Buffalo Chicken Enchiladas with Healthy "Sour Cream" Sauce (GF)

What Makes them Healthy?

• Chicken breasts are a lean meat and preparing them in a crockpot limits the production of harmful compounds that are created during high heat cooking, like grilling.

• Sour cream is replaced with greek yogurt, lowering the saturated fat content and upping the protein, calcium, & potassium.

• Whole Wheat or Almond Flour tortillas replace Flour Tortillas for more fiber and minerals and less refined starch

• Olive oil instead of butter in the roux, which provides antioxidants, phenolic compounds, and healthy fats.

• Light on the cheese. Most enchiladas use a ton of cheese. This recipe only uses 1 cup across 8 enchiladas. Don't worry, you won't miss it. The sauce & buffalo chicken provide all the flavor you need!

But Are They Easy??

100% yes. Don't be intimidated by these, they're surprisingly easy. Here are some tips:

• Enchiladas are really only 4 steps. 1) Make the protein 2) Make the sauce 3) Stuff the enchiladas and top with sauce/cheese 4) Bake.

• Break it up. Prepare the chicken the day before or in the morning so that you're doing less steps all at once. You could even prepare the sauce ahead of time too.

• To make the sauce you're preparing a roux. This can sound intimidating and it requires you to stand and stir continuously for about 7-8 minutes, but trust me, you can't mess it up and you'll be so impressed with yourself when it's done! Making a roux is actually very simple, it just sounds fancy and intimidating. You'll be patting yourself on the back and feeling like a real chef.

• Have toothpicks on hand in case you need help holding your enchiladas together during the folding process.

I love a comfort meal turned healthy and I'm confident this is one meal your whole family can get behind!

Be sure to tag me @TheSelfCareDietitian when you make it. I can't wait to hear how you enjoy this one!

Buffalo Chicken Enchiladas

Makes 8 enchiladas

Ready in: 45 mins (Instant Pot) or 4-7 hours (Crockpot method)

Serving Suggestion:

I served 1.5-2 enchiladas per person and a side of vegetables and more fiber to complete the meal. I suggest using your favorite roasted vegetable, side salad, or sliced cucumber, avocado, & tomato soaked in a lime vinaigrette.

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Shop the recipe:

• Cuisinart 3.5 qt Slow Cooker

• 9 x13 Pyrex baking dish with lid for easy storage

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