Grandma Kim's Best Ever Healthy Chicken Enchiladas

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Oh. My. Gosh. These enchiladas are beyond good! They don't even taste healthy but they are totally guilt free! A new family favorite, for sure!

I am sort of a foodie. I love good food of all types and it is something we like to splurge on from time to time if the budget allows. One thing I don't love is flavorless food, and I have to admit sometimes "healthy" foods just do not do it for me. That's why it is such a big deal when I find a meal that is not only deliciously good, but healthy too! My mom invented this dish and it is flavorful, filling and frequently requested. Gotta love alliteration, haha. Seriously though, you won't regret trying this one out.. I promise!

Grandma Kim's Best Ever Healthy Chicken Enchilada Recipe:

low carb wheat tortillas (12-15)

chicken breasts or tenders (2-3 breasts or 6 tenders)

28 oz can green enchilada sauce

small can of sliced or chopped black olives

one bunch green onions, diced

2 cups salsa

½ cup corn (more if you really like corn)

16 oz can black beans, drained and rinsed

cumin

garlic powder

chipotle pepper in adobo sauce, one tiny piece diced, depending on how much heat you like (optional)

¼-1/2 cup grated cheddar cheese

Sprinkle chicken with cumin and garlic powder and cook (you can cook it in the microwave, on the grill, or pan fried, they all work great!) Once your chicken is cooked, dice or shred it. Add chicken, 1 cup enchilada sauce and the rest of your ingredients (besides cheese and tortillas) into a bowl. Spray a 9x13 pan, and fill tortillas with about ¼-1/2 cup of filling and roll up in pan. When pan is full, pour any remaining filling over the top of the enchiladas and then pour the remaining enchilada sauce over the whole dish. Lightly sprinkle the dish with grated cheese. Bake at 350* for about 20 minutes, or until bubbly and edges are crispy.