My first receipe blog is appropriately about my favorite kind of food: MEXICAN!
To get started you'll need:
6 frozen boneless skinless chicken tenderloins
10 oz plain greek yogurt
3/4 cup mexican cheese
12 Extra thin yellow corn tortillas
3/4 c salsa- your choice
1 large bell pepper
1 can green chilis
1 t cumin
Preheat the oven to 350.
Start with cooking your chicken- I use a George Foreman. Then shred- one of the many talents of the Kitchen Aid mixer!
Brown onion and bell pepper in a skillet until onions are turning brown. Add green chilis, 5 oz greek yogurt, 1/2 cup mexican cheese and cumin. If you're new to greek yogurt, this is the kind I use!
Next, add the filling mixture to the chicken. I mix all of mine up in the Kitchen Aid. Once it's mixed through out, you're ready to fill the shells. Grease a 9x13 baking dish with olive oil spray. Scoop a heaping table spoon of filling into your tortillas. These seem to be just the right size.
Fill your dish with as many enchiladas as you have filling for, I ended up with 12. They should be close together, but not squished.
Last but not least, the sauce! Your favorite salsa get's it started, 3/4 cup. I used homemade, which I'll blog the receipe for later. Mix with 5 oz greek yogurt, then spread over enchiladas. Sprinkle the remaining 1/4 cup of cheese on top and pop them in the oven for 15-20 minutes. Enjoy!
(for 1 enchilada, based on a receipe of 12)
Fat: 2.5 g
Protein: 9 g
Carbs: 9.5 g
Fiber: 1 g