Tex-Mex Diabetes Cookbook Review

This post is sponsored in conjunction with the publicity team for Tex-Mex Diabetes Cooking. We received this cookbook in exchange for an honest review.  Of course all opinions are ours alone because we wouldn’t have it any other way!

As most of you already know I have started the Whole 30 this month so obviously health is going to be important to me in 2019.  But what some of you don’t know is that I was recently diagnosed with insulin resistance which is the precursor to diabetes.  So when the publicity team for Tex-Mex Diabetes Cooking approached us about a possible review of their new cookbook, I couldn’t say no.  But I won’t say I had high hopes.  I mean diabetes friendly Tex-Mex food?  Really?  Luckily I was about to be proven so very wrong.  In the very best way.  This book is a winner and we were lucky enough to be able to share one of the recipes with you!  (And chances are good you know someone with diabetes who could benefit from this book too!)

Tex-Mex Diabetes Cooking, written by culinary expert Kelley Cleary Coffeen, does not disappoint.  Not only does it have gorgeous photography, it is packed with great recipes. There are recipes for everything Tex-Mex – from tacos to salads to enchiladas to burritos to salsas to desserts.  All with a healthy bent.  I also have to point out that these recipes are fairly simple but brimming with tons of flavor.  Perfect, even if you don’t consider yourself a “cook”. A diabetes cookbook that everyone will love.

Over this past weekend, I headed to my cabin.  My in-laws were coming too, so I needed something to feed the crew.  I turned to the Tex-Mex Cheese Enchiladas.  Although I was afraid they would be bland (I mean just cheese?), they were FABULOUS.  And the leftovers the next day were even better (although sadly there weren’t many leftovers-everyone loved them!).  Score!  And best thing about these enchiladas?  They did not taste “diet” or “healthy”.  They were full of flavor and if I hadn’t made them myself, I would not have known they came from a “diabetes cookbook”.  Food everyone can enjoy!

I also made the Mini Apple Chimichangas.  I figured I would try them on my kids, who will eat anything that contain apples and cinnamon.  I’m not sure my kids even got any, because we adults ended up eating them before the kids came in from playing outside (or waking up as the case may have been with my teenager…sigh…).  Yum.  Simple, quick, and delicious, I will make these again!

Many thanks to Kelley Cleary Coffeen and the publicity team at Dalyn Miller Public Relations for the permission to share this recipe with our readers.

Print

Tex-Mex Cheese Enchiladas

This recipe is reprinted with permission from the cookbook "Tex-Mex Diabetes Cooking" by Kelley Cleary Coffeen. 

Course Main Course

Cuisine Mexican

Keyword diabetes cooking

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 12 enchiladas

Calories 220 kcal

Author Kelley Cleary Coffeen

Ingredients

Tex-Mex Cheese Enchiladas

• 3 cups shredded 50% reduced fat sharp cheddar cheese, divided
• 12 6 inch Corn Tortillas, warmed
• 1 1/2 cups Tex-Mex Chile Gravy (see below)
• 1 cup shredded reduced fat Monterey Jack cheese
• 1 cup fat free sour cream
• 4 green onions, mostly green part, minced
• 1/2 cup sliced black olives

Tex-Mex Chile Gravy

• 1/4 cup olive oil
• 1/4 cup whole wheat flour
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 2 teaspoons ground cumin
• 2 Tablespoons chili powder
• 1/8 tsp cayenne
• 2 cups low-sodium beef broth

Instructions

Tex-Mex Chile Gravy

1. In a large skillet, heat oil over medium heat.

2. Lower heat, add flour, and stir continuously until the roux turns a light brown.

3. Add the black pepper, garlic powder, salt, cumin, chili powder, and cayenne and continue to cook for 1 minute, stirring constantly.

4. Slowly add broth, stirring until the sauce thickens.

5. Turn heat to low and let sauce simmer for 10-15 minutes.  Add water 1 Tablespoon at a time to adjust to the desired thickness.

Tex-Mex Cheese Enchiladas

1. Preheat oven to 350°F and lightly coat a 13 x 9 inch glass baking dish with cooking spray.

2. Place 1/4 cup cheddar cheese at end of tortilla.  Roll up tortilla and place seam side down in the baking dish.  Repeat with remaining tortillas.

3. Spray rolled enchiladas with cooking spray and top evenly with gravy and Monterey Jack cheese.

4. Bake until enchiladas are heated through and cheese is melted, about 20-25 minutes.  Serve garnished equally with sour cream, onions, and olives.

Recipe Notes

I topped my enchiladas with shredded lettuce, olives, diced tomatoes and avocado slices.  I could not find fat free sour cream in my local grocery store, so I used a light variety and used a little less.  

 

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Now for the Mini Apple Chimichangas Recipe-you’ll just have to read the book!

Click the link for further information about this cookbook! TEX-MEX DIABETES COOKING by Kelley Cleary Coffeen!

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