3 onions
2 cups of chicken cooked and shredded
1 can of low sodium black beansWhole wheat tortillas
1 jar of roasted red peppers
2-3 heaping tablespoons of cream cheese ( if you really wanna be healthy try subbing this for plain greek yogurt.)
2 garlic cloves
2 jars of chopped green chilies
1 small jar of salsa (check sugar and sodium content. The less the better! I actually make my own. I put tomatoes, a jalapeno, cilantro, ½ onion, 2 garlic cloves, lime juice and a pinch of salt and pepper in a food processor.)
A pinch of salt and pepper. 1 T of oregano. 1 T of cumin.
4 blue (or 1 1/3 cups) containers of sharp cheddar cheese
Avocado and plain Greek yogurt to top.
Slice two onions and sauté in a drizzle of oil. Caramelize
them until brown, probably will take about 15 minutes. Then add 2 cups of
shredded chicken, I use rotisserie breast meat. Chop up the roasted red peppers and add them. Add black beans. Take
off the heat. Add cream cheese. Mix up.
Meanwhile take the one left over onion, garlic, green
chilies, spices and chop in food processor. Add to a separate sauce pan, and
add 16 oz of low sodium chicken broth and salsa. Simmer while above mixture is
cooking. It will thicken to a gravy consistency.
Add 1/3 of chili mixture to bottom of baking dish. Take a
wheat tortilla and put a few heaping spoonful’s of the chicken mixture. Roll up
and put seam side down in dish. Repeat until you are out of chicken mixture.
Pour the rest of the chili mixture on top of the enchiladas. Sprinkle cheddar
cheese on top. Bake at 375 for 25 minutes or until cheese is bubbly.
If following the 21 day fix, sub the greek yogurt for cream cheese, or omit all together. And either omit avocado on top or just use a couple slices. And it will end up being:
1 enchilada: 1 ¼ yellow, ½ purple (or if you use homemade salsa it’s a green), ½ green, 1 red, 1 blue.
