Tag Archives: Chicken enchilidas

Thanksgiving Vacation is Here

20 Nov

My favorite week of the year has arrived; Thanksgiving!!! Just the mention the word makes me want to dress in full pilgrim gear and strut around the next few days. However, that wont be happening!!!

I left this morning for my in-laws house in Manhattan Beach. This place has become home to me. If Erik and I had the means to move now, we would do it in a flash, but until then, I come up here for vacation.

After we arrived and got everything situation, the babies went down for a nap. You know what that means… Time for a run on the strand. It was the most beautiful afternoon and for any runner, a beautiful day equals… a run you don’t want to end. ┬á5 miles was NOT long enough, but I am getting up in a few hours to do it again:)

After my run, I came back and went right to the kitchen. I decided to make dinner for everyone. MIRACLES DO HAPPEN ­čÖé Dinner was so good, easy and clean, I had to share. ┬á So here we go!

Summer’s Speciality Salad


1 bag of organic Arugula

I Granny Apple peeled and diced

I cucumber peeled and diced ( I only use 1/2 , unless I am doubling the salad)

1/2 red onion diced

1 cup cherry tomatoes cut in half

1 avocado cut in thin pieces

3/4 cup of almond & dried cranberry mix


* Wash Arugula and put in a salad bowl

*Dice the apple, cucumber, onion and tomatoes and pour over Arugula

*Toss the salad

*Top with the avocado, almonds and  dried cranberries

*Once served, feel free to use your favorite dressing. I personally like Trader Joe’s Vinaigrette. However, tonight we used Strawberry Vinaigrette and it was DELIC!

Clean Chicken Enchiladas

By replacing the chicken with turkey, you have a great meal for the left overs you will have in a few days!

8-10 Tortillas ( I don’t use flour, so I go with whole wheat or corn)

2 cups cooked diced chicken (Fresh chicken is the best)

1 can of salsa

1 block LIGHT cream cheese, softened (8 oz.)

1 green pepper diced

1/4 cup of milk

1 cup of cheese


* Stir chicken, bell pepper, creme cheese and 1/2 cup salsa in a saucepan on low heat until creme cheese is melted.

*Spoon 1/3 cup chicken mixture down the center of each tortilla; roll up. Place, seam-side down in lightly greased 12×8┬ábaking dish.

* Stir cheese and milk in a sauce pan on low heat until smooth. Pour sauce over tortillas; cover with foil.

* Bake at 350 degrees for 20 minutes or until thoroughly heated. Pour remaining salsa over tortillas.

Please note, you do not have to make the creamy cheese sauce that I did. I would prefer to top with cheese alone.


Also, green beans are great with this

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