I love taco Tuesday! So what better way to celebrate than with this delicious treat!
It tastes amazing and even better as leftovers; if you can control your self to have some!
Ingredients
4 cups cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
1 6 oz can diced green chilies
½ medium red onion, diced
1 cup chicken broth
2 large avocados
1 cup fresh cilantro, stems and leaves
1 teaspoon cumin
2-3 cloves of garlic
Juice of one lime
1 can of green enchilada sauce
2 ½ – 3 cups shredded raw grass-fed cheese
10 corn tortillas
¼ cup chopped green onion
1 cup of salsa or pico de Gallo
1 avocado diced
coconut oil
Directions:
Preheat oven to 350 degrees.
To prepare the sauce: green enchilada sauce, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic, lime juice and place in blender or food processor.
In a large bowl mix together chicken, chiles and onion. Add half of the avocado sauce and stir to mix well.
Prepare a 9 X 13 baking dish by giving it a light coat of coconut oil and ¼ cup of avocado cream spread evenly on bottom of baking dish.
To assemble enchiladas: Place about ⅓ cup chicken mixture along bottom third of tortilla and top with ¼ cup of shredded cheese. Carefully roll tortilla and place it in the baking dish. Repeat placing tortillas side by side until you’ve run out of space. Pour remaining avocado sauce over the tortillas and spread 1 cup cheese on top.
Cover with foil and bake for 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned.
Garnish with chopped green onion, avocado, and salsa
Enjoy!
Fit Chic