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mexican quinoa salad

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A tasty lunch recipe! Prep the night before in a mason jar for easy transport/eating at work. Keep refrigerated until you’re ready to eat. It is DELISH and oh so healthy!

[I was so hungry that I forgot to take a photo of the jar before emptying it.]

The jar layers (from the bottom up) were:
– 1/2 cup quinoa
– 1/4 cup black beans
– 1/2 cup chopped tomatoes (Use pico de gallo if you have it. I was out!)
– a dash of sea salt (optional if you use pico)
– freshly chopped cilantro & basil (optional if you use pico)
– 2 cups baby spinach


YUM! 🙂

Blessings,
Emily

skinny chicken enchiladas

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I discovered this recipe on a Facebook page called Skinnytaste. And boy is it ever a HIT! I had to share it with y’all! 😍

PREP TIME:
10 mins

COOK TIME:
35 mins

TOTAL TIME:
45 mins

These are the BEST Chicken enchiladas, my dish of choice anytime I go out for Mexican! If you’re an enchilada lover like me, you will love these!

Ingredients

For the enchilada sauce:

* 2 garlic cloves (minced)

* 1-2 tbsp chipotle chilis in adobo sauce

* 1-1/2 cups tomato sauce

* 1/2 tsp chipotle chili powder

* 1/2 tsp ground cumin

* 3/4 cup reduced sodium chicken broth

* kosher salt and fresh pepper to taste

For the chicken:

* 1 tsp vegetable oil

* 8.5 oz 2 breast halves cooked shredded chicken breast

* 1 cup diced onion

* 2 large clove garlic (minced)

* 1/4 cup cilantro

* kosher salt

* 1 tsp cumin

* 1/2 tsp dried oregano

* 1 tsp chipotle chili powder

* 1/3 cup chicken broth

* 1/2 cup tomato sauce

For the enchilada:

* 8 7-inch low-carb whole wheat flour tortillas (la tortilla factory)

* 1 cup shredded low fat Mexican cheese

* non-stick cooking spray

* 2 tbsp chopped scallions or cilantro for topping

Instructions

* In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

* Preheat oven to 400 degrees.

* Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.

* Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.

* Place on baking dish seam side down, top with sauce. Then top with cheese.

* Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Serving: 1 enchilada. Calories: 168kcal, Carbohydrates: 17.5g, Protein: 17.5g, Fat: 6.5g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 29.5mg, Sodium: 441mg, Potassium: 0mg, Fiber: 8.5g, Sugar: 3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%.

Freestyle Points: 6   Points +: 6

YUM! 😃

Blessings,
Emily

Photo and recipe courtesy of Skinnytaste.