No-Cheat Chicken Enchiladas

 

Ingredients:

6 Small La Banderita Tortillas

6oz Shredded Chicken 

2 Crystal Farm Light String Cheese Sticks

Enchilada Sauce

Enchilada Sauce

1cup Chicken Broth

3tbsp Flour

1cup Salsa (pureed)

1tbsp Garlic Powder

1tbsp Black Pepper

1/2cup Plain Yogurt

Marinade

1tbsp Honey

3tbsp Lemon Juice

1tbsp Garlic Powder

1/2tbsp Chili powder

Directions

1. Combine Shredded chicken and Marinade, let sit in fridge for at least a 1/2 hour.

2. Preheat oven to 350 degrees.

3. Place string cheeses into a mini food processor & chop until shredded cheese texture.

4. Create enchilada sauce by combining Chicken broth and flour in a skillet over medium heat. Once boiling, add salsa, garlic powder, and black pepper. Once mixed well, remove skillet from heat and add in Plain yogurt (making sure not to let the yogurt curdle) 

5. Pour enchilada sauce into 9x13 pan, just enough to fill the bottom.

6. Fill 6 tortillas with shredded chicken, cheese, and enchilada sauce

*Make sure to save some cheese and enchilada sauce for topping*

7. Place rolled tortillas into 9x13 pan.

8. Pour extra enchilada sauce and shredded cheese over top of tortilla rolls

9. Bake for 30 minutes, until cheese browns.

*I used this recipe as a way to prep my meals for the week.  

I plan to eat an enchilada on top a bed of spinach for my daily lunches!*

Cheap, Fast, Healthy, and Delicious

what more could you want :) ?!