A Little Chicken In Your Enchilada!

So I have finally got back on the Pinterest band wagon. I took a few months off because it seriously was addicting, so now I am pacing myself when it comes to pinning. But what brought me back to the pinning world was an enchilada recipe. Before we went clean I had an amazing recipe but it had a bunch of processed crap in it and it definitely was no where near healthy - so I knew I needed to find another recipe, and fast!

Well it didn't take me long at all and that is what I love the most about Pinterest - everything is right there at my fingertips! I found this recipe on http://www.fannetasticfood.com so all the credit goes to them.

Here are the ingredients:

• 3 C cooked chicken, hand torn

• ½ C canned chopped green chilies

• ¾ C nonfat plain yogurt

• Juice from 1 fresh lime

• ½ tsp. cracked pepper

• 1 tsp. cumin

• 2 C enchilada sauce (see recipe below)

• 10 large white or yellow corn tortillas (or wheat tortillas — not gluten-free)

• Extra virgin olive oil or cooking spray, as needed

• ¾ C shredded sharp cheddar cheese

• 2 Tbsp. fresh cilantro, chopped

Instructions

Preheat oven to 350.

1) In a large bowl, mix together the cooked chicken, chopped green chilies, yogurt, lime juice, cracked pepper, and cumin. Set aside.

2) Make your enchilada sauce, recipe and directions below

Enchalada Ingredients:

• 1 Tbsp. olive oil

• 1 small onion, peeled, diced finely

• 1 tsp. chili powder

• 1 tsp. cumin

• 4 cloves garlic, minced

• 1 28-oz. can crushed fire roasted tomatoes

• 1 tsp. sugar

• 1 splash of balsamic vinegar

• 1 Tbsp. fresh cilantro, chopped


Enchilada Sauce Instructions: Heat the olive oil for one minute in a medium saucepan over medium heat. Add in the onion, garlic, and spices; sauté for 5 minutes. Add the tomatoes, sugar, vinegar, and cilantro; stir and bring to a simmer. Cover and cook 20 minutes.

3) Lightly oil/cooking spray a 13 x 9″ baking dish. Spread a thin layer of the enchilada sauce in the bottom of the dish.

4) Set the first tortillas into the baking dish. Spoon one tenth of the chicken mixture into the center of the tortilla and roll it up, placing the seam side down. Repeat for the remaining tortillas.

5) Pour the rest of the enchilada sauce over the tortillas and sprinkle with shredded cheese and cilantro.

6) Bake at 350 degrees for 20 minutes, until cheese is melted, sauce is bubbling, and enchiladas are hot.

7) Serve warm with salsa, hot sauce, or guacamole, if desired.

I totally forgot to take a picture of my own but here is the picture from the recipe's original website. Mine looked pretty close, maybe not as delicious but they were pretty darn good!

Hope you all enjoy!