Trading Up Downtown

Hello Trading Up Downtown readers! I’m Bridget from Life Is So Sweet. Thanks, Tina, for the opportunity to write a guest post on my recent experience with NuVal!

Last week I used the NuVal scores in my local Hy-Vee store in Omaha, NE to “trade up” some of the ingredients in my husband’s favorite recipe for creamy, cheesy chicken enchiladas. This is practically the only meal he ever requests and it stars a can of cream of mushroom soup.

Since there’s no getting around that can of cream of mushroom soup (he swears that’s why he loves them), I know there’s no way to make these completely healthy, but I thought this recipe could definitely be “traded up” without him even knowing. The NuVal scores posted at Hy-Vee  made upgrading ingredients even easier. I made some obvious swaps and added in some NuVal superstars a.k.a. fresh produce!

Here are my swaps/additions and the NuVal scores in parentheses:

• Flour Tortillas (2 to 20) TRADED UP to HyVee Whole Wheat Tortillas (24)
• 4 oz. can diced green chiles (30) TRADED UP to fresh jalapeno (99)
• Added fresh mushrooms (96)
• HyVee chicken breast (28) TRADED UP to Smart Chicken (39)
• Campbell’s Reduced Fat Cream of Mushroom soup (26) TRADED UP to Campbell’s Healthy Request Cream of Mushroom soup (31)

These enchiladas got rave reviews from my husband…while eating the leftovers on Saturday, he said they were better than the ones he had at a Mexican restaurant the night before, and a heck of a lot healthier, too!

Chicken Enchiladas

adapted from All Recipes

Ingredients:

• Olive Oil
• 2 green onions, chopped (100)
• 2 garlic cloves, minced
• 1 jalapeno, seeded and chopped (99)
• 4 oz. sliced Baby Bella mushrooms (96)
• 1 tsp. cumin
• 1/2 tsp. chili powder
• 1 (10.75 oz.) condensed cream of mushroom soup (Campbell’s Healthy Request: 31)
• 1/4 c. sour cream (Smart Balance brand – didn’t have a score, but Daisy Light Sour Cream does: 28)
• 2 chicken breast (Smart Chicken: 39)
• 1 c. shredded cheese (I usually use a blend of cheddar or Colby and Jack, but anything would work. Kraft 2% Milk Mexican Cheese blend: 20)
• 4 tortillas (Hy-Vee brand Whole Wheat: 24)
• splash of milk

Directions:

• Cook chicken breasts, cool, and shred.  I usually poach them, but any other method would work.
• Preheat oven to 350.  Spray a baking dish with non-stick spray or olive oil.
• Heat olive oil in a skillet over medium heat.  Saute the green onions, garlic,  jalapeno and mushrooms until tender.  Add in the cumin, chili powder, soup, and sour cream.  Mix well.  Transfer about 2/3 of the sauce to a bowl and set aside.
• To the remaining sauce mixture, add the chicken and about 1/2 c. of the cheese and stir together.  Fill each flour tortilla with the chicken mixture and roll up.  Place seam side down in the baking dish.
• Take the sauce that you set aside earlier and add a splash of milk to thin it out.  Stir and then spoon the mixture over the rolled tortillas in the pan.  Top with the rest of the cheese.
• Bake in preheated oven for 30 to 35 minutes or until cheese on top is melted.
• Enjoy!  I served with a side of all-star steamed broccoli (100).

Category: Guest Posts, Recipes by Tina