Chicken Enchiladas Verdes
This stuffed calabacita squash is packed with delicious shredded pork, lots of great seasonings, and a cilantro lime cream sauce!
Servings: 6 to 8 servings
Ingredients
- 1 tablespoon butter ghee, or other cooking fat
- 2 pounds chicken breast
- 1 teaspoon fine sea salt divided
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese divided
- 2 cups salsa verde divided
- 16 siete chia tortillas defrosted
- fresh cilantro for garnish (optional)
- fresh jalapenos for garnish (optional)
- sour cream for garnish (optional)
Instructions
- For the shredded chicken, melt the butter in a saute pan over medium/high heat. Season both sides of the chicken breast with the 1/2 teaspoon sea salt and then sear each side for 3 to 4 minutes, or until lightly browned. Cover with water (about 3 cups), place a lid on the pan, reduce heat to medium, and let simmer for 20 minutes. Pull the chicken from the water and place in a large mixing bowl. Shred using two forks or your stand mixer.
- To season the chicken, add the cumin, garlic powder, remaining 1/2 teaspoon of sea salt, onion powder, pepper, 1/2 cup of cheese, and 1/2 cup of the salsa. Mix to combine.
- To stuff the enchiladas, place about 1/4-cup of seasoned chicken into each tortilla, roll, and then place in a casserole dish with the seam-side facing down. Repeat for the rest of the batch.
- Pour the remaining salsa over the enchiladas and then sprinkle with the remaining cheese. Bake at 350 for 25 minutes, or until the top is bubbly and starting to turn golden.
- Let cool for about 5 minutes and then garnish with your favorite toppings. Enjoy!
Nutrition
Calories: 426kcal | Carbohydrates: 35g | Protein: 40g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 1268mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 715IU | Vitamin C: 5mg | Calcium: 165mg | Iron: 2mg