Healthy Green Chili Enchiladas

³ Description

The best healthified and skinnified FULL flavored taste of enchiladas outside of New Mexico!

² Ingredients

•  2 cup, shredded Mexican Blend Cheese
•  1 chicken drumstick with sauce Chicken Curry
•  8 cup Green Enchilada Sauce
•  12 serving (serving = 1 tortilla) La Tortilla Factory Whole Wheat Low Carb & Low Fat Tortillas
•  1 tbsp Chili Powder
•  1 tbsp Paprika
•  1 cup Green Chili Peppers (Canned)
•  1 cup, chopped Red Onions
•  5 serving (serving = 3/4 cup) Cafe Rio Shredded Chicken Breast
•  2 serving (serving = 1 medium) Roma Tomatoes
•  1 serving (serving = 1/4 tsp) McCormick Ground Cumin

q Directions

-Sautee onion in a large pot with a little bit of EVOO. Pour most of enchilada sauce in pot (leaving about 1/2 cup to pour over casserole when done), add shredded chicken and green chili and season to taste. (If you want it on the spicy side, use the measurements given)

-Add some finely chopped cilantro and Mix up concoction. Add cheese slowly, leaving some to sprinkle over casserole when done.
-Spray some coconut oil or EVOO to make sure your tortillas won't stick to casserole dish

-Spoon enchilada filling into one tortilla at a time. Roll the tortilla and place in the oiled dish with the seam side down. Repeat until out of enchiladas, stacking enchiladas next to each other.

-Cover the top of the enchiladas with remaining green enchilada sauce. Sprinkle enchiladas with the rest of the cheese. Cover dishes with aluminum foil and place in oven at 350 F for 20-30 minutes (until cheese is bubbling). Then take foil off and cook for an additional 5-10 minutes.

-Add fresh cilantro as a garnish on top of enchiladas, and spoon some greek yogurt or light sour cream on the side with the chopped tomatoes.
ENJOY!

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