guest post! danica p.

by Janetha on October 1, 2009

in meals

Hi all!  This is Danica from Danica’s Daily.  I am honored to do a guest post for one of my most favorite people in the world ~ Janetha!  I decided to create a recipe for her that uses several of her FAVORITE things.  I know she LOVES Mexican, Chicken, Salsa (especially TJ’s salsa’s), Mushrooms (aka fungus!) and Laughing Cow Cheese.  She is also a BIG fan of quick meals that use fast ingredients.  Oh ya and since we both are doing the Body For Life Challenge, I designed this recipe to be BFL friendly – woohoo!  My inspiration for this recipe came from my FAVORITE magazine Cooking Light.  You can check out the original recipe on MyRecipes.com by clicking HERE.

CREAMY CHICKEN, SPINACH & MUSHROOM ENCHILADAS

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INGREDIENTS:

2 cups cooked chicken, I used 4 Trader Joe’s Chipotle Chicken Skewers
2 teaspoons olive oil
1-2 garlic cloves, minced (about 1 tsp)1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (8-ounce) package presliced mushrooms
1 (6-ounce) package fresh baby spinach (about 6 cups)
1/4 teaspoon salt & freshly ground black pepper
4 Laughing Cow Lite Garlic & Herb Cheese Wedges
1 jar Trader Joe’s Pineapple Salsa or your favorite salsa
8 (6-inch) Low-Carb La Tortilla Tortillas or corn tortillas if you prefer
1/3 cup (1 1/2 ounces) finely shredded Pepper Jack cheese (the real deal works best here)

OPTIONAL TOPPINGS:
4 Tbsp 0% or 2% Greek Yogurt (to be used as sour cream
Handful of cherry tomatoes, halved
1 avocado, thinly sliced
2 Tbsp Cilantro, roughly chopped

INSTRUCTIONS:

Preheat broiler.

Heat olive oil in a large skillet over medium-high heat. Add the garlic, chili powder, cumin, and mushrooms; sauté 5 minutes. Add spinach and salt; cook for 1 minute or until spinach wilts, stirring frequently. Drain; return mushroom mixture to pan. Add Laughing Cow Wedges; cook 2 minutes or until cheese melts, stirring frequently.  Remove from heat and stir in your chopped chicken. 

Heat 1 cup salsa in a saucepan over low heat. Dredge both sides of each tortilla in warm salsa using tongs, and stack the tortillas on a plate.   Spray a 9×13 dish with nonstick cooking spray.  Spoon 1 heaping scoop of the creamy chicken mushroom mixture into center of each tortilla; fold in half, and arrange in the 9×13 dish, overlapping slightly. Top with remaining salsa, and sprinkle with cheese. Broil enchiladas for 3-4 minutes or until the cheese melts. Top with avocado, greek yogurt, tomatoes and garnish with cilantro, if desired.

* Make it VEGETARIAN by using Morning Star Grillers or Following the original recipe and omitting any chicken.  I almost think some Spicy Potatoes would be a fantastic replace for the chicken too.

** Make it VEGAN by omitting the chicken and using VEGAN Cream Cheese & Cheddar Cheese.  You could add Black Beans for the chicken to boost protein and use Blue Corn Tortillas as they have more protein than corn.

Makes 4 HUGE servings – 2 enchiladas each. (Divide the NI by 2 if you want it the nutritionals per enchilada)

NUTRITIONAL INFORMATION, EXCLUDING TOPPINGS:

Calories 341.2, Total Fat 8.6 g, Saturated Fat 1.4 g, Polyunsaturated Fat 1.3 g, Monounsaturated Fat 3.7 g, Cholesterol 65.0 mg, Sodium 1,515.5 mg, Potassium 813.3 mg, Total Carbohydrate 32.4 g, Dietary Fiber 16.6 g, Sugars 6.9 g, Protein 39.0 g

A little bit about the ingredients in this recipe.

For the CHICKEN, you can do any one of these.

* Use leftover cooked chicken you have in the fridge.

* Use a rotisserie chicken

* Marinate and grill some chicken breast ~ Some of my favorite ways are Spicy Chicken and Lime Chicken.

* Use your favorite Pre-Marinated Chicken Breast!  I opted for Trader Joe’s Marinated Chipotle Chicken Skewers.  These are awesome because they come pre-threaded – you simply spray them with nonstick cooking spray and grilled frozen.  So Easy!

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The only thing to note about pre-marinated things is that the sodium can be high.  If this is an issue for you, simply make your own chicken like noted above.

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I used the Pineapple Salsa on the left, but, you could also GO GREEN and use the Salsa Verde on the right.

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I LOVE using Laughing Cow Lite over Cream Cheese because you save on calories and fat. Plus it’s fun to open up the little triangle wedges.

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I always use finely shredded cheese because it spreads further and it makes it seem like you get more cheese.

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And now for the step by step picture show!

Start out by sautéing your olive oil, mushrooms, garlic, chili powder and cumin for 5 minutes.

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They will cook down quite a bit and turn brown and juicy.

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Add your entire bag of spinach with sea salt.

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Watch it shrink/wilt into nothing.  Be sure to DRAIN the water from the pan or your enchiladas will get soggy.  Return it to the pan and add your laughing cow wedges.

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After your cheese melts, remove it from the heat, stir in your chicken & freshly ground pepper.

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Dip each tortilla in your heated salsa and layer them on a plate.

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Scoop your filling into your tortilla and fold in half.

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Repeat the process layering your next tortilla slightly on top of the first one so that all the tortillas slightly overlap.

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Top with your remaining salsa.

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Top with your pepper jack cheese!

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Broil for 3-4 minutes or until your cheese is melted and slightly browned.

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Scoop 2 fully loaded enchiladas onto a plate.

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Add your toppings and DIG IN!

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Thanks everyone for checking out my Creamy Chicken, Spinach & Mushroom Enchiladas ~ Hope you all enjoyed the recipe as much as I did!  It’s loaded with flavor – smokey, slightly sweet and slightly spicy but 100% good for you!  For healthy recipes like this one, be sure to stop by my blog Danica’s Daily ~ leave a comment if you’ve tried one of my recipes or find something else to try tonight.

A special Thanks to Janetha too for being who she is and letting me post.  I am sure she is living it up on vacation and I cannot wait to read about it!

Q’s:

1.  What is your FAVORITE thing to have when eating Mexican Food?  Mine is chips and salsa.  I could probably make a meal of that alone!

2.  In the spirit of being on vacation ~ What is one fun thing you have planned this week or weekend?  We just got back from a week in South Lake Tahoe but I think we will may head to the movies this weekend – fun!

Have a fantastic day!

Danica

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{ 20 comments… read them below or add one }

The Foodie Diaries October 1, 2009 at 5:16 pm

Danica! I think I drooled 25 times while reading this! Now I’m really in the mood for enchiladas, and TJ’s pineapple salsa!! Haha great recipe… gracias!

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Andrea@WellnessNotes October 1, 2009 at 7:20 pm

Hi Danica,

That’s an awesome recipe! Thanks for sharing.

I love chips and salsa too! In fact, it’s one of those foods with which I have serious portion control issues…

Oh, South Lake Tahoe sounds like sooo much fun! It’s so pretty… No big weekend plans; just hanging out and relaxing, which is fine with me…

I’m going to check out your blog right now.

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hayleycepeda October 1, 2009 at 7:46 pm

I am reading Janetha’s posts backwards so I’m up to yours and ironically I just found your blog right before this! :) Man those are some tempting enchiladas…all of your recipes look SO good and yet they’re very healthy! How cool that you and Janetha are doing BFL together! I completed a couple of challenges myself and I LOVED the program. You look great! Thanks for the awesome guest post. :)

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Erika October 1, 2009 at 7:49 pm

Hi Danica, what a great recipe! I will have to remember to use spinach and mushrooms!

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Susan October 1, 2009 at 8:23 pm

I have never made enchiladas before but this post has totally inspired me to! Maybe all I needed was a wonderful step-by-step guide ;)

1. Corona!! It’s not authentic Mexican without it :P

2. I’m going on vacay too this weekend, to Windsor/Detroit to visit friends. It’s well-needed and I can’t wait!

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Tiffany S. October 1, 2009 at 8:52 pm

Yum!!! Makes the sting of Janetha’s awesome sounding vacation a little less painful.

I can never get enough Mexican food! At lunch today I told a co-worker that I might have to leave my husband because he doesn’t like Mexican food enough (but I’m just kidding – sorta).

Working on the house this weekend – it’s that season. No more goofing around. Stuff has to be done around the house. Aww the joys of being a homeowner.

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Angharad (Eating for England) October 1, 2009 at 9:03 pm

Yay! This is awesome! I need to come on over and check out your blog chica!
Those enchiladas look seriously bomb and you have successfully made me SUPER hungry so well done!
1) Umm chimichangas – probably the least healthiest thing on earth but so so good!
2) I’m running a ten mile race sunday and I plan to celebrate accordingly when I’m done!

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J @ Whole Body Love October 1, 2009 at 9:19 pm

I love salsa from my favorite Mexican restaurant, Abuelo’s! I have to work Saturday and then study for my Anatomy/Physiology Exam this weekend. Blah.

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burpexcuzme October 1, 2009 at 9:47 pm

NO WAY! Janetha is MY favorite person! ;-)

LOVE this recipe. Esp the “real deal” cheese. Hell, yeah!

I actually hate chips. I’m sorry, but the first time I tried tortilla chips was in America, and until now, I still don’t get why people like it. But I do love a good mole! Talk about complexity! And also Mexican cheese, like queso, is fabulous.

I’m having a bloggers meet-up Sat….we’re going to a SINGAPOREAN eatery, and then TJ!

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Deb (Smoothie Girl Eats Too) October 1, 2009 at 9:48 pm

Yum on the enchiladas!

Mexican food- love me the REAL corn tortillas- with butter- soooo gringo I know

Weekend: Seeing Gustavo Dudamel at the Hollywood bowl! :-D Hottie McSpottie!

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ellie October 2, 2009 at 6:10 am

Looks delicious (as do all of your recipes- was just looking at your blog again!)

1. What is your FAVORITE thing to have when eating Mexican Food? I am 99% sure I would LOVE a burrito but I’ve never had one. I’ve been to an authentic Mexican restaurant once and had a spinach and mushroom quesadilla- was amazing.

2. In the spirit of being on vacation ~ What is one fun thing you have planned this week or weekend? Flying to New York for 3 weeks…YEAH!

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Courtney F October 2, 2009 at 6:10 am

Chips, salsa, and guacamole! Yum.
I know football watching is involved and I have to go work at the gym a few hours. Other than that I am not sure.

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julie October 2, 2009 at 6:50 am

stoppp it now! that recipe kicks some sewious bootay! love it :)

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Emily (The Experimentarian) October 2, 2009 at 7:28 am

Those enchiladas look perfect! I’ve been craving mexican food like crazy! I can’t wait to check out your blog :) xoxo

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holly (The Healthy Everythingtarian) October 2, 2009 at 8:48 am

these look delicious! you are too sweet to come up with a recipe just for her!

i need chips + guac or salsa with my mexican. cannot have it without!

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Therese October 2, 2009 at 8:57 am

What an awesome recipe! I love how detailed you are with the instructions (and that its BFL tailored :))

This is getting bookmarked for a later date!

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BodyByPizza October 2, 2009 at 11:19 am

This look SO good, I just peed my pants in delight!

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Becky October 2, 2009 at 6:01 pm

Those enchiladas look amazing! So easy too. I love your ‘healthified’ recipes because they still taste awesome. I’m gonna bookmark this one! :)

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Danica October 5, 2009 at 4:27 pm

Wow ~ you all rock! Thanks for all the fantastic comments. I can’t wait to hear what you all think when you make it. I LOVED reading about your one must have with Mexican food and I think I have now decided that I need to check the all of the above box since I think I LOVE everything you listed.

Hope you all enjoyed your weekend too.

And of course a special thanks Janetha for letting me be a guest poster for you. I hope you try this recipe since I am pretty sure you will LOVE It!

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Merlin68 October 22, 2009 at 6:29 am

This is a trick question, right? ,

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