"Clean" Chicken Enchiladas

Michelle Klin
May 14, 2017
2 min read

I know chicken enchiladas really aren't that exciting, but these were CLEAN! 👍🏻 I cooked up about two pounds of chicken (coated with the homemade seasoning below) in the crockpot on high for 3 hours - started it at 3:30 when I got home! Shredded it up while my sauce was simmering, assembled them, and dinner was in the oven in no time! 👍🏻 The leftover chicken could be used in burrito bowls tomorrow night. 😍 Try it out and let me know what you think!

"Clean" Chicken Enchiladas Ingredients: 1 lb boneless skinless chicken breasts 1 (14.5 oz) can of tomatoes with chilies 1 cup onion, chopped 2 Tbsp Homemade Taco Seasoning (see recipe below) 6 whole wheat tortillas 2 cups shredded cheese (any kind) Homemade Taco Seasoning Ingredients: 3 Tbsp. chili powder 1 Tbsp. + 1½ tsp. ground cumin 2½ tsp. garlic powder 2½ tsp. onion powder 2 tsp. ground smoked paprika 2 tsp. ground coriander 1 tsp. ground black pepper 1. Combine chili powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl; mix well. 2. Store taco seasoning in an airtight container. Homemade Enchilada Sauce (You can also buy a low-sugar, low-sodium enchilada sauce if you're short on time.) Ingredients: 1 15 oz can low-sodium tomato sauce 3 cloves garlic, minced 1 tsp cumin ½ tsp chili powder - or more if desired 🌶 ½ tsp tomato paste salt and pepper to taste Sauce Instructions: -Throw all ingredients into a saucepan over medium heat. -Let simmer while stirring occasionally for about 10-15 minutes. Enchilada Instructions: 1. Place half the tomatoes and onion in the bottom of a crockpot. Spread the seasoning on both sides of the chicken breasts and lay them on top of the tomato mixture. Cook on high for 3 hours. When chicken is fully cooked, take out and shred, then put back in and stir. 2. Microwave the tortilla shells for 10-12 seconds until soft. Using a slotted spoon, fill shells with equal amounts of the chicken mixture. Roll them up and place them in a baking dish. Top with the enchilada sauce and cheese. 3. Bake at 375 for 20 minutes or until cheese is melted. 6 servings 21 Day Fix Container Counts: