Healthy Enchiladas

May not be the prettiest picture but they sure tasted GOOD!

May not be the prettiest picture but they sure tasted GOOD!

 

 

 ENCHILADAS?!

Really???

 

 

 

 

Does anything sound good for dinner? Any requests?

I do not ask this question very often because I usually have meals planned out in advance, but not on this night. To my surprise my husband asked for enchiladas. What?! Enchiladas? Seriously? Enchiladas? See, when I think of enchiladas, I think of fat ladened, cheese filled tortillas. I think of good mexican food that is not exactly good for you. Now, here is a challenge, can I make a healthy version of enchiladas and have them taste good? Lucky, or maybe not so lucky, for my family I make them my guinea pigs.

I first went to google to see if I could find a healthy recipe for enchiladas and could not find anything that sounded good to me or was easy to prepare. Having three children and a very full schedule I prefer things to be simple and streamlined. I took what I liked from a few different recipes and created my own. My first experiment I did not measure anything, I went off of looks, smell and taste testing. Happy to report they were a crowd pleaser.

Ingredients:

chicken – 3-4 breasts
garlic cloves – ( I really like garlic, so 8 cloves)
onion – 1 whole chopped
bell pepper – 1 whole chopped
chopped green chilies – 7oz can
corn – about 1 cup
black beans – 1 can
ground cumin
red chili powder
greek plain yogurt – 8oz
tortillas (I chose the corn/flour blend)
shredded cheese
salsa
avocados – guacamole

Preparation:
To start put 3-4 chicken breasts in in a crock pot with 3-4 crushed garlic cloves and enough water to cover Enchiladas 1the bottom of the pot to prevent the chicken from sticking and to help steam it. Cook the chicken for 3hrs on low. As it is finishing chop up 1 onion and saute it with 3-4 garlic cloves, add 1 chopped bell pepper, a cup of frozen corn, a can or rinsed black beans and a 4 oz. can of chopped green chilies. Season with ground cumin and red chili powder. I use a generous amount of cumin and the chili powder and go off of smell and looks, I used about a tablespoon of cumin and about 2 teaspoons of chili powder, this is personal preference. Remove it from the heat and let the flavors meld together. Now remove the chicken from the crock pot, shred and add to the onion/pepper mixture. Then add about 8oz. of plain greek yogurt and stir it all together. You may need to add some more cumin or red chili powder depending on how it is passing the taste test.

Now you have your mixture, time to roll. I prefer a corn tortilla but my husband prefers flour. So luckily I Enchiladas 2found a tortilla that is a blend and they are good. I roll the enchiladas and place in a 9×13 pan that I have sprayed with cooking spray. Top with a blend of mexican cheeses and throw it in the oven at 350 degrees for about 20-30 minutes, just long enough to crisp the edges of the tortillas.

Serve with a pico de gallo and guacamole and enjoy.

 

 

 

 

 

My husband and kids were pleasantly surprised and I was happy to have created something they enjoyed that was healthy and satisfying. If you try it, I hope you enjoy it as much as we did. It is relatively easy to prepare and can be done quickly if you already have the chicken on hand. If you have any suggestions or comments please feel free to leave them below.

Happy cooking 🙂

About sherianne

For those of you who don’t know me, my name is SheriAnne Nelson and I am happily married to my husband Mike. I’m a mother of three beautiful children ages 9, almost 6, and 3, am a passionate fitness professional, and a Star Diamond Level fitness coach within the Team Beachbody program in Scottsdale, Arizona.