Green Chili Chicken Enchiladas

Did anyone stay up to watch the red moon Tuesday morning?  I was too lazy, but I hear it was pretty cool.  The WEATHER on the other hand has been dreadful.  We always expect snow this time of year, but it is usually warmer.  It almost felt like winter.  Gross!  I’m ready for summer already.  Come on mother nature!  This weather talk is making me sound old!  Which I’m NOT!  Obviously! ;)

Can I just tell you that these were ridiculously good.  I was quite impressed with myself!  The girls gobbled them up.  I think the green chili help to hide any of the “sweetness” some people have been saying they can taste in the crepe.  So if you are one of those people, just cover it up with some sauce!  :D

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The sun was setting as I took these pictures.  The light was kind of funky at the time….just FYI!

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Green Chili Chicken Enchiladas

Serves 4-5 ~ 4P, 2C, 5F

  • Paleo Crepes/Tortillas (**eliminate the vanilla & use plain almond milk) (0.5P, 1F per tortilla)
  • Shredded Rotisserie Chicken (about 10-12 oz.)
  • 1 Tbsp. olive oil
  • 1/2 c. onion, chopped
  • 1/2 c. green or red pepper, chopped
  • Stokes Green Chili (1P, 1C, 2F per 1/2 c.)  I purchased this at Safeway
  • Shredded Lettuce
  • 1/2 c. tomatoes, chopped
  • Sour Cream, Olives, and Avocado toppings *optional* (I did not calculate these into the recipe…will increase fats if you add ~ I added them for photography purposes!)

Instructions

  1. Make tortillas.  Set aside to cool.
  2. In a pan, saute onions and peppers with olive oil until onions start to turn brown and carmelized.
  3. Add chicken.  Cook about 2-3 more minutes.
  4. Fill each tortilla with approximately 1 – 1.25 oz. meat mixture.  Roll and place into 9×13 baking dish.
  5. Pour 1/2 c. Stokes green chili (or homemade green chili) over 2-3  tortillas until all are completely covered.
  6. Bake at 350 degrees for 15-20 minutes or until green chili begins to bubble.
  7. Serve on a bed of lettuce and top with tomatoes.  Add sour cream, olives, and avocado if desired.
  8. Serve Spanish Cauliflower “Rice” as a side dish!
  9. Enjoy!

~Treasure

Mini Almond Chocolate Bites

No, Janelle is not missing, lost, or dead.  She’s just buried in work!  So, I’m bailing her out.  I’ve had this little number ready for months, but I just didn’t post it yet.  PaleOMG posted a similar recipe just last week.  DOH!  That’s what I get for waiting.  These are smaller, and ZONED.  Boom!  Beat that Julie! ;)  Cuteness in a bite size package!

My girls LOVE these.  They are super easy to make and are delicious!

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Add sliced almonds on top for fun or not.

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Mini Almond Chocolate Bites

Makes 18 ~ 0.5P, 0.5C, 2.5F

Base Layer

  • 3/4 c. + 2 Tbsp. Almond Flour, sifted
  • 2 Tbsp. shredded unsweetened coconut
  • 2 Tbsp. Almond Butter
  • 1.5 Tbsp. Coconut Oil, melted
  • 1.5 Tbsp. Agave (or Honey)
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Vanilla
  • Pinch of Salt

Chocolate Topping

  • 3 Tbsp. Coconut Oil, melted
  • 1 Tbsp Agave (or Honey)
  • 2 Tbsp Sugar Free Maple Syrup
  • 2 Tbsp Cacoa Powder
  • Pinch of Salt
  • Almond Slices

Instructions

  1. Combine all the dry ingredients for the base layer.
  2. Add almond butter, agave, and coconut oil.
  3. Mix well.
  4. Press and divide evenly into 18 mini muffin tins (I used my silicone muffin tray so they would pop out easier).
  5. Set aside.
  6. Combine all of the chocolate topping ingredients (except the almond slices).
  7. Divide and pour on top of the almond base layer.
  8. Sprinkle the tops with almond slices.
  9. Place muffin tray in the freezer for one hour.
  10. Remove from freezer and pop almond bites out of tray.
  11. Store in airtight container in the refrigerator or freezer.
  12. Enjoy!

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~Treasure