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

1. 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.

2. 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.

3. Heat tortillas slightly, so they are easy to roll up, I did this in the microwave for 30 seconds.

4. Individually scoop ingredients into tortilla to roll up and place in dish - shredded cheese, shredded chicken, and sautéed veggies.

5. Once all tortillas are in the dish, drizzle enchilada sauce on top + sides. Sprinkle any leftover goat cheese on the top.

6. Cook in the oven at 350 for 15-20 min or until tortillas + cheese on top start to brown.

7. 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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