Healthy Chicken Enchiladas

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Ingredients:

  • 1 TBSP avocado oil

  • 1 cup of diced onion

  • Pinch of garlic powder

  • 1 red bell pepper, diced

  • 2.5 cups of shredded chicken (can use from a rotisserie or make your own - I did mine in the instant pot)

  • 2 TBSP cilantro

  • 1 TSP cumin

  • 1 TSP oregano

  • 2 TSP chili powder

  • 1/2 cup tomato sauce

  • 1/2 cup chicken broth (I used the remaining broth from my chicken done in the instant pot)

  • 1 can of pinto beans, rinsed
    salt and pepper to taste

  • Flour or corn tortillas

  • 2 cups of shredded cheddar cheese, divided use 1 cup each

  • Enchilada sauce, I used @sietefoods green enchilada sauce

Directions:

  1. Heat avocado oil in a deep skillet on medium heat. Sauté onion, bell pepper, and garlic powder on medium heat for 2-3 minutes.

  2. Add chicken, salt and pepper, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and pinto beans and cook on medium heat for 7-10 minutes. Mix in 1 cup of cheese until melted.

  3. Remove from heat and prepare tortillas. Spray baking dish with avocado oil.

  4. Put 1/2 cup of chicken mixture into each tortilla and roll it up. Place the stuffed and rolled tortilla with the flap side down on the baking dish. Makes 10.

  5. Pour @sietefoods enchilada sauce (I used 3/4 of the jar) over the top of the enchiladas. Top with 1 cup of cheese sprinkled across the top of all the enchiladas.

  6. Bake for 20 minutes.

  7. Top with your favorite toppings - I used guac and sour cream!!