Adam and I have been trying to eat healthier. He’s lost 20+ lbs and I’ve lost 7. Funny how that happens.
I’ve also tried being a little more organized with things. I made a menu for the entire month. One afternoon, I chopped all the celery, onion and bell pepper, divided them into ziplock bags based on how much was needed in each recipe, wrote on the bag what recipe it was for and what day of the month, then I put them all in a large ziplock bag in the freezer. It’s made my life so much easier! I just pull the bag out the night before and put it in the fridge.
7 or 8 of the recipes this month call for shredded chicken. So I Googled batch chicken for shredding and found a recipe in the crock pot. I now have all the chicken I need for each recipe shredded and in the freezer as well.
I found this particular recipe on She Fit and decided I should try it out since I love, love, love Enchiladas.
This mixture is:
1 1/2 cups shredded chicken
3/4 cup chopped onion
1/2 cup chopped bell pepper
1/2 non-fat yogurt
1/2 cup shredded cheese
I sprayed a non-stick skillet with cooking spray and cooked the onion and bell pepper until they were starting to brown. Then I mixed everything up in a bowl.
We had tons of tortillas so I didn’t use the low carb like the original recipe stated. I spooned the mixture into the middle of the tortillas and wrapped them up.
Then I lined them up in a sprayed (with cooking spray) 13×9 pan.
For the sauce on top:
3/4 cup salsa
1/4 cup non-fat yogurt
Then you top with 1/4 cup of shredded cheese.
This is the salsa I used – This is from H.E.B.
After you pour the sauce on top, sprinkle the cheese on top of the sauce. Cover with foil and bake 15-20 minutes in a 350 degree oven.
Husband wasn’t a fan of these at all. He said he could taste the yogurt (all I had was non-fat vanilla — probably would have been better with non-fat plain yogurt). But I liked them and I’d eat them again.
Thanks She-Fit for the recipe!