Easy + Healthy Weeknight Meal: Chicken Enchiladas
Switch up your next taco Tuesday with a fun and easy Enchilada night! To make this healthy version, there are a couple quick and easy swaps on the typical ingredients. I use Siete Grain Free Almond flour tortillas in place of flour or corn tortillas and I use a clean enchilada sauce such as the one from Siete Foods or Simply Organics! (options linked below)
Ingredients:
Chicken Breast (about 1.5lbs)
2.5 cups chicken stock or chicken bone broth
Chili seasoning
Cilantro
Enchilada Sauce
Cheese (optional)
I start this recipe by first making the shredded chicken. There are two easy ways to do this:
1.) If you have an instant pot:
Add 2.5 cups chicken stock or chicken bone broth into your instant pot along with your chicken breast. Add your chili seasoning and pressure cook on high for 30 minutes. Once finished, quick release the steam and use a fork to shred the chicken!
2.) If you don’t have an instant pot:
In a medium size pot, boil chicken breast in your chicken stock (and water - enough to cover the chicken entirely) until thoroughly cooked through. This will take about 30-40 minutes depending on the size of your chicken breast. Once cooked through, use two forks to shred!
Now to assemble the enchiladas:
Line the bottom of a baking dish with a thin layer of your sauce. On a plate, lay out your tortilla and fill with chicken. Roll tightly and place the seam side down on your baking dish. Continue to assemble until the baking dish is full and pour the remaining sauce onto your enchiladas! You can them top with cilantro, cheese, and anything else you enjoy! Cover the dish with tin foil and bake on 400 for 20 min. Uncover and broil for 5 min to crisp it up and you’re done!
I love this meal because if I have the chicken already prepped it cuts the cook time in half. Feel free to add some additional ingredients into your enchiladas. I love to add some cooked spinach to my chicken mixture to get some extra veggies into the meal!
Links to my healthy swaps: