I like all sorts of wraps. They are so easy to customize to suit everyone’s on tastes and they are great for the summer when you want cool foods too. You know that I have been trying to find healthier items to put into our meals at home and multi-grain items have been one way for me to do that. I’ve stopped buying white bread, and now I am going to stop buying plain flour tortillas thanks to La Tortilla Factory’s Smart & Delicious EVOO SoftWraps!
A couple of weeks ago I received an email letting me know about the great varieties La Tortilla Factory makes and I was intrigued. After replying Allison asked if I would like some samples and she shipped them out. They are REALLY good! Honestly, I like them better than the plain flour tortillas we have always used. These have a better flavor and aren’t as dry and powdery as the regular ones we have used. On top of tasting better they are better for us with the La Tortilla Factory EVOO Multi Grain Softwraps having in each tortilla: 100 calories, 3.5 g total fat, 0mg cholesterol, 290mg sodium, 18g total carbohydrates, 12 g dietary fiber, 1g sugars, and 9g protein. La Tortilla Factory has plenty of other healthy varieties of tortillas including organic and gluten free!
Tonight for dinner I used more of them. This time a new recipe I came up with for Chicken Enchilada Casserole. Rolling enchiladas never works well for me, so instead I just layered everything, sort of like a lasagna, and it was a hit! Here is the recipe if you would like to give it a try. It is much better than the picture – but casseroles like this are hard to photograph!
Chicken Enchilada Casserole
- 24oz Tostitos Chunky Salsa (or any salsa you like)
- 5 cloves garlic, peeled
- Juice of 1 lime
- 1 tablespoon fresh cilantro (from my garden!)
- 1 can Healthy Request Cream of Chicken Soup
- 1 small can diced green chiles
- 1 tablespoon dried minced onion
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon fresh black pepper
- shredded cooked chicken – about 3 cups or so (I bought a whole roasted bird at the store)
- 4 La Tortilla Factory EVOO Multi-Grain SoftWraps
- 2 cups (1 bag) Mexican blend shredded cheese
- sour cream
Preheat oven to 350° F. In a food processor add the salsa, garlic, lime juice, and cilantro and process until big chunks are gone. Set aside. In a large bowl combine soup, green chiles, minced onion, ground cumin, and black pepper. Combine well, then add the shredded chicken (it can be cold) and toss to coat all the chicken.
In a 13×9 baking dish spoon about 1/3 of the salsa mixture in. Now place 2 tortillas in the bottom – they will overlap and it isn’t a problem. Next spread half the chicken mixture over the tortillas evenly. Top with half of the shredded cheese. Now spoon over another 1/3 of the salsa mixture. The layering starts over now with the other 2 tortillas, then the rest of the chicken mixture, and the rest of the cheese. On top I used the remaining salsa down the center – I just think it looks prettier than all cheese on top.
Place in the oven and bake for 40 minutes. Remove it from the oven and let it rest for at least 10-15 minutes to set up a bit before serving. When you are ready to serve use a knife to cut gently into serving sizes before lifting out with a spatula. Serve with sour cream on the side.
Thanks again to La Tortilla Factory for the samples!