Clean Chicken Enchiladas

One of my favorite things to do in the kitchen is makeover some of my not so clean favorite meals. Thanks to Cooking Light I keep getting inspired over and over again!

Last night I recreated the most amazing clean Chicken Enchiladas. They are packed with protein and veggies!!

Clean Chicken Enchiladas
-adapted from Cooking Light

Ingredients:

2 chicken breasts shredded (I cooked them in the crockpot the day before)

5 garlic cloves minced

1 celery stalk, coarsely chopped

1 large carrot, coarsely chopped

1/2 medium onion chopped (sautéed)

1 can of diced tomatoes (blended)

1/4 cup heavy whipping cream

1/4 cup fresh cilantro

1/2 teaspoon cumin

1/2 teaspoon red pepper

4 oz of plain 0 % Greek yogurt

12 (6inch) La Tortilla Factory corn tortillas

1 oz sharp cheddar cheese shredded (1/4 cup)

Directions:

Preheat the oven to 400 degrees. Mix the blended can of tomatoes and heavy whipping cream over the stove in a small sauce pan. Then mix the shredded chicken and all of the other ingredients (minus the cheese and tomato mix) together. Then place each tortilla into the tomato sauce for 10 seconds an fill with 1/3 cup of the chicken mixture; roll up. Arrange filled tortillas seam side down in 11 x 7 pan coated with cooking spray (I lined my pan with foil to save on clean up). Spoon the rest of the tomato sauce over all of the tortillas. Top evenly with cheese (or like me top only Hubby’s half with cheese). Bake at 400 degrees for 20 minutes or until slightly brown.

I enjoyed mine with a little avocado and some greek yogurt.

Such an amazing dinner!