MEAL PREP MONDAY: ENCHILADAS VERDES 💚

1. Boil chicken with garlic, 1 tbsp salt, and one bay leaf for 15 minutes or until cooked through. (Or cook using your preferred method)
2. Once cool shred and put the side.
3. Divide the onion in half. One part will go into the salsa and the other part will be used as garnish. Reserve some cilantro for garnish.
4. Boil tomatillos, garlic cloves, 1/4 onion, and jalapeños for 10-15 minutes or until the tomatillos are a dark green.
5. In a blender, add all the boiled vegetables plus a handful of cilantro and salt to taste.
6. Spray a pan with oil or non stick spray and add the green salsa. Cook on a low simmer for 10 minutes.
7. Let the salsa cool while you warm up the tortillas. Add them to a comal or microwave for 20 seconds.
8. Add 1/4 c of salsa to each of your Tupperware containers.
9. Dip each tortilla into the salsa. Both sides should be coated in salsa.
10. Add .75 oz of shredded chicken to the tortilla and roll. This is one enchilada. (1 serving is 4 enchiladas and will get 3 oz chicken total)
11. Each Tupperware will get 4 enchiladas.
12. Add 1/4 c of salsa to the top of the 4 enchiladas.
13. Top with 1/4 C fat free mozzarella cheese, onion, and cilantro. Add 3/4 c pinto beans and 3 tbsp non fat Greek yogurt as sides.