Homemade Chicken Enchiladas

Eating healthy in this day and age is getting increasingly difficult; with artificial colors, flavors, texturizers, preservatives, modified oils, modified sugars, and who knows what other pesticides and poisons floating around in our false food, it’s getting harder to be a foodie with a conscience.

I read something recently that when it comes to food, you get 3 votes a day and each of them has the potential to make you healthier or not.

Tonight we made organic chicken enchiladas.  Yes, we used a combination of fresh and prepared foods and this recipe could be adjusted in a number of ways to fit a variety of diets and tastes, but here’s one recipe from our journey to find hearty, healthy, yummy (and cheap) homemade foods.  Warning: contains dairy and/or gluten.

Follow this recipe for Homemade Chicken Enchiladas!

You’ll need:

Chicken
Onions
Peppers (we used Poblano and Green Bell)
Spices (we used Cumin, Chili Powder, Garlic Powder and Cayenne Pepper)

Tortillas (we used flour)
Queso Dip
Salsa
Grated Cheese (we used Mexican blend)

Chop the Peppers and Onions and saute in butter and/or Olive Oil.  Add spices.  Cook til soft.  Add chicken.  Cook through.  Add Salsa.

Fill Tortillas, roll and place in baking pan.  Top with Queso Dip, Salsa, and Grated Mexican Cheese.  Bake at 350 for 15 minutes or until cheese is browned.