ENCHILADAS

low carb + dairy, bean, sugar, and grain free using a few of my favorite products. so clean and easy on the digestive system!

dev ate them before i tried them & shocked me when he told me they were the best enchiladas he’s ever had.

how to:

-preheat the oven to 350°F and coat a 9x13 casserole dish with avocado oil.

-cook & shred 1lb organic pasture raised chicken breasts (easiest way: place chicken breasts in a baking dish and add any seasonings you’d like. add a little bit of water + splash of acv to the bottom of the pan and cover with foil or an oven-safe lid. bake at 375ºF for 30-40 minutes, until the chicken is cooked through. remove from the oven and shred in juices. strain out most of the juices, leaving a bit with the chicken.)

-in a large skillet, heat 1 T avocado oil and add in 1 chopped onion, 1 medium shredded zucchini, 2 large shredded carrots, a handful of chopped cilantro + sea salt, black pepper, chili powder, and cumin to taste. sauté 8-10 minutes. add the shredded chicken & remaining juices to the skillet and mix well. remove from heat & cool.

-in a large bowl, combine 1 container of siete cashew nacho cheese & 1 c plain sheep yogurt (or plain yogurt of choice-coconut yogurt works well too!). mix well, then combine with chicken and veggies.

-using your tortillas of choice, add 1/2 heaping cup of the mixture to the center of the tortilla, roll it up and place seam-down in casserole dish. repeat until pan is full and pour one container of siete green or red enchilada sauce evenly over the top. cover and bake for 30 minutes, then uncover and broil for 5 minutes (sprinkle with cheese if that’s your thing!)

-dish them up topped with more yogurt, fresh cilantro, & avocado.