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2-3 cups of shredded chicken. I took the leftovers from last nights Rotisserie Chicken.
1 - Package of Rudi's Gluten Free Spinach Tortillas or Guiltless Tortillas
1/2 C ish Chopped Onion
4 Cloves Garlic Minced
1 TBS Olive Oil
1 1/2 C Roasted Green Chilies
If using dairy:
1/2C - 1C monterey Jack Cheese
1/2 C Crumbled Cotija Cheese
Salt and Pepper to taste
Preheat Oven to 375
Saute the onion and garlic in the olive oil until the onions are translucent. Then add the chicken and sprinkle with cumin, salt and pepper.
Get a warm tortilla and fill with the chicken, garlic, onion mixture. Add about a tablespoon of cotija cheese. Roll and place seam side down in a prepared casserole dish. Repeat.
Once filled with enchiladas, pour the Hatch sauce on top. Sprinkle remaining cheeses on top if desired. Heat in oven until cheese melts, or about 10 minutes. There are many vegan cheese to use as an alternative.
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