Green Chile Creamy Chicken Enchiladas (serves 6-8)
6-8 whole grain tortillas (I like the sprouted grain tortillas the best!)
2 lbs shredded buffalo chicken (see recipe below)
1 cup plain nonfat Greek yogurt
2 4 ounce cans diced green chiles
1/2 tablespoon homemade taco seasoning (see recipe below)
Optional: veggies! Load these up with peppers, onions, zucchini, tomatoes, and more!
Preheat oven to 350 degrees. Fill each tortilla with buffalo chicken and optional veggies. Roll up and arrange in a 9×13 inch baking dish. In a bowl, mix together green chiles, greek yogurt, and taco seasoning (if you like it HOT, feel free to add more seasoning and/or some dashes of hot sauce). Spread over top of the enchiladas. Cover with foil and bake at 350 degrees until browned— about 20 minutes
—> Please note: if you want to keep this dish CLEAN and HEALTHY, don’t just grab any old tortillas, okay?! Most are loaded with bleached white flour, heavily processed ingredients, sugar, and more. Take the time to read the label and make a smarter, better choice on whole grain tortillas!
Crockpot Shredded Buffalo Chicken (6-8 servings)
2 lbs chicken breast
1/2 a bottle of hot sauce
In a crockpot, arrange chicken breasts (you can use fresh or frozen). Cover with hot sauce (for me, this is usually 1/2 a large bottle). Cook on low while covered for 4-6 hours. When done, chicken should be tender enough to easily shred with a fork. This is GREAT to bulk prep for buffalo chicken salad, buffalo lettuce wraps, chicken tortilla soup, and so much more. Enjoy!
Homemade Taco Seasoning (This should be a cupboard staple!)
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoon cumin
1/2 teaspoon sea salt
1 teaspoon black pepper
Mix all ingredients together thoroughly. Store in a sealed container— use this on chicken, fish, veggies, and more!