I LOVE MEXICAN FOOD! Seriously, it is my favorite of all time. Every time I would go out to eat with my husband he would order chicken enchiladas and I got to thinking ‘hey, I could make those’. Thus, this recipe was born. Now years later my husband no longer orders enchiladas because he swears mine are better than any restaurant version he can get (aww). Also, I have included the keto-friendly version zucchini wrapped enchilada for all you health nuts out there.

Ingredients

Shredded Chicken

4 chicken breasts

Low sodium chicken stock

2 tsp chili powder

2 tsp salt

1 tsp cumin

½ tsp coriander

½ tsp red pepper flakes

½ tsp paprika

Ingredients cont.

1 green pepper

1 red pepper

1 red onion

2 jalapenos

2 cups shredded cheese

2 cans mild enchilada sauce

1 package tortillas

1 zucchini (optional)

The first step is to make the shredded chicken. Depending on time I either make it on the stove or crock-pot. Basically you place the chicken breasts in the stock and spice and cook them low and slow. When you are finished cooking they should practically shred themselves. I shred the chicken in the stock so it stays super moist and flavorful. The picture is a lot more chicken then you need for this recipe but when I make the chicken I make a large batch and then freeze the remainder in portion sizes for my lunch during the week (mmm tacos, salads, soup).

2.  Next chop up all of your vegetables to bite sized pieces.3.  Spray 9×13 casserole dish with non-stick spray.

4.  Preheat oven to 425.

5.  Mix chicken, veggies, 1 cup of cheese, 1 can of sauce in a large bowl.

6.  If you are going to be wrapping some tortillas in zucchini then slice the zucchini using a vegetable peeler in order to get long thing slices.

7.  Place the tortilla inside the casserole dish and then place the mixture in the tortilla. Wrap the tortilla like and enchilada and turn until the opening is facing the bottom of the casserole dish.

8.  If using the zucchini place it in the casserole dish in horizontal strips, in essence, making your own tortilla then repeat step 7.

9.  Once all your tortillas are made cover with the remaining sauce and cheese.

10.  Bake for 25 minutes.

Typically this recipe yields about two casserole dishes, so I bake one that night and then freeze the other for a busy night. When cooking the enchiladas from frozen, double the cook time (so about 50 minutes).