Chicken Enchiladas

Mexican food is my jam. I’m sure I could live off of it, if I had to choose just one thing to eat for the rest of my life.

Over the weekend, I shared what I bought at the grocery store. Now, I want to share how I’ve been using some of those items so you can get some ideas on how cooking can be fun and full of flavor.

Added bonus…it’s all good for you.

These enchiladas were no joke. We ate the whole pan. But don’t judge. It was a brownie sized pan.

What you need:

  • 2 chicken breasts
  • 1 jar of your favorite salsa
  • 1 bag of Horizon Organic Mexican Cheese blend
  • 1 pack of Siete Foods Almond Flour tortillas
  • 5 green onions, sliced
  • Fennel and Fire Fajita Seasoning, to taste

First, you want to throw the chicken breasts in the Instapot with 3/4 cup of water and some fajita seasoning. Set to 10 minutes on manual, and let the pot do all the work for you. Once it is ready, quick-release the pressure and shred the chicken. I shred chicken with a hand mixer. It’s so easy and mess free.

Now you assemble the casserole. Salsa, chicken, green onion and seasoning on the bottom. Add a layer of tortillas. Then continue layering chicken, cheese, seasoning, onions, salsa, tortillas until you run out of chicken. Top with the final layer of tortillas, cheese and salsa.

Bake covered with foil in a 350 degree oven for 20 minutes. Remove move foil and back for an additional 10 minutes. Serve with sour cream and guacamole.

It was absolutely delicious. I usually try to make enough for leftovers, but this little guy didn’t make it. We ate the whole thing. If you are cooking for more than two people, just double the ingredients and use a 9×13 pan. You may have to bake it for a longer time period, but the outcome should be just as good.

Enjoy this one. We sure did.

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