Clean Green Chile Chicken Enchiladas
(1 Green, 1 Red, 1 Yellow, 1 Blue)

One of the staples in our house is Mexican food. Mexican anything. And we all know with Mexican food, we have a lot of cheese and a lot of carbs! Well, I was so excited when we put this recipe together, as I realized it fit completely within 21 Day fix, and is super easy!!! I love enchiladas, and love to share this!!
NOTE: I make a double batch of this one, and have it for lots of leftovers.
Ingredients:
4-5 Chicken breasts
Green chile enchilada sauce (homemade or canned)
Package of small corn tortillas
Cheese
Cilantro
Chopped Lettuce & Tomato
Directions:
- Start Chicken and enchilada sauce in the crockpot in the morning. Cook for 6-8 hours until done.
- After chicken is done, take chicken out of crockpot, and shred,
- Add a few spoonfuls of sauce to shredded chicken (should be more sauce left in crockpot for the enchilada topping)
- Add chopped cilantro. NOTE: Can also add onions at this point, or whatever veggies you like.
- Spoon some of the enchilada sauce into greased baking dish.
- Warm corn tortillas in microwave slightly to soften
- Put chicken mixture into the tortillas and roll, and put into baking dish
- Top with a moderate amount of cheese (not too much). Think .5 - 1 blue container per 2 enchiladas.
- Cook at 350 degrees until cheese is melted and brown - About 20 minutes
- Top with 1 G of chopped lettuce and tomato (less if you add veggies in)
Enjoy!!! Hands down my favorite!