Sunday, March 15, 2009

Enchiladas, Spanish Rice and Chocolate Chocolate Trifle

Source: Barb Frame

Note: I made 17 large enchiladas with the ingredients below. You could half or even make a third of this recipe for a normal meal.

  • 2 rottisserie chickens (you can just cook up breasts and shred)
  • 2 blocks of cream cheese (I used light)
  • 1 pkg Kraft shredded mexican blend
  • 2 red peppers, chopped
  • 4 stalks of green onion, chopped
  • Cumin (about 1 tbsp)
  • Tortillas
  • Salsa

-I pulled apart the two chickens and chopped up
-Chop red peppers and green onion
-Combine cream cheese, cumin, chicken and veggies, I used my hands to mix it up really well
-Put a dab of salsa, a spoonful of the chicken mixture and some cheese on a tortilla. Roll up and place in a greased pan.
-Spray the tops of the enchiladas or brush with olive oil, it makes them crispy
-Bake at 350 for around 25-30 mins, top with remaining cheese and chopped green onion. Put it back in the over for 5 mins, until cheese is melted.
-Serve with sour cream, extra salsa or any other toppings (Guac is good!)

Comments: These enchiladas are AWESOME. Always a crowd pleaser. The babies even liked them. Thanks for the recipe Barb (and Amanda!)

Chicken Mixture
Ready to go in the oven!

Finished Product

Source: Me!

Note: Again, this was a HUGE batch and there were tons of leftovers. Adjust accordingly.


  • Instant brown rice (cooked according to directions on box, I made 4 c.)
  • 1 red pepper, chopped
  • 1 green pepper chopped
  • mushrooms, chopped
  • 1 small onion, chopped
  • Cumin
  • Chili powder
  • Garlic
  • 1 can diced tomatoes
  • salsa

-Cook rice according to directions.
-Saute vegetables in olive oil and spices, to taste, depending on how spicey you like it.
-Add rice, salsa and can of diced tomatoes, combine and heat through.

Comments: This is a great side for any mexican dish. It makes great leftovers too. You can add some black beans, top with cheese and sour cream for a complete meal.



  • 2 pkgs of fat free chocolate pudding, prepared according to directions
  • 1 pan of brownies
  • Raspberry pie filling
  • 1 container of cool whip

-Layer crumbled brownie, raspberry pie filling, pudding and cool whip in a large bowl.
-Place in fridge to set.

Comments: Delicious! I put some extra leftover pie filling on the table, so people could add more if they liked. Really easy and tasty. I used fat free pudding and fat free coolwhip, so this was actually not that bad for you either.

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