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Chicken Enchilada Recipe

I know my picture isn't fancy, and almost forgot to take one after everyone devoured this. It has been pinned as a must repeat :)  I tweaked some things that I think add that much more flavor! This made a full casserole dish of enchiladas easily feeding 6-8 people and perfect for my kinda cooking... the kind where you eat leftovers and don't cook every night :)

Healthy-ish Chicken Enchiladas

1.5 lbs chicken thighs
1.5 cups salsa or about half a jar

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
10-20 yellow corn tortillas
1 tsp olive oil
2 cups of Monterrey jack cheese, shredded
1 packet of stevia
1 tsp of fine sea salt

For the most tender chicken, I cook it in the crock pot. 4 hours on high with half a jar of salsa on top. Take chicken out and shred to put inside enchiladas. 


Preheat oven to 400 degrees.
In a saucepan over medium heat, add olive oil and diced onion. Stir occasionally. Cook until onions are translucent.
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.
During this time, spray a 9x13 pan with non-stick cooking spray.
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.
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.
Return to your sauce and add the salsa, Greek yogurt, Stevia and sea salt. Allow it to simmer for a minute or two.
Place sauce in a blender until smooth and then immediately pour over enchiladas.

Cover with the remaining cheese.
Bake for 30 minutes, or until the cheese is golden brown.
Enjoy!

If you are following the 21 Day Fix:

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

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