Naked Enchiladas! Ole!

Last time I posted, I shared with you that we began a new journey or rather restarted an old journey – healthy eating! So far things have been great, I feel great and making smarted food choices is becoming easier. It is still so hard to not want to eat junk food, but having a treat day once a week really helps! Tonight we are having a delicious dessert, that’ll be coming soon to a post near you!!

But first, on to the naked enchiladas! It is becoming more difficult each week to come up with inventive ways to eat chicken, steak and fish. And, to balance it with my love of Mexican cuisine! I decided I wanted to make a spin on my favorite dish – enchiladas! If you think about it, they aren’t half bad for you if take away the tortilla and the delicious, ooey-gooey cheese. :sigh: So I reinvented them without those not-so-good-for you ingredients. The result? Pretty darn delish and totally satisfying!

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Naked Enchiladas

Ingredients:

  • 2 T EVOO
  • 2 lbs chicken {we used thigh fillets – boneless and skinless}
  • Salt and pepper
  • 3 large cloves of garlic, minced
  • 1/2 large onion, roughly chopped
  • 1/2 red pepper, roughly chopped
  • 4 stalks of celery, diced
  • 1 can diced tomatoes, zesty or Mexican seasoned
  • 1 small can enchilada sauce
  • 1 can of water
  • 1 T Chili powder
  • 1 t Cumin
  • 1 t Garlic powder
  • Brown rice, for serving
  • Black beans, for serving

Directions

  1. Heat EVOO in a large dutch oven over medium heat. Mean while, season chicken with salt and pepper.
  2. Saute garlic in oil for 1 minute. Add chicken and brown on both sides for 2 minutes.
  3. Add vegetables {onion, pepper, celery and tomatoes}. Pour enchilada sauce and water {I pre-mixed the water and sauce before pouring in} over the top of the chicken and vegetables. Season with chili powder, cumin and garlic powder.
  4. Simmer over medium heat with the lid on for approximately 25-30 minutes. Check to see if the chicken beginning to fall apart, and then pull the chicken out and shred. Once shredded, add back to the pot and continue to simmer for at least another 20 minutes. The longer you simmer, the more flavor the chicken picks up!

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Serve over a bed of brown rice and black beans. Delish!

I hope everyone has a great weekend! If the Pacific Northwest weather holds out, we’re heading to the river to do some fishing. What are your weekend plans?!

Ciao!

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