When mother nature decides to be a frigid you-know-what, comfort food is what most people turn to.
I remember those snow days: staying home from school, watching Bob Barker and getting so excited when Plinko made an appearance, making tomato soup (Campbell’s of course). But there’s the other half to the tomato soup that completed lunch.
A toasty, buttery, ooey-gooey, cheesy sandwich that went with tomato soup like salt to pepper, peanut butter to jelly or Plinko to Price Is Right … a match made in food heaven.
So what’s more fun that dipping a grilled cheese into a creamy tomato soup? Cutting it into “croutons” of course. Drop them in soup or sprinkle them on a boring salad. They also make great, super easy finger foods for your toddler, or a great party favor everyone loves. Endless possibilities.
Long before I started weight watchers, my husband and I would make these amazing creamy chicken enchiladas. Gosh, they were good. Cheesy, creamy, and probably a bazillion weight watcher points (but so worth it … back then at least) Plus, I knew this day would come; the day where he’d say,”Hey! Let’s have chicken enchiladas this week.” Yeah, ok. *eye roll* … another meal that I can’t eat. … or can I?
This was the perfect opportunity for me to tweak our old recipe and bring in the new healthier version. For starters, I reduced the amount of tortillas by making this dish a casserole and not having individually rolled up enchiladas. In addition, I made homemade ‘cream of chicken‘ soup needed for the recipe. It was delicious as is! You could use the canned cream of chicken with no extra points added, too. Whichever you’d prefer 😉
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