About the Recipe
I love mexican food but, it is one of those items that is difficult to eat out and still stay on plan therefore, I have learned to make it at home with simple ingredients
❤️2 lbs ground chichen
❤️6 paleo tortillas (I used lowcarb egglife wraps)
❤️1 can green chiles
❤️1/4 cup salsa (mild or hot)
❤️1/4 cup cream cheese (or kite hill if dairy free)
❤️Queso Fresco (or shredded mexican cheese)
❤️1 Jalapeno diced (optional)
❤️1 tsp cumin
❤️1 tsp cayenne pepper
❤️1 tsp onion powder
❤️1 tsp chopped garlic
❤️Red or Green Enchilada Sauce
❤️Salt & Pepper
❤️Directions: Cook the chicken mix in the crockpot
Put chicken in, add your chopped veggies, can of chiles, Salsa, Spices and let cook on low for 7-8 hours or high for 3-4 hours.
1 hour before you want to assemble the enchiladas, start to shred the chicken in the crockpot. I just use two forks to pull it apart
If you used frozen chicken and there is a lot of liquid, drain it
Add cream cheese and a few tbsp of the enchilada sauce. The mixture should be well combined and creamy
Turn the crockpot off and let it simmer in the crock for about 30-60 minutes. (You don't have to do this, but it makes the chicken more flavorful because you are getting the sauce all over the chicken).
❤️ Assemble and bake the enchiladas
Pre-heat oven to 350.
Use a sheet pan or a 9X13 pan, covered with parchment paper
Optional (you can heat the egglife wraps in some oil on the stove top or in the oven)
Pour enchilada sauce in the pan, just enough to coat the bottom of the pan
Start assembling the enchiladas by dipping one side in the enchilada sauce, scoop some chicken in the wrap add some cheese and chives in the tortillas and roll
Repeat until all your mix or wraps are done
Pour remaining enchilada sauce on top and top with remaining cheese.
Put in to preheated oven for 20 minutes. Just enough to warm all the way through and your cheese is melted
*Note.. don't over cook them or they will dry out