It was really easy to throw together this hot, fresh and healthy dinner in just an hour. There are plenty of great enchilada recipes out there, so, rather than reinvent the wheel, we'll just share our shortcuts:
- Make the salad first — It was simply canned black beans, tomatoes, celery, white onion and lime juice. Since those ingredients don't wilt, we made the salad first then stick it in the fridge so the flavors could mingle.
- Use healthy leftovers for the filling — We shredded white meat chicken and frozen spinach.
- Layer, don't roll — Rolling the filling with the tortillas takes more time than layering lasagna-style.
- Healthy substitutions are easy — Use low-sodium canned beans for the salad. Keep the filling light by using lean meat and/or lots of veggies — like spinach, corn, mushrooms, zucchini, bell peppers, etc. Use less cheese and get your flavor from a really good sauce. Garnish with a dollop of lowfat Greek yogurt instead of sour cream for probiotic, protein-packed creaminess.
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