While she was visiting, she shared her recipe for Healthy Enchiladas, and they are delicious. There is no sacrifice of taste and they're loaded with good stuff!! I'm so excited to share them with you!
Forgive me for not taking pictures of each step... I forgot until they were already out of the oven and had cooled down a little.
Ingredients:
3 boiled chicken breasts, shredded
2 T coconut oil (This is the brand I use.)
2 C chicken broth
1/2 C chopped green pepper
1/2 C chopped onion
2-3 zucchini grated
1 small can chopped green chilis
1 bunch cilantro, chopped
Mild enchilada sauce
1/2 C cheese of your choice
Preheat oven to 350 degrees.
Put 2 T coconut oil in skillet and melt.
Add chicken broth, onion, and green pepper. Cook until soft.
Add zucchini and chicken. Stir. Cook 5 minutes.
Add green chilis and cilantro. Cook 5 minutes.
Pour 1/2 can enchilada sauce in bottom of baking dish.
Scoop mixture into tortillas, roll, and place in a baking dish.
Pour rest of sauce onto tortillas and sprinkle cheese on top.
Bake for 20 minutes, allow to cool a few minutes before serving.
Note: I used red peppers instead of green this week. It added a nice color and flavor. Also, I think next time I'll add black beans to the mix. What do you think?
These are great for lunch the next day, too!
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