Have you ever had a recipe that you love, and know is so simple, but you hardly ever make it, just because it isn't in the usual rotation? You think about it, but it never gets put on the meal plan. Enchiladas were that, for us. I've been making a variation of this recipe for years-- and we all love it, especially my husband. But by years, I mean about three times a year, every year. It just never seemed to gain traction on my meal plan. Maybe was the extra ingredients out of our usual routine (enchilada sauce, tortillas, green chiles)... but whatever it was, it's back in the rotation, now. Because this recipe is GOOD-- if I do say so myself, I mean-- I didn't invent enchiladas! But I did make them just a little bit healthier. Out goes the sour cream, replaced with some healthy greek yogurt; a cleaner enchilada sauce, and my new favorite Siete Foods tortillas making their grand debut at our dinner table (I swear, I'm never going back!). With a little one allergic to corn, corn-free, real-food soft tortillas are hard to come by. These ones are soft, absolutely delicious (you'd never know they were made from almond flour) and made of all real foods. Score! Now go add these to your meal plan rotation (hint hint-- they're included in Week 3 of the Healthy Mama Life Club meal plans!). Bonus-- they're great to get kiddos to help with!
Healthy Mama Chicken Enchiladas
2 tsp avocado oil 1 medium onion, chopped 1 1/2 cups cooked shredded chicken 1/2 tbsp chili powder 1 can diced mild green chiles 1/3 cup plain greek yogurt sea salt to taste 8-oz clean enchilada sauce (I like Frontera brand) 6-8 soft tortillas (I used Siete Foods almond flour; corn tortillas also work; ensure they are gluten-free) 1 cup shredded Mexican-blend cheese 2 tbsp chopped fresh cilantro
1. Preheat oven to 375.
2. Heat avocado oil in a large saute pan. Add onion and cook until translucent.
3. Add shredded chicken and chili powder. Stir to combine.
4. When chicken is hot, add green chiles and stir in greek yogurt.
5. Spray or grease an 8x8" baking dish with avocado oil. Pour 1/3 of the enchilada sauce over bottom of pan.
6. Heat a small, ungreased nonstick pan over medium. Warm each tortilla individually and add a heaping 1/4 cup mixture to tortilla. Roll and place in pan. Repeat until all tortillas are filled. Tip: Set up station to quickly fill warm tortillas with filling.
7. Cover tortillas with remaining enchilada sauce. Sprinkle with shredded cheese and chopped cilantro.
8. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes to melt cheese.