Chicken Enchiladas
Classic Mexican Done Right
Print Recipe
Equipment
- Oven
- Slow Cooker or Pot
- 8 x 8 Pan
Ingredients
- 1-1.5 lb. Organic Chicken Thighs
- 8 oz. Chopped Green Chiles Optional
- 3 tortillas Tortillas or 3 Cups Chips Crushed Siete Brand is Awesome
- 1 jar Enchilada Sauce Frontero is my preference
- 1-2 cups Mexican Cheese I prefer organic cheese
Instructions
- Cook Chicken. I like to cook it in the slow cooker with a little bone broth...super tender.
- Mix chicken with 1/3 cheese, chiles and 1/3 of the enchilada sauce in a big bowl.
- Layer torn torilla/chips, then chicken, 2x
- Pour remaining enchilada sauce over top. Cover with foil and cook for 30 minutes on 350 degrees. Remove foil and cook for an additional 5 minutes.
Notes
Yes, you can still have comfort food and make it healthier so you can reach your health and fitness goals.
To make these lower carb:
Be sure you use the low carb tortillas - look for the whole wheat ones, then instead of rolling the enchiladas with the filling, line the bottom of the 13x9 pan with 3 torn up, then add the chicken filling, and on top place 3-4 torn up tortillas again. Then pour in the remaining enchilada sauce and top with cheese.
*Want to go #grainfree - crush up grain free tortilla chips made from coconut, casava flour or cauliflower.
Also, be sure you choose a no sugar added enchilada sauce. Our favorite is from Trader Joes.