Clean Chicken Enchiladas

So, I’m going to be really honest with you. I never really liked enchiladas. I didn’t like the texture of them. But I wanted to find more recipes that were healthy and clean for my family to eat. I found this recipe on Pinterest and modified it a bit. It is a now a family favorite that is asked for quite often. I’ve even made it for friends who said they enjoyed it as did their kids. Tested!  APPROVED!!

When I make this, I divide the recipe between two pans and freeze one of them. One pan is enough for one dinner for my family of 3.

Chicken Enchiladas

Servings: 5
Serving Size: 2 enchiladas
Container Count: 1 red, 1 green, 1 yellow, 1 blue

 

Instructions:

  • 3 chicken breasts, shredded (I cook mine in the crockpot or pressure cooker and then shredded mine with a fork)
  • 1 can of diced tomatoes, no salt added (15.5 ounces, do not drain)
  • 1/2 cup of salsa
  • 1/2 large onion, diced
  • 1/2 cup fat free plain yogurt (I use this recipe)
  • 10 yellow corn tortillas
  • 2 cups of Monterrey jack cheese, shredded
  • 1 tsp of fine sea salt

1 ingredients

Directions:

  1. Preheat oven to 400 degrees.
  2. In a saucepan over medium heat, add olive oil and diced onion. Stir occasionally. Cook until onions are translucent.
    2 cook onions
  3. Add diced tomatoes (don’t drain them) to the onions. Cover and simmer on low until the tomatoes start falling apart. Mine took about 10-15 minutes.
    3 add tomatoes
  4. During this time, spray a 9×13 pan (or 2 small pans) with non-stick cooking spray.
  5. Take your tortillas and place a couple of them between two damp paper towels and microwave until soft. I did 3-4 at a time and microwaved for 30-45 seconds. This will help make the tortillas soft enough to roll without ripping.
  6. In each tortilla, fill with a little bit of cheese and chicken. I did enough chicken to fill the tortilla and about a tbsp of cheese. Roll your tortillas up and place in your 9×13 pan.
  7. Return to your sauce and add the salsa, greek yogurt, and sea salt. Allow it to simmer for a minute or two.
  8. Place sauce in a blender until smooth and then immediately pour over enchiladas.
  9. Cover with the remaining cheese.
    10 add cheese
  10. Bake for 30 minutes, or until the cheese is golden brown.
    11 baked
  11. Enjoy! (This picture does not do this justice…so yummy, even if it looks like a disaster!)
    12 plated

Healthy Chicken Enchiladas

  • Servings: 5, 1 serving=2 enchiladas
  • Time: 1 hour total
  • Difficulty: easy
  • Print

An easy, YUMMY recipe for healthy chicken enchiladas. Includes Portion Fix container counts


Portion Fix Container Counts: 1 green, 1 red, 1 yellow, 1 blue

Ingredients

  • 3 chicken breasts, shredded (I cook mine in the crockpot or pressure cooker and then shredded mine with a fork)
  • 1 can of diced tomatoes, no salt added (15.5 ounces, do not drain)
  • 1/2 cup of salsa
  • 1/2 large onion, diced
  • 1/2 cup fat free plain yogurt
  • 10 yellow corn tortillas
  • 2 cups of Monterrey jack cheese, shredded
  • 1 tsp of fine sea salt

Directions

  1. Preheat oven to 400 degrees.
  2. In a saucepan over medium heat, add olive oil and diced onion. Stir occasionally. Cook until onions are translucent.
  3. Add diced tomatoes (don’t drain them) to the onions. Cover and simmer on low until the tomatoes start falling apart. Mine took about 10-15 minutes.
  4. During this time, spray a 9×13 pan (or 2 small pans) with non-stick cooking spray.
  5. Take your tortillas and place a couple of them between two damp paper towels and microwave until soft. I did 3-4 at a time and microwaved for 30-45 seconds. This will help make the tortillas soft enough to roll without ripping.
  6. In each tortilla, fill with a little bit of cheese and chicken. I did enough chicken to fill the tortilla and about a tbsp of cheese. Roll your tortillas up and place in your 9×13 pan or 2 smaller ones.
  7. Return to your sauce and add the salsa, greek yogurt, and sea salt. Allow it to simmer for a minute or two.
  8. Place sauce in a blender until smooth and then immediately pour over enchiladas.
  9. Cover with the remaining cheese.
  10. Bake for 30 minutes, or until the cheese is golden brown.
  11. Enjoy!

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