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: Twice Baked Broccoli-Cheese Potato

Remember when I told you that I started the DietBet?  The trip to Chicago kind of jacked up my progress.  EEKS!

It’s not that I ate THAT bad when I was there, but I just got out of my groove.  The WORST…

So, tonight, I did what I know works.  I fixed myself a Jenny Craig meal, only volumizing it considerably!  I know that the Jenny foods will be perfect for getting me back on track.  Afterall, portion control is HUGE for me, and Jenny’s pre-packaged foods are PERFECT to keep me in check.

I was digging through my freezer and found a JC Broccoli & Cheese Potato.  While this is usually a lunch item, it just sounded perfect for dinner.  Wait until you see what I did with it….

This two-ingredient recipe made the most creamy, flavorful potato and the potato was just bursting with broccoli.  LOVED IT!  And, adding the broccoli and cheese only adds an additional 40 calories (no big deal!)

Next time I make it, I’ll add a little fresh broccoli too, but I didn’t have any in the fridge tonight.  Let me know what you think!

Also – - If you are looking for other Jenny Craig Volumizing Recipes, click here to view my recipes page.  Scroll all the way down for a section dedicated to Jenny meals – - Enjoy!

Twice Baked Broccoli-Cheese Potato

Serves 1

INGREDIENTS

1 Jenny Craig Broccoli & Cheese Potato

1 Green Giant Just for One Broccoli & Cheese, single serving

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat the oven to 400 degrees.  Cook the broccoli and cheese in the microwave for 2.5 minutes.

2.  Remove the potato from the packaging and place it on a plate.  Heat in the microwave for 4 minutes.

3.  Scoop out the potato from the skin and place it in a small bowl.

4.  Add the broccoli and cheese to the bowl and mix well, mashing the potato.

5.  Spray a baking pan with cooking spray, and add the potato skin.  Fill it with the potato and veggie mixture.  Note:  It will be REALLY full…

6.  Bake at 400 degrees for 5-7 minutes until the top of the potato lightly browns.

7.  Move to a plate, and add salt and freshly ground pepper.

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BLT Waffle Sliders with Laughing Cow Cheese

I got the idea to try this dish from Heather.  She had Instagrammed a few weeks ago that her dear hubby had made a multigrain waffle BLT for her for dinner after a big race.  Ever since I saw the picture, it’s been engrained in my brain… and on my list of dishes to make.

On Saturday evening, I did it.  I jumped in feet first, and made what I think is officially my favorite sandwich on the planet.  Truth be told, I’m not big on sandwiches.  Most have lunchmeat on them, which is just nasty.  I’ll eat a BLT and I’ll eat a veggie, but there’s not much inbetween that makes my tastebuds dance.

Oh, but they were dancing when they ate this sandwich… and yours will too!

The fluffiness of the waffle pairs PERFECTLY with crunchy bacon, juicy tomatoes, creamy Laughing Cow Cheese, and crisp greens.  While I paired my BLT with Garlic and Herb Laughing Cow Cheese, you could also use any of the other flavors of the cheese if you prefer.

BLT Waffle Sliders with Laughing Cow Cheese

Serves 3

INGREDIENTS

1 cup Lowfat Bisquick Mix

1 large egg

1 Tbsp. oil

1/2 cup milk, more as needed

2 roma tomatoes, sliced

9 slices precooked bacon

3 wedges Laughing Cow Cheese – Garlic and Herb flavor

salt and pepper

INSTRUCTIONS

1.  Combine Bisquick, egg, oil, and milk with a whisk.  Note:  The batter will be thick, but add more milk if you have trouble stirring the ingredients together.  I added about 1-2 Tbsp. more.

2.  Cook your waffles in your waffle irons, per instructions.  The batter should make 3 small waffles.

3.  Slice your tomatoes and cook the bacon per package instructions.

4.  Take one of your waffles and break it into 4 parts, smear each quarter with your wedge of Laughing Cow Cheese while still warm.

5.  Next, build your sandwich:  Greens, then tomatoes (adding salt and pepper), and 3 slices of bacon.

6.  Plate up your sliders, and prepare to be WOW’ed!

Per 1/3 recipe serving:

CAL 322; CARB 28g; FAT 17g; PROT 12g; FIB 1g; WW Points Plus: 8

 

Note:  The Laughing Cow® provided me with product for this review. However, thoughts and opinions are my own and do not necessarily reflect those of the brand.

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#PHXLASMCI: Phoenix

So…. I alluded to it a little bit on here, and if you follow me on Twitter, you definitely have heard the news.

I’ve been on a WHIRLWIND of a VACATION!

I haven’t traveled in about 5 months, since I flew home for Christmas.  However, in true NTTC fashion, I went ahead and took THREE trips this week.  Go big or go home, right?

First Stop:  Phoenix

It’s that time of year again… time to head to Montelucia for my 1st trip of the year.  Truly, I couldn’t wait for this trip.

Having spent the past few weeks shopping for new bathing suits and picking up odds and ends, I was ready to get there on Friday morning.  When I arrived I was THRILLED to find the weather to be ABSOLUTE PERFECTION.  It was in the 80s and breezy… I couldn’t have ordered better weather.

As usual, my friend Donna met me there and we spent our days lounging by the pool, working on our tans, and catching up.  We also took advantage of the poolside service… enjoying a lot of the Montelucia’s amazing (and healthy!) dishes!

One of many great things about visiting a spa is that the menus are full of healthy choices, and often have calorie counts included.  The challenge with visiting a spa with one of your best friends is that it becomes difficult to count all of the liquid calories that go in.  Especially when they are so tasty…

On Friday night, we went to our absolute favorite italian restaurant in Old Town Scottsdale.  If you’re ever in Phoenix, you HAVE to try Marcellinos… they have the most exquisitely delicious homemade pasta.  We even got to eat on the patio because the weather was so mild.

You might not recognize Donna and I above… we just stepped out of the salon moments before that picture was taken.  As for the pictures of the food, we split the most delicious pear, arugula, parmesan salad.  I’ll be making this at home soon.  It was that good.  The dish to the right is the best pasta I’ve ever had in my life:  Caco di Pepe – - Homemade parmesan cracked pepper linguini in a tomato ragu with pancetta and caramelized onions.  I order it every time I go to Marcellinos, and it never disappoints.

After indulging in extra cocktails and pasta meals, we make sure that we get our sweat on.  The spa has the most gorgeous yoga studio, and I took complete advantage of its offerings.  I love yoga in the desert.   I was a little disappointed that they didn’t have poolside yoga on the schedule for the weekend… maybe next visit!  Next visit, I’ll also need to try that beautiful mountain again as well…
Saturday was another pool day… and we did something fun at the spa, too.  A little peek at the future, we had our cards read.  I love exploring new age and spiritual learnings.  Donna and I have both been at unique crossroads… and really enjoyed our readings as a result.
Wait a second… I know what you’re thinking.  We didn’t have massages??  Oh, fear not… we scheduled those for Sunday morning after yoga.  I always get my massage and body scrub from Angela, and as usual, the service was phenomenal, relaxing, and just what the doctor ordered.  Living in a VERY dry climate, a body scrub at the beginning of summer is always amazing to get my skin in shape for sundresses that the warmer season will bring.  The pictures below are from outside Joya Spa and from its rooftop pool.
The worst part about visiting Montelucia is that it always comes to an end.  Donna and I have our tentative fall plans to return, since that’s the only way I am able to leave the property without tears.
After three and a half days in paradise, I reluctantly headed to the airport for the second leg of this trip.
To Be Continued…

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