Chicken breasts (1,000g – raw)
Salt (2 tsp)
Black pepper (2 tsp)
Chili powder (2 tsp)
Garlic powder (2 tsp)
Ground coriander (1/2 tsp)
Ground cumin (2 tsp)
Whipped Greek cream cheese (100g)
Diced green chilis (8 oz)
Chopped cilantro (~3 tbsp)
Lime juice (1 lime)
Salt (1/2 tsp)
Ground cumin (1/2 tsp)
Chili powder (1/2 tsp)
Light sour cream (100g)
Tomatillo salsa (75g)
Lime juice (1 lime)
Salt (1/2 tsp)
Pepper jack cheese (75g – grated)
Flour tortillas (12 – we use Mission Carb Balance tortillas)
Place the chicken breasts (whole) in an oiled skillet set over medium-heat heat. Spray with olive oil then season with the listed seasonings. Cooked until both sides of the chicken develop color, then toss in a 450 degree (F) oven until the chicken reaches 165 (F) internally.
To prep the filling, in a mixing bowl, combine the whipped Greek cream cheese, diced green chilis, chopped cilantro, lime juice, and listed seasonings. Mix until well combined.
To prep the sauce, combine light sour cream, tomatillo sauce, lime juice, and salt. Mix until well combined.
Once the chicken is cooked through, shred two forks in the same pan (make sure it cools down first so you don’t burn yourself). Toss the chicken around in the residual pan juices, then add to your filling mix/bowl. Mix until well combined
To prep the enchiladas, take a tortilla, add some of your chicken filling, roll up, and then place in a baking tray that’s been sprayed with oil. Repeat until all of the filling is used. Top the tortillas with the white sauce, and finally, shredded cheese over the top. Bake at 475 degrees (F) until the cheese is nicely melted and caramelized.
To serve/prep, add the enchiladas to each of your containers. Optionally, you can top with some chopped cilantro for garnish and cotija cheese. Enjoy 🙂
