Delicious! (Even with the adjustments I made.) I used 1 box of Trader Joe's Chickenless Chicken Strips and 1 box of their Steakless Steak Strips. I cut them up into small pieces so it was closer to a shredded consistency. I added about 3/4 of a large green pepper to the mix when I added the jalapeno peppers. I also only used about 1/2 a package of Taco cheese. Finally, I omitted the corn tortillas and spooned the filling into wheat tortillas. It was a little messy, but that's fine with me!
This had a nice spice to it, not too overwhelming (I used medium enchilada sauce) - almost a slow heat that built while eating the tortilla. I did not use sour cream, but that might help alleviate anybody's concerns with spice. The top was very cheesy looking, but it definitely mixed well with the taste. To cut back on the liquid, I might use less enchilada sauce next time or add the corn tortillas (that would definitely cut back on the extra liquid). A definite keeper!
http://www.kraftrecipes.com/recipes/chicken-enchilada-bake-98047.aspx
This is definitely a favorite dish that I have made many times. I like that it has carbs, veggies, and protein all in one shot. It’s pretty healthy too – low on calories and high in carbs and protein (high in the sodium area too, though). The different bell peppers give the dish a nice pop of color. Also, I love BBQ sauce and like the unique taste of mixing it with soy sauce, garlic, and pepper.
The only thing that I sub in this dish is Trader Joe’s Steak-less Strips – they work very well as a replacement. This is a very easy dish to make and presents well ;-)
