Enchiladas is that dish that you wish you could make, consume, and be healthy about it. Well this recipe gives you all the feelings of food pleasure as well as the “I am still being healthy” about it. This recipe is a big hit and it will have you wanting more and more… so be careful ;)
# of Ingredients
10
Prep Time (Minutes)
10 min
Cook Time (Minutes)
20 min
Total Time (minutes)
30 min
Serving
You will have 2 enchiladas and they will count as your fat, protein, and carb serving. If your meals requires you to have veggies go ahead and serve yourself some on the side or make yourself a good hearty salad. If you are lactose intolerant you can skip out on the plain greek yogurt and the cheese.
Ingredients
20 tomatillos
1/2 cilantro bunch
1 white onion
3 cups of water
3-4 garlic cloves
4 chicken breasts (protein)
Corn tortillas (carbs)
Plain greek yogurt
Salt/Consume to taste
Mozzarella cheese (fat)
Notes
Instructions
Here is a picture of all the ingredients I used
You will get your 4 chicken breast and add to a large pot with 1/2 of your white onion and salt (about 1 tablespoon). You will then let them boil and cook. You will notice there will be a white foam while they cook. Make sure you scoop that extra white foam and dispense.
Once your chicken breast are cooked you will shred (when they are hot do not wait for them to cool down) and you will set aside.
Next you will peel your tomatillos cut 1/2 of your cilantro bunch and wash. You will then get your 3-4 garlic cloves and the other 1/2 of you white onion and you will chop all ingredients and add to your blender.
Next you will add your 3 cups of water to your blender and you will blend all ingredients for about 3 minutes. This is what your raw salsa should look like.
You will add your raw salsa to a large pan and put on high and let the salsa come to a boil. Once your salsa begins to boil you will add your salt/consume to taste.
Once your raw salsa comes to a boil you will put it on simmer and add your plain greek yogurt. I added about 2 large spoon fulls and you will mix until it creates a nice creamy texture.
This is what my salsa looks like after the plain greek yogurts melts
Next you will add your shredded chicken to your pan and mix the sauce and chicken very well.
You will add non stick spray to your bakeware and add a a layer of your salsa and chicken mix to the bottom. You will then warm up your corn tortillas and begin making your rolled up enchiladas.
You can make as many enchiladas as you like!Side note: if you make a little and have chicken mix left over save it and use it as a protein source for your next meals! Just weigh 5 ounces instead of 4 for your protein serving :)
You will add another layer to the top of your enchiladas of the salsa/chicken mix and then top it off with mozzarella cheese and make at 450 for 10 minutes (do not cover your enchiladas).
After 10 minutes your enchiladas are ready! You will know when they are ready because the cheese will be nice and melted.
And here you have your delicious healthy baked green enchiladas. Highly recommend give it a try!
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