21 Day Fix & 80 Day Obsession Approved Enchiladas

These just might be my new favorite go to meal!!! 💕 Kids love them too!
21 Day Fix Chicken Enchiladas
1-3 chicken breasts, cooked and shredded. It all depends on the size of the breast but it should equal 4 red containers.
1 can of black beans rinsed and dried.
1 can of diced tomatoes (and optional green chilies)
3/4 cup of plain Greek yogurt
2 tsp of southwestern seasoning (or taco seasoning)
Corn Tortillas
Enchilada Sauce
Shredded cheese
Combine the chicken, seasoning, beans, diced tomatoes (and green chili’s) and Greek yogurt. Spoon the mixture into the tortillas, roll them and place them seam side down. Top with enchilada sauce and shredded cheese! Throw it in the oven on 350 for 30 minutes and BAM! 💥
You get 2 enchiladas for one serving! Which equals ❤️ 1 red, 💚 1 green, 💛 2 yellow, and 💙 blue per serving

Baked Chicken Chimichangas 21 Day Fix

Who doesn't love Mexican food? Try this healthy version of it!

Ingredients:

Whole Wheat tortilla 

Chicken breast

--grill it or buy rotisserie & shred it

Black beans 

Tomato 

Onion 

Cheddar Cheese 

Greek yogurt 

Coconut oil  

Directions:

1) Preheat oven to 425

2) Take a whole wheat tortilla and fill with 1 red container of chicken (3/4 cup), 1/2 cup black beans, little onion and tomato, blue container or 1/4 cup cheddar cheese 

3) Roll the tortilla filled with the items above and lightly brush the top with coconut oil 

4) Bake for 10 min 

5) Top with a little plain Greek yogurt & fresh pico de gallo 

21 day Fix:

2 yellow

1.5 red

1 blue 

1/2 green  

Shrimp Tacos

These seasoned shrimp tacos get spice and flavor from cumin and chili powder and are topped with lots of fresh veggies.

Total Time: 18 min.
Prep Time: 15 min.
Cooking Time: 3 min.
Yield: 4 servings, 2 tacos each

Ingredients:
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)

Preparation:
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.
2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.
3. Heat medium nonstick skillet over medium-high heat.
4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.
5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.
6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

You can find this recipe and many others via the Team Beachbody Blog