Laughing Cow Cheese and mayonnaise.  Stir to combine.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Spinach and Artichoke Dip Chicken | No Thanks to Cake

5.  Place a piece of chicken in an oven-safe dish, sprayed with cooking spray.  Season the chicken with salt and pepper.  Note:  I also added some crunchy Garlic Gold nuggets, because you can’t have too much garlic…

Spinach and Artichoke Dip Chicken | No Thanks to Cake

6.  Spread the “dip” on top of the chicken.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

7.  Top with the grated Asiago cheese.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

8.  Bake at 375 degrees for 30 minutes, until the chicken is done and the top of the dish is browned.

Spinach and Artichoke Dip Chicken | No Thanks to Cake

9.  Plate that chicken and enjoy!!

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Spinach and Artichoke Dip Chicken | No Thanks to Cake

Per entire recipe serving:

CAL 207; CARB 4g; FAT 9g; PROT 29g; FIB 0g; WW Points Plus: 5

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