Last night we made these awesome Chicken Enchiladas! Joshua, our 6 year old said it is his new #2 favorite meal! I made Against All Grains tortillas and filled them with a simple mixture.
For the Tortillas
- Ingredients (yields 10 crepes)
6 large eggs
1 cup unsweetened almond milk
3 tablespoons coconut flour, sifted
2 teaspoons coconut oil, melted
1 teaspoon arrowroot powder
¼ teaspoon sea salt
Coconut oil or butter for pan
For the tortilla directions visit Against All Grains :)
For the filling:
2 Split Chicken Breast
1 cup salsa verde
1/4 (or so) cup tomatillos salsa
Preheat oven to 350 degrees.
Rinse and pat the Split Breast dry. Drizzle with Olive Oil and season with Salt&Pepper, Garlic Powder and any other seasonings you wish. Bake for 30 – 35 minutes depending on the size of the split breasts. Once chicken is done, set aside to cool while you start on the tortillas.
Directions for the tortillas are on Against All Grains page.
Once the tortillas are done, begin to prep the filling. Shred the chicken and add into a medium-sized bowl. Add in both salsas and mix until all the chicken is coated with the salsa. I added salt&pepper and garlic powder to the chicken mixture and also a little cilantro.
Fill the Tortillas with chicken mixture. I added a pinch of freshly grated raw cheese to each. Place into a greased casserole dish. Continue with the remaining tortillas, placing them close together in the dish. If you have extra chicken or broken tortillas, you can use them to fill in the sides of the dish. Top with the reserved sauce and remainder of the cheese.
Bake at 350 degrees for 25 minutes.
We served ours with Avocado.