Healthy gluten free Chicken Enchilada Bowls

I love enchiladas, but sometimes am not in the mood to spend the time rolling them and making a huge mess. My solution is the enchilada bowl. I also like this solution because I can get more protein and healthy ingredients in and less "filler" aka tortillas. 2 small corn tortillas make up a carb serving and that is just plenty for me in a bowl, but sometimes in a dish those tiny tortillas don't hold enough and I am left feeling hungry with just 2. So here is my solution!
Clean Healthy Chicken Enchilada bowls that are easy to make and keep the whole family happy with less mess and more nutrients. Enjoy!

Healthy Clean Chicken Enchilada Bowls

1 tablespoon olive oil
1 onion, finely diced
1 lb Chicken breast cut into pieces
2 cloves of garlic, chopped
1 tablespoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1  cup tomato sauce
1 cup chicken stock (or vegetable stock)
1 can black beans, drained and rinsed

8 tortillas
1/2 cup greek yogurt
1/2 cup cheese, grated
optional garnish: Green onions, salsa, guac



Preheat Oven to 350’F.

Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.

Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stirring to coat chicken evenly with spices.

Pour in stock, tomato sauce, and beans. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.

Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with. Then get out 4 bowls and place one warm tortilla in the bottom of each oven safe bowl and place them in the oven for 10 minutes to harden. Option to coat tortilla with a little oil, but not necessary.

Divide chicken and bean filling between the 4 bowls. Spread a Tbsp Greek yogurt on top and then top each with another tortilla.

Repeat until all 4 bowls are done

Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.

Bake in the oven for 25 minutes until golden and serve.

Taco Salad

I recently joined forces with Goya Foods, America's largest Hispanic-owned food company, in collaboration with The First Lady's LetsMove initiative and the USDA, to promote the MyPlate / MiPlato cookbook, Healthy, Tasty, Affordable Latin Cooking. This book is part of the national MyPlate campaign designed to help educate Americans on healthy eating.

The bilingual book has 10 complete meal ideas (no more last-minute meal planning while driving home), with 30 recipes from around Latin America and Spain, and some healthy Latin twists on American classics. Each of the meals has the USDA stamp of approval and incorporates all five food groups (that’s right, all of them). For curious minds, each recipe also includes nutritional information, cooking tips, and estimated costs. There’s even a cheat sheet showcasing all the Goya ingredients you can use to keep your diet healthy.

For more information about Goya, please visit Goya.com For a copy of the cookbook, consumers can download the cookbook online at Goya.com. For special giveaways, please visit Goya's Facebook fan page, Twitter and Pinterest Page.

The book inspired me. Instead of sharing one of the wonderful recipes, I want to share with you what I made with my goya products. A healthy vegetarian taco salad. You can leave out the chips for an even healthier salad, but I used wholesome organic, non-gmo corn chips to scoop that salad into my mouth and it was scrumptious. 

Goya products I used: Goya Refried black beans, and Goya Pico De Gallo Authentic Mexican Salsa Mild

Vegetarian Taco Salad

Makes 4 salads

2 cups refried beans 

1/2 cup of shredded cheddar cheese

4 cups chopped romaine lettuce

Goya Pico De Gallo Authentic Mexican Salsa Mild

plain Greek yogurt 

guacamole

*optional non-gmo corn tortilla chips

Divide the following directions between 4 plates:

Heat up your refried beans. There should be 1/2 cup of refried beans in the center of each plate. Sprinkle the cheese on top of the beans.

Surround the beans with lettuce. Each plate should have 1 cup of tightly packed chopped romaine lettuce. 

Pour the Pico De Gallo around the beans using the amount you desire. Top with guacamole and plain Greek yogurt.  If you are like me and desire a crunch, surround your plate with non-gmo corn tortilla chips. 

What we do with leftover Turkey

Taquitos! Because they are naturally gluten free!

Tradition. It can mean a lot of different things to people. For some it is putting on their Turkey pants after Thanksgiving and sitting in front of the TV. For us, it means it is time for everyone to help roll taquitos. The joke in our family is that no one cares about the Thanksgiving meal, they all care about the day after when we serve Turkey Taquitos. It might not sound tasty to you, but let me tell you that it is. The day after Thanksgiving we sit around watching movies and feasting on taquitos. I serve them with fresh guacamole, salsa, Pico de gallo, sour cream and hot sauce.

These are very easy to make and a great way to use up leftover turkey.

3 cups canoloa oil
40 corn tortillas
Leftover Cooked Turkey

Using 2 forks, shred the Turkey. 

Soften the corn tortillas by heating up canola oil in a small fry pan. Place the tortillas one at a time in the heated oil just long enough to soften. Place on a plate and stack them one by one. Roll the taquitos one by one, by placing shredded turkey inside the softened corn tortilla, roll shut and place seam side down in a baking dish. Once all Taquitos are rolled. Place seem side down in batches back in the pan you soft fried the shells in. 

Fry until shells are crisp and brown. 

I served over shredded lettuce with Pico De Gallo, Guac and Sour cream.
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Healthy Fish Tacos with Creamy Avocado Sauce

It is Taco Tuesday! Where I live downtown, every single restaurant has signs outside on Tuesday. "Taco Tuesday! All taco's $1). It is tempting to try each and every one of them, but that would take months. It also would make my waistline expand at an exponential rate. 

Wanting to partake with the rest of my town, I decided to make some healthy taco's. Packed full of   veggies and served with a healthy Avocado Yogurt sauce. 

Because 80% of the corn out there is Genetically Modified and full of pesticides. I only get organic tortillas. These are my favorite! They are hand crafted and taste amazing! Do a blind taste test comparison and you will be willing to pay the extra dollar for these. 

These taco's are packed with nutrients, but they taste like they are bad for you. Enjoy!

Healthy Fish Tacos with Creamy Avocado Sauce

adapted from CRUMB

2 tbsp fresh lime juice

2 tbsp extra-virgin olive oil

2 tsp chili powder

1 tsp ground cumin

1 tsp sweet paprika

½ tsp salt

1 lb fresh white fish fillets (halibut, Mahi mahi, snapper, Tilapia etc.. Your choice.)

Avocado-Yogurt Sauce:

1 large ripe avocado, pitted and roughly chopped

¼ cup plain yogurt

1 tbsp fresh lime juice

½ cup roughly chopped cilantro

¼ tsp salt

¼ cup water

Tacos and Garnishes:

12 small corn tortillas

Shredded cabbage or broccoli slaw

Cilantro

Grated or Julienned Radish

Chopped tomato

Marinate the Fish:

In a small bowl, combine the lime juice, olive oil, chili powder, cumin, paprika and salt, and stir until smooth. Pat the fish dry with paper towels. 

Rub on both sides with the lime-pepper marinade. Transfer to a plate and cover tightly with plastic wrap, then transfer to the refrigerator to marinate for 15-20 minutes.

Prepare the Avocado-Yogurt Sauce:

While the fish marinates, prepare the avocado-yogurt sauce.

In the bowl of a food processor, combine the avocado, yogurt, lime juice, cilantro, salt and water, and process until smooth and creamy. Transfer to a serving bowl and cover tightly with plastic wrap. Refrigerate until ready to use.

Cook the Fish:

In a large heavy-bottomed skillet set over medium-high heat, saute the fish in the remaining 2 tbsp olive oil until opaque and flaky, about 4-5 minutes per side.

Remove from heat, and transfer to a platter. Using a fork, break up each filet into bite-sized chunks. Cover with foil, and set aside while you warm the tortillas.

Warm the Tortillas and Assemble the Tacos:

In a heavy-bottomed skillet set over medium heat, warm the tortillas one at a time for 20-30 seconds per side, or until soft and flexible. Wrap the finished tortillas with a clean dishcloth to keep warm between batches.

To assemble, place tortillas on each plate and drizzle with avocado-yogurt sauce. Divide the fish evenly between the tortillas, then serve immediately with bowls of toppings so that everyone can top off their tacos as they please.

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Slow Cooker Shredded Beef Enchiladas

Life comes at you fast. Lately I find my time more and more limited, with so many tasks to finish, I sometimes have a hard time keeping up. This is the main reason I love my Crock Pot so much. I love that I can throw something in there and let it do the work for me on a busy day. 

The Men in my life love shredded beef. These Enchiladas are a big hit. I actually make a bunch of the shredded beef at the beginning of the week and use it for enchiladas, taco's, chimichanga's, nacho's etc... So enjoy this recipe! It is good for more than just enchiladas!

Crock Pot Shredded Beef Enchiladas

To start off you need to make the shredded beef in the slow cooker: 

1 (10.5 ounce) can beef broth
3 diced tomatoes
2 jalapeno peppers chopped
1 sweet onion, chopped
4 cloves garlic, minced
3-4 pounds tri-tip beef roast
2 tablespoons ground cumin
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons freshly cracked black pepper
In small bowl, combine the cumin, chili powder, salt and black pepper.

Sprinkle the spice mixture over the beef so that it is evenly coated and place in the crock pot Prepare all veggies by cleaning and chopping them. Place them in the crock pot.

Add Beef Broth and cook on low for 8 hours or high for 4 hours.

Shred your meat with 2 forks and drain off excess liquid.

While the shredded beef is cooking make the enchilada sauce:

1 tablespoon vegetable oil

1 onion, minced

1/2 teaspoon salt

3 tablespoons chili powder 

3 garlic cloves,minced

2 teaspoons cumin

2 teaspoons sugar or 1 tsp stevia

2 (8-ounce) cans tomato sauce

1/2 cup water

Pepper

Heat the oil in a 12″ skillet over medium heat until shimmering.

Add the onion and salt and cook until softened, about five minutes.

Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about fifteen seconds.

Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about five minutes.

Season with salt and pepper to taste.

Preheat oven to 375 degrees.

Now you need to assemble the enchiladas:

You need plain corn tortillas. 

Heat up the corn tortillas. I do this in a steamer, you can fry them in oil, or heat them in the microwave wrapped in a wet paper towel. Whatever way you choose, heat them up in batches to soften them. 

Add shredded beef to the middle of each tortilla, add some cheese and roll up. 

Place in a baking dish. 

Repeat until all the beef is used.

Top with your enchilada sauce and more cheese. 

Bake for 30 minutes. 

Serve hot topped with Cilantro. 

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