Easiest Cheesy Chicken Enchiladas...

....ever!

Whenever I need a go to comfort food that's still healthy, this is the dish.

My mom has been making these for years and I continued making them once I moved out on my own.

They are great on a cold night or for unexpected company and require few ingredients and very little time.

What could possibly be better?! Ok maybe bacon....or a cupcake....or a Chanel bag....but besides that,yup they're delicious :)

Easiest Cheesy Chicken Enchiladas
Makes 8


2 c. cubed chicken (either 2 chicken breasts or 2 12.5 oz cans)
1 package of fat free cream cheese
3/4 c. salsa (any variety)
1 1/2 c. grated Cheddar cheese (I use low fat)
1/4 c. milk (I use fat free)
8 whole wheat tortillas

In a medium saucepan combine the chicken, cream cheese and salsa and cook over low heat, stirring until combined.

Place about 1/3 cup of the mixture in each shell, roll up and then place in a greased 9"x13" pan.

In a smaller saucepan combine the milk and cheese and cook over low heat, mixing until melted.

Pour the sauce over the enchiladas and bake at 350 degrees for 20 minutes or until golden brown and bubbling.

Broccoli Pesto

Want to know a secret?

Good. Because I'm going to tell you anyways.

This pesto is better than the real pesto...for real.

And it's healthier. So you can eat,like, the whole thing instead of two teaspoons.

Broccoli Pesto
Adapted from Everyday Food

1 bunch of broccoli cut into pieces (about 4 cups)
1/2 c. packed parsley or basil
1/3 c. grated Parmesan cheese
the juice of 1 lemon juice
1/4 c. olive oil
1 clove of garlic
Salt and pepper
1 can (15.5) Cannelloni beans
10 oz. of cooked pasta


In a large pot of boiling water cook broccoli until very tender, about 10 minutes. Transfer to a food processor. Refill pan with water and return to stove to cook the pasta.


Meanwhile, add the remaining ingredients and half of the beans to the processor. Puree until smooth. 


Mix the pesto along with the remaining beans into the pasta or serve it on top of the pasta and top it off with a sprinkling of Parmesan cheese.

Strawberry Cheesecake Smoothie

You are probably looking at this recipe because there is 'cheesecake' in the title and if you're anything like me cheesecake is just something that can NOT be resisted!!!

Now I hate to disappoint, really I do......

but there is no cheesecake to be found in this recipe....waaaaaait, WHAT??!!!

Ok, I promise there is a good reason and I promise this tastes just almost as good as the real thing.

You see, I was really craving cheesecake. At 10:30 at night. Cheesecake takes FOREVER to make. The cardboard crusted mush labeled as cheesecake with a $7 tag at the grocery store next door just wasn't going to cut it.

So I came up with this instead. Bonus, it's much healthier for you....you can thank me later when you still fit in your bathing suit after eating drinking some 'cheesecake'.

Strawberry Cheesecake Smoothie

1 c. frozen strawberries

2 tbsp fat free cream cheese

1 individual size strawberry cheesecake yogurt (plain,vanilla, or strawberry are also good)

2 graham cracker sheets

1/3 c. strawberry juice (I use Crystal Light)

2/3 c. milk ( I use fat free)

Combine all ingredients in the blender and enjoy! Makes 2 servings.

Note: Feel free to increase or decrease the amounts based on how thin or thick you prefer your smoothies. I have also made this using only milk and not juice and it still comes out tasting like yummy cheesecake, just a little less strawberry tasting!