Baked enchiladas!

My mom and I have really been craving Mexican food lately, but we didn't want to spend the money it takes to go out to eat these days. Instead, I found this amazing recipe for low-carb enchiladas. I was so excited about making this recipe because it was not only a healthier recipe, but it was also easy! We did have to replace certain ingredients, but it didn't make the meal any less amazing.

You will need:
2.5 cups Chicken breast, cooked
1/2 cup Canned diced tomatoes
3/4 cup Enchilada sauce
1/2 cup Salsa
1 tsp Enchilada seasoning
1/2 cup Low fat cottage cheese OR 4 oz low fat cream cheese, softened
1 cup Corn, drained
1 cup Black beans, drained
6 High fiber tortillas
1/2 cup Shredded mozzarella/cheddar cheese
1 1/2 cup Chicken broth
* I used more salsa instead of the diced tomatoes, so I had 1 full cup of salsa; I also used taco seasoning instead of enchilada seasoning.

Directions:
Preheat the oven to 375
Spray a 13x9 pan with cooking spray
I boiled my chicken and cut it up, but it doesn't really matter how you cook it
In a medium bowl, mix the chicken, diced tomatoes, enchilada sauce, salsa, enchilada seasoning, and the cottage/cream cheese.
In a separate bowl, mix the corn and black beans together.
Poor the chicken broth (I used the broth from my boiled chicken) in a shallow bowl. Dip the tortilla's into the broth, just long enough to get it moist.
Layer 2 tortilla's on the bottom, followed by the chicken mixture, and ending with the corn and beans with cheese on top. Repeat the layers, ending with the tortilla layer.
Bake for 25-30 minutes!

This is my chicken mixture!


Here's my delicious end product!




This recipe was amazing, and it got my family's seal of approval! We really loved that it was made healthier by using the high fiber tortilla's, low fat cottage cheese, corn, beans, and salsa. I traded a few things and I loved it, so I think if I make it again I'll try the original and see how that tastes. There are so many things you could add or switch with this to change it up and I plan to try a lot of them. I am a Mexican food lover, so I could never get tired of it!

Chicken dip!

When fall comes around you know that it's football time in the south! Every Saturday my family and I love getting together for the games, and we always have great food! We usually go for things like hot wings, sausage balls, pigs in a blanket, etc. But one of our favorite things to make is dip! There are so many different recipes and it's fun to experiment. Well, for the first game of the year we decided to make a cheesy buffalo chicken dip with ranch! Needless to say, it was amazing and easy so I definitely will be making this again!

Here's what you need:
8oz pack of cream cheese, softened
1/2 cup of salad dressing
1/2 cup of whatever buffalo/hot sauce you want!
1/2 cup mozzarella cheese
2 - 12.5 oz cans of White Premium Chunk Chicken Breast in Water, drained
A deep baking dish (I used a 9x9)

Directions:
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, buffalo/hot sauce and cheese. Stir in chicken.
BAKE about 20 min.

We ate this with tortilla chips, but you can use crackers or vegetables as well! Also, instead of mozzarella cheese, I used a bag of mixed cheeses and I put more than half a cup because I am a cheese lover! This dip is seriously a great choice for any family get together. This dip is definitely not on the healthier side of things, but hey, everyone needs a cheat day! I highly recommend trying this, because I know it will be a huge hit!