Budget MOTW - Spinach, Mushroom, and Chicken Stuffed Enchiladas
MORE FOOD!!!!!!!! I know you're just really upset about hearing about more delicious recipe awesome-ness, right? **wink wink**
Have you ever stumbled across a recipe on pinterest and you just started salivating immediately?!?! Ya...that happened to me last weekend when I found this one--Chicken, Mushroom, and Spinach Enchiladas from the Girl Who Ate Everything. If you just take one peak at these pictures, I dare you to tell me these don't look delicious! These just looked delicious and whether or not they were really cheese heavy (ya they kind of are...why do you think I didn't 21 day fix approve them?)...I still had to try these! Because you know what, sometimes you deserve a cheesy treat!
So, for today's meal of the week...Spinach, Mushroom, and Chicken Stuffed Enchiladas! I know some people have strong opinions about mushrooms. So, if you're not a mushroom person, or eating spinach makes you feel like Popeye, than feel free to substitute!
For mushroom substitution...You'll need another meaty vegetable! Cauliflower or eggplant would probably be sufficient for that. I do not have much experience cooking with eggplant, so I personally would suggest cauliflower, since I anticipate it would hold its shape better than eggplant would and would therefore make a more appetizing consistency for your filling.
For spinach subsitution...I would suggest chard or kale! I personally looooooooove kale, so that would be by personal suggestion!
First things first, what do you need at the grocery store?
Grocery List:
- Sweet Onions - $0.45
- Mushrooms - $3.99
- Kroger Low Sodium Chicken Broth - $1.55
- Fresh Baby Spinach - $4.99
- Philadelphia Cream Cheese - $0.41
- Chicken breasts - $10.49 (used approximately half for this recipe and half for Veggie & Chicken Crockpot Chili recipe)
- Limes - $0.39
- 8 ounces Daisy Low Fat Sour Cream - $1.39
- Cilantro - $0.89
- Kroger Flour Tortillas -$1.99
- Kroger Shredded Monterrey Jack Cheese - $0.69
- Butter
- Garlic Powder
- 1 tablespoon of butter
- Small Onion, minced
- garlic powder
- Mushrooms - 1lb approximatley, coarsely chopped
- 10 ounces of coarsely chopped baby spinach
- 1/4 C of low-sodium chicken broth
- 4 ounces of cream cheese - low fat
- cooked and diced chicken
- Juice of one lime
- 3/4 cup low-sodium chicken broth
- Garlic powder - I didn't measure but 1-1.5 tablespoons should be good
- Low Fat (or Fat Free) Sour cream - 8 oz
- Cilantro, chopped
- Filling
- Sauce
- 8 flour tortillas
- 1.5 cups of Monterrey Jack cheese (This was about 6 of the 8 ounces of Monterrey Jack in the bag of shredded cheese)
Seriously, these enchiladas are AMAZING! I totally look forward to them at the end of a long day! To offset the heaviness of these, I'll usually pair them with a large salad. And purely to offset that they are a little on the high-fat side, I have not been having them back-to-back days for dinner! I usually alternate between these and my veggie-heavy chili or a large salad with some grilled chicken or hard boiled egg for dinner! But seriously you should check them out! SO DELICIOUS!!
Happy Eating!
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