If you are my friend on Facebook, you’ve probably seen me post pics of the meals that I cook for the Huzz and myself. Cooking is something I actually enjoy, I really enjoy taking something that is normally labeled as “unhealthy” and remixing into something that is good for you and doesn’t sacrifice flavor or taste. I’ve gotten lots of requests for the recipes, so from now on I will post them here on the blog. First up…Chicken Enchiladas.
Chicken Enchiladas
You’ll Need
medium pot
non stick skillet
Pyrex or casserole pan
Ingredients
boneless, skinless chicken breast
2 tbsp extra virgin olive oil
1 small yellow onion, chopped
low sodium taco seasoning (I used Trader Joes)
1 small can green chilies (optional)
1 medium can or 2 small cans enchilada sauce (I used Trader Joes)
1 package of whole wheat tortillas (I prefer La Tortilla Factory’s Smart & Delicious or Tumaro’s Low-carb)
1 package of 2% shredded cheddar ( I used veggie shreds since the Huzz can’t have dairy)
non-fat Greek yogurt ( I used Dannon)
Directions
1) Preheat oven to 450 and rinse chicken breasts and then boil in medium pot until chicken is no longer pink and cooked through. Remove cooked chicken from pot and place in a bowl. Shred chicken by following this tutorial here.
2) Heat oil in non stick skillet. Add onion, green chilies, shredded chicken and half packet of low sodium taco seasoning. Cook until onions are translucent Stir until well blended. You may need to add just a little bit of water, but not too much.
3) Once chicken mixture is done, it’s time to prep the tortillas. Stack and wrap them in a damp paper towel, then microwave them for 20 seconds. This will keep them from tearing when you roll them.
4) Now, spread a thin layer of the enchilada sauce on the bottom of the Pyrex dish/casserole pan. Then, take one tortilla and fill with chicken mixture and cheese. Place seam side down in Pyrex dish. Repeat this until you have no more chicken or tortillas left.
5) Cover enchiladas with remaining sauce and cheese. Bake at 450 for 25-30 minutes or until cheese is melted and bubbly. Serve with Greek yogurt or low fat sour cream.
Feel free to adjust cooking times and amounts accordingly.