All-Purpose Chicken Enchiladas

Fast to make and everyone always loves them. Introducing my All-Purpose Chicken Enchiladas These are big and hearty and can be created to fit any fuel type. When I'm going with FP (using a low-carb tortilla and keeping fats low) or E (using the sprouted tortilla and keeping fats low/ like having one alongside some fresh cut peppers and my salsa (R's Fresh Salsa from page 353) with a dollop of 0% Greek yogurt as I have shown in the image. If l'm planning on enjoying as an S (using the low -carb tortilla and adding some fats), still love that salsa on the side but I enjoy my serving with some sliced avocado or some Crazy Good Guac from page 356. When I'm having a crossover (using either a low-carb or sprouted tortilla), I love having the Queso Dip from page 354 along with blue corn chips on the side. Oh, these are so good in so many ways! Note: You'll see grated mozzarella called for in this recipe amounts are low enough to fit into E and FP.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat ouen to 425°F. Spray a 9 x 13-inch baking pan with coconut or olive cooking spray.

Step 2

Make the Cancun Chicken recipe from page: 117 and then add everything else from the first ingredient list, except for the cheese and the tortillas. Let cook for another 5 minutes on high heat

Step 3

Mix up the enchilada sauce in a small bowl and set aside, Fill the tortillas with the chicken and place them into the baking dish on their sides next to each other so the top folds do not come undone. Pour enchilada sauce over them and then sprinkle with the cheese and bake uncouered for 25-30 minutes