Friday, June 15, 2012

Sargento Thin To Win Giveaway! Win 3 Coupons!

 A couple of weeks ago, I was challenged by Sargento to devote an evening to relaxation. It's part of their Thin To Win campaign to encourage everyone to thin out their lifestyles and relax a little! I enjoyed my challenge so much, I decided to take an evening off each week. I've been sending the kids to bed early (with a movie) once a week, making a pot of herbal tea, and reading a few books. I even went on a stress free vacation last week! The kids went with us, but my husband made sure to give me a few hours to myself and I really appreciated it! I've learned a lot since taking the challenge. My life has been a lot easier since I've taken the time to unwind and let go of some of the stress. I am a much happier person! Because I am happier, I am more productive in life. I am becoming more organized and that is going to make my life easier too!
I received coupons to buy Sargento Cheese. I bought an assortment of their Ultra Thin Sliced Cheeses. We eat cheese daily and we always have a few packages in the refrigerator. I enjoyed the Ultra Thin Sliced Cheese because it was easier for me to take out a slice for snacks and it was easy to cook with! I decided to make Artisan Enchiladas one night. I could thin out the recipe with my Ultra Thin Cheese. I used it, but (shamefully) I used a lot! When I make enchiladas, I look forward to that layer of browned cheese on top. I can't help it. I have thinned out my sandwiches (I promise) and other recipes, but not my enchiladas! When I do use the Ultra Thin Sliced Cheese, my kids can't tell that I used the thinner sliced cheese! The flavor is so good, they don't realize the difference!

Artisan Enchiladas

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: Serves: 4


3/4 lb. ground pork or beef  (I used 1 pound and made 12 enchiladas)

1/2 cup chopped onion

2 cloves garlic, minced

2 cans (10 oz. each) enchilada sauce, divided

2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided (I used Ultra Thin Sliced Cheese, and I covered each tortilla)

1/2 cup chopped cilantro, divided

8 (6 to 7-inch) flour tortillas (I used 12 whole wheat tortillas)


1-Cook meat with onion and garlic in a large nonstick skillet over medium heat until no longer pink, about 5 minutes; drain. Stir in 1/2 cup enchilada sauce; simmer 5 minutes, stirring occasionally. Remove from heat.

2-Spoon 1/2 cup enchilada sauce in bottom of a 13 x 9-inch baking dish. Stir 1 cup cheese and 1/4 cup cilantro into meat mixture. Spoon about 1/3 cup mixture down center of each tortilla. Roll up; place seam-sides down in dish. Spoon remaining enchilada sauce over tortillas, spreading to cover. Cover dish with foil.

3-Bake in a preheated 375°F oven 20 to 25 minutes or until heated through. Uncover; top with remaining cheese. Continue baking 5 minutes or until cheese is melted. Top with remaining 1/4 cup cilantro.

Visit Sargento Cheese on Facebook and enter their Thin To Win Challenge! I'm giving one US reader three coupons to buy their own Sargento Ultra Thin Sliced Cheese! To enter, tell me (in a comment below) how you would "thin out" your life. Enter the Thin To Win giveaway on Facebook (only after completing first entry requirement) for a bonus entry! Follow me on Google Friend Connect/Networked Blogs/Away We Go travel blog/Pinterest/Twitter/Facebook for one extra entry each! Blog, Tweet, or post this giveaway to Facebook or Pinterest for three extra entries! Giveaway ends midnight, June 25. Good luck!

Disclosure: I received products and compensation from Sargento Foods Inc, and The Motherhood as part of my participation in this campaign. Any opinions expressed are my own and not influenced in any way!

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