Thursday, August 11, 2011

Clean Eating Enchiladas

Ok, so I absolutely LOVE Mexican is by far my favorite.  I was looking for a good, HEALTHY enchilada recipe and I came across this one on  You should definitely check it out!  It was absolutely amazing!  I actually prepared it the night before and put it in the fridge overnight.  I ended up baking it at 350* for 45 minutes and ahhhh!  I cannot wait to make it again!  Enjoy :)

Clean Eating Enchiladas


5 medium whole-wheat tortillas (5-6″ each)
1 cup shredded extra sharp low-fat cheddar cheese
Fresh cilantro or parsley, chopped, for garnish

Chicken mixture:

3 cups shredded or chopped cooked chicken breast
4 oz green chiles, chopped
1 tsp hot sauce
1 tsp garlic powder
1 tsp ground cumin
1 tsp chili powder
1/2 tsp ground black pepper
1/4 tsp sea salt


15 oz all-natural tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp sea salt
1/2 tsp ground black pepper


Preheat oven to 350*.

Combine all chicken mixture ingredients in a large nonstick pan over med-high heat and cook until heated through, about 5 minutes. Remove mixture from pan and set aside.

Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.

Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Sprinkle with cilantro or parsley when serving, if desired.

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