Clean Chicken Enchiladas

Hello everyone,
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

1. 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
2. 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.
3. 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.
4. 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)
5. once stuffed and roller- garnish with Chili sauce, chopped lettuce and rumbles of queso fresco.
6. Enjoy!