A 30/10 Recipe...

Chicken Enchiladas

RECIPE SUMMARY

 

Chicken Enchiladas

Makes 2 Servings: Counts towards 1 Serving Meat, 4 cups Vegetables

 

 

INGREDIENTS

Enchilada Filling
 12 oz. Chicken Breasts - pre-cooked and shredded
 2 clove Garlic
 ¼ cup Onion
 Sea Salt, to taste
 Black Pepper, to taste
Enchilada Sauce
 1 cup Tomatillos
 1 squeeze Lime Juice
 ¼ cup Cilantro
 1 cup Poblano/Chilaca Peppers
 ¼ cup or to taste serrano/jalapeno chili (optional)
 ¼ cup Onion
 Sea Salt, to taste
 Black Pepper, to taste
 2 each Zucchini

 

DIRECTIONS

1

In a large bowl combine shredded chicken, garlic and onion, set aside.

2

For the enchilada sauce char the tomatillos, chilies and onion under the broiler or over a hot grill. Once they are charred place them in a bowl and cover it with plastic wrap and allow to cool.

3

Once the charred vegetables have cooled rub off most of the char. In a food processor add the lime, cilantro and charred vegetables and blend into a smooth puree.

4

Add ¼ cup of the puree to the chicken mixture and combine.

5

Use a paper towel to place a thin coat of avocado oil in a pan.

6

On a cutting board use a vegetable peeler to make thin strips of zucchini. Put 3 slices together and place a ¼ cup of the chicken mixture in the middle. Roll the zucchini around the filling and place in the oiled baking dish. Continue filling and rolling until there is no filling left.

7

Pour the remaining puree over the rolled zucchini and place in a 350˚F oven for 30 minutes.

8

Enjoy with additional chili peppers, tomato, and sliced lettuce.

 

Ingredients

Enchilada Filling
 12 oz. Chicken Breasts - pre-cooked and shredded
 2 clove Garlic
 ¼ cup Onion
 Sea Salt, to taste
 Black Pepper, to taste
Enchilada Sauce
 1 cup Tomatillos
 1 squeeze Lime Juice
 ¼ cup Cilantro
 1 cup Poblano/Chilaca Peppers
 ¼ cup or to taste serrano/jalapeno chili (optional)
 ¼ cup Onion
 Sea Salt, to taste
 Black Pepper, to taste
 2 each Zucchini

Directions

1

In a large bowl combine shredded chicken, garlic and onion, set aside.

2

For the enchilada sauce char the tomatillos, chilies and onion under the broiler or over a hot grill. Once they are charred place them in a bowl and cover it with plastic wrap and allow to cool.

3

Once the charred vegetables have cooled rub off most of the char. In a food processor add the lime, cilantro and charred vegetables and blend into a smooth puree.

4

Add ¼ cup of the puree to the chicken mixture and combine.

5

Use a paper towel to place a thin coat of avocado oil in a pan.

6

On a cutting board use a vegetable peeler to make thin strips of zucchini. Put 3 slices together and place a ¼ cup of the chicken mixture in the middle. Roll the zucchini around the filling and place in the oiled baking dish. Continue filling and rolling until there is no filling left.

7

Pour the remaining puree over the rolled zucchini and place in a 350˚F oven for 30 minutes.

8

Enjoy with additional chili peppers, tomato, and sliced lettuce.

Chicken Enchiladas

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