Name: chicken enchiladas
Ingredients: 1 tablespoons avocado oil or olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 Tbsp. taco seasoning (make your own - Penzeys, Siete); 1 can diced fire roasted tomatoes, Muir Glen; 1 12 oz. jar roasted red pepper, diced; 1 16 oz can black beans (optional); 3 cups cooked shredded chicken (a rotisserie chicken works well for this!) - I poached 2 split chicken breasts; 1 (7 ounce) can diced green chiles; sea salt and freshly ground black pepper; 1/2 tsp. coconut flour (optional); 15 oz Seite Foods red or green enchilada sauce; 8 Trader Joes Quinoa Tortillas; 1 1/2 cups Kerry gold cheddar cheese or dairy free cheddar shreds

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.

Meal Plan

Recipes

chicken enchiladas

Ingredients

Instructions

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