Fix Approved Chicken Enchiladas

Whether you’re new to making Fix approved recipes and meals, or an old hand, one thing I think we can all agree on, is that salads get old, and sometimes you just want a hearty meal! This recipe is one I have modified slightly from a similar recipe in Clean Eating magazine a few months ago. The best part is that it feeds our family of 4, and then leaves a couple of servings for lunches the rest of the week too. It can also be prepped ahead of time and just baked when you want it. It’s a big favorite around here, and can be served with a variety of sides. We usually just throw some spinach on the plate with it and drizzle with balsamic vinegar, but you could add whatever extra veggies on the side you feel like. Ok here goes:

Ingredients (makes 6 servings):

12 corn tortillas (I like the extra thin ones)

1/2 container chopped onion or leek

1/2 green container chopped poblano pepper

1 green container bell peppers (any color)

1 can chopped tomatoes

2.5 red containers of chopped or shredded chicken

1/2 red of plain Greek yogurt

6 blue containers shredded cheese

2 cups low sodium chicken broth

splash of Braggs Liquid Aminos (soy sauce substitute)

2 tbsp whole wheat flour (to thicken sauce)

 

Instructions:

1) in a large skillet or wok, add a tsp coconut oil, heat and then add the onions and peppers, and cook 7-10 minutes until they soften and start to brown.

2) In the meantime chop the tortillas in half and layer 12 halves in the bottom of a 9×13 Pyrex dish. Layer half the chicken and cheese on top.

3) Return to the skillet and add 2 tbsp flour and coat everything. Then add the 2 cups of chicken stock and stir while sauce thickens. Then add the tomatoes, stir, and then add the yogurt. Add a splash of Bragg’s liquid aminos and add some ground pepper to taste.

4) At this point you can leave the sauce as is, or you can blend it to make it smooth. That’s just a personal choice. Pour half the sauce into the Pyrex and spread out. Then layer on the last 12 tortilla halves, the rest of the chicken, the rest of the sauce and then the rest of the cheese on top.

5) Bake for 25-30 mins at 375F. Makes 6 servings. 1/2 red, 1 yellow, 1 blue, 1/2 green per serving.

You can always add in more veggies to your sauce if you’d like, and more protein also (2.5 cups is usually what I get from the 2 breasts of a small rotisserie chicken so that’s what I use). I’ve added wilted spinach before blending before, extra bell pepper… Go ahead and have fun customizing!

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