Chicken Enchiladas

A taco truck recently came to town and I crave their chicken enchiladas every week. Since we went to Las Vegas last month, we have been trying to cut down on our spending.

I’ve always thought enchiladas were complicated to make until I came across Easy Chicken Enchiladas recipe by Isabeleats.com.

I had all the ingredients to make her Easy Enchilada Sauce and I was soooo proud of myself. It’s so easy and I made extra because I like my enchiladas drenched in sauce. It is sooo delicious!

I accidently put a little too much ground cumin when making the sauce, so be careful! But it was still oh so yummy!

I recommend you try out her recipes and give her a great review if you love it! 🙂


If you have a hard time shredding chicken, check out my Instant Pot Shredded Chicken post!

Instant Pot Shredded Chicken

I have a hard time shredding chicken using two forks due to tendinitis in my arms. Using a hand mixer has always been recommended, but I could never get it to work… until this last time!

I always boiled the chicken and then used the hand mixer, but the chicken was always too dry which made it very difficult to shred.

This last time I used my Instant Pot and it turned out perfect!

Here is what I did. Note: I don’t add seasoning to my chicken, but feel free to do so!

  • Frozen chicken breast(s)
  • Chicken broth
    • 1 cup of broth per 1 pound of chicken breast
  • Set your Instant Pot to manual 》 high setting
  • Cook time: 15 minutes
    • Always check to make sure your chicken has an internal temp of 165°F before consuming. Add more time if needed.
  • After the cook time has completed, allow your Instant Pot to naturally release pressure for at least 10 minutes before opening.
  • Turn off your Instant Pot and release the remaining air by pushing the pressure value (be careful!).
  • Using mittens, carefully remove the inner pot and place on the counter.
  • Do not drain the broth, it will help with shredding.
  • Using a handheld mixer, shred the chicken breasts.
    • Do this on the lowest setting because the broth will splash and could burn you!
  • Enjoy!

I hope this works out for you as it did for me! If you don’t have one already, I recommend a SteamMate! It directs the steam sideways so you don’t have to worry about having to clean your ceilings later. This is the one we bought! 🙂

Photo from Amazon.com

WW Sheet-Pan Chicken Fajitas

My boyfriend makes really, really yummy chicken fajitas, but since I had the day off today I decided to give it ago.

I found this WW recipe through the app and thought I would try it. I was interested in seeing how I liked it baked vs cooking on stove top. I had to omit some ingredients because we didn’t have them. This is what I used:

• Avocado Oil Spray
• Boneless Chicken Breast
• Red Bell Pepper
• Yellow Bell Pepper
• Olive Oil
• Ground Cumin
• Chili Powder
• Garlic Powder
• Salt
• Paprika
• A little Avocado
• A little Sour Cream
• Tortilla

Without the Avocado, sour cream and tortilla, it came out to 2 SP on the Blue Freestyle plan.

We really liked it! But since I omitted some of the ingredients, I should have doubled the spices or added some taco seasoning to give it a stronger flavor. I will do that next time. And we definitely like it baked more than making it on stove top!

WW Slow Cooker Chicken Tikka Masala

Boyfriend after first bite “OH! That is goood!” He doesn’t know it is a WW recipe… not that he would have a problem with it!

Mine came out darker in color and not as thick as tikka masala would normally be, but it is still so dang yummy!

Chicken Masala 3SP (per cup)
Cauliflower Rice 0SP
Garlic Naan 8SP

Get the recipe here: https://www.weightwatchers.com/us/recipe/slow-cooker-chicken-tikka-masala/5626a63a3d92b3c10eb8da36