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Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being******************************
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http://www.furaffinity.net/view/4095503These are called chicken 'barbecue'-enchiladas because the sauce tastes faintly like smoky barbecue sauce. I created it one day when I didn't have any enchilada sauce but wanted enchiladas. If you're doing Weight Watchers, each serving is just six points and is very filling. If not, it's still a tasty and healthy alternative to regular enchiladas. Yields 6 servings.
Ingredients:
Meat layers;
• 1/2 bottle of mild chipotle taco sauce (about 4 oz.)
• 1/4 cup water
• 1/2 cup canned tomato sauce
• 1/2 tablespoon sugar (natural sugar substitute if you are watching your health)
• 2 teaspoons Sriracha hot sauce (more or less if desired, 2 teaspoons gives it a mild spiciness)
• 1 squeeze (probably like 2 teaspoons) lemon juice
• 1/2 small onion (white, yellow, or sweet)
• 2 large boneless, skinless COOKED chicken breasts
Tortilla layers;
• 4 whole wheat medium-sized tortillas
Top;
• 1 cup (a little under half of a small block) shredded part-skim mozzarella
• 1/2 small onion (white, yellow, or sweet)
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
Instructions:
1. Preheat oven to 400 degrees. Chop up COOKED chicken breasts into bite-sized pieces, or shred if desired. Place in large mixing bowl.
2. Chop up the half-onion into small pieces. They don't have to be tiny, so don't spend too much time on this. Sautee for a few minutes with non-fat cooking spray. Put the onions into the bowl.
3. Pour mild chipotle taco sauce, water, tomato sauce, sugar, Sriracha, and lemon juice into the bowl. Mix all ingredients together.
4. Soften your tortillas - in the microwave for a few seconds or on the stovetop for a few seconds per side.
5. Place a thin layer of the meat mixture into the bottom of an ungreased 8"x8" baking dish (you can probably use a bigger one, but this yields nice and thick pieces). Place two tortillas on top in a way that covers most of the dish. Place another thin layer of the chicken mixture, another layer of tortillas, and then the rest of your chicken mixture.
6. Over this, evenly sprinkle your mozzarella. Then chop up the other half of the onion and sauté in non-fat cooking spray. Sprinkle this over the top of the cheese.
7. Sprinkle just a pinch of salt and pepper on top, and place dish uncovered into the oven. Bake at 400 degrees for 15 minutes or until cheese is thoroughly melted.
8. Cut into six even squares. Serve and enjoy!
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 547 x 480px
File Size 538.3 kB
I've seen a lot of these pictures, and I need to be honest to all who submit pictures.
FIRSTLY THANK YOU for sharing. I want this commentary to be informative, and to help. not to criticise or degrade.
Having said that, and hopefully it was read before this part, I was told by a proffessionally trained chef, we eat food first with our eyes, it improves the dish, and our perceptions of it when we do actually eat it. This is why "Plating" is so important. garnishes, and the various rules, and so forth.
And that extends here too, but ALSO photography! Your culinary exploits are posted to be shared. one can only imagine so that others can be inspired to try what you made, and to compliment you on your successes! So making your dish look appetising is, of course important, right?
So, Firstly there's the "studio" Yes this is important. infoil, clutter on a counter, the background of your kitchen, all kinds of "visual clutter/filth" really detracts, and by looking at your background can help focus the viewer on what you're taking a picture of.
Next, Would be the photograph. All too often, they're really blue or really yellowy. super easy things to fix in a photoshop or something free. it's a bit of a pain if you don't know what you're doing but Often, a lot of the issues of wierd lighting is alleviated by offering the camera enough light. [it will also reduce graininess.] LOTS of light.
After that, the rest just comes down to plating. baking dishes with bubble splashed browned sides often just don't look great. but take out a slice, a few sides, a garnish, clean the rim of the plate, and there you go. make the thing pretty make it "look good enough to eat" and It works wonders. A lazy picture that didn't come out very well, can just look...sad, and unappetising.
I hope this didn't come out as hyper critical, and I tried hard to not reference THIS person's dish in particular. Appolgies to Them if it seemed that way, it's honestly a thing that's been bugging me just a bit for quite a while now.
Thank you all, and do keep cooking foods that make you happy and fills your bellies. If it's good enough to remember it to make again it's good enough to share with us, as well!
FIRSTLY THANK YOU for sharing. I want this commentary to be informative, and to help. not to criticise or degrade.
Having said that, and hopefully it was read before this part, I was told by a proffessionally trained chef, we eat food first with our eyes, it improves the dish, and our perceptions of it when we do actually eat it. This is why "Plating" is so important. garnishes, and the various rules, and so forth.
And that extends here too, but ALSO photography! Your culinary exploits are posted to be shared. one can only imagine so that others can be inspired to try what you made, and to compliment you on your successes! So making your dish look appetising is, of course important, right?
So, Firstly there's the "studio" Yes this is important. infoil, clutter on a counter, the background of your kitchen, all kinds of "visual clutter/filth" really detracts, and by looking at your background can help focus the viewer on what you're taking a picture of.
Next, Would be the photograph. All too often, they're really blue or really yellowy. super easy things to fix in a photoshop or something free. it's a bit of a pain if you don't know what you're doing but Often, a lot of the issues of wierd lighting is alleviated by offering the camera enough light. [it will also reduce graininess.] LOTS of light.
After that, the rest just comes down to plating. baking dishes with bubble splashed browned sides often just don't look great. but take out a slice, a few sides, a garnish, clean the rim of the plate, and there you go. make the thing pretty make it "look good enough to eat" and It works wonders. A lazy picture that didn't come out very well, can just look...sad, and unappetising.
I hope this didn't come out as hyper critical, and I tried hard to not reference THIS person's dish in particular. Appolgies to Them if it seemed that way, it's honestly a thing that's been bugging me just a bit for quite a while now.
Thank you all, and do keep cooking foods that make you happy and fills your bellies. If it's good enough to remember it to make again it's good enough to share with us, as well!
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