Pork Enchilada Soup

Click here for this Chicken Tortilla Soup recipe from the “Cooking Classy” blog!

Thanksgiving weekend is upon us and I DID promise this recipe to a few of my facebook followers, so here you go! You can be thankful that I got it up amongst my busy days :)

This is a soup that is very easily thrown together and very easily modified to your own tastes. I prefer green enchilada sauce, but I’m sure that red enchilada sauce would work as well. This is also amazing as leftovers! I just top it off with some tortilla strips and I’m in heaven. I’ve made it with chicken before, but I think there’s something extra special about the pork flavor in here, so try it with the pork first if you can. And at 6 points per serving (and they are quite large servings; almost 2 cups worth!) this is definitely a soup you can enjoy as a dieter!

FYI, I recently downloaded a great app to my iPad called My Recipe Book. It lets you import recipes directly to your iPad! You can either import them from typical websites like AllRecipes or Epicurious, or you can “custom import” recipes from ANY website, including blogs! I started importing some of my own recipes using the app and I found that when I had the little dashes in front of my individual ingredients, it messed up the import and I needed to manually remove them. In order to make it easier for you all to import my recipes when using this app or similar ones, I’ll be going through all my recipes and removing the dashes from in front of the ingredients. Apps are about convenience, so I’d might as well do my part to make getting my recipes through this app TRULY convenient! You should all check it out. I love it!

Click here for this Chicken Enchilada Soup recipe from “The Family Kitchen”!

Pork Enchilada Soup
Servings: 6
PointsPlus Per Serving: 6


  • 1 tbsp olive oil, 4 PP
  • 8 oz raw pork loin, cut into bite sized chunks 8 PP
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tsp ancho chili powder or regular chili powder (optional)
  • 1 tbsp hot chili pepper, minced
  • 4 cups fat-free chicken broth, 1 PP
  • 2 cups water
  • 1 pouch/can green enchilada sauce, 4 PP
  • 1 tbsp dried cilantro flakes (or fresh!)
  • 1 cup corn, 5 PP
  • 2/3 cup uncooked white rice, 12 PP (replace with brown rice if you’d like. It’ll just take longer to cook)
  • 2 large jalapeno peppers, chopped, 1 PP
  • 2/3 cup mixed sweet peppers, diced
  • salt and pepper to taste

Click here for this Chicken Enchilada Soup recipe from “Amy Bites”!

1. Heat up a large soup pot with the olive oil over medium heat. Put in the onion, hot pepper (I like habanero!) and garlic and cook until fragrant (just a couple minutes at most). Then put in the pork. Sprinkle the chili powder and some salt and pepper over top. Cook until the pork is no longer raw and then pour the chicken broth and extra water over top.

2. Pour in the enchilada sauce, cilantro flakes, corn, rice, jalapeno peppers and sweet peppers. Bring to a boil and let it boil for a few minutes, then turn it down to medium low and let it cook until the rice is done. Add salt and pepper to taste.

3. Top it off with some tortilla strips and MAYBE some sour cream and/or cheese if you’d like and enjoy! Quick and easy!

You can add beans in there if you want, but with the rice and corn, your carb sector is covered. Basically, anything that you’d want to eat as a normal enchilada, put in the soup (except for the actual soft tortilla). You could do sweet potato, black bean and pork. You could try shrimp, zucchini and corn. It’s really hard to fail at this one. Just remember to put in the enchilada sauce! It really makes it.

Fiesta Salsa

Beautiful photo by Jess!

Because it’s a party in the bowl AND a party in your mouth!

In case you didn’t know, Jess has a green thumb. She’s been able to keep our three outside plants alive with LOTS of dedicated watering throughout this ridiculous heat and lack of rain. Well, during our weekly trip to the Farmers Market on Saturday, we stopped by a vendor that had tomatillos and got the scoop on how to know when they’re ready to be harvested. Apparently they should still be pretty firm and the husk will get pretty dry. Then they’ll be ready! So, Jess went outside and picked off the three that we’ve been patiently waiting to harvest from our own tomatillo plant.

What does a person do with only three tomatillos? I looked through my cookbooks (sadly, not many tomatillo recipes) and found a couple for salsa that looked good. But still, I only had three. Then, I looked up at the beautiful heirloom tomato in our hanging fruit basket. It only had about 3 days left until it would get soggy and I decided it needed to be used as well.

Now I had enough tomato/tomatillo to make a salsa! Those, plus some jalapenos and even a habanero that’s been in my freezer for months came together with the other essential salsa ingredients and the result was spectacular. This salsa is a farmers market delight. As long as you have jalapenos, onion a little lime juice and a lot of cilantro, you can literally make any salsa your heart desires. Mine was sweet from the heirlooms and the tiny bit of cane sugar and spicy from the habanero. And the garlic (german garlic, which is ginormous), was a spectacular find from last week and it lent its flavor splendidly. No need to waste those heirlooms anymore. If it can go in tomato sauce, it can go in salsa!

Beautiful photo by Jess! Don’t you just want to dig in?

Fiesta Salsa
Servings: 1 (about 1.5 cups worth)
PointsPlus Per Serving: 1


  • 3 small tomatillos, finely diced
  • 1 cup skinned and finely diced red heirloom tomato
  • 1/2 medium white or red onion, finely diced
  • 3 cloves garlic, finely diced
  • 3 small jalapenos, seeded and finely diced
  • 1 habanero, seeded and finely diced
  • 1/2 tsp organic cane sugar (or regular sugar), 1 PP
  • 1 tbsp fresh squeezed lime juice
  • 1/2 cup chopped fresh cilantro
  • 1 tsp sea salt

1. Take your garlic, onion, jalapenos, sugar and tomatillo and simmer for a few minutes over medium heat in a nonstick pan. This tempers the bitterness of the tomatillo.

2. Put your heirloom tomato and habanero into a bowl. Pour in the simmered tomatillo mixture. Put in the lime juice, cilantro and sea salt. Mix well. Let sit for at least 30 minutes so the flavor can deepen.

3. Serve with chips and enjoy!

Pork and Veggie Enchiladas and a New Bike!

Click here for this Shrimp Enchiladas Verde recipe by “Eat, Live, Run”!

I GOT A BIKE!!  Jess and I were finally able to drive up to the REI where it was shipped to and picked it up on Saturday.  Then we drove back the same day… which made it a 6 hour drive round-trip.  But it was totally worth it.  She’s a beauty!  Pictures will come later.  We went for our first bike ride together the next morning instead of going to church and it felt just as good as a spiritual refresher.  We did almost seven miles, which isn’t much on a recumbent bike in a gym, but certainly is with slight hills and lots of cracks in the pavement!  We’re both getting squishy seats soon because, well, you know why.  The feeling of a numb coochie is slightly unnerving. (TMI?)

After the biking, we went swimming!  The water was perfect.  The pool had just opened and no one else was in there, so Jess and I dove right in to cool, cool water.  With the crazy heat we had the last couple weeks, every time we got in the water it felt like we were getting into warm bath water.  Gross.  This was the first time it truly felt like a pool.  Awesome.

Click here for this Zucchini Beef Enchiladas recipe from “Recipe Girl”!

Since I knew we’d both be biking in to work the next day, I wanted to make lunches ahead of time so I could leave the house before the heat index rose too much.  I also wanted to use up some of the veggies I’d had in the fridge for a couple weeks from our local CSA, The Wingfield Farm.  I didn’t have the typical mexican blend cheese in the fridge, so I improvised!  In fact, these enchiladas are full of so much delicious flavor that the tiny bit of feta cheese I put in was really more of an afterthought.  So, these enchiladas can definitely be dairy/lactose-free for those of us who fall into that category.  YAY!  And if you happen to be vegan or vegetarian, take out the pork, use another veggie like corn, potato or kale (just make sure to add a bit of the spices to the veggies that I list for seasoning the pork) and this can be a vegan dish as well!  I love it went that happens :)

This is also my recipe of the week for my cousin’s CSA newsletter.  It’ll be highlighting the tomatoes, garlic, onion and summer squash that everyone will be getting in their baskets.  Score!

Pork and Veggie Enchiladas
Servings: 4 (3 enchiladas per serving, plus fall-out filling!)
PointsPlus Per Serving: 10 (or 7 PP for 2 enchiladas each)

Click here for this Buffalo Chicken Enchiladas recipe by “The Novice Chef”!


  • 8 oz pork tenderloin, trimmed, 10 PP
  • 12 extra thin La Mission corn tortillas, 12 PP
  • 3 cups diced zucchini/yellow squash
  • 1 small onion, finely diced
  • 1 can black beans, rinsed, 7 PP
  • 3 tbsp chopped cilantro
  • 1 medium tomato, diced
  • 3 jalapenos (or less if you don’t want it spicy), diced
  • 3 tsp olive oil, 4 PP
  • 1 tsp minced garlic
  • spices to season pork (I used ground coriander, ancho chile powder, garlic powder, sea salt and a little adobo powder)
  • 1/3 cup crumbled reduced fat feta cheese, 2 PP (optional)
  • 2 packages Frontera Verde Enchilada sauce, 6 PP (or 2 cups of another green enchilada sauce of your choice)

1. Get out a cast iron skillet and turn to medium heat. Season your pork on both sides and cook on each side for about 5-7 minutes or until done.

2. While it’s cooking, get out a medium sized mixing bowl. Rinse the black beans and pour in. Dice up your tomatoes, chop your cilantro and dice your jalapenos and put those in the bowl as well.

3. Now, dice up your zucchini and onion and set aside in a separate bowl. Heat up a medium-sized non-stick pan to medium low heat and pour in 1 tsp of the olive oil and garlic. Let the garlic get fragrant for about 15 seconds and then put in the zucchini and onion. Cook for about 3 minutes or until just tender, then put in the bowl with the other veggies and beans.

Click here for this Thai Chicken Enchiladas recipe by “How Sweet It Is”!

4. Take your cooked pork and let it sit on a chopping block for a few minutes to cool. Then, slice into thin strips (against the grain, preferably) and dice each of those strips. Combined the diced pork with the other filling.

5. Now you can turn your oven on to 375. Take the same non-stick pan you used for the zucchini and onion pour in the enchilada sauce and the last 2 tsp of olive oil and stir up (if you have non-fat greek yogurt, I sometimes stir in a spoonful of it as well to make the sauce creamier). Turn heat to low so that it just gets a bit warm.

6. Take out a 9×13 glass pan and spray with Pam. Organize your counters so you have 12 tortillas on your left, pan of sauce to the right of that, glass dish next to that and the bowl of filling on your right (and a small bowl with the feta if you’re using it next to that). This setup seems to work the best for me. Now, take one tortilla and dip into sauce so that both sides have been covered. Put in the glass dish, sprinkle in a little feta and spoon in a generous scoop of the filling. Roll tortilla, keeping the folded ends on the bottom and shove it into the corner of the pan. Repeat for the next 11 tortillas. You should end up with two rows of six enchiladas, a bunch of leftover filling and about 1 cup of leftover sauce. Scoop the leftover filling into the middle of the dish between the rows of the enchiladas and pour the leftover sauce all over the enchiladas.

7. Rinse your hands and then put into the oven for 35-40 minutes. Take out, top with a little greek yogurt or guacamole or salsa and enjoy!

Queso Blanco Dip

Since I’m getting Mexican for dinner tonight, I have queso on the brain. I saw this recipe and knew that I wanted to share! If you can find a reduced-fat cheese and use 1% milk, this can definitely be a WWF appetizer :)

Delicious Goodies Galore

1  1/4  Pound block White American Cheese,* cut into 1-inch cubes
1  (4 ounce) can diced green chiles
1/4  Cup chopped pickled jalapenos
2  Tbsp. pickled jalapeno juice
2/3  Cup milk
1/2  Cup cold water
1/8  tsp. ground cumin

Place cubed cheese in a microwave safe bowl.

Add chiles, jalapenos, jalapeno juice, milk, water, and cumin.

Microwave on HIGH for 4 – 5 minutes, stopping to stir well after each minute.

Part of the melting process is completed with the stirring.

Serve immediately with tortilla chips or can be used as a sauce for Mexican dishes.

Store any leftovers in the refrigerator.

Reheat in the microwave in increments of 30 seconds until creamy and hot.

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Chicken and Corn Enchiladas

I have made quite a lot of dishes in my time, so when I realized that I’d never made enchiladas, I smacked myself in the face. How could I have waited this long to make them? It’s pretty much the easiest mexican dish you could ever make. Enchiladas to Mexican cuisine is like lasagna to Italian cuisine. You put whatever filling you want inside the carb and top it all with whatever sauce you want and sprinkle on your cheese of choice.

Even my pickiest of pickiest-eater friends love to eat and make enchiladas. They just don’t add much spice and cover it in cheese. As delicious as that can be, it wreaks havoc on my tummy with all that dairy, so I wanted to fill my enchiladas with lots of different flavors and ingredients that wouldn’t make me a personal methane gas distributor.

When I took these out of the oven and gave some to Jess, she started singing praises by the second bite! That’s usually a sure sign of success around here :) So, cook these up, eat em, and let me know how much you love them!

Some for now, some for later!

Chicken and Corn Enchiladas
Servings: 5 (or 10 if you count each enchilada separately)
PointsPlus Per Serving: 9 (or 4 if you count them individually)


  • 1 1/2 cups red enchilada sauce, 4 PP (I used Trader Joe’s Enchilada Sauce)
  • 10 four-inch corn tortillas, 8 PP (I used La Tortilla Extra Thin ones that are 40 calories each)
  • 1 cup frozen corn kernels, 4 PP
  • 1/2 cup black beans, 2 PP
  • 1/4 medium onion, diced
  • 2 small red peppers, diced
  • 1 medium jalapeno, diced
  • 7 oz reduced-fat colby cheese, 15 PP
  • 1 chicken breast, 6 PP
  • 1 tsp cumin
  • 1/2 tsp ground coriander (or 1 tbsp fresh cilantro)
  • 1/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped cilantro (optional)
  • 2 tsp olive oil, 2 PP

1. Preheat oven to 375. Slice the chicken into 1/2 inch thick slices, put into a bag or bowl and cover with all the spices from cumin through black pepper and one tsp of olive oil. Mix it all up and let it marinate while you get the veggies ready.

2. Next, heat a medium sized skillet over medium heat with the other tsp of olive oil. Cut up the red peppers, jalapeno and onion and put into a mixing bowl with the corn. Pour into pan and cook for about 5-7 minutes or until veggies are just barely tender. Put back into the bowl and mix in black beans. Add a little salt and pepper and the cilantro if you are using it. Mix up.

3. Now, cook up the chicken slices in the same pan until thoroughly cooked (around 5 minutes). Dice up and pour into the bowl with the veggies. Stir everything up.

4. Take a 9×13 glass dish, coat with cooking spray and set to the side. Get out the enchilada sauce and pour about half of it into that same skillet along with around 1-2 tbsp water. Mix it in. Then, take each tortilla and dip it into the sauce so that both sides are coated. Then, put it in the pan, put in around 1 tbsp cheese and 2 tbsp chicken/veggie mix. Roll up and position it with the overlapped edges on the bottom. Repeat with other 9 tortillas.

5. Pour any remaining mixture into the sides of the dish, then pour the rest of the enchilada sauce over top of the whole pan. Sprinkle remaining cheese over the enchiladas. Bake for 30 minutes and enjoy!

Tex-Mex Lasagna

It wasn’t until recently that I decided to try out lasagna making. My mom always made it when I was younger, but it was the typical Italian lasagna – meat, cheese, noodle, spices, fennel seed, tomato sauce. Always delicious, always filling, always full of calories (don’t worry, Mims, I loved it and I love you!). I tried making it a few times in the past, but I never really got the consistency right. Too much sauce, no ricotta cheese, not enough filling, too many noodle layers…. You get the picture. Sloppy, floppy, lasagna-giloppy.

After pouring through my cookbooks (like I do all the time because I like pictures of food), I’d read enough lasagna recipes to try it out again. I settled on a Tex Mex recipe and changed things up according to my taste preferences. I made it meat-less because eating meat at every meal just isn’t necessary! Plus, I had a bag of dried black beans that I wanted to re-hydrate and use since I’d never done that before and some cilantro that I didn’t want to go to waste.

Let me tell you… it was soooo filling! Bella and I had two servings a piece last night and we were so full! One serving of this with a salad or some other veggie side is more than enough. This also freezes well, so we made sure to package up the rest for lunches. And at just over 300 calories per serving, you will certainly be happy to scarf it down without any guilt.

Tex-Mex Lasagna
Servings: 9
PointsPlus Per Serving: 8
Calories Per Serving: 303


  • 9 cooked lasagna noodles, (I used regular, but you can use whole wheat to add more fiber), 15 PP
  • 1 cup organic tomato sauce, 4 PP
  • 1 cup organic salsa, 2 PP
  • 3 cups rinsed and drained black beans (preferably ones that didn’t come from a can), 15 PP
  • 2 cups corn kernels, 8 PP
  • 1 cup diced onion, 2 PP
  • 1 cup low-fat ricotta, 10 PP
  • 1/2 cup Chobani 0% yogurt, 1 PP
  • 2 tbsp chopped cilantro
  • 1 1/2 tsp salt
  • 1 cup reduced fat mexican blend cheese, 9 PP
  • 1/3 cup reduced fat colby jack cheese, 3 PP
  • 1/2 tsp garlic powder
  • 1 tsp cumin

Side view of deliciousness

1. Preheat oven to 350. If you haven’t cooked the lasagna noodles yet, do this now.

2. Get out a bowl and mix together your black beans, corn and onion. If you’d like to add a little extra spice, chop up some jalapeno or get out a can of diced green chiles and mix that in too! Set aside.

3. Get out another bowl and mix together the ricotta cheese, yogurt, cilantro and salt until nice and creamy. Set aside.

4. Get out one more bowl and mix together the salsa, tomato sauce, garlic powder and cumin. Take out a large, 9×13 glass dish and put a few spoonfuls of the sauce mix on the bottom of the pan. Spread around until it’s touched each corner (this keeps you from having to use cooking spray). Lay down your first layer of noodles. You should fit 3 side by side perfectly.

5. You’ll have two inside layers, so now you’ll want to divide your ricotta cheese mixture and fillings mixture; spread half your ricotta cheese mixture on the bed of noodles. Then, put half your bean/corn/onion mixture on top of that. Next, put about 1/3 cup of the mexican blend cheese on top of that and pour some tomato sauce mixture on top of that too (about 2/3 cup). Put down your next layer of lasagna noodles and repeat the process to finish off your ricotta mixture and beans/corn/onion. You should have enough shredded cheese and tomato sauce to spread over the top layer of noodles. Put on the last layer of noodles, spread on tomato sauce mixture and sprinkle with remaining cheese.

6. Cover with aluminum foil and bake for 20 minutes. Then, pull off foil and continue baking for about another half hour. Once it’s done, take out, split into nine servings and enjoy!

If you want to top it off with some more plain yogurt or hot sauce, go right ahead. It’s DELICIOUS. Just make sure to count those points!

Yucateco Chipotle Salmon

I can’t even begin to describe how wonderful this weekend was!  Let’s just say it was a blasty blast and I’ll be putting up a nice long post with pictures sometime this week once I’ve had a chance to go through and edit them.  But to tide you over until then, I shall leave you with a tasty recipe that I came up with last week.

Remember when I put up the Spicy Salmon post?  Well, this was another flavor combination that really hit the spot.  I call it my “Yucateco Chipotle Salmon” because the two main flavors are Chipotle Chili Spice and El Yucateco’s Green Habanero Sauce.  This specific hot sauce it absolutely my favorite green hot sauce.  It has spice AND great flavor.  I haven’t found anything yet that compares.  I find it in the ethnic foods section of pretty much any grocery store.  I’ve put it in cheese dips, many different marinades, on all my fajita/mexican foods and more.

I’ve made the original spicy salmon quite a few times already and since I mentioned all the different flavor combinations you could come up with in the first post, I knew I had to follow my own advice and make up one of my own.  Hence, this lovely salmon was born.  I put it over salad greens and some red clover sprouts, but I think it would be even better over some Spanish rice and sauteed veggies (I just didn’t have the time to make those during my lunch hour).  It would also compliment the colors and flavor a little better!

Mayo mixture all spread on and ready to be sealed and nuked.

Yucateco Chipotle Salmon
Servings: 1
PointsPlus Per Serving: 7


  • 1 fillet wild caught salmon (around 6 oz), 6 PP
  • 1 1/2 tbsp light mayo, 1 PP
  • 1/2 to 1 tbsp El Yucateco Green Habanero hot sauce
  • 1/2 tsp lime juice
  • ground chipotle chili pepper
  • crushed red pepper flakes
  • salt and pepper
  • dried oregano

1. Rinse salmon fillet with cold water and pat dry. Place the salmon skin side down in a microwave save container (a smaller glass dish will work best). Season the salmon with chipotle spice and a bit of salt and pepper. Set aside.

2. In a small bowl, combine mayo, hot sauce and lime juice. Generously spread the mayonnaise mixture on top of the fillet. Sprinkle oregano and red pepper flakes on top.

3. Cover the dish tightly with microwave safe plastic wrap. Microwave the fish for 3 1/2 minutes. Check the center of the fillet for done-ness with a fork. If there is any uncooked fish, microwave for another 30-45 seconds. Eat with salad or sauteed veggies and rice!

Mexican Meatloaf

“Meatloaf” is not a word that makes me feel joy.  Usually it makes me cringe.  The thought of a “loaf of meat” reminds me of those bad school lunches they fed us in the cafeteria.  As accurate as the name is to it’s result, meat loaf is not a dish I’ve ever wanted to make.

Now, MEXICAN meatloaf is a whole other story.  The word “mexican” does indeed make me feel joy.  It gets me thinking about spices, peppers, cheese and all the wonderful dishes I get at local Mexican restaurants.  If the meatloaf is Mexican, you can bet your buppies I’ll at least try it!  (Does that make me a meatloaf elitist?)

I saw this recipe when I first started Weight Watchers, but it’s taken three months to gather all the ingredients into my kitchen.  Why?  Simply because of the name.  My apprehension towards the name kept me from sitting down and figuring out which ingredients to buy!  Silly me.  I had no idea it would be so delicious.  When I told my girlfriend of my impending plan to make Mexican meatloaf for dinner, she cringed and said “I’m not really in a ‘meatloaf’ mood….”  But I said too bad so sad!  If I was making the dinner, I was picking the dish.  Plus, we needed to use up the fresh meat before it went bad.  My determination paid off and after her first bite she praised God for such a wonderful combination of flavors (as in “oh my GOD, this is so good!”).  With that exclamation, I knew I’d have to give you all the recipe.  I made a few additions because I thought it still needed a little something, so remember, you can always make your own additions too!

A big slice of heaven.

Mexican Meatloaf
Servings: 6
PointsPlus Per Serving: 5


  • 1/2 pound lean ground beef, raw, 10 PP
  • 1/2 pound lean ground turkey breast, raw, 7 PP
  • 2 large egg whites, 1 PP
  • 1 cup cornbread dry mix, 5 PP
  • 1 medium onion, finely chopped
  • 1/2 tsp chili powder
  • 1/4 tsp ground cumin
  • 4 oz can diced green chiles
  • 1 can enchilada sauce (8-10 oz), 2 PP
  • 1 cup corn kernels, 4 PP
  • 1/2 medium jalapeno, finely diced

1. Preheat oven to 375°F. Coat a broiler pan with cooking spray.

2. In a large bowl, mix beef, turkey, egg whites, cornbread mix, jalapeno, corn, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan. (I just plopped it onto the pan and shaped it there. It was too loose and too much to do it before putting on the pan.)

3. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.

This is it right out of the oven. Don’t be afraid. It tastes WAAAAY better than it looks right here!

It was sweet, savory, saucy, amazing and oh so delicious. I definitely recommend the added corn and jalapenos! I would make this again tomorrow if my girlfriend didn’t mind repetition of a meal within a week! But alas, she does. So that leftover pound of meat will become savory stuff burgers. Another recipe for another day. Enjoy!

Homemade Corn Tortillas

Never in my life had I ever thought of making my own tortillas.  Then I opened up my fabulous Cooking Light cookbook and saw an easy recipe!  So I ran out and bought masa harina and gave it a try!  They didn’t turn out perfectly round, but they did turn out really tasty.  AND they didn’t break apart when I stuffed them with cheese, crumbled meat, tomatoes, lettuce, grilled zucchini, sour cream and hot sauce.  Awesome.

I highly suggest you try this recipe.  If you find you REALLY enjoy making your own tortillas, go out and buy a tortilla press!  If you don’t want to buy a press, wrap a cutting board in plastic wrap to use rather than trying to flatten them out between two loose pieces of plastic wrap.  Either way, they’re going to be great.

Tortilla goodness!

Fresh off the skillet

Homemade Corn Tortillas
Servings: 8
PointsPlus Per Serving: 2


  • 1 1/2 cups masa harina, 16 PP
  • 1 1/8 cup water
  • 1/2 tsp salt

1. Combine all ingredients in a bowl with a spoon. Knead 30 seconds on a lightly floured surface. Cover, let stand 15 minutes.

2. Divide dough into 8 equal portions; shape each portion into a ball. Place one ball between 2 sheets of heavy duty plastic wrap (cover remaining balls to prevent drying). Take a rolling pin and roll the dough out into a circle about 5-7 inches in diameter. Carefully take off plastic wrap and put tortilla on a plate; put a piece of parchment or wax paper between each tortilla.

3. Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in pan; cook 1 minute 15 seconds. Turn tortilla over; cook another minute and 15 seconds. Turn tortilla once more; cook 15 seconds. Repeat.

Green Chili Chicken Enchiladas

Photo Courtesy of: Johnell B.

We officially have our first recipe submitted by a reader!!! She’s a friend of mine who is experiencing some great success on Weight Watchers with a lot of hard work and determination, so kudos to Johnell B.!!

Johnell and I had some back and forth conversation trying to come up with a good recipe for enchiladas since she was going to be making some for a dinner with her sweetie. She ended up making these, and since she’s just wonderful, she took a picture and sent me the recipe! They look AMAZING, so I’m going to make them soon. You should too!

Johnell’s Green Chili Chicken Enchiladas
Servings: 6
PointsPlus Per Serving: 6


  • 2 cups cooked chicken, shredded (she poached the chicken in season water, but baked is good too), 11 PP
  • 6 non fat flour tortillas, 8 PP
  • 1 can organic green enchilada sauce, 5 PP
  • 1/2 cup chopped onions
  • 2 cloves chopped garlic
  • 1 tsp cumin
  • 1 tsp red pepper/cayenne
  • 1 small can chopped green chiles
  • 1 can diced fire roasted tomatoes
  • 1 cup low fat shredded cheese

1. Using cooking spray, cook onions, garlic, cumin, red pepper and green chiles a few minutes. Add chicken and tomatoes. Simmer.

2. Dip a tortilla in some green sauce then put about a sixth of the chicken mix in the center, top with about 1 tbsp cheese per roll up, place seam side down in pan. Do this for all tortillas and filling.

3. Top with remaining sauce and cheese, cover and bake for about 30 minutes on 375.