Some of you may not know that tomorrow, February 22nd is National Margarita Day! To celebrate this, we have provided you with a recipe for a tasty frozen Peach Margarita that we put our own twist on. And to make sure your not drinking the margaritas on an empty stomach, we’ve included instructions on how to prepare some Enchiladas that are delicious and easy to make. Share & Enjoy!
Skinny Chicken Enchiladas
8 Whole Grain 100-Calorie Tortillas
1 can Rotel Diced tomatoes
16 ounces Fat Free Sour Cream
4 ounce can Green Chilies
1 lb. Boneless Skinless Chicken Breast
1 can Fat Free. Low Sodium Cream of Chicken Soup
1/4 cup Diced, Fresh Cilantro
1 1/2 cups 2 % Milk Shredded Cheese
Cook chicken (in crock pot, boil or bake). When cooled, shred the chicken. We used chicken breast from a rotisserie chicken. A time saver and tastes delicious! In a skillet, combine the shredded chicken with the rotel tomatoes and green chilies. Let flavors cook together and warm. In a separate saucepan, combine the fat free sour cream and the cream of chicken soup. Cook until warmed and stir in cilantro. Simmer for 5-10 minutes. In a flour tortilla, arrange some of the chicken mixture with 1 Tbsp. cheese. Roll and arrange in a 9 X 13 baking dish fold side down. Arrange all 8 tortillas. Pour sour cream sauce over top and sprinkle with remaining shredded cheese. Bake at 350 degrees for 20-25 minutes until cheese is warm and bubbly. Serve with salsa and lettuce on top!
1 cup of frozen peaches
1.5 oz. of tequila
splash of triple sec
1 tablespoon of premium bar syrup
sea salt & peach slice for garnish
Mix all ingredients in blender. Rim glass with sea salt, pour and serve!