Lightened Up! Cheesy Enchiladas

Cheesy Enchilada Goodness

Happy Monday everyone! I am in week two of my kickboxing challenge. I have to say, it is getting much easier to make healthy choices. The more you say no to cookies and chips the easier it is to stick to the plan. Did I mention I have had NO ALCOHOL for 15 days. Friday I really wanted a glass of red wine to unwind from the week. But I had club soda and lime instead! ( See.. good choices!) It has been pretty simple to track calories on my fitbit and work out 4-5 times a week. Good news is I have lost another two pounds. Random thought: It is MUCH easier to gain two pounds than to lose two pounds! 

My main mantra for this blog ( as you probably know) is to eat healthy, but to not give up on taste. I want my version of healthy foods to taste just as creamy,gooey,and flavorful as their full fat counterparts. Well, these enchiladas fit the bill! They are cheesy, spicy,and super flavorful. The sauce is home made and might I add super easy.It is great to make your own sauce because you control the ingredients! No added sugar,salt or fat.  You can make them ahead of time and bake them the day you want them.Totally feel free to make these your own. I added sauteed spinach and peppers that I had left over. They were delicious!Vegetarian? Add as many beans and veggies as you want! Tofu would be great too. 

 It is such an amazing feeling to come home and know you need to just pop those babies in the oven and wait for the smell of enchiladas to to fill your nostrils. Did I mention they were 450 calories? Yes!

Lightened Up! Cheesy Enchiladas

Recipe from Food Network

Ingredients:

2 tablespoons extra-virgin olive oil, plus more for brushing

1 to 2 jalapeno peppers, seeded and sliced

3 cloves garlic, smashed

1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme

1 medium white onion, minced

1/2 pound skinless, boneless chicken breast, halved lengthwise

Kosher salt

3 to 4 tomatoes (about 1 1/2 pound), cored and roughly chopped

1/2 teaspoon ground allspice

8 corn tortillas

1 1/2 cups shredded muenster cheese (about 6 ounces)

1 cup mixed fresh parsley and cilantro, chopped

Directions:

Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the jalapeno, garlic, thyme and half of the onion. Cook, stirring, until soft, about 3 minutes. Add the chicken, 1 teaspoon salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.

Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 tablespoon olive oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.

Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll up and arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, 4 minutes.

Toss the herbs, remaining onion, and salt to taste. Sprinkle on top.