Tuesday, October 21, 2014

21 Day Fix Enchiladas

This clean eating version of Chicken Enchiladas is 21 Day Fix friendly and definitely one of those I-can’t-believe-it’s-healthy types of recipes. Besides the cheese, it’s also nearly fat-free.  The green chiles and cumin add flavor to the filling.
Modifications:  For the 21 Day Fix challengers, go lighter on the cheese if you’re in a lower calorie bracket.  Or, add more cheese to half of the pan if you’ve got picky family members and clean eating kids like I do.

21 Day Fix Container Count (1 enchilada) = One red, one yellow, one blue


21 Day Fix Chicken Enchiladas
 
Ingredients
  • 4 cups torn fresh spinach (about ½ bag)
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. minced garlic
  • 2 C. shredded chicken
  • ¼ cup thinly sliced scallions
  • 1 4-ounce can diced green chile peppers (undrained)
  • 1½ C. Greek yogurt
  • 2 tablespoons brown rice flour
  • 1 teaspoon ground cumin
  • ½ teaspoon sea salt
  • 1 tsp. lime juice
  • ½ cup skim milk
  • 6 7-inch whole wheat flour tortillas
  • Tomatoes, diced
  • 1 cup shredded reduced fat cheddar or Monterey Jack cheese
  • Chopped tomatoes for garnish
Instructions
  1. Preheat oven to 350 degrees.
  2. In a skillet, heat olive oil with garlic over medium heat. Wilt torn spinach leaves (about 3-4 minutes).
  3. Remove from heat, stir in chicken, scallions and chiles.
  4. Meanwhile, prepare sauce of yogurt, flour, cumin, lime juice, salt and milk.
  5. Pour half of the sauce into the filling mix.
  6. Fill six whole wheat tortillas with filling mix and roll, placing seam side down in a baking pan.
  7. Top with remaining sauce and sprinkle with cheese.
  8. Bake for 15-20 minutes until cheese is melted and browned.
  9. Top with tomatoes.

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