First off, please let me apologize for my blog sending a bunch of page update emails. It decided to go bonkers on me and I have yet to figure out all the kinks. Only recent recipes are on the recipe page and the about and scroll pages aren’t working. If you want to know anything about me you can just shoot me an email, I’m pretty sure that hasn’t failed. yet. For recipes, the search bar is your best tool. Ah technology.
I’ve got something special for ya.
Are you thinking what I’m thinking?
It’s probably one of my best ideas.
Who wants just cheese and chicken wrapped up and baked. Why not throw some sweet bell peppers and onions, mushrooms, beans, sour cream and chicken in there. Leave the cheese for the top and the salsa as the sauce.
Mexican made healthy.
This meal is great way to
sneak pack in healthy ingredients without sacrificing on taste.
Using whole wheat flour tortillas gives these enchiladas a fiber boost and you’ll be non the wiser all with all the other flavor explosions going on in your mouth.
Cue charred sweet bell peppers and onions.
Indoor grill-panned to perfection.
Did I mention this was the first time I’ve ever made enchiladas. WHY DIDN’T ANYONE TELL ME!?
They couldn’t be easier to make! You just assemble.
Easiest way to assemble is to make an assembly line. Duh.
Start off with a thin layer of sour cream cut with lime juice.
Bean ‘er up. Refried would be amazing as well.
Classic fajita veggies make a presence.
Roasted chicken is always welcome.
Cilantro tops ‘er off.
All rolled up.
In a salsa soaked tortilla.
Placed it in a baking dish lined with your favorite salsa.
And finished off with even more salsa.
Followed by a light layer of cheese.
Served with guacamole/avocado and yep, you guessed it, salsa. Obvi.
Make each bite the perfect bite.
In case you were wondering the leftovers might be even better! Next time, aka tomorrow, I’m making a double batch!
Cook Time: 45 mins
Ingredients (6-8 servings)
- 1 3-5 lb. roasted chicken shredded, or rotisserie works well
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- Mushrooms (optional)
- 1 Tbsp oil, olive or coconut
- 1 can beans, drained and rinsed
- 1/2 c. Low fat sour cream (optional)
- Lime, juiced
- 1 tsp Salt
- 1/8 tsp Cinnamon
- 1/4 tsp Garlic powder
- 6 whole wheat tortillas
- 3 c. Favorite salsa
- 1 c. Shredded cheese
Start by mixing the juice and zest of half a lime with the sour cream. Thinly slice the bell peppers, onion and mushrooms. Preheat the oven to 375 degrees.
Heat the grill pan over high heat, add the oil and grill the veggies until charred and soft, about 10-15 minutes. Season the veggies with cinnamon, garlic, salt and pepper. Meanwhile, prepare all the other ingredients and get your assembly line ready. Pour about a cup of salsa onto a plate, this is where you will press each side of the tortilla into. Have the baking dish thinly lined with salsa as well.
One the veggies are cooked and the chicken shredded start assembling. Be creative, add all your favorites! Pour the rest of the salsa over top the tortillas, reserving some for serving. Then add the cheese and cover with foil.
Bake for 15-20 minutes, then uncover and turn up the heat to 400 degrees for the next 5-7 minutes. Remove from oven and let it rest covered for at least 5 minutes.
Serve with avocado/guacamole, lime sour cream and salsa. Garnish with cilantro.