Chicken Enchiladas-21DF approved!

We tried this recipe the other night and it is definitely a repeater!  This proves that when you are doing the 21 Day Fix, you CAN have your Mexican food and eat it, too!  :)

Instructions

·         3 chicken breasts, shredded (I boiled and then shredded mine with a fork)

·         1 can of diced tomatoes, no salt added (15.5 ounces, do not drain)

·         1/2 cup of salsa

·         1/2 large onion, diced

·         1/2 cup fat free plain yogurt

·         10 yellow corn tortillas

·         1 tsp olive oil

·         2 cups of Monterrey jack cheese, shredded

·         1 packet of stevia

·         1 tsp of fine sea salt

Directions

1.       Preheat oven to 400 degrees.

2.       In a saucepan over medium heat, add olive oil and diced onion. Stir occasionally. Cook until onions are translucent. 

3.       Add diced tomatoes (don't drain them) to the onions. Cover and simmer on low until the tomatoes start falling apart. Mine took about 10-15 minutes.

4.       During this time, spray a 9x13 pan with non-stick cooking spray.

5.       Take your tortillas and place a couple of them between two damp paper towels and microwave until soft. I did 3-4 at a time and microwaved for 30-45 seconds. This will help make the tortillas soft enough to roll without ripping. 

6.       In each tortilla, fill with a little bit of cheese and chicken. I did enough chicken to fill the tortilla and about a tbsp of cheese. Roll your tortillas up and place in your 9x13 pan.

7.       Return to your sauce and add the salsa, Greek yogurt, stevia and sea salt. Allow it to simmer for a minute or two.

8.       Place sauce in a blender until smooth and then immediately pour over enchiladas.

9.       Cover with the remaining cheese.

10.   Bake for 30 minutes, or until the cheese is golden brown.

11.   Enjoy!

If you are following the 21 Day Fix:

1 red, 1 green, 1 yellow and 1 blue for TWO enchiladas.