Wednesday, July 7, 2010

Whatever Wednesday!

Happy Wednesday! I hope everyone had a safe, fun holiday weekend.

Blog Stats
I had visitors from 31 states this week & an all time high at 272 unique hits! I must attribute many of these to Andrew Tinker & Blues Traveler re-tweeting the link to the post about them. So - THANKS GUYS! :D

 I had a good laugh when I checked my google analytics this week. Someone got to my blog by googling "I married a younger man"! Nothing to be ashamed of, random googler! ;)   I also had someone land here by googling "Chloe Naslund'. My apologies if you were trying to track this person down...and found my cat. 

Recipe of the Week
Ryan & I have really been trying to trim our waistlines, so we've been trying recipes that are lower fat/calories. It can be a struggle to find low-cal recipes that are still tasty. I've been looking at several blogs and sites with "healthified" versions of stuff we love. So far, the clear winner this week is this one, which I've tweaked a little to my liking. Ryan & I both loved this, and will definitely make it again.

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
adapted from Gina's recipe

Servings: 8 • Serving Size: 1 enchilada
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g

Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
15.5 oz can Navy beans (or Cannellini beans)
3 cooked shredded chicken breasts
1/3 can water
1 chicken bullion
1 tsp cumin

Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile, drained
1 jalapeños, chopped, seaded
1/2 cup light sour cream

3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both!)

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles and jalepeños. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with a few good spoonfuls of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas and spread to cover. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

*My Notes: We seasoned and grilled the chicken then mixed it into the filling mixture because we love the flavor of grilled chicken. This also cut down on cook time, because while I was make the filling and sauce, Ryan was grilling the chicken, instead of waiting for it to bake in the oven. Also, I smushed the beans up, because Ryan isn't a huge "bean fan". It only needed about 20 minutes in the oven before the cheese was melted. Enjoy!


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