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

Related posts:

Jenny Volumizing: Chicken Fajita Fettuccine

Since I’ve been back on Jenny, I’m back on my kick of creating inventive “volumized” creations using Jenny cuisine.

To see my full listing of Jenny Volumizing Recipes, click here.  To see my latest creation, see below!

Chicken Fajita Fettuccine | No Thanks to Cake 

This recipe really transformed the fettuccine from its original state.  You almost can’t even tell that it was the creamy chicken fettuccine from Jenny Craig.  Instead, it tasted like an insanely flavorful Mexican pasta dish, about 2 times the original size!  Yum, yum!

Chicken Fajita Fettuccine

Serves 1

INGREDIENTS

1 package Jenny Craig Chicken Fettuccine

2 Tbsp. salsa

1/2 tsp. taco seasoning

cooking spray

1/4 green pepper, sliced

1/2 small red onion, sliced

1/4 cup spinach, shredded

1/4 cup diced tomatoes

INSTRUCTIONS

1.  Saute your peppers and onions in a small skillet, prepared with cooking spray until tender.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

2.  Cook your Jenny dinner per package instructions

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

3.  While the Jenny dish cooks, prepare your veggies for the meal.  Note:  I used sliced grape tomatoes, as I had them on hand.  Any type of tomato will work.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

4.  Move fettuccine to a medium mixing bowl.  Add 2 Tbsp. of your favorite salsa to the bowl.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

5.  Add taco seasoning and stir to combine.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

6.  Mix in your peppers, onions, spinach, and tomatoes.

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

7.  Move to a serving dish, and enjoy!!   Add a dollop of homemade guacamole to the mix, if desired.  

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

Jenny Craig Volumizing: Chicken Fajita Fettuccine | No Thanks to Cake

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Easy Bubble Up Enchilada Casserole

When it’s FREEZING outside, I love to do what any girl likes to do… curl up on my couch, knit, and play around on Pinterest while the fire cooks me to a temperature a few degrees hotter than necessary.

Yep, that was me on Saturday morning… until I stumbled upon a new recipe on Pinterest that I’d been wanting to try.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Because it seemed saucy and cheesy of the Mexican genre, I knew that it would be perfect for my balmy 3 degree day in Denver.  I bundled up like the kid in Christmas Story and went to the store in search of ingredients.

Randy - Christmas Story | No Thanks to Cake

Once I got back home and thawed out, my plan was to make this dish for dinner, but then thought… why the heck not make it for lunch?  Since then, it’s about all I’ve eaten for every meal.  Yep, that good.

As a side note:  You will have leftover Grands biscuits that you don’t use for this casserole.  This would be a great opportunity to try my Creamed Spinach and Veggie Grands Pizzas with those leftover bread balls!

Easy Bubble Up Enchilada Casserole

Adapted from Emily Bites

Serves 8

INGREDIENTS

1 lb. lean ground turkey

1 small onion, diced

1 1/2 Tbsp. taco seasoning

1/4 cup water

1 (10 ounce) can enchilada sauce

1 (8 ounce) can tomato sauce

1/2 Tbsp. Cholula hot sauce (optional)

5 reduced fat Pilsbury Reduced Fat Grands, uncooked and quartered

1/2 cup shredded 2% cheddar cheese

INSTRUCTIONS

1.    Preheat oven to 350 degrees.

2.    Brown turkey in a large skillet and drain if needed.  Grind up meat in a food processor until finely ground.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

3.   Add onions to the pan and sauté 1-2 minutes.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

4.   Return the meat to the skillet and add taco seasoning.  Stir to combine.  Cook 1-2 minutes, and add 1/4 cup water.  Cook an additional 1-2 minutes.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

5.    Add the can of enchilada sauce, tomato sauce, and hot sauce. Stir to combine.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

6.    Cut the refrigerated biscuits into fourths and stir them in the meat mixture.  Note:  This is the part in the recipe where I started to question what the heck I was making.  Don’t question it… keep going!

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

7.    Spray a casserole dish with cooking spray and add the mixture evenly. Bake for 25 minutes.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

8.  Remove from the oven and sprinkle cheese on top. Bake an additional 10 minutes.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

9.  Let stand for 5 minutes before serving.

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

10.  Serve and enjoy!!

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Easy Bubble Up Enchilada Casserole | No Thanks to Cake

Per 1/8 recipe serving:

CAL 222; CARB 20g; FAT 9g; PROT 14g; FIB 2g; WW Points Plus: 6

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Cilantro Lime Cauliflower “Rice”

Ever since I made those cauliflower cakes a few weeks ago, I’ve been cauli-obsessed!  I almost always have a head of cauliflower in my refrigerator, and I’m constantly looking for ways to prepare it.

Mostly, I’ve been eating it raw… but I had to take a chance on this new recipe from my girl Gina at Skinnytaste.

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

I’m a HUGE fan of all things Mexican, and the idea of a guilt-free “rice” made from cauliflower seemed like something I needed to try.  Did it taste like cauliflower?  Yes.  Did it taste like cilantro rice from Chipotle?  Yes.  Was it even more filling than rice?  In my opinion, yes!  

This is recipe is a GREAT alternative to regular rice.  I’m excited to try a fried “rice” version in the future…

Cilantro Lime Cauliflower “Rice”

From SkinnyTaste

Serves 6

INGREDIENTS

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp extra-virgin olive oil

2 garlic cloves

2 scallions, diced

kosher salt and pepper, to taste

1-1/2 limes

1/4 cup fresh chopped cilantro

INSTRUCTIONS

1.  Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

2.  Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

3.  Raise the heat to medium-high. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

4.  Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

5.  Serve with your favorite Mexican protein.  Note:  I defrosted some leftover Crockpot Salsa Chicken and made an amazing Mexi-bowl.

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

Per 1 cup of “rice”:
CAL 61; CARB 8g; FAT 3g; PROT 2.5g; FIB 3g; WW Points Plus: 2

Have you ever tried Cauliflower “Rice”?

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