Food Inc, and the Hospital

Odd title...I know...but hear me out on this one! The first weekend of November Dustin and I watched the Documentary Food Inc. If you haven't seen it you need to watch it! It rocked my world. I was angry and felt cheated and also a little freaked out! E. Coli is the subject of previously mentioned movie. NOT TWO DAYS LATER I got sick. Food poisioning. E. Coli. Hemolytic Uremic Syndrome. I am still in the hospital (hence my lack of posting delicious eat clean holiday recipes...sigh). My kidneys temporarily shut down so I have to be on a special renal diet that pretty much forbids me to eat all things I love! I have been trying to keep as clean as possible but lets be honest, it's not my MAIN focus here. But I just had to post about how crazy it is that I just watched that documentary and then the SAME thing that made me so mad and scared happened to me! Everyone needs to watch that movie! Now that I am feeling better I will definitely post more. I will have lots of time to look up recipes and fine tune them to my eat clean needs.

Eat clean enchiladas

Yes. That is correct. Enchiladas that are CLEAN! It is common knowledge that my taste buds have morphed into alien taste buds that ENJOY the taste of healthy food. So eating clean is actually extremely easy to me. I don't understand how people can wrinkle their nose when I mention how I made turnip fries and bean burgers for dinner! Dustin is such a good little fiance! He is always up to try anything I make. As his reward...I made some Enchiladas! If there is one thing that this boy likes...its Cheese. Lots of cheese! So for these sorts of dishes I have just been lightening up the amount of cheese I use. It doesn't change the taste too much, I just use more sauce or add more spice so that it really doesn't matter that it swims in greasy cheese or not. This recipe was great! "The best enchiladas he has had aside from his own." ha! So that is quite a compliment! I got the recipe from Loves To Eat (another fellow blogger who took it from Clean Eating Mag). I made some changes to the recipe. So I will give you MY recipe, but tweak it if you like or dislike something!

Ingredients:
5 medium whole-wheat tortillas (5-6″ each)
few handfuls of shredded extra sharp low-fat cheddar cheese

Chicken mixture:
3 cups shredded or chopped cooked chicken breast (leftover engagement chicken)
4 oz green chiles, chopped
1 tsp ground cumin (didn't measure just a couple shakes)
1 tsp chili powder ( couple shakes)
1/2 tsp ground black pepper
1/4 tsp sea salt

* I added a small handful of spinach per enchilada

Sauce:
15 oz all-natural tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp sea salt
1/2 tsp ground black pepper

Directions:
Preheat oven to 350*.
Combine all chicken mixture ingredients in a large nonstick pan over med-high heat and cook until heated through, about 5 minutes. Remove mixture from pan and set aside.
Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.
Spread a thin layer of sauce on the bottom of a baking dish. Divide chicken mixture *(and spinach) evenly among tortillas. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese. Bake in center of oven for 20 minutes. Dustin topped his with light sour cream, I used a nice glob of greek yogurt.