Connect the Dots Ginger | Becky Allen: Happy Cinco De Mayo

Tuesday, May 5, 2015

Happy Cinco De Mayo

I LOVE Cinco De Mayo! It is my excuse that, I HAVE TO EAT MEXICAN FOOD! Why not! So I thought that I would share my skinny enchiladas with you! A couple of weeks ago I added a Green Enchilada Recipe. Well I made a red enchilada recipe and kind of did my own things with it and they turned out AMAZING! I had the chicken and salsa cooking while I was teaching and everyone who came in raved about how amazing my house smelled. When I just said it was chicken with a jar of salsa on it they were amazing at how good it smelled.

Skinny Red Enchiladas: 
1 lb chicken tenders -about 8 tenders
1- 12 ounce jar of red salsa. Not chunky - I like Trader Joe's variety
1/2 cup greek yogurt (I use 2%-22g protein per cup yogurt. It's thicker. Fage or TJ's.)
medium splash of chicken broth
8 small corn tortillas
1/4-1/2 cup cheddar cheese

In a crockpot add chicken and jar of salsa. Cook on high for 2.5-3 hours until the chicken is falling apart. If frozen chicken cook for 3 hours on high.

Remove chicken, leaving as much salsa in the crockpot as possible. Shred chicken. Set aside. Add greek yogurt directly to crock pot and add splash of chicken broth to help thin out the salsa. Stir together. (Don't need a blender just whisk together right in the crockpot.)

Grab a 9x13 inch pan and coat the bottom of the pan with some red salsa mixture. Warm up your corn tortillas in the microwave or steam for just a little while on the stove to soften them enough that they are pliable. Add 1-2 table spoons of chicken to tortilla and roll up. Place in your 9x13 pan. Continue until all tortillas are rolled up. Pour the remaining red salsa mixture over the enchiladas. Top with cheese. You don't need a lot of cheese.

Cook at 350 degrees for 20 minutes until cheese is bubbly and melted.

Side with Lime flavored rice and black beans.

Lime and Cilantro Flavored Rice: 
1 cup of rice (brown, jasmine whatever you eat. We like brown)
2 cups of water
1/4 tsp salt
2 - juice from 2 limes
2 Tablespoon or more of Chopped Cilantro (depending how much you want!)

Add all ingredients except for the juice of 1 lime to your rice cooker and cook. Or cook covered up on your stove until the liquid is gone.

Once cooked through, squeeze the juice of remaining lime over the top and fluff with a fork!

SO EASY! ENJOY and Happy Cinco De Mayo!

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