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