Enchiladas are one of my guilty pleasures! The melted cheese inside a homemade tortilla topped with creamy enchilada sauce. But, those bites of joy pack a ton of fat and calories. My take on this delicious dish still packs a punch of flavor but also loaded with protein and veggies which eliminates the guilt and satisfies the taste buds.
Start by deciding what vegetables you want to add as the base of the dish, for example:
- Bell Pepper
- White Onion
- Cherry Tomatoes
Sauté in olive oil, garlic, salt and pepper to taste.
Sauté veggies in the pan for [ten] minutes before adding your protein. If you add chicken or steak, make sure it is cooked and shredded before adding to the pan. I do a vegetarian option (pictured above); add the beans or quinoa, continue to cook for an additional [five] minutes.
Adding the filling is key to making this dish successful. Mix one small container of Greek yogurt, one small can of diced green chilies with a 1/2 cup of shredded cheddar cheese. Mix together until well combined before adding the bean and vegetable mixture to the filling.
Once all of the ingredients are mixed together, you’re ready to stuff your enchilada. Top with enchilada sauce of choice, sprinkle with cheese and bake for [ten] minutes.
Once baked, remove from the oven and let sit for [five] minutes before adding your topping of choice. My favorites: avocado and cherry tomatoes.