My New Year’s Resolution (if you can call it that) is cleaning up the blog a bit. There are posts where I promise to post a picture later that I never did or an additional recipe that I never did. If you see any of these posts please, please, PLEASE hit me up. I need to fix it!

So my inaugural effort is my chicken enchiladas. I have a nice (albeit LONG) instructional video on how to make them but never posted the full recipe. Well, here it is!

These are a good recipe for when you want to be “bad” while being good. The ingredients all stand up nutritionally. You’ve got good fiber, protein, veggies, low-fat, the whole nine. For newbies, I’m sorry but you probably shouldn’t eat this. BUT…if it helps…you have these to look forward to!

Nik’s Chicken Enchiladas

Ingredients

1 lb. chicken breast meat, diced into small pieces
1 small onion, finely diced
1 small green pepper, finely diced
1 packet taco or fajita seasoning (whichever you like best)
1 package whole-wheat, low-carb tortillas (I use La Tortilla Factory taco-size)
2 c. shredded Mexican cheese, divided
1 can enchilada sauce

Directions

Preheat oven to 350 degrees.

Spray a pan down well with nonstick cooking spray and allow it to heat up. Add chicken and begin to brown diced pieces, chopping them smaller with a spatula as they cook.

When chicken is about half done, add the onions and peppers and continue cooking, mixing chicken and veggies together, until chicken is completely done.

Transfer to a bowl and mix with seasoning packet thoroughly.

Take tortillas out of package and microwave about 15 seconds to make the more pliable.

On a flat surface, lay out your tortilla. Take a slotted spoon and spoon about 1/3 c. of the chicken mixture to one side of the tortilla. Add a tablespoon or two (your choice) shredded cheese.

Starting with the side the chicken is on, roll the tortilla into a tube shape and fit it into a 9 x13 casserole dish. Repeat until you run out of tortillas or chicken meat – whichever happens first! (For me this makes about 8 enchiladas – your mileage may vary).

After enchiladas are all lined up in the casserole dish, empty the enchilada sauce over them and top with remaining cheese.

Bake in a 350 oven for about 30 minutes or until cheese is completely melted!

I can eat one of these, topped with salsa and Greek yogurt and a side of fat-free refried beans. But that’s now. When I was newer out, I cut one in half and ate it the same way with a smaller portion of all the same things. The divas love these and although they know it is low-fat/lower-carb they don’t care.

Just goes to show…good taste trumps everything!