This enchilada recipe is a great way to use up leftovers, and it is sure to be a hit with the kids. These enchiladas are soft, light, and full of flavor. I’ve made enchiladas before and they were really good. This time I used a can of black beans and made them into a filling. This is also a great way to use up leftover lasagna noodles.
I know it seems odd to use lasagna noodles, but they are great for enchiladas. The first time I made these I used frozen lasagna noodles and it didn’t turn out well, but I also used a couple cans of chicken broth and it turned out really well. If you use leftover lasagna noodles or leftover mashed potatoes, you can still whip up these enchiladas.
I used to have this idea that you have to use the least amount of ingredients possible. A healthy meal is one that’s made from one thing, one vegetable, one protein, one grain, and one fat-free liquid.
I mean, just because you’ve got a healthy meal doesn’t mean you have to use only the least amount of ingredients. This is where a food pyramid comes in. I would suggest cutting out all the fat and carbs. This way you are limiting the amount of calories and energy you’re taking in. It really does make a difference, and you can use it to determine what kinds of foods you should avoid, and which ones you can cut out.
The beauty of a food pyramid is that it gets you started with a healthy foundation. I have never really understood why people get so hung up on calories and fat. It isnt really a problem when its just a food.