Clean Eating Enchiladas (one of a billion backlog posts!)

Although it has been a few days (11 days to be exact) since I have posted a new recipe… I have been a cooking mad man! Steve helped too! We’ve been on the up and up with eating better for about two whole weeks now – and I think it shows!

Now negligently, I have not recorded said delicious recipes since – well we have a dang wedding to finish up planning and constructing! And it’s been very busy in our miniature household!

So, I know I’ve made this delicious recipe, twice now, and haven’t posted it… So it’s about time this amazing dish got the credit (and historical privilege) on this blog! My favorite Clean Eating Blog, the Gracious Pantry, crafted this one up and it is just decadent, but not in a heavy-oh-my-god-what-did-i-just-do way…  It hits just the right balance of filling, satisfying and good for you! What else can you ask for… now, ladies and germs, Clean Eating Enchiladas!

Steve made this the most recent time and did an AMAZING job. This is delicious for days , or if you want to freeze a few for a rainy day – there is literally nothing I would add or subtract to this… its honestly delicious! 

Clean Eating Enchiladas

(Recipe adapted from AllRecipes.com, and theGraciousPantry.com)

Best Chicken Ever Ingredients

×          3 boneless, skinless chicken breasts

×          ½ cup chicken stock

Enchilada Sauce Ingredients

×          2 tbsp. olive oil

×          2 tbsp. whole wheat pastry flour

×          4 tbsp. chili powder

×          1 (15 oz.) can clean tomato sauce

×          2 cups water

×          1/4 tsp. ground cumin (if you must…)

×          1/4 tsp. garlic powder

×          1/4 tsp. onion powder

Enchilada Ingredients

×          Clean cooking spray

×          20 clean tortillas (the thinner the better here)

×          3 Best Chicken Ever breasts

×          1 (15 oz) can clean refried beans

×          1 batch enchilada sauce

×           

Optional Toppings

×          Cheddar Cheese (freshly grated)

×          Lettuce

×          Tomatoes or salsa

×          Avocado

×          Skillet cooked onions and peppers

Instruments

×          Large skillet (I prefer stainless for this one)

×          Large pot

×          Large casserole dish (9”x13”)

Instructions

1.       In large skillet heated to medium, place chicken in with stock and cook through. This should take about 15 minutes or so…  The chicken will absorb most, if not all, of the stock.

2.       Once chicken is done cooking and has cooled a little, shred all chicken and set aside.

3.       While chicken is cooking, add oil, flour, chili powder to the large pot and stir for about 1 minute over medium heat, until warmed and paste-like

4.       Add tomato sauce and water to paste-like mixture and stir until mixed thoroughly

5.       Add cumin, garlic powder and onion powder and stir constantly for 5 minutes.. The sauce will thicken only slightly, but will appear still quite watery… this is what we want!

6.       Remove from heat and set aside.

7.       Preheat oven to 350 degrees, and spray down casserole dish with clean cooking spray.

8.       Warm tortillas in microwave, 5 or 10 at a time so they are flexible, about 30 seconds.

9.       Spread beans onto warmed tortilla, fill with chicken, and wrap up (like a fajita or burrito)

10.   Place wrapped bundle of joy into casserole dish, attempting to keep the seam-side down

11.   Repeat until one of your ingredients runs out (for us its typically a space issue hah)

12.   Pour sauce over entire casserole dish until all your bundles are basically submerged – cook for 15-20 minutes or until sauce is bubbling

13.   Allow the dish to cool for 5 minutes so you don’t burn yourself!

14.   Top with your favorite toppings (remember, moderation is key here, lets no ruin anything with  fried mozzarella sticks here people) and chow chow!

15.