Name: The BEST Healthy Chicken Enchiladas - The Foodie and The Fix
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The BEST Healthy Chicken Enchiladas - The Foodie and The Fix

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×Published: by · · This post may contain affiliate links Jump to RecipeThese crazy-good healthy chicken enchiladas in red enchilada sauce are 21 Day Fix and Weight Watchers approved and a kid-friendly, family favorite! Perfect for meal prep, too!Hey guys! Do you make enchiladas at Christmas time? Enchiladas really are one of the ultimate comfort foods, aren't they? All of those beautiful carbs and ooey gooey cheese. I mean, come ON! I. Am. In.Well even you don't have that tradition, I'm so freaking pumped to share this 21 Day Fix red chicken enchiladas recipe with you! We're seriously obsessed with them over here and I just know that you're going to love them, too!If you already checked out , you'll know that I've been working on the sauce that covers these bad boys for a while, and it is really what makes these enchiladas so amazing.&nbsp;AND!!! I didn't even get to the best part yet -My kids love them.Like love them, love them.You guys, my kids (like I'm assuming many of yours) are so stinking tough and definitely my harshest critics, so when they LOVE a recipe as much as they loved this one, it sends me over the moon. Plus, then I know that it'll likely be a hit with many of your kiddos. 🙂Oh! And they make great leftovers so they're perfect for meal prep!Ok, let's get to a little Q&amp;A and then I'll show you how to make these beauties!Nope! They refrigerate and reheat beautifully, so they're perfect for leftovers and meal prepping!About 4 days.Yes! They freeze beautifully, too!I have fully cooked them ahead of time as I noted above, but I haven't tried making them ahead of time, so I'm not sure if they'd get soggy in that instance. If I were wanting to get a jump on these, I would make the sauce and filling ahead and then assemble the day of.Yes! I love that you can have something as comforting and indulgent as enchiladas on both of those programs! Counts for both 21 Day Fix and WW are in the recipe card 🙂I usually use shredded chicken breast that I've cooked in my Instant Pot - I just season them with salt and pepper (or some ), then mostly cover them with low-sodium chicken broth and pressure cook them for 10 minutes with a natural release, then pull them out and let them rest for a few and then shred. And be sure that when you put the leftovers in a container to put in the fridge, that you use some of the broth from the pot to cover it, that'll keep your chicken from drying out!You can also use shredded chicken thighs (I cook them the same way as breasts in the IP, but for 15 minutes with a natural release), or even a rotisserie chicken!&nbsp;Truth be told you could really use any protein in these and I think they'd be amazing.I love serving these with a side of , but this from Confessions of a Fit Foodie or this&nbsp; from Grandnanny's House would be great, too!Oh! And I try really hard to save a yellow for a Margarita! My was a huge hit this past Cinco de Mayo, but I also have a&nbsp; that's fantastic if you like a little heat, and my fave - !If you guys give this Healthy Chicken Enchiladas recipe a try, please let me know what you think!! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in&nbsp;my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥&nbsp; &nbsp;Continue to ContentHeat a large non-stick pan over medium heat and spray with olive oil cooking spray. Add your chopped onions and peppers and cook until softened, stirring occasionally. Add your garlic and cook for a minute more, then add the shredded chicken and ¾ cup of the enchilada sauce and heat through. Stir in the cilantro and lime at the end. Preheat oven to 350°. Spray a 9X13 baking dish with olive oil cooking spray and cover the bottom of the dish with ¾ cup of enchilada sauce.Heat your tortillas. I like to put them in a stack on a plate then cover them with a damp paper towel and heat them in the microwave until hot, flipping the stack over about halfway through.Fill each tortilla with a little over ½ cup of filling, then roll up and place each one seam side down in the prepared 9X13 dish.Pour the remaining hot enchilada sauce over the enchiladas, making sure they're completely covered (I like to use a basting brush for this, but a spoon would work, too). Cover the enchiladas with the shredded cheese and bake uncovered in the oven for 15-20 minutes or until the cheese is just melted and everything is hot.Serve with the optional toppings if ya like (I like!) and enjoy!*If you're doing 21 Day Fix and have a full blue to use (and don't want the avocado), you can double this amount of cheese - either on top or you could add the extra to the filling!21 Day Fix Container Counts per Serving:&nbsp;1 Red, 1 Yellow, ½ Green, ½ Blue, ½ teaspoon (be sure to count extra blue if you use the avocado or extra cheese!)Weight Watchers Points: The Best Healthy Chicken Enchiladas (be sure to add the points for the avocado or extra cheese if using!)Continue to ContentIn a medium-sized bowl, whisk together all of the seasoning blend ingredients, set aside.In a medium saucepan, heat oil over medium heat until hot, then whisk in the seasoning blend, letting it toast in the pan for a minute or two. Next whisk in the tomato paste, then slowly add the broth, whisking to remove any clumps. Let simmer over medium-low heat until thickened (note that this doesn't get super thick, see photos), about 10 minutes.&nbsp;Check seasonings to see if you want to add any cayenne or chipotle powder, and add some if needed 🙂*I usually use Imagine, Pacific or Trader Joe's brands, if you use something like Swanson's low-sodium, you'll want to cut back on the salt in this recipe because it's significantly higher in sodium.- If you're not using this sauce right away, you can put it in a jar (or any sealed container) and refrigerate it up to a week.- This sauce also freezes beautifully. It would be great to make a double or triple batch and freeze for quick enchiladas anytime!21 Day Fix Container Counts per serving: ½ tsp, ⅙ yellow, ⅙ green (I don't usually count the yellow or the green for 1 serving since it's so low, but wanted to give you the info!Weight Watchers Points: Easy Red Enchilada Sauce&nbsp;This site uses Akismet to reduce spam. Learn how your comment data is processed.Whats the protein and carb content of these?ReplyI meal prepped these for my lunches this week and OMG they’re soooo delicious! And 40g protein 🙌ReplyAny recipes specifically cooking the chicken in an instant pot? A healthier way like the Mexican restaurant do for the inside of the enchiladas?ReplySkip to Recipe

×Published: by · · This post may contain affiliate links Jump to RecipeThese crazy-good healthy chicken enchiladas in red enchilada sauce are 21 Day Fix and Weight Watchers approved and a kid-friendly, family favorite! Perfect for meal prep, too!Hey guys! Do you make enchiladas at Christmas time? Enchiladas really are one of the ultimate comfort foods, aren't they? All of those beautiful carbs and ooey gooey cheese. I mean, come ON! I. Am. In.Well even you don't have that tradition, I'm so freaking pumped to share this 21 Day Fix red chicken enchiladas recipe with you! We're seriously...

The BEST Healthy Chicken Enchiladas - The Foodie and The Fix

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