Ahhh chicken enchiladas!!! If you haven’t noticed, I’m a sucker for Mexican! Always so much flavor and so delicious!!! I came across this recipe and just had to try it out! Eating clean and healthy doesn’t have to be boring that is for sure 🙂

Ingredients:

3 chicken breasts, cooked and shredded (I cooked mine in the oven at 350 for 30 minutes, then shredded)

1- 14.5 oz can of diced tomatoes (do not drain)

1/2 cup salsa

1/2 large onion, diced

1/2 cup plain Greek yogurt

10 yellow corn tortillas

1 tsp. olive oil

2 cups of shredded Monterrey Jack cheese

1 packet of Stevia

1 tsp. sea salt

 

Directions:

1. Preheat oven to 400 degrees
2. In a saucepan over medium heat, add olive oil and diced onion. Stir occassionally. 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 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, stevia 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!

If you are following the 21 Day Fix: 1 red, 1 green, 1 yellow, and 1 blue for TWO enchiladas