8pp, dinner, lunch, Recipes

mushroom & black bean enchiladas

mushroom & black bean enchiladas | my skinny sweet tooth

My mother-in-law makes some killer enchiladas. They were actually the first meal of hers that I had had. *Give me a second while I reminisce*

I mean, she does the whole “fry the tortillas then drench them in sauce”. They are literally dripping with sauce and cheese and I may or may not have just drooled on my keyboard. Whoops. They are that GOOOOOD.

Nowadays, I’ve found a way where I can make them at home. Whenever I want. Like right now, guilt free. This recipe allows me to indulge in her classic flavors yet my pants will thank me later. 😉 Plus, since I’m cutting back with this recipe, I can truly enjoy her famous enchiladas when we visit. 😀

So, here’s the kicker. On my journey to eat better and lose some unwanted weight, I started cutting back on my consumption of meat. For one, having meat once or twice a week has also helped with the grocery budget. Meatless Monday? Yes, that’s a real thing. Meat is expensive, especially the grass fed/organic kind. So unless a recipe absolutely needs meat, I’m happy to sub in some vegetarian options.

Mushrooms are my favorite substitute as they’re so meaty and has a wonderful earthy flavor. I knew these were a must have in this dish alongside some nutrient packed black beans to round out the mexican flare. Mexican Monday? Taco Tuesday? Sounds great to me.

BONUS: it’s carnivorous husband approved. 😉


 

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9pp, dinner, Recipes

creamy chicken enchilada casserole

 

cream chicken enchilada casserole | my skinny sweet tooth

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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