ZWOW #4 and Avocado Artichoke Dairy Free Enchiladas

Hey bloggers!

Happy Hump day and Happy Leap Day! I guess that means it’s Lump Day?? Hmm…Anyway, since I got a chance to be home a little bit this morning, I decided to tackle the Zuzana’s WOW #4! (workout of the week).  I saw this one online the about a week back and I was slightly terrified to do it.  I watched the video and it looked killer! But…since it is Lump day, I decided to give it a try and it only took me 27 min! I followed right along with Zuzana and it was one of her best workouts yet! Here is the video if you would like to give it a try! check out all of her videos on YouTube for more WOW’S!

[youtube]http://www.youtube.com/watch?v=RR6UJLqpoEE[/youtube]

Now for a little recipe love! I hardly ever post about recipes because I am not the best cook out there, and don’t have a fantastic camera to shoot my meals with.  I posted the picture of the Enchiladas on Instagram (you can follow me @jessieann) and everyone loved it so here it is!

Avocado Artichoke Enchiladas (Wheat Free, and *Dairy Free)

Here is what you will need:

• Small Corn Tortillas
• 1-2 Avocados (Depending on how many enchiladas you would like to make)
• 2 Artichokes
• Cheese (I used Rice Shreds but you could also use Daiya).
• I pkg of Green Chile Enchilada sauce ( I used Frontera from Whole Foods.  *Any sauce would work, just read the labels for hidden ingredients.  Some sauces may have a hint of gluten, or dairy so just be sensitive to what you need)

Directions:

First, prepare the Artichokes.  Great tutorial here if you are new to that. Second, pre-heat the oven 400 degrees.  Warm up corn tortillas in microwave and cover with plastic wrap so they don’t dry out while heating.  (this makes them more flexible and easier to roll and only takes about 15 seconds).  Slice avocados and place desired amount of artichoke hearts, avocado, and cheese in the corn tortilla.  Roll up the tortilla and place in a baking dish with the seam facing down.  Continue with remaining corn tortillas.  Pour enchilada sauce completely over tortillas and top with remaining cheese.  Bake for 15 minutes.

And there you have it! Easy, and so tasty! I had a dish similar to this at a restaurant in Chicago and I had to attempt it.  I think it turned out pretty darn good! Maybe I should own a restaurant?? I can dream right?

Happy Lump Day friends and go get moving!

xoxo

Jessie Ann