Chicken Enchiladas

Make yourself dynamite chicken enchiladas in under 30 minutes! Classic red chicken enchiladas are a crowd pleasing meal with great leftovers. Get ready for whoever you serve it to beg for it again and again!

Ingredients

3 Cups pulled chicken
1 pack Frontera Foods red chile enchilada sauce
1 can Hatch Chile Co. medium enchilada salsa
8 organic Mi Rancho corn tortillas
1/4 cup Chosen Foods avocado oil
4 oz pepper jack cheese
4 oz sharp cheddar cheese
1/4 cup cilantro, chopped

Directions 

1. Pick chicken and shred into bite sized pieces. It is easiest to pick a warm chicken.
2. Mix both red chile and medium enchilada sauces in a bowl. Add 1 cup mixed enchilada sauces to shredded chicken.
3. Cut or grate cheeses.
4. In a small pan, heat avocado oil over medium-high heat. Place 1 tortilla in oil at a time, fry for 5-10 seconds per side and place on paper towels to absorb excess oil.
5. Preheat oven to 350°. Arrange a work station with tortillas, chicken and cheese. Reserve 1/4 cup cheese for topping. Spray a medium oven safe dish with avocado oil spray.
6. Fill tortillas with about 1/3 cup chicken and 1 tablespoon or 1 chunk cheese. Place seam side down in dish. Pour remaining enchilada sauce over enchiladas. Top with remaining cheese. Cover with foil. Bake for 20-30 minutes until bubbly. Top with cilantro.

Tip: Make ahead and refrigerate 1-2 days or freeze 1-2 months before heating in oven. From the refrigerator, cooking time increases to 30-45 minutes. From frozen, cooking time increases 45-60 minutes.

This recipe come from Registered Dietitian Madeleine Holloway. Schedule a 15-minute call with her today.