A Healthy Twist on an Old Favorite!

Chicken Enchiladas

YES - it is possible to watch our waistlines AND enjoy our favorite dishes. Just make better choices with what you put in the dish. Remember - homemade, organic and natural is always better.


Ingredients

1 Diced Jalapeno Pepper
2 cups Shredded Cooked Chicken Breast (boneless,skinless)
1 cup Natural Shredded Cheddar Cheese
8oz Organic Salsa Verde
4 oz Diced Green Chilies
1 1/2 cups Low Sodium Chicken Broth
1/3 cup Cilantro
8 Corn Tortillas

Directions

Preheat oven to 375°F.

Mist an 8 X 8 baking dish with grapeseed or olive oil.

In a large bowl, combine chicken, 1/2 cup cheese, 1/3 cup salsa, diced jalepenos and mild green chilies. Stir until well combined.

Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon about 2 Tbsp. of chicken mixture down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchiladas, spreading to coat. Sprinkle remaining cheese over top.

Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Just before serving, sprinkle with cilantro.

You can also add a scoop of sour cream and sliced avocado for garnish :)

Enjoy!