This easy and healthy chicken recipe is not only tasty but versatile. Pull this dinner together in a snap and everyone will leave the dinner table with a smile.
The 'Half Homemade' part of this recipe comes from the Progresso soup. While preparing meals 100% from scratch is fine, time is often a factor. Coming up with healthy and delicious dinners using shortcuts just makes life a bit easier.
Ingredients
- 1/2 can Progresso 'Carb Monitor' Cheesy Chicken Enchilada soup - roughly 9 ounces of an 18.5 ounce can
- 3 skinless boneless chicken breasts cut into 1/2 inch chunks
- 4 small (6 inch) low carb, low fat tortillas
- cooking spray
- turmeric to taste
- salt and pepper to taste
- 1/2 cup button mushrooms, sliced
- 2 cups lettuce, shredded
- 1/2 cup onion, chopped
- 1/2 cup green bell pepper, chopped
- 1 tsp garlic, minced
- oven safe bowls or extra large muffin tins
- 1/2 cup of reduced fat cheddar, or any cheese of your choice
Directions
- Preheat the oven to 350 degrees. n the meantime, warm the tortillas in the microwave for 15-20 seconds until they are soft. Gently set in some oven safe bowls or muffin tins and carefully shape into a salad bowl. Spray with cooking spray, then bake for 8-10 minutes or until slightly browned and cripsy. Check often to make sure they don't get too dark. Allow to cool slightly before adding the filling. It's amazing how how crispy and flaky the tortillas become in the oven!
- Meanwhile, spray a non-stick frying pan with cooking spray and set on medium heat. Add the garlic, onion, mushrooms and bell pepper, sprinkle with salt and pepper to taste and cook until tender and until the onions are translucent, about 5-7 minutes. Sprinkle the chicken with salt and pepper to taste, then add to the pan and cook through, stirring occasionally. Sprinkle with about a 1/4 to a 1/2 teaspoon of turmeric, or to taste and toss lightly in the pan. Add 1/2 of a can of Progresso soup and stir, reduce to medium low and let simmer a few minutes. If the mixture is too soupy, add a teaspoon or two of flour and stir until it thickens slightly. Remove from the heat and set aside for a few minutes. The mixture will thicken upon standing.
- Take the shredded lettuce and fill the baked salad shells about 1/2 full, then add a sprinkle of the reduced fat cheese. Finish filling the shells with the chicken mixture and top with another sprinkle of cheese.
This meal is not only healthy, but will warm the insides and keep everyone full for hours. Don't hesitate to take any favorite family recipes recipes and alter them to fit into these crispy salad bowls.
The copyright of the article Half Homemade Chicken Enchilada Salad in Dinner Recipes is owned by Krista Brazeau. Permission to republish Half Homemade Chicken Enchilada Salad in print or online must be granted by the author in writing.
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