All this hot and cold weather has me craving Mexican food, totally unsure why. But, flour enchiladas filled with fatty ground beef and dripping with cheese would likely not sit well these days, so I went searching for an alternative that met my cravings without sacrificing dozens of those precious fat grams.
The result: Chicken enchilada casserole. I got the idea from Gimme Some Oven, one of my favorite recipe sites. Unfortunately, 3 cups of cheese still wasn’t gonna do it for me. I swapped the full fat cheddar for reduced fat, cut the amount in half, and loaded up the dish with extra veggies. The result? A HUGE hearty slice of casserole with plenty of kick at just 9f/37c/26p per slice {that’s just 333 calories for you non-macro counting folks}.