I have to admit that I’ve been struggling lately. I don’t know where my mojo has gone but I am bound and DETERMINED to find it again. Looking at a picture of myself today, I want to get back to where I was 2 years ago. I mean, I want to get BEYOND that, but right now that’s my short-term goal
I guess it helps that I can eat delicious goodness like this Mexican dish (one of my favorite kinds of foods). This recipe has been a staple in our house for the last couple of months (every other week or so I make a big batch of it). It’s actually what we’re having for dinner tonight!!! I love that it’s so full of flavor, reheats well, and the filling can be frozen to make MORE enchiladas in the future, so you can make a GIANT batch of it!
3-4 cups of cooked, shredded chicken
1 tbsp olive oil
1 onion, chopped
3 cloves of garlic, minced
2 4 oz. cans diced green chiles
1 cup chopped spinach
2 10oz cans of no sugar added enchilada sauce (or make your own using this low carb keto recipe from Fluffy Chix Cook)
1/2 cup plain Greek yogurt
8 whole wheat tortilla shells
Mexican cheese blend
1/2 tomato, diced
1) Preheat oven to 350 degrees
2) Cook and shred chicken (I use my food processor to shred the chicken after it’s cooked — SOOO quick!)
3) Heat your olive oil in a pan and add your onions and garlic; let those cook down until almost translucent
4) Add your spinach and green chilies into the pan and saute for another 3-4 minutes
5) Add your shredded chicken to the pan and mix everything together
6) Next, add your 1/2 cup Greek yogurt (this makes the filling a little creamier) and 1/2 can of the enchilada sauce (more if you want to)
7) Mix this together until everything is blended, remove from heat.
8) Spray your pan with cooking spray or use coconut oil to keep the tortillas from sticking
9) Put 1/2 cup of the filling on the tortilla and roll it up.
10) Place rolled enchilada seam side down in your baking pan.
11) Continue until you run out of tortillas
(Any extras can be store in the freezer and defrosted to make again).
12) Sprinkle cheese over top of enchiladas and sprinkle diced tomatoes over the top of the cheese.
13) Cover and bake at 350 for 25 minutes. Remove cover and cook for an additional 5-7 minutes or until cheese it bubbling.