Chicken Enchiladas

I know it is Taco Tuesday but enchiladas sound delicious and that is what we are having! Plus, I had leftover chicken so this was perfect. Growing up, enchiladas was not in my family vocabulary. Enchiladas originated in Mexico and its been practiced all over the world. Having parents from Central America, I grew up with what is known as Enrolladas Guatemaltecas. Filled with chicken and lots of vegetables and then topped with lettuce, radishes, and onions, it was so light and perfect. I will have to share that recipe with you all very soon!… okay, my apologies for talking those up and going off track with todays dinner 😉

You see, just because you grew up loving something doesn’t mean you don’t crave other things. That is the number one reason I love to cook. Now, this recipe is not authentic as I am cheating and using my favorite Siete Foods Red Sauce. Don’t tell mom, she would murder me if I ever tell her I used a canned sauce but, I have to brag on Siete Foods. It is a family owned business that all started after a family member was diagnosed with an autoimmune disease and had to drastically change her diet. Using all organic and grain free ingredients, I absolutely love all of their products!

Easy Shredded Chicken

• Step 1: Place chicken breasts in the bottom of a pot, season with salt & pepper.
• Step 2: Add enough liquid to cover the chicken with 1 inch of liquid above. I typically do 1/2 C chicken broth and remainder in water.
• Step 3: Place the pot on the stove over medium-high heat and bring to a boil.
• Step 4: Reduce heat and let simmer until the chicken reaches 165°, about 10-12 minutes.
• Step 5: Remove the chicken and let rest before shredding. I prefer using my stand mixer. Simply remove chicken and immediately place in mixer with your flat beater attachment. Turn mixer on to low speed for about 1 minute. Increase speed if needed but keep an eye on it as it will shred very quickly.

Ingredients

For the chicken:

• 1 1/4 C shredded chicken, about 2 small chicken breast – for easy shredded chicken, see above
• 1 Tbsp olive oil
• 1 C onion, diced
• 2 garlic cloves, minced
• 1/4 C cilantro
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 1/2 C red enchilada sauce, divided

For assembly:

• 6 7-inch low-carb flour tortillas
• 1 C shredded Mexican cheese

For Serving:

• Avocado slices
• Sour cream or Greek Yogurt
• Jalapeño slices
• Chopped cilantro or scallions

DIRECTIONS

Chicken:

1. Preheat oven to 375° and lightly spray bottom of baking dish. I used a cast iron skillet.
2. In a large pan, heat olive oil over medium heat. Add onions and garlic and sauté until soft, about 2-3 minutes.
3. Add shredded chicken, salt, cumin, oregano, chili powder, paprika, cilantro, and 3/4 C enchilada sauce. If you have extra sauce handy, don’t hesitate to add if needed!
4. Heat through and set aside.

To assemble:

1. Put about 1/3 C of chicken mixture into your tortilla. Be careful not to over stuff as it may make it difficult to fold.
2. Pull one end of the tortilla over the filling and tuck in its content. Continue rolling the enchilada over onto itself until you reach the other end of the tortilla.
3. Place on baking dish seam side down and repeat the process for each enchilada.
4. Top your enchiladas with 3/4 C enchilada sauce and then top with shredded cheese.
5. Cover with aluminum foil and bake for 20-25 minutes.