Yes, my friends, this is my lean and simple idea of enchiladas, with the flavors; however, without the extra calories that we don’t need. Is just my variation to a nice dish that you can go back next time and make it the traditional way, with the corn or flour tortillas and the cheeses.
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $7.82 or $3.91 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
1 box of Parmesan couscous ($1.99)
1 large rotisserie chicken breast, skin removed ($1.25)
1 10 oz. can of mild red enchilada sauce ($1.48)
2 cups of organic kale ($1.50)
2 springs of flat parsley, chopped (0)
2 tsp. olive oil (.35)
1 avocado ($1.25)
Prepare the couscous according to the instructions in the back of the box. (Is very simple and takes no time.)
Slice the chicken breast diagonally and add to a cooking pan.
Pour the enchilada sauce and chopped kale, and mix well.
Cook in med-low until the kale wilts in the sauce, about 3 to 4 minutes.
To plate, slice the avocado and follow my slide presentation.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.