Of course something like Skinny Enchilada Bread was going to happen. I think I’ve mentioned it once before. As a Texas girl, I know Mexican food pretty darn well 😉 Growing up, my family went to Abuelo’s once a week, usually after soccer games. Sure, Dallas has some kick-butt, hole-in-the-wall taco shops that are far-and-away the best of the best, but sometimes you just want the chain restaurant queso. In my humble opinion, Abuelo’s has the best queso ever! From elementary school to high school, I always ordered the same thing: two cheese enchiladas, drenched in queso sauce, and double rice – no beans. I didn’t realize what that was doing to my body and energy levels until I went to college in Tempe (where – ahhhhh, I’m sorry – not that great of Mexican food). While in college, I decided to change my life and pursue health and fitness, and so . . . sadly . . . I had to wave farewell to my precious, cheese-soaked Abuelo’s enchiladas, looking forward.Today, I was missing Abuelo’s for no particular reason other than the fact that it’s awesome. Saturday is typically my cheat day, and waiting for Saturday is one of my favorite things to do – I get amped up and really appreciate all of the delicious foods I stuff my face with for 12 straight hours – but today wasn’t Saturday. Today was Thursday. No Abuelo’s. But that doesn’t mean I didn’t make cheese-soaked enchilada stuff in my kitchen to make up for it. I totally made cheese-soaked enchilada stuff to make up for it. Yup. Skinny Enchilada Bread. My jam.Get some awesome kitchen tools for your Skinny Enchilada Bread:
Favorites? First things first, while this blog post is not about tacos, you could totally make these enchiladas into tacos which is why I would suggest you check out that amazing taco holder. How convenient? Also, I adore that quesadilla grilling basket. Makes everything easier, like the daunting task of flipping quesadillas until all the cheese has melted (without burning). And finally, how cute are those wood serving planks?
- 1/3 cup pastry flour (110 calories - if using whole wheat pastry flour, you may want to double the amount of sour cream)
- 1 teaspoon baking powder (2 calories)
- Pinch of salt
- 2 tablespoons fat-free sour cream (20 calories)
- 2 tablespoons eggbeaters or liquid egg-whites (18 calories)
- 1/4 cup fat-free cheddar cheese (45 calories)
- Additional Toppings:
- 1 tablespoon fat-free sour cream (10 calories)
- Pinch of cilantro
- 2 tablespoons corn and bean salsa (25 calories - I use Trader Joe's Cowboy Caviar)
- 2 tablespoons regular salsa and 2 tablespoons salsa verde for a nice combination (20 calories)
- Preheat oven to 375F.
- Mix all enchilada bread ingredients together in a medium-sized bowl. Start with dry ingredients, mix well, and follow with wet ingredients. Exclude cheddar cheese.
- Once ingredients have been mixed, pour batter into an oven-safe, individual-sized pan (about 6 inches in diameter) and pop in the oven for approximately 5 minutes.
- Once top of bread begins to turn brown, remove from the oven and sprinkle with cheese. Stick back in the oven for about 4 minutes, or until cheddar cheese has melted fully.
- Before removing bread from the oven, check to see if it's done by sticking a toothpick into the center of bread. If you remove the toothpick and find wet dough, stick it back in the oven for a few minutes. If not, it is ready to enjoy.
- In a small bowl, mix together the ingredients for sour cream sauce.
- Pour toppings over enchiladas, sprinkle with cilantro and enjoy!