YUM! I am so thankful to have a new favorite recipe in my weekly recipe repitoire. It is so nice to mix it up a bit. I have been in a little bit of a rut in terms of my eating and had been making the same things over and over. So glad my awesome challenger came across this awesome, 21 Day Fix friendly recipe and shared with the whole group. It really is delicious. Plus, I love having leftovers on hand for lunches during the week, too.
Check out these delicious and "I can't believe that these are healthy" Chicken Enchiladas!
Fair warning to you all before I share this recipe. When I see a recipe, I do everything in my power to make it easier and quicker to make. So, I'm going to share my tips for making these even easier and whipping them up super fast!
What you need:
- 4 cups torn fresh spinach
- 2 C. shredded chicken (seasoned with a sprinkle of garlic salt)
- 1 small can diced green chile peppers (undrained)
- minced onion (I use minced onion from spice aisle)
- 1 1/2 C. Greek yogurt
- 2 tablespoons flour (I use whole wheat or gluten free)
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1 tsp. lime juice
- ½ cup skim milk
- 6 7-inch whole wheat flour tortillas
- Tomatoes, diced
- 6 blue containers (1/3 cup size) of shredded reduced fat cheddar or Monterey Jack cheese
What you do:
- Preheat oven to 350 degrees.
- Tear or chop spinach, then wilt in microwave for 1-2 minutes.
- Stir in chicken, minced onion and green chiles.
- Prepare the enchilada sauce -- mix together yogurt, flour, cumin, lime juice, salt and milk.
- Pour half of the sauce into chicken mixture.
- Fill six whole wheat tortillas, gluten free tortillas, or Flat Out wraps with filling mix and roll up. Place seam side down in a 9x13 baking pan.
- Top with remaining sauce and sprinkle each enchilada with 1 blue container of cheese.
- Bake for 15-20 minutes until cheese is melted and browned.
21 Day Fix Container Count for 1 Enchilada: 1 Red, 1 Yellow, 1 Blue, about 1/4 - 1/2 green
This is what you will need. As I said, I make it as simple as possible. I picked up this already cooked and shredded chicken at Target (Archer Farms brand). I also used spinach that was ready to go, just needing to be chopped, and instead of chopping onions, I used minced onion from my spice cabinet.
After chopping up your spinach, simplify by wilting in the microwave for a couple of minutes, rather than wilting stovetop --- which takes more time and gets additional dishes messy.
Mix chicken, chilies, wilted spinach, and minced onion in a bowl. In a separate bowl, mix sauce ingredients. Dump half of sauce in chicken mixture, then divide evenly on top of 6 tortillas.
Roll up tortillas and place seam side down in pan. Top with remaining sauce and cheese.
Bake at 350 until cheese melted, about 15 minutes.
Hope you and your family enjoy!!!
From my family to yours,
I love that my challengers in my fitness and nutrition accountability groups have found that eating clean, and following the color-coded, portion control container system is not only super filling, its super easy, too! We're using this system in my next group. Want to learn more?