I hope all finds you well. I haven't blogged in a very long time and now that I'm here I can tell I've missed it!
I recently started a health and fitness journey.
A fellow mommy and I started a workout program and to go with it- I wrote up a " Healthy" Meal Plan to follow to maximize our success.
I LOVE all things food. Eating "healthy" isn't particularly enticing- if you're a foodie such as myself so I'm challenging my culinary creativity here and giving regular meals a "Clean" makeover because we all know that eating baked salmon or chicken with brown rice will become a bit Bland, boring and lackluster after so long.
Clean Chicken Enchiladas
Serves 2-3 Adult serving
- 3 Chicken breast- boiled and shredded
- 2 large Zucchinis- sliced ultra thin long way- using a mandolin or your knife
- 1/2 Purple onion - Small dice
- small handful of fresh Cilantro- minced
- 4 tbsp. of Coconut oil
- 1 1/2 cup of chicken stock ( can be store bought or you can use the water form boiling the chicken)
- 3 tbsp. of chili powder
- 1 1/2 tbsp. or corn starch
- lettuce for garnish
- queso fresco for garnish
- salt
- black pepper
- dried oregano
- garlic powder
- onion powder
- Boil Chicken breast until thoroughly cooked- about 25 min- take out of water and let cool off so you can shred the meat
set aside when done
- In a sauté pan heat up 2 Tbsp. coconut oil and add in the chopped onion, after sweating out the onion ( they become a bit translucent) go ahead and add in the shredded chicken, and all listed spices to tastes. Set aside
- In a sauce pan heat up the remaining coconut oil and add-in the chili powder, its gonna toast a little bit, and while adding the chicken stock- Wisk constantly to avoid clumps of chili powder- add in all listed spices to taste- in a separate 1/4 cup of COLD water mix the cornstarch and once that's mixed with no clumps- wisk into chili- wisk on medium heat, until you see it thickening- take of heat and set aside.
- Slice zucchinis long-ways using a mandolin or your knife if you can- the thinner you get them the more flexible they will be and the easier it is to stuff and roll.
- Once you slice your zucchini you begin to assemble: set 3 slices of zucchini side to side to start your base- slightly overlapping the previous once - you stiff it with chicken and roll it- continue until you roll them all ( I rolled them on the plate they were being served on to save me the trouble of transferring them- it can get messy)
- once stuffed and roller- garnish with Chili sauce, chopped lettuce and rumbles of queso fresco.
- Enjoy!
