Veggie (with chicken) Enchiladas

So this is the New Year, and I don’t feel annnyyyy different… the clanking of crystal, explosions off in the distance…

Anyone? You all know that song, right?

Love me some Ben Gibbard! He likes baseball AND he can sing? I am THERE!

Ok anyway, back to the post. This is the new year. and in my household, we’re trying like 60% of the US to eat healthier! At least healthier than we did last year. Shouldn’t be too hard, right? Not to mention, I got a bad ass food processor for Christmas that holds more than 2 cups of processessiness. Yeah. That’s a word bitches. But back to my food processor. I love it. I love it so much.

I know, you’re thinking – wasn’t this a post about Enchiladas? Yeah. It was. It IS. Sorry about that. So, here they are…


Pretty delicious looking, ey? And healthy? You don’t say? I know, you aren’t seeing any veggies but I swear, they’re in there! Here’s how it works:

Ingredients for the Enchiladas

1 package of 10″ whole wheat tortillas (the smaller kind are fine too. Smaller the tortillas, the more enchiladas you’ll make)
1-1.5 lb of chicken breasts
1.5 cups of 2% shredded cheddar cheese (or mexican shredded – we used mexican but I know it’s hard to find sometimes)
3 carrots
2 stalks of celery
1 large onion
1/2 package of low sodium taco seasoning (if you make your own like us, you need about 2 tablespoons)
1 small jar of salsa (or 1.5 cups of salsa) – if you’re really into it, you can make your own salsa in the food processor like we do!

Ingredients for the Sauce

1 cup chicken broth
1 cup FF sour cream
2 cups 2% shredded cheddar cheese
1/2 package of taco seasoning


– First you want to pre-heat the oven to 375.
– Place your salsa into a 9×9 pan and then lay the chicken on top then sprinkle taco seasoning onto chicken.
– Cook the chicken for about 20 minutes

In the meantime, shred up the carrots (peeled), celery and onion in the food processor

– When the chicken is done, take it out, shred it up with 2 forks and mix in the mixture from the food processor
– Cook for another 10-15 minutes

While the second round is in the oven, you want to put the sauce together. It’s as simple as throwing all the ingredients into a saucepan on medium heat and stirring until creamy. Never let it come to a boil and once its consistent, put it on low until the time is up on the chicken.

Next comes assembling the enchiladas. I like to lay out the tortillas on a piece of aluminum foil. Use a slotted spoon and scoop about 1 cup of mixture into the tortilla and add around a third of a cup of shredded cheese (eyeball it, then roll up and place in a glass dish (I use a 9×11) with the “open” side on the bottom. My mixture made 4 enchiladas but if you used the small tortillas I could easily see it making closer to 6 or 7.

Then pour the sauce onto the enchiladas in the pan and put them back in the oven at 375 for 20 minutes. This is a good time to cook your side dishes. I was going to make rice but in the spirit of healthy eating I made some FF refried beans and corn.

The final result were very flavorful enchiladas that were juicy, cheesy and relatively healthy. Certainly healthier than your standard enchiladas!


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