Another Healthy version of a great Mexican classic. I made this the other night by mixing a few recipes together and it tastes pretty darn good! I dont really have exact measurements but I will try and make it clear.
- 1 Roast chicken - It is much easier to buy a roast chicken at the grocery store and then you are able to use it for multiple meals over the week. Just use enough chicken pieces for one meal.
- 1 jalapeno diced- use as much or little as you like, I recommend buying it fresh but it does come canned.
- diced onion
- diced sweet bell pepper
- 1 diced garlic clove
Heat up a pan on medium high heat and then add a small amount of canola oil. Turn down to medium and saute all ingredients together until soft. Make sure you do not burn the garlic!
In a bowl mix together 1/2 tsp paprika, 1 tsp cumin and 2 tsp chili powder. Mix with a little bit of olive oil and water to make a paste. Then add a good amount of tomato sauce. Either jarred or if you want to be extra healthy with your own pureed tomatoes with garlic, sugar and basil.
Add the sauce to the sauteed chicken and vegetables on med/low heat for a couple of minutes. Make sure to leave a little bit of sauce to put on top of enchilada when wrapped.
Heat up a whole wheat tortilla by wrapping it in a moist towel in the microwave for 15 sec or so.
Place tortilla on cutting board or flat surface and add mixture. On top shred some chedder cheese. Fold to close and place in a dish that can go in the oven. Add remaining sauce on top with a bit more chedder cheese. Place dish in 400 degree oven for 15 minutes.
Quick, Easy and Healthy. Enjoy!
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