- 2 tablespoons olive oil
- 1 onion, chopped (about a cup)
- 3 cloves garlic, minced
- 3 whole, large tomatoes, diced
- 1 cup of spinach
- 1 tablespoons chili powder
- 1/4 teaspoon cayenne
- 1 teaspoons cumin
- 2 tablespoons chopped oregano leaves
- 1 teaspoon chopped rosemary leaves
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 teaspoon freshly-ground black pepper
In a large skillet, heat olive oil over medium heat. Add onions and cook until browned, about 10 minutes. Add garlic and spinach and cook for another minute until the spinach starts to wilt. Pour onions and garlic into the carafe of a blender and add tomatoes, chili powder, cayenne, cumin, oregano, rosemary, lemon juice, salt, and pepper. Puree the sauce until completely smooth. This makes about 3 cups…you WILL have extra you can freeze or refrigerate the rest.
- 4 Large Chicken Breast
- 1 Green Bell Pepper diced
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning
- 1/2 Cup Salsa (no sugar added)
- 1-2 Cup water as needed
- 8 Corn Tortillas
- 2/3 Cups shredded cheese of your choice
In a medium sauce pan pour the water, garlic, onion, and bell peppers and bring to a low boil.
Add the chicken breasts and cover with a healthy layer of Mrs. Dash. Add the salsa on top.
Cook for about 20 minutes until done. The chicken will NOT be covered with water, so you'll need to watch it.
The water should be evaporated out most of the way and the chicken should shred with a fork. If not, place it on a cutting board and chop it into fine pieces. place back in the pan and boil until most of the water is gone. Feel free to add more seasonings if you need.
Preheat the oven to 350 degrees. Get a Pyrex dish and put about 1 cup of the ENCHILADA SAUCE in the bottom.
Microwave 8 corn tortillas for about 15 seconds. Coat each tortilla in the sauce (it doesn't have to be dripping) and put 1/2 of a red container in each one (1/4 of the chicken mixture) roll them up, and place them SEAM SIDE DOWN in the dish. Then, cover with about 3/4 of a cup of ENCHILADA SAUCE. Bake for about 20 minutes and remove. Cover with 2 blue containers of Shredded Cheddar Cheese (or alternative such as non dairy, like I did my side). Bake an additional 10 minutes. Remove from the oven and let them sit for about 15 minutes before serving