No Sacrifice Eat - Clean Enchilada Recipe

We are striving to eat healthier: no processed foods, organic vegetables and fruits, organic meats, etc.  Tonight, we needed something that tasted indulgent without compromising our diet.  Introducing ..... my enchilada recipe! I just had to share because they are absolutely delicious, healthy and the best enchiladas I have EVER made.  That star ingredient is: Ezekiel 4:9® Sprouted Whole Grain Tortillas

I hope you enjoy it as much as we did!







Enchilada Sauce Ingredients:

1 - 14 oz. can low-sodium tomato sauce
1 cup water
2 1/2 tablespoons chili powder
1/2 teaspoon cumin powder
1/2 teaspoon onion powder
1 1/2 teaspoons garlic powder
1 tablespoon sugar, honey, or other sweetener (optional)
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons whole wheat flour (or flour of choice)

Sauce Instructions:

Combine all ingredients in a medium - sized sauce pan and heat over medium - low heat until simmering and slightly thickened. Remove from heat and set aside.

Enchilada Ingredients (makes 12 enchiladas)

1 package of Ezekiel 4:9® Sprouted Whole Grain Tortillas
1 cooked and shredded chicken breast
1/2 can low-sodium pinto beans
1/2 can low-sodium black beans
8 oz. Monterrey Jack cheese shredded

Enchilada Instructions:
 
Pre-heat the oven to 350 degrees Fahrenheit.

1. Prepare the beans:  Rinse and drain the beans and place in a bowl.  Using a fork, mash the beans until you reach the desired consistency.

2.  Prepare filling:  To the beans, add and combine the following ingredients:  shredded chicken, mashed beans, 4 oz. shredded Monterrey Jack cheese, and 1/4 cup enchilada sauce.

3: Prepare tortillas:  In a medium - sized bowl, layer enchilada sauce and tortillas covering each with about 1 tablespoon before adding the next.  Let sit for 2-3 minutes maximum.

4.  Assemble enchiladas:  In a 9 X 13 baking dish, spread a thin layer of enchilada sauce.  Place about 1/4 cup filling on each tortilla and roll. Place assembled enchiladas in the baking dish and cover with 1/2 of the remaining enchilada sauce.  Place in the pre-heated oven at 350 degrees for 15 minutes.  Remove and cover enchiladas with the remaining sauce and cheese and bake for 5 minutes more.

5.  Remove let cool and ENJOY!