Chicken Enchilada Details
Hi guys! I hope you’re enjoying your weekend. Each Sunday I plan my meals for the week, and this new recipe I’m sharing with y’all, will be part of my rotation. It is one of my favorites I’ve ever created!
GOOD news, it’s grain-free!! Surprise, surprise. If you have dietary restriction like gluten or corn, you can eat this!! It’s super easy to make, especially if you’re having guests. Make it earlier in the day and pop it in the oven 10 minutes before you want to eat!
In this recipe I use two products from Siete – tortillas and enchilada sauce. If you’ve made any of my other grain-free meals, you’re prob familiar with this brand. I love Siete SO much! They have the best grain-free substitutes and healthy sauces. I find many of their products at my local grocery store or on Thrive Market.
As y’all can probably tell, I enjoy taking classic dishes and putting a healthy spin on them. This Mexican dish turned out delish!! You can make meals good for you while tasting amazing. Luke legit, inhaled these! See below for the ingredient list and a steps to make these yummy grain-free enchiladas! Enjoy!
10 Siete almond flour tortillas
1 jar of Siete enchilada sauce – I used green.
1 lb of crockpot chicken – recipe here
1 sliced yellow onion sliced
1 sliced red pepper
2 Tablespoons of olive oil
1 cup of Mexican shredded cheese
1/4 cup crumbled cojita or goat cheese
1/2 cup chopped cilantro
1 diced avocado
Optional – 1 tub of arugula
1. Make the crockpot chicken 4 hours before you want to eat – my recipe is linked here. Another option would be to buy a cooked rotisserie chicken from the store, shred and use it.
2. Once the crockpot chicken is done cooking, shred and set aside.
3. Pre-heat the oven to 400 degrees.
4. In a large skillet over medium heat, sauté sliced yellow onions in olive oil. Once translucent (about 5 min.) add in peppers, season with salt/pepper to taste and continue to cook for 5 minutes until vegetable mixture is soft.
5. Take a 9×12 baking dish and spread 1/4-1/2 cup of enchilada sauce on the bottom.
6. Place one tortilla on a clean surface and/or plate. Pile on shredded chicken and vegatable mixture. Tightly roll up and place on top of enchilada sauce in the baking dish. Repeat with all tortillas. I fit 8 long and two on the side – see picture.
7. Pour another 1/2 cup of enchilada sauce on top of rolled enchiladas and sprinkle on both cheeses.
8. Bake for 10 minutes.
9. Pull out of the oven and add cilantro and avocado to top.
10. Dish up and serve immediately on top of arugula (optional). Enjoy!