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Hidden Veggie Recipes
Enchiladas and Southwest Farro
This recipe was truly a labor of love. One of my favorite recipes of all time is from Cook’s Illustrated. I absolutely love Cook’s Illustrated but the fact that I do not generally have 90 minutes to make dinner and I like to try to stick to relatively healthy (and mostly 21 day fix approved!) recipes, I knew my favorite recipe needed a makeover. Well the first thing was hidden veggies! What better way to get an extra dose of greens than to add some spinach to my homemade enchilada sauce? This recipe makes a ton which is awesome because you can freeze it and use it in other recipes (like enchilada quesadillas). I like enchiladas, are we sensing a theme here?!? Scroll down for the whole recipe!
Saute up some onions and garlic in some EVOO then add in the spinach until wilted. Add all of the ingredients into a blender and add tomatoes! After the sauce was made, I set that aside and got my cilantro chopped and my chicken cut up into bite size pieces. You could make your life super easy and use already cooked chicken, but pan frying it with some spices just takes a few minutes more!
Since I already had my southwest line up out for my chicken (see detailed recipe below) I wanted to get my farro going so next I added in a tsp of each of these (except for himalayan salt, for that I used 2/3-3/4 tsp) to 1 cup of uncooked farro and 2 cups of water. I also threw in a healthy dose of cilantro. The farro I cooked according to package directions. Seriously the most simple recipe out there. Some fun add ins could be black beans or corn!
Now that that was done, back to the enchiladas! First I got my tortillas and cheese ready and coated the bottom of my enchilada pan with some sauce. The remainder of the sauce I added to the chicken which was cooking in the pan. Excuse my fine china! This meal actually went to a family from church who just had a new baby and I needed something portable 🙂
Mix it up!
After my chicken was mixed with the spices and cooked in the enchilada sauce til done, I removed the chicken from the heat (saving all the sauce) and put it in a bowl in the fridge for 10 minutes. I did not want the chicken to melt the cheese (Cook’s Illustrated tip!). After it had cooled slightly I missed in 2 blue containers of lite shredded cheese and another healthy dose of cilantro.
Cover the rolled enchiladas with sauce and top with cheese in the last 10 minutes.
Here is the final farro product!
And there is the cheesy deliciousness known as Momma Fit’s Enchiladas. I could eat these every week. (PS I think we already do). If you are making this recipe, be sure to check the detailed recipe below because my conversational writing definitely did not cover all of the nitty gritties 🙂 Oh and you can use corn tortillas to make this recipe gluten free! Score!!!
Momma Fit’s Enchiladas
1 tbsp olive oil
1 medium onion diced (about 1 cup)
3 garlic cloves, minced
1 large handful of spinach
1 large handful of kale (remove stems) 2 – 8 oz can diced tomatoes
In a large skillet, heat olive oil over medium heat. Add onions and cook until softened and beginning to brown. Add garlic, spinach and kale and cook for another minute until greens begin to wilt. Pour onions, garlic, and greens into a blender and add diced tomatoes. Puree the sauce until smooth.
1 tbsp olive oil
2 garlic cloves, minced
2 – 4 oz chicken breasts, diced
1⁄2 3⁄4 cup water
2 tbsp chili powder
1 1/2 tsp coriander
2 tsp cumin
1⁄2 tsp Himalayan salt
1⁄4 cup fresh cilantro – chopped
2 blue containers shredded lite cheese 4 corn or whole grain tortillas
Heat oil in medium sauce pan over medium heat. Add garlic, chili powder, coriander, cumin, and salt. Stir constantly until fragrant for about 30 seconds. Add chicken and stir constantly for 30 seconds until coated. Add tomato sauce and water and stir to separate chicken pieces. Bring to a simmer, then reduce heat to mediumlow. Simmer uncovered, stirring occasionally, until chicken is cooked through, approximately 8 minutes. Transfer chicken to large plate and cool in fridge for 10 minutes. Then combine with cilantro and 1 blue container of cheese.
Preheat oven to 400 degrees. Coat the bottom of an 8X8 glass dish with 3⁄4 cup of the sauce. Microwave 4 corn or whole grain tortillas for about 15 seconds. Put 1⁄2 of a red container in each tortilla and roll up and place them seam side down in the dish. Cover with another 3⁄4 cup of enchilada sauce. Bake for 20 minutes. Sprinkle 1 blue container of cheese over and bake for an additional 10 minutes. Allow to sit for a few minutes prior to serving. Enjoy!
1 yellow, 1 red, 1 blue, 1 green (one serving is 2 enchiladas), Farro would count as 1 yellow measured in a yellow container