Skinny Enchiladas & How Skinny Ain't Worth It

Not every recipe I make turns out to be a glorious masterpiece, every now and then the horrible food fairy hits me and this week she stung like a bee!

Skinny Chicken Enchiladas

Original Recipe From Skinny Mom 

Ingredients

• 8 oz fat-free sour cream
• 1 can fat-free cream of chicken soup
• 1/4 cup fat free milk
• 1 Tbsp fresh chopped cilantro (or 1/2 Tbsp dried)
• 1/2 cup cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 8 low carb tortillas
• 1 cup shredded Mexican cheese blend
• 1 can diced green chiles

Instructions

1. In a saucepan, mix together sour cream, soup, milk and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way. Twice.)
2. Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray.
3. Heat until onions are transparent.
4. Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
5. Fill each tortilla with about 2 Tbsp of the chicken mixture.
6. Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed) in a 8x11 dish sprayed with cooking spray.
7. Pour/Spread the sour cream sauce over enchiladas and top with the cheese.
8. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

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So the leftovers for these are still sitting in my fridge and it’s been 2 days which means they were not a hit. I described them to Logan as eating at a Mexican restaurant that made cheap ass Mexican food. It also broke one of my cardinal rules when it comes to being nom worthy, you could taste everything in it. I could tell you exactly what was in it (had I not cooked it) by just eating one bite – YOU SHOULD NEVER BE ABLE TO DO THIS, unless your Gordon Ramsey. I mean cooking Gods don’t really count in this case anyway. But it literally tasted like I mixed some chicken with a can of rotel, rolled er’ up and called it dinner. 

Also skinny is NOT ALWAYS better, seriously why is there no cheese inside… I mean I couldn’t go along with that so I definitely added a little Mexican cheddar action before I rolled them up. Plus it helps keep the inside ingredients more intact when it comes to eating instead of falling apart on your plate. So the cheese inside is pretty much a necessity as you now agree and should not be avoided no matter how skinny you think you need to be. I also used more chicken and glad I did, the amount of chicken this calls for originally isn’t enough – you might as well just heat up your can of rotel and call it a night and then you'd be really skinny! I don't know if someone was just trying to be too skinny on this recipe or just lacked an ability to make enchiladas, but that saying nothing tastes as skinny feels - well you are so very right if this is what you are eating!

Frankly this meal made me regret it from the very first bite and further reiterated why you shouldn’t change a good thing. I have a great enchilada recipe and opted for this one for a change, and have learned to be a hermit and NEVER EVER leave my delicious enchilada recipe for another again. And yes I will have to make my recipe sooner rather than later to prove to my taste buds I didn’t fall from a very high place and lose all of my senses. 

*For the record Logan did eat all of his and tried to convince me it wasn’t that bad. But I just think to myself this is the man who lived off of frozen hamburgers heated in a skillet and corn dogs before me.

Noming Score: 2/5