Alright, if anyone actually reads my posts I'm sure they can tell by now I am bored as can be. I've been quarantined for 4 days with a contagious virus, so my only outlet is the internet (joy!). I've posted about every meal I've made/eaten today and then some. Hopefully I'll be able to go back to work very soon, but until then I'll just be blogging away!

I've been on this Hungry Girl kick lately. I was surfing around earlier and came across this recipe for Enchiladas with White Sauce. They look amazing but with 624 calories and an entire day's worth of saturated fat in one serving, I knew I could do much better. Here's my very own version:

Tina's Good for you Enchiladas (2 servings):

1 cup of soy crumbles (I used these by Boca)
2 whole grain flat-out wraps
1/2 can (about 6-8tbs) fat-free refried beans
1 laughing cow light cheese wedge
3 tbs fat-free sour cream
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp cumin
2-3 tbs chopped onion
diced tomato (optional)
chopped green onion (optional)

Instructions:

Pre-heat the oven to 350 degrees.

Warm the soy crumbles, diced onion, and spices together in a saucepan over low heat.



Melt the laughing cow wedge in a saucepan over low heat, and stir in the sour cream.

Cut both of the flat-out wraps in half (not lengthwise- the other way). Spread 1/1/2- 2 tbs of refried beans on each half, followed by 1/4 cup of the warmed soy crumble mixture.

Roll the enchiladas up and place in a pan. Top with sour cream sauce mixture. Cover with foil.

Bake at 350 for 15 minutes. Garnish with chopped tomatoes and green onions.

I served these with the jalapeno hot sauce I made and half of a 100 calorie pack of guacamole. I estimated that these were about 350 calories (including the guac), and very low in fat. Not too bad compared to the original version!