A good friend was coming for dinner and presented a challenge. Although she loves Mexican food (as do I), she doesn't eat cheese. WHAT?
So this brought about an experiment which I must confess, made even me not miss cheese.
INGREDIENTS:
A batch of My Favorite Super Easy Grain-Free Tortillas made into 10 tortillas. If you use just below ¼ cup of batter for each one, it will come out perfectly to 10.
FILLING: (Note - it will make more filling than needed for the enchiladas, but put aside and use to make tacos or for a salad.
1.50 ounces, Baby Spinach Raw
2 ounces, Baby Bella Mushrooms
1 ounce, Red Onion, Raw
2 ounces, Baby Bell Peppers
4 ounce, Mild Fire Roasted Diced Green Chilies (I used Ortega brand)
26 ounce, Organic Chicken (I used Tenders, but could also use boneless breasts)
15 ounce jar, Green and/or Red Enchilada Sauce, Siete Brand
Seasoning to taste: Himalayan salt, black pepper, garlic powder, turmeric, chili powder, onion powder, paprika, ground mustard seed, dried cilantro, all seasons - really, whatever you want to taste and for nutritional benefits.
INSTRUCTIONS:
I cooked my chicken in the slow cooker, adding all of the ingredients at once.
While chicken is cooking, make the tortillas.
Once the chicken is cooked, use forks to pull it apart and mix all together again.
Spray a 9x13 dish with non stick spray and preheat oven to 350º.
Add ⅓ cup of chicken mixture to a tortilla and roll up. Place seam side down in dish.
Top with Enchilada Sauce. (I used Red on half and Green on the other.)
Bake at 350º for 20 minutes.
Top with shredded lettuce, guacamole, sour cream, chopped tomatoes or whatever you desire.
Each enchilada is 119 calories, not including whatever toppings you choose.
ENJOY!
