These chicken enchiladas have lots of flavor and good healthy vegetables. A healthy way to enjoy a favorite meal!
1-pound ground chicken
2 bunches of chard, diced
1 large parsnip, peeled and diced
1 medium sweet potato, peeled and diced
1 medium onion, diced
1 tsp chili powder
½ tsp dried oregano
1 tsp cumin
1 tsp sea salt
I bunch of scallions
½ cup plain Greek yogurt
½ cup Pecorino Romano, Parmesan, and/or feta cheese
Sriracha hot sauce
Peel and dice your parsnip and sweet potato. Heat a large sauté pan or Dutch oven on medium high heat and add about a cup of water along with the parsnip and sweet potato. Let the vegetables boil in the water until they are soft and the water has evaporated. Next, lower the heat to medium and drizzle the avocado oil into the same pan. Add the onion. Sauté until soft and then stir in the diced chard. Mix it around until the chard is wilted, then remove the veggies from the pan and put onto a plate and set aside.
In the same pan, cook the chicken until it is no longer pink. Drizzle in a tablespoon or two of avocado oil and add the onions, garlic, parsnips, and sweet potatoes. Cook until everything is soft. Add in the spices and yogurt and stir well. Mix in Sriracha to taste.
Add the mixture into the tortillas, roll them up and put them into an ovenproof dish. Sprinkle the cheese on top and add more sriracha if you choose. Bake at 350 for about 15 minutes, until the cheese is melted.
Top with green onions, fresh cilantro, avocado and more sriracha, if desired.