Traveling through life with a timer and sneakers

Enchilada Bites: An HMR Decision Free Recipe


With the first couple days of summer vacation under my belt, I finally feel like I can come up for air and reflect on my first year teaching new classes in a new department (and drastically reducing my work travel!). Over the course of the last year, many things have changed, including the HMR enchilada entree! (Bet you didn’t see that transition coming, did you?)

I am trying to reconnect with my HMR meals – in Phase Two it is easy to forget about focusing on high-volume foods or on portion-control. And increasing my use of HMR meals has allowed me an opportunity to reeducate myself. But I don’t have a microwave at home, which means getting creative with entree prep.

In honor of my Decision Free Chips & Dip recipe made with the beef enchiladas, I decided to attempt another “finger food” recipe with the new chicken enchiladas. Super easy and still something people on decision free can have in their rotation!

(Warning: I used a toaster oven, so times and temps may vary)

Enchilada Bites

  • 1 HMR Chicken Enchilada entree
  • Hot sauce, salsa, FF sour cream (your choice!)
  • Cooking spray

Preheat oven to 400 degrees. Cover mini cookie sheet with foil and spray with cooking spray.

Scrap sauce off enchiladas and cut into 6-7 “coins” each. Lay on side on cookie sheet so it looks like a coin (as pictured above). Will produce 12-14 “bites” total. Put in oven and bake 8-12 minutes until tops and sides have started to brown.

While bites are baking, mix the sauce from the entree with your choice of hot sauce, salsa (if you are allowed to have it in your program), and/or fat-free sour cream. I just used Frank’s Buffalo Sauce for the bites pictures above to add some additional heat to the dipping sauce.

Enjoy! And then share how you like to prepare the chicken enchilada entree… I could use some new ideas!



3 responses

  1. So do you need a microwave?

    June 10, 2016 at 12:58 am

    • Thanks for asking Mom 🙂 — Doug would probably love a microwave but we don’t have a lot of space for one nor am I willing to shell out for one right now. But maybe someday down the road we will pick a small one up.

      June 10, 2016 at 1:18 am

  2. jlcieslak

    These look great! I used to really like the Beef Enchilada “chips,” so this is a good replacement!

    I did a kind of chicken enchilada casserole the other night — loosely chopped up the entree and put it in a Pyrex (with spray oil so it doesn’t stick), and mixed in chopped bell peppers, onions, and fresh jalepeños. Baked at 350 for 25 minutes, and I plated it with a little salt, pepper and “Salsa Lizano” (Costa Rican salsa). It was delicious!

    August 6, 2020 at 12:41 am

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