Easy-Healthy-Recipes 3: Roasted Chicken and Cucumber topped Enchiladas

Roasted Chicken and Cucumber topped Enchiladas.

This is one of my favorite easy-healthy-recipes!

It’s a great spin on the enchilada that tastes as great as it looks.

You can use it as a low calorie meal or as a low-fat appetizer.

Simple to make, very unique and low-carb, I’m sure you will love eating these low calorie enchiladas!

Ingredients

2 boneless skinless chicken thighs.

4 Unbleached Corn Tortillas

1Cup Quinoa

1 cucumber, sliced

1 Jar Spicy Mexican Salsa

2tsp Sea Salt

1tsp Fresh Ground Pepper

1tbsp Chili Powder

Chicken
Preheat Oven to 350 degrees.

Place the chicken in a small ceramic or glass, roasting pan. Season the Chicken with the Sea Salt, Chili Powder, and Ground Pepper.

Place in the oven and cook for about 25 minutes or until the internal temperature of the chicken is between 165 to 170 degrees.

Once the chicken is done, slice each thigh into short thick slices.

Quinoa: Cooking instructions and Information!

Enchiladas
This low-carb meal comes together quickly after the chicken is cooked.

In a toaster oven or conventional oven, toast the tortillas until they are crispy throughout and remove.

Cover the top of the tortilla with some of the Quinoa. Now place a generous amount of chicken slices on top. Next, place the cucumber slices on top of the chicken and then spread some spicy salsa on each piece of cucumber.

I find these enchiladas to be a great low-carb-recipe that works great fresh or with leftovers.

For my parties, I cut the tortillas in quarters and end up with yummy mini-enchiladas! They are great for watching the game or a cocktail party.

Surprise yourself. your girlfriend, or your party guests with a wholesome spin on a classic dish.


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