Request for Enchilada Recipe :)

So, I made enchiladas the other day (chicken), and honestly, I really didn't like them. I have tried making them off and on using different online recipes and it seems like they are a no brainer, but I can never get them to taste REALLY good. Any secrets to making a good enchilada you know of?

Thanks :)

Mini Crustless Pumpkin Pies

These are yummy and low cal.
Makes 12 mini pies.
Ingredients:
2/3 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin spice
1 (15 oz) can pumpkin
2 eggs
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
3/4 cup milk
Directions:
Spray 12 baking cups with pam and put in muffin tin. Preheat oven to 350 degrees. In small bowl combine flour, baking powder, baking soda, salt, and pumpkin spice. Set aside. In medium bowl combine pumpkin, sugar, brown sugar, eggs, vanilla, and milk with whisk. Whisk in dry ingredients until combined. Divide batter into 12 muffin cups. Bake for 20 minutes. Allow to cool in pan then transfer to fridge to chill before serving. Muffin tops will deflate as they cool. Add some redi whip or whatever you like on your pumpkin pie before serving if you want.
Note: When I made them I replaced half of the white sugar with granulated splenda. I also used 1% milk. Be sure to spray the side of the muffin cups. I didn't get the sides as well as the bottom so some of it stuck, but since it is so moist I just scraped it off with my fork (actually I used my teeth because I have no shame and they are so yummy). I squirted a little redi whip on mine, but you can use something else or nothing.
Nutritional Info (does not include any topping) for 1 mini pie:
Calories: 83
Total Fat: 0.9 g
Saturated Fat: 0.2 g
Cholesterol: 29.7 mg
Sodium: 106.6 mg
Carbs: 17.4 g
Fiber: 0.3 g
Sugar: 8.8 g
Protein: 2.7 g

Pumpkin Bread

It's almost fall... and I love pumpkin! Plus, I had most of a can left from making the low cal cinnamon sugar bread.
Ingredients:
1 1/2 cups pumpkin
1 1/4 cups flour
3/4 cup sugar
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp salt
2 egg whites
2 Tbs oil
1 1/2 tsp vanilla
Directions:
Combine flour, sugar, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt in medium bowl. Set aside. Combine oil, egg whites, vanilla, and pumpkin in large bowl. Beat until thick. Mix in dry ingredients until combined. Do not over mix. Pour batter into greased 9x5 loaf pan and bake for 50-55 minutes at 350 degrees or until toothpick comes out clean.
Notes: I used 1/2 cup granulated splenda and 1/4 cup sugar instead of 3/4 cup sugar to save some calories.
I also had to make my own pumpkin pie spice. I doubled the following recipe to make 2 tsp.
For 1 tsp pumpkin pie spice:
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp cloves
1/8 tsp nutmeg
Nutritional Info (1/12th loaf):
Calories: 91
Total Fat: 2.3 g
Saturated Fat: 0.1 g
Sodium: 164.4 g
Carbs: 17.4 g
Sugar: 2.9 g
Protein: 2.3 g

Hamburger Buns

An easy recipe for hamburger buns. I made 1/4 the recipe for 6 buns.
Makes 24 buns
Ingredients:
2 cups warm milk
1/4 cup butter
1/4 cup water
1/4 cup sugar
2 (0.25 oz) packets instant yeast
2 tsp salt
6 cups flour (at most)
Directions:
Heat milk, water, butter, and sugar until warm (will be used to proof yeast). Add yeast and let sit 5 minutes. Add salt. Pour liquid into bigger bowl. Add flour until soft dough forms. Split into 24 rolls 2 to 3 inches apart on greased baking sheets. Let rise 20 minutes. Bake at 375 degrees for 15 minutes.
Notes: I used active dry yeast not instant so I knew it would take longer to rise. I let mine rise for about 1 1/2 hours. You can baste the top with egg if you want a browner top. Brad probably would have, but I am too lazy. I used only 1/8 cup less flour than what 1/4 recipe calls for.
Nutritional Info (1 bun):
Calories: 124
Total Fat: 1.5 g
Saturated Fat: 0.5 g
Sodium: 197.5 g
Carbs: 23 g
Sugar: 2.7 g
Protein: 2.9 g
They came out more like buns for sliders so if you want regular size buns I would make 2/3 as many as it says. For example, next time I will only make 4 instead of 6. Just multiply the nutrition by 1.5.

Cinnamon Sugar Quick Bread

Ingredients:
1/3 cup sugar
2 tsp ground cinnamon
2 cups flour
1 Tbs baking powder
1/2 tsp salt
1 cup sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9x5 loaf pan.
Combine flour, baking powder, salt and 1 cup sugar in large bowl.  Add egg, milk, and oil to flour mixture.  Stir until just moistened.
Pour half of the batter into loaf pan.
Sprinkle with cinnamon sugar mixture (1/3 cup sugar and 2 tsp cinnamon).  You can either put all of it on here or save a little bit for sprinkling on top before baking.
Cover with remaining batter. (Then sprinkle with remaining cinnamon sugar mixture if you saved some.)
Bake 45-50 minutes or until a toothpick inserted into center of loaf comes out clean.
Let cool in pan for 10 minutes before moving to a wire rack to cool completely.

Note: It is recommended that you wrap it in foil and let sit overnight before slicing, but you don't have to.  I just had it cool and wrapped for about an hour before everyone woke up and it cut just fine.  Some people even cut without wrapping it in foil at all.

When I made it I think I used a loaf pan smaller than a 9x5 (not sure what size it was) so it took the whole 50 minutes.  Be sure to check it at 45 just in case my loaf pan was smaller than yours.  I did reserve some for on top.  It looks a little ugly but tastes good.

When I make this again I am going to try using pumpkin (or applesauce) instead of oil and some sort of artificial sweetener to replace the sugar in the batter (not the sugar in the filling).  If it is good it will cut the calories pretty much in half.  It will obviously also majorly cut carbs, sugars, and fat.

WARNING: These are not healtified.  If you are worried about calories, do not look below. :)


Nutrition (1/12th loaf):
Calories: 219
Total Fat: 6.8 g
Saturated Fat: 0.9 g
Sodium: 194.4 mg
Total Carbs: 38.3 g
Sugars: 21.7 g
Protein: 3 g



UPDATE: I made it as described above to be healthier, and it is awesome.  I used 1 cup splenda in the batter and 1/3 cup pumpkin.  If you do this be sure to check the bread early.  I checked mine at 40 minutes, and it was done.

Nutrition (1/12th loaf):
Calories: 108
Fat: 0.333 g
Saturated Fat: 0 g
Sodium: 190.7 g
Carbs: 24.8 g
Fiber: 0.3 g
Sugar: 2 g
Protein: 0.1 g

Healthy Strawberry Muffins

I got this idea from pinterest.  (The ones on pinterest look all cute and stuff, but don't judge me based on my lack of ability to make food look good... except the sandwiches I made two days ago.. and of course I didn't take a picture!)  Makes 12 muffins.

Ingredients:
2 1/2 cups old fashioned oats
1 cup plain nonfat greek yogurt
2 eggs
2 cups strawberries (diced and patted dry)
1/2 cup baking stevia or 1 cup artificial sweetener that measures 1:1 with sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp lemon juice (optional)

Directions:
Combine all ingredients except strawberries in blender or food processor until oats are smooth.  Pour mixture into bowl and mix in 1 1/2 cups diced strawberries.  Divide batter amongst 12 muffins and top muffins with remaining 1/2 cup strawberries.  Bake at 400 degrees for 20-25 minutes or until toothpick comes out clean.

Note: If you choose to use liners then you need to use either silicone liners or just foil liners.  Paper liners will stick like crazy because there isn't any actual flour in these muffins. I just sprayed my muffin pan and washed it after.

Our blender sucks so I didn't get to make the oats smooth.  I would reccommend actually making the oats smooth, otherwise it is difficult to "mix" in the strawberries.  I also only had stevia packets so I used 5 for 6 muffins.  I would probably use 6 for 6 muffins next time (or 12 for 12).  Apparently I am retarded and didn't read the directions because I did not pat my strawberries dry.. thus I had bubbles on the edges and super moist muffins that are a little soggy on spots.. oops.  Also, I used the lemon juice, but I think it set of the baking soda early or something because I heard it bubbling so I am not sure if this affected them rising?  Aside from all the dumb things I did they still taste yummy so if you make them the right way I am sure they are awesome!

Nutrition (1 muffin):
Calores: 95
Total Fat: 2.2 g
Saturated Fat: 0.4 g
Sodium: 112.3 mg
Total Carbs: 16.4 g
Fiber: 2 g
Sugars: 2.1 g
Protein: 5.3 g

Ground Beef Mummy Bread

I made these yummy sandwiches that somewhat resemble a philly cheese steak, but are made with ground beef and a homemade creamy italian dressing.  Yum. Yum.

Ingredients:
1 lb lean ground beef
1 medium green bell pepper, julienned and then halved
1 medium red bell pepper, julienned and then halved
1 small onion, cut into thin wedges
1/2 cup creamy italian dressing
4 kaiser rolls, or whatever hard roll you like
4 slices thinly sliced provolone cheese

Creamy Italian Dressing:
1 Tbs fat-free mayonnaise
2 tsp skim milk
1 tsp vinegar
1 tsp parmesean cheese
1/2 tsp sugar
1/4 tsp basil
1/8 tsp italian seasoning
1 clove (1/2 tsp) minced garlic
1 tsp olive oil

Note: When I made this I didn't know how much it would make because it wasn't part of the original recipe for the sandwiches.  This recipe makes a little less than 1/4 cup dressing so I just put what I had in the beef mixture and wasn't able to put any extra on the bread.  Next time I would double it, put 1/4 cup in the beef mixture and use the rest to spread lightly on the bread before broiling.


1. Set oven control to broil. In 12-inch nonstick skillet, cook beef, bell peppers, and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked, drain.  Stir in 1/4 cup of the dressing.

2. Spread remaning 1/4 cup dressing on cut rolls.  Place all halves of cut rolls on ungreased large cookie sheet.  Broil with tops 4 to 6 inches from heat 2 to 4 minutes or until lightly toasted.  Remove bread from broiler.  Spread beef mixture over the 4 sandwiches.  Top with cheese.

3. Return halves with beef mixture and cheese to broiler.  Broil 4 to 6 inches from heat 2 to 3 minues or until cheese is melted.  Remove from broiler and place top halves of rolls on sandwiches.

Note: The original recipe uses a loaf of french bread cut in half and makes open faced sandwiches (2 per half). I just went to the day old bread section and got what looked good.  Also, I used one large green bell pepper and half a large onion because that is what we had (plus Brad doesn't like red, yellow, or orange bell peppers).

I will put the nutrition for the beef mixture as I made it yesterday.  I only had low fat mayonnaise and 1 % milk, but that amount is so little I don't think it makes much difference.  Calories for cheese and bread will depend on what you pick.  I used the kaiser rolls (200-250 calories) and sargento ultra thin provolone (40 calories).


Nutrition (Beef mixture only made the way I said I did with 91% lean ground beef)::
Calories: 220
Total Fat: 12.1 g
Saturated Fat: 4.6 g
Sodium: 114.7 g
Total Carbs: 4.5 g
Fiber: 0.8 g
Sugars: 2.3 g
Protein: 23.7 g

The beef alone had 180 calories so between the veggies and the sauce it only had 40.  I'm pretty sure it's like 25 calories for the dressing as the recipe is stated so if you double it you won't be adding to much calories, but it will have a little more flavor in case you choose a large roll like I did.