Since April when my family began their AdvoCare journey with the 24 Day Challenge, we've made a big change in what we eat.  Being a Home Ec major back in the day, I did try to plan well balanced meals for my family, but I also loved to bake and cook "southern"!  So coming up with healthier supper menus has been my responsibility.  Thank goodness for Pinterest and so many blogs that share healthy, "clean eating" recipes.  

This weekend I came across some new recipes that I decided to try, and I am glad I did.  Tonight we had supper with a "Mexican" flair thanks to Nikki at Chef-In-Training.com.  Our menu tonight included Baked Chicken Enchiladas, Lime Cilantro Rice, and Avocada Salsa.   Muy delicioso!  Quick and easy too.

Baked Chicken Enchiladas

1 lb. boneless, skinless chicken breasts (cut into strips) or tenderloins

1 (15 oz.) can diced tomatoes

1 (4 oz.) can diced green chilies

1 medium onion sliced

1 large green bell pepper, seeded and sliced

2 Tbsp. olive oil

2 tsp. chili powder

2 tsp. cumin (I just used 1 tsp - not my family's favorite spice)

1/2 tsp garlic powder

1/4 tsp. salt

1 pkg. flour tortillas (fajita size)

1. Preheat the oven to 400 degrees. Grease a 9x13 baking dish. 
2. In a large bowl, mix together chicken, tomatoes, chilies, peppers, and onions in the dish.
3. In a small bowl combine the oil and spices. 
4. Pour the spice mixture over the chicken and toss to coat.  Pour into greased 9x13 pan and spread evenly across pan.
5. Bake covered for 30 minutes or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and any other desired toppings.

Lime Cilantro Rice

1 Tbsp. Butter

1 Tbsp. Olive Oil

1 1/4 cups long grain white rice

Juice & zest from 1 large lime

2 1/4 cups chicken broth

2 Tbsp. chopped cilantro

3/4 tsp. salt

pepper to tast

1/4 tsp. cumin

Melt butter in skillet over medium high head.  Add olive oil and rice.  Stir for several minutes.  Add liquic and other ingredients.  Bring to a boil.  Reduce heat, cover and cook for 20 minutes or until rice is done. 

Avocado Salsa

3 Avocados, diced chunky

1/4 cup chopped red onion

3 Roma Tomatoes, diced

1/8 cup fresh cilantro, finely chopped

1 Tbsp. Lime juice

1/4 tsp garlic, minced

1/8 tsp. pepper

Dice avocados, onion, tomatoes and cilantro.  Add lime juice, pepper and garlic.  Toss lightly to combine flavors.  Serve as a dip, or on lettuce.

Off to "pin" more recipes to try.