Mexican Meals for Weight Loss: Enchiladas Rojas

1. Bring water to a boil and add chicken breast, 1 tbsp salt, bay leaves, 1/4 onion, & 3 garlic cloves. Bring down to a simmer and boil for 20-30 mins depending on size of chicken. 
2. Reserve 2 cups of chicken broth & let chicken cool off. 
3. Cut off the stems and remove the seeds and veins from all the chiles. 
4. In another pot, bring water to a boil and add in the chiles. Bring down to a simmer and boil for 8-10 mins or until the chiles are smooth. 
5. Once cooled, blend the chiles with 2 cups of the chicken broth, 4 garlic cloves, oregano, thyme, pepper, and 1/4 onion. 
6. Grease a pot with avocado oil spray, pour the mixed salsa, and add salt (or chicken bouillon) to taste. Simmer for 20-25 mins. 
7. While it simmers shred your chicken and warm up your tortillas on a comal. 
8. Once the salsa is done, assemble your enchiladas. 1 serving of enchilada is 4 tortillas, 3.5 oz cooked chicken (.75 oz per tortilla), & 1/4 the salsa. 
9. Dip the tortillas into the salsa & add chicken to each tortilla. Roll the tortillas. 
10. Add toppings of choice: 1 cup shredded lettuce/cabbage, 30 G non fat Greek yogurt, 28 G queso fresco, and 2 tbsp chopped onion.