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Ayla Kavanaghchicken enchiladas
For variation you can switch out your enchilada sauces. I have used Frontera Roasted Tomato Salsa, Trader Joes’ Salsa Verde and I love the Desert….
Ingredients
Instructions
- Saute onion and garlic in 1 Tbsp. oil until soft. Add green chiles. Stir well to combine. Add canned diced tomatoes, saute 1 minute. Add diced roasted pepper and black beans (if using).
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Stir in 1/2 cup cheese. Dust the mixture with coconut flour to help set.
- Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 3/4 – 1 cup chicken mixture in each tortilla. Fold over filling, place 4 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with cilantro lime rice, if desired.
Calories
444.77Fat (grams)
18.93Sat. Fat (grams)
6.78Carbs (grams)
40.39Fiber (grams)
8.31Net carbs
32.08Sugar (grams)
4.52Protein (grams)
27.87Sodium (milligrams)
898.70Cholesterol (grams)
64.22
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