{chicken & green veggie enchiladas}

I LOOOOOVVVVEEEE Mexican food! I could eat it most nights of the week.

So many flavors! So many options! So many ways to easily make it unhealthy! I guess Mexican food is typical unhealthy. Lots of cheese. Lot of oily meats and sauces. Lard filled beans. Lots of uses of corn...eek...GMOs...that is for another discussion. Oh man, and chips and salsa galore. It's so hard to not the eat a whole basket of chips by yourself when it is put right in front of your face. Or maybe that is only me.  And most Mexican restaurants...I think I would be safe to say...all Mexican restaurants I've been to, immediately someone is bring you a basket full of chips and a bowl of salsa goodness before your booty even touches the booth cushion. My husband almost drinks his salsa, so sometimes I ask for my own bowl. I like those restaurants that give you a mini craft or tin creamer-looking container of salsa and bowls to fill as you wish for each member of the table. Then you don't feel like you are in competition for the salsa or have to concern yourself with those who double dip their chips.

I find it in my best interest to just avoid going to Mexican restaurants. One, because I eat too many chips and salsa. Two, I typically order something unhealthy and I my tummy isn't happy with me afterwards.

So I'm always looking for healthy recipes to make at home to get my Mexican food fix filled. And these enchiladas hit the spot! The sauce is a clean eating enchilada sauce. Made with no oil. Most homemade sauces call for lots of oil. This recipe does include cheese. Sooooo... be careful that you don't ruin the healthy aspect of it by loading it up with cheese. A great side to go with this is my Mango Salad with a Cilantro-Lime Vinaigrette.

Another suggestion...if you are going to do chips and salsa, try the Quick and Easy Blender Salsa from Mountain Momma Cooks. And serve it with organic blue corn tortilla chips. That salsa is amazing! I no longer buy jarred salsa.

Any case, my mouth is water for Mexican food as I type this up. So glad I'm having this tomorrow for dinner.

~ ♥ JenG

Find me on FB @ Stronger with JenG

{chicken & green

veggie enchiladas}

Enchilada sauce:

8 oz tomato sauce

3/4 cup of water

1 Tbsp of flour or substitute of choice

2 Tbsps of chili powder

1/2 tsp cumin

1/4 tsp onion powder

1/4 tsp garlic powder

Enchiladas:

4 chicken tenderloins

Taco seasoning*

Coconut oil

1/2 cup green bell pepper, diced

2 green onions, sliced

1/2 cup tomatillos, diced

2 cups of fresh spinach, chopped

1 Tbsp of cilantro, chopped

1 cup of Pepper Jack  cheese mixed w/

     1 cup of Monterey Jack cheese, shredded

8 corn tortillas or tortillas of choice

Sliced avocados, optional

 

For enchilada sauce, combine tomato sauce and water in a medium sauce pan over medium heat. Whisk in flour, then add spices.  Warm over medium-low heat for 10 minutes, whisking occasionally, until thickened. Set aside.

Preheat oven to 350 degrees. Heat enough coconut oil to coat a skillet over medium heat. Season both sides of the chicken with taco seasoning. Cook the chicken until no longer pink in the center. Transfer chicken to a dish and set aside to rest. In the same skillet, add bell pepper, green onions, and tomatillos. Cook until tender. Pour veggies into a large bowl. Shred the chicken and add to the bowl along with spinach and cilantro. Combine to make filling. Warm tortillas in the microwave between two moist paper towels for 30 seconds on high. 

To assemble enchiladas, spread thin layer of enchilada sauce on the bottom of a 9x13 baking dish. In the center of each tortilla, place two spoonfuls of chicken mixture and sprinkle cheese on top. Roll tortilla up and place seam down into the baking dish. After all enchiladas are assembled, pour additional enchilada sauce along the center of the enchiladas and sprinkle with remaining cheese.  Cover the dish with foil and bake for 30 minutes.  Serve topped with avocados slices.

*For homemade taco seasoning, combine 1 Tbsp chili powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried oregano, 1/2 teaspoon paprika, 1 1/2 tsp ground cumin, 1 tsp sea salt, and 1 tsp black pepper. Store in an airtight container.

Notes: This is great with the Mango Salad with Cilantro-Lime Dressing. Save the extra enchilada sauce to make Crock-pot Chicken Tortilla Soup (to be posted).

Chicken & Green Veggie Enchiladas with Mango Salad