Name of Chef: Molly Chassen

Age: Would you believe 29? Ok, 47

Community of Residence: Poway

Hobbies/Interests: Necessity created my passion for healthy cooking and it seems to grow with time. I also love to exercise, squeeze my kid’s cute faces, play Scrabble, write and read.

Favorite Local Activity: I’ve been walking around Lake Poway with a friend once or twice a week for a few years and the beauty combined with exercise make it an absolute joy every time.

About the Recipe: My husband doesn’t do well with spicy sauces or cheese but he loves enchiladas so this recipe evolved from a few different places for him. When I make it I add mushrooms and diced kale for more veggies.

About the Chef: I firmly believe that our health is greatly affected by what we eat, and I am ambitious about maximizing my own health while inspiring as many people as I can to come along with me. I have a menu planner with shopping lists, recipes and even a few cooking videos to share at www.orangetreelane.com if you want some planning help in the kitchen!

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Ingredients

3 Tbsp butter
1 cup finely chopped onions
3 garlic cloves-crushed
1 ¾ cup broth
6 Tbsp flour
1 cup plain yogurt (whole or reduced fat)
2 Tbsp taco seasoning – preservative free
6 whole wheat tortillas
3 cups cooked chicken – chopped 1/2′ pieces
2 finely diced tomatoes
3 oz. canned diced green chillis
1 finely diced green bell pepper
1 cup shredded cheddar cheese

Directions

1.Preheat oven to 350 degrees. Melt butter in large skillet and cook onions for 3 min.  Add garlic, followed by flour; keep stirring with spatula [to keep from burning] until smooth. Push pan off of heat.

2.Add broth, yogurt and taco seasoning to pan, stirring constantly until slightly thickened.

3.Combine chopped tomatoes, chilis and bell pepper; set aside.

4.Take a tortilla and dredge it in the sauce, then lay in bottom of a 13×9 pan.  Take approx. 1/2 c. chicken and lay across diameter, then top with a generous tablespoon of diced vegetables.

5.Roll tortilla and push to the edge of 13×9 pan.  Repeat until all are done.  (Save any extra sauce in freezer and add to soup broth another time!)  Sprinkle enchiladas with cheese (or leave some without) and bake 30 min.

*  Extra chicken?  Make Mexi-Chix Soup in minutes here:  http://orangetreelane.com/recipe/rl/mexi-chicken_soup_under_30

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