Chicken Enchilada

5.0/5 rating (3 votes)
Chicken Enchilada

This is a great way to use left over chicken. I make this after a whole roasted chicken. I cut one breast off immediately and save for another recipe. My Paleo Chicken Enchilada is a quick and healthy dinner. I you want to offer tortillas just have them to the side!

 

Ingredients

  • Ingredients for Chicken
  • 3 cups cooked and shredded chicken
  • 3-4 tablespoons olive oil
  • 1 can (14 ounces) diced tomatoes
  • 1/2 cup chicken broth
  • 1 (4 ounce) can green chiles
  • 1/2 yellow or red onion, thinly sliced (1/4 cup)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 3/4 teaspoon oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • --------------------------
  • Ingredients for Enchilada
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 jalapeño, seeds removed and diced (leave the seeds in you want more heat)
  • ½ yellow or red onion, diced (1/4 cup)
  • 3/4 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1 large can (28 ounces) enchilada sauce
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups shredded cheddar cheese (or your favorite melting cheese)
  • 1 head of hearts of romaine lettuce, shredded
  • 2-3 green onions, chopped
  • 2 roma tomatoes, chopped
  • 1-2 avocado, chopped or sliced
  • Fresh cilantro, for ganish
  • 1 lime, cut into wedges

Directions

  1. Preheat oven to 350 degrees

  2. Prepare a 9×13 baking pan.

  3. In a large bowl add the shredded chicken.

  4. In a sauce pan add remaining ingredients for the chicken portion over medium heat and bring to a boil.  Add mixture to the bowl with chicken and combine well.

  5. In a small sauté pan add olive oil over medium heat.  Add in garlic, jalapeño and onion to cook for 3 minutes stirring often using a wooden spoon.

  6. Add to a medium mixing bowl then combine cumin, cayenne pepper, enchilada sauce together.

  7. To assemble add the chicken mixture to the prepared baking pan then top with enchilada mixture.

  8. Top with cheese and bake for 20 until the cheese is melted and bubbling.

  9. Let rest for 5 minutes then top with shredded lettuce, green onions, tomatoes, fresh cilantro and avocado.  Serve with lime wedges.

     

    Note: If you do not have leftover chicken the easiest way to prepare this dish is to poach chicken breast – This is how I do it…

    • Place chicken breasts in a pot , single layer with cold water.
    • After bringing the liquid to a boil, reduce heat to a bare simmer so that only an occasional bubble breaks the surface. At this point, partly cover the pot, cook for about 10 minutes, then turn off the heat, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
    • Remove chicken, shred and enjoy!

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