Chicken enchiladas are a family favorite. I adapted my normal recipe to make it healthy. My family all loved it! This is a much requested recipe by my kids and hubby. I hope you enjoy it also!
Ingredients:
Whole Wheat Tortillas
3 lbs. Boneless, Skinless Chicken
2 cups Fresh Spinach
1 Tbsp. Coconut spread
1/2 tsp. Garlic Powder
1/2 tsp. Minced Onion
1/2 tsp. Chili Powder
1/4 tsp. Pepper
1/8 tsp. Sea Salt
1 cup Cottage Cheese
1/2 cup Plain Greek Yogurt
2 cups Mozzarella Cheese
Preparation:
- Pre-heat oven to 350.
- Melt coconut spread over medium heat. Stir in dry ingredients for 2 min.
- Stir in chicken and spinach & heat through 5 min. Remove from heat.
- Mix in cottage cheese, 1 cup mozzarella cheese, and greek yogurt until combined.
- Spoon mixture onto tortillas & roll.
- Place seam side down in 10x13 pan.
- Pour enchilada sauce over enchiladas.
- Sprinkle with remaining mozzarella cheese.
- Bake at 350 for 20 min. or until cheese is melted and bubbling.
Easy Enchilada Sauce
Ingredients:
1/4 cup Olive Oil
2 Tbsp. Whole Wheat Flour
1/4 cup Chili Powder
1/4 tsp. Garlic Powder
1/4 tsp. Cumin
1/4 tsp. Sea Salt
1 1/2 cup Water
8 oz. Low Sugar Tomato Sauce
Preparation:
- Heat oil & add flour (stirring with a wooden spoon). Cook 1 min.
- Add chili powder and cook 30 seconds.
- Add water, tomato sauce, garlic powder, cumin, and sea salt.
- Stir to combine.
- Bring to a boil, reduce heat to low, and cook for 15 min. to set flavors. Sauce will thicken and smooth out.
Container Equivalents: 1 Red, 1/2 Green, 1 Yellow, 1 Blue, 2 tsp.
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