Effortless Enchiladas

Hi there! I cannot believe we're into the month of May!  And even though Cinco de Mayo was on Tuesday, I'm still celebrating over here.  It's hard not to with this recipe! Nothing says party like easy.  These enchiladas are quick to prep, delectable to eat and require one dish clean up. What do I say to that? Fiesta!

Ok, perhaps you're still full from all the queso and margs earlier this week. Don't fret! I'm sharing this recipe today so that you can add the items to your cart now, but make it later. Like much later. The main ingredients are shelf stable, eliminating any advanced prep (and unpleasant interactions with raw chicken). That's right. You can have a bubbling pan of enchilada goodness from your pantry in less than 30 minutes. 

The canned chicken here takes the prize in my opinion. Aside from being shelf and budget friendly, it mixes up perfectly. With just a fork, it flakes into the beans and sauce as your mix so each bite has equal amounts of fixings. This also saves time cutting or shredding. Of course you can use your preference of precooked chicken, but I highly suggest you give canned chicken a try.  Look for low sodium choices or gently rinse and drain with water to avoid added salt. 

Not only is this a quicker way to enchiladas, but a healthier one too. Each rollup is packed with nutrition! The chicken, beans, and greek yogurt provide core protein without the fat. Plus, the refried beans offer a great source of fiber. Together that will keep you feeling satisfied but not stuffed. Blending the greek yogurt and enchilada sauce together creates the traditional creaminess and flavor we crave, while being lower in fat and calories.  The spinach on top is optional, but a great way to add some additional nutrients. Plus, it looks pretty too! 

Pair this dish with a bagged salad or simple side. I also highly encourage enjoying a few chips and fresh salsa.  Did you know that the vitamin c in the tomatoes will actually help you absorb the iron from the beans?  Now that's a win-win!

If there are any leftovers, they reheat beautifully. And what a great feeling to know dinner is already made for the next day! I get giddy just thinking about that...

Alright, now that your meal is ready and you have a little extra time to spare, take a brief moment to yourself. Pour your favorite celebratory drink. After all, it's all about that balance.  

Effortless Enchiladas

Ingredients

Flour tortillas (makes 8)
15 oz canned chicken, drained ( about 1 lb)
1 can fat free refried beans
1 can enchilada sauce (I used red)
1-1/2 cup shredded cheese, divided (cheddar)
1 cup plain greek yogurt
Handful fresh spinach, chopped into pieces (optional )

Directions
1. Preheat oven to 375 degrees.  Lightly spray 9x13 glass baking dish with cooking spray
2. In a bowl, add chicken, 1 cup of beans, 1/2 cup of enchilada sauce and mashing with fork as mixing until combined. Fold in 3/4 cup of cheese
3. Spoon 1/4 cup chicken mixture down center of each tortilla. Roll and place seam down into dish.
4. Mix remainder of enchilada sauce (~ 3/4 cup) with greek yogurt until combined
5. Spread yogurt sauce evenly over enchiladas
6. Sprinkle 3/4 cup cheese on top of yogurt sauce.  Sprinkle with spinach
7. Bake uncovered about 25 minutes. Sauce will be bubbling and tortillas lightly crispy.

Notes

• Use any cooked chicken, suggest cutting into small cubes or shredding
• Use low carb tortillas for a lighter option
• Jarred salsa could be swapped for enchilada sauce
• Dinnertime turn hectic? No worries! Cover with foil and keep in oven at 200 degrees, up to 30 minutes

Would love to see your Effortless Enchiladas! Tag @BriefandBalanced and enjoy!