THE BEST PROTEIN-PACKED CHICKEN ENCHILADAS RECIPE

My husband and I have been in search of some new (tasty) recipes and we found a chicken enchilada recipe that we made into our own version which turned out ab-so-lute-ly delicious!

Not only is it rather easy to make, it’s a great recipe to make extra and freeze. These reheat very well with just a few minutes in the oven.

Ingredients:

• 4 chicken breasts

• 1 cup bone broth (or water)

• 2 cans Green Enchilada Sauce

• 2 - 4oz Diced Green Chilis

• Pack of tortillas - your choice, flour, cassava, gluten free (you’ll use 8 tortillas for the record)

• 8oz Organic shredded cheese

• 1 bunch of green onion

• 1 small red bell pepper

• Cilantro

• 1 - 15oz can black beans

Instructions:

You’re going to start off by making the mixture that will go inside your enchiladas.

1. Preheat the oven to 350 degrees F

2. Add 4 chicken breasts to your Instant Pot with 1 cup bone broth (great way to sneak in extra protein!) or water.

3. Put the lid on and pressure cook for 8 minutes (If you don’t have an Instant Pot you can also just bake your chicken breast).

4. As you wait for the chicken to cook, chop up your red bell pepper, a bunch of cilantro and a full bunch of green onions.

5. Heat a large pan over medium heat and add a good drop of olive oil (about half a tablespoon).

6. Sauté the red bell pepper, green onion and cilantro for a couple of minutes, then add the two 4oz cans of diced green chilis to the pan. Continue sautéing.

7. Once the chicken is done cooking add all 4 chicken breasts to a mixing bowl and either use a mixer with whisk attachments to shred the chicken or hand shred well with two forks. If using a mixer, be sure not to over mix it or your chicken will get mushy.

8. Once the chicken is all shredded, add it to the pan with the bell pepper, green onion, cilantro and green chilis.

9. Then add the one can of drained black beans to the sauté mixture.

The Assembly…

1. Get out a 9x13 cooking dish and spray it with olive oil.

2. Then, grab a large mixing bowl and add two cans of green enchilada sauce to it.

3. Grab a tortilla and dunk it in the mixing bowl, smothering the entire surface (front and back) with the enchilada sauce.

4. Then place the tortilla in the pan and add some of the chicken mixture inside.

5. Top that with organic shredded cheese and roll up the tortilla and place it in the pan, seam down so it stays closed.

6. Repeat steps 3-5 with the remaining tortillas until your dish is full (likely about 8 tortillas total).

7. Once all your enchiladas are in the dish, pour the remaining sauce on top of them and top with the remaining organic shredded cheese.

8. Put it in the oven, uncovered, for 20 minutes.

9. Serve with sour cream and salsa (plus any other toppings you like)!

Buen Provecho! Enjoy!