Gluten-Free Chicken Enchiladas
Ingredients
2lbs chicken breast boneless, skinless
2 pack Siete Foods tortillas - cassava flour
1 jar Siete Foods red enchilada sauce
1 - 1 1/2 cup shredded Goat cheese
I got a block at TJs and shredded at home
1 onion, diced
1 bell pepper, diced
1 cup broth or water
Salt + pepper to taste
Preparation
Cook chicken in pressure cooker, with 1 cup broth, on high for 9 minutes. S+P sprinkle/any other spices you desire. Quick release. Once done, shred with a fork.
While the chicken is cooking, dice and sauté́ onion + bell pepper on the stove top, stirring occasionally until cooked to desired consistency. I like it to be slightly browned.
Heat tortillas slightly, so they are easy to roll up, I did this in the microwave for 30 seconds.
Individually scoop ingredients into tortilla to roll up and place in dish - shredded cheese, shredded chicken, and sautéed veggies.
Once all tortillas are in the dish, drizzle enchilada sauce on top + sides. Sprinkle any leftover goat cheese on the top.
Cook in the oven at 350 for 15-20 min or until tortillas + cheese on top start to brown.
Serve on top a bed of greens for added nutrients + avocado for a final touch.
Tips
Toppings and ingredients inside can be adjusted to your preferences.
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