per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 356
% Daily Values*
Total Fat 39.50
Saturated Fat 18.47
Polyunsaturated Fat 2.34
Monounsaturated Fat 8.39
Total Carbohydrate 46.63
Dietary Fiber 21.00
Vitamin A 26.83%
Vitamin C 84.00%
* Nutritional Values are estimated and may vary
The best healthified and skinnified FULL flavored taste of enchiladas outside of New Mexico!
-Sautee onion in a large pot with a little bit of EVOO. Pour most of enchilada sauce in pot (leaving about 1/2 cup to pour over casserole when done), add shredded chicken and green chili and season to taste. (If you want it on the spicy side, use the measurements given)
-Add some finely chopped cilantro and Mix up concoction. Add cheese slowly, leaving some to sprinkle over casserole when done.
-Spray some coconut oil or EVOO to make sure your tortillas won't stick to casserole dish
-Spoon enchilada filling into one tortilla at a time. Roll the tortilla and place in the oiled dish with the seam side down. Repeat until out of enchiladas, stacking enchiladas next to each other.
-Cover the top of the enchiladas with remaining green enchilada sauce. Sprinkle enchiladas with the rest of the cheese. Cover dishes with aluminum foil and place in oven at 350 F for 20-30 minutes (until cheese is bubbling). Then take foil off and cook for an additional 5-10 minutes.
-Add fresh cilantro as a garnish on top of enchiladas, and spoon some greek yogurt or light sour cream on the side with the chopped tomatoes.