Creamy Jalapeño Chicken Enchiladas
I LOVE enchiladas and these are FULL of FLAVOR but good for you! These enchiladas are perfect for dinner or make ahead for lunch or dinner meal prep. I love to have cooked, shredded chicken made ahead of time for time saving meals like this one. You can also use rotisserie chicken or just make the shredded chicken when making the enchiladas, just as recipe calls for. I also make a creamy jalapeño sauce that keeps for days in the fridge and you can just pour over these tasty enchiladas.
Time: 60 MIN (if you chose to cook your own chicken)
Serves: 6
MACROS (per serving, 6 servings total): Cal 296 Protein 18.5 g Carbs 18.5 g Fat 16 g
Creamy Jalapeño Sauce
INGREDIENTS:
1 c sour cream
3/4 c milk
1 c avocado mayo
1/4 c cilantro
juice of 2 limes
juice of 1 lemon
1 jalapeño, seeded
1 c pickled jalapeños
2 tbsp pickled jalapeno juice
1 ranch seasoning packet
Add all ingredients to blender and blend until smooth. Keeps in fridge for up to 5 days. Yields around 32 oz.
INGREDIENTS:
3 boneless, skinless chicken breasts
1/2 c Acid League Mango Jalapeño Cilantro Vinaigrette
1, 4oz can diced green chilies
6 Almond Flour Grain Free Tortillas, Siete brand
1/4 c shredded cheddar cheese
2 tbsp cotija cheese
1/2 can white hominy (about 7 oz)
1 tsp dried cilantro
1 tbsp diced red onions
1/2 c creamy jalapeño sauce
PREPARATION:
Add first 3 ingredients to an Instant Pot (heat on meat/stew setting for 35 minutes) or add to crockpot for at least 4-6 hours or until chicken is shredded.
Preheat oven to 375 F.
Once chicken is cooked, drain excess liquid.
Add hominy and shredded cheddar cheese to chicken and mix together.
Spoon about 2 tbsp of chicken onto a tortilla, roll closed, and add to an oven safe dish.
Repeat until all tortillas are used. May have extra chicken and can freeze for future enchiladas!
Once all enchiladas are added to the pan, top with creamy jalapeño sauce and cotija.
Bake in oven for about 20 minutes.
Once cooked, top with cilantro and onions. Enjoy!
