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How To Make Healthy Chicken Enchiladas

how to make hot and spicy chicken enchilads easy recipe.

When I set out to create Enchilada recipe that was gluten and dairy free I admit that I was a little skeptical. I mean, not all appeals tortilla enchiladas smothered in melted cheese? Well, it turns out tortillas and cheese is overrated. 

These dairy and gluten enchiladas are more flavorful and satisfying than any traditional enchiladas I have tasted! This recipe is a new family favorite - I do have a couple of times every month.
How To Make Healthy Chicken Enchiladas

To ensure that the shredded chicken breast was very gentle, I slow cooker. This, together with the adoption of tortillas a day before, really reduce prep time.


12 healthy real coconut flour tortillas

2 skinless chicken breasts

A little salt and pepper

A little seasoning Fajitas

2 cups chicken broth

1 tablespoon olive oil

1 chopped onion

3 peppers, sliced thin

2 cloves garlic, minced

8 oz canned chopped green chilies

1 teaspoon cumin

1 teaspoon seasoning Fajitas

16 oz jar enchilada sauce

Chopped fresh cilantro


The day before, 12 are real healthy coconut flour tortillas. Rinse and dry chicken breasts. Season with salt, pepper and seasoning fajitas. Discussion in the pot and add the chicken broth. Simmer for 6 hours. Once cooled, shred the chicken with a fork and set aside. 

If you use a slow cooker after browning the chicken in a skillet over medium-high heat, about 7 minutes per side, until it is no longer pink in the center. Preheat oven to 350 degrees F. Grease a casserole dish lightly with olive oil. Place a large skillet over medium-high heat. 

Add the olive oil, onions, peppers and garlic. Sauté until tender. Add the chilli, cumin and seasoning and chicken fajitas. After a minute, remove from heat. Pour a little of the enchilada sauce into a shallow bowl. 

Dip a tortilla in the sauce, put ½ cup of chicken stuffed in a line down the middle. Wrap enchilada and place in prepared pan, closing down. Repeat with remaining tortillas and filling, then pour the remaining sauce over enchiladas. Bake for 20 minutes. Serve with chopped cilantro.


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