Monday, June 11, 2012


(adapted from Betty Crocker)

1 cup onion (chopped)
2 cloves garlic
1 tbsp chili powder
1 can (24 oz) undrained diced tomatoes
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp salt
1/8 tsp pepper
3 cups part-skim Mexican cheese blend
1 cup part-skim pepperjack cheese
4 oz fat-free cream cheese
10 tortillas

Preheat oven to 350F. Heat onion, chili powder and garlic over medium heat in a large skillet for 5 minutes. Stir in all other ingredients except cheeses. Heat to a boil then reduce to low, cover and simmer for 30 minutes. Roll shredded cheese mixture (excluding cream cheese) into tortillas and line a 9X13 baking dish. Pour tomato mixture over tortillas. Spread dollops of cream cheese over top and bake for 15 minutes.

Serves 10 at 335 calories per serving. 


  1. Are these the AMA ing enchiladas that couldn't wait for the good Samaritan to get home? Lol. I've always wanted to make enchiladas but scared I will totally mess them up!


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