When I first started learning about clean eating, I was afraid I was going to be subjected to a life of boring salads and chicken. As I'm learning more, I'm finding out how wrong my initial impression was! We're actually eating a lot of the same things that we ate previously, just with better ingredients to make it healthier for us :) It's been fun taking old recipes and cleaning them up, and I'm really enjoying some of my new clean eating magazines.
A couple weeks ago we had chicken enchiladas at Mike's parents' house for dinner. Everyone really liked them, even Summer! (Though she only ate the filling!) I asked for the recipe, fearing that it would have ingredients like creamed soup in it, so I was surprised to see that it didn't (the original used sour cream). This recipe was actually pretty simple to make clean and we all enjoyed this version as well!
Serves 6
Ingredients:
2 large chicken breasts
1 cup salsa
12 small (6") corn tortilla shells
3 Tablespoons olive oil (or butter, depending on your clean eating preferences)
3 Tablespoons whole wheat flour
2 cups chicken broth
1 cup plain Greek yogurt
1 (4 ounce) can diced green chilies
1/2 cup shredded cheddar cheese
1. Cook chicken breasts to an internal temperature of 165 degrees. You can boil it, bake it, or cook in your slow cooker.
2. Shred chicken breasts and mix with salsa.
3. Place chicken mixture in the center of each tortilla and roll up. Place in a greased 9x13" baking dish.
4. Pour olive oil into a medium saucepan (or melt the butter). Add the flour and cook, stirring constantly for 2 minutes.
5. Add the chicken broth to the flour mixture and whisk occasionally until the mixture begins to thicken.
6. Remove from heat and stir in the Greek yogurt and chilies.
7. Pour the sauce over the tortillas. Sprinkle with cheddar cheese.
8. Bake at 350 for 20 minutes, until heated through. Serve hot.
