Chicken Enchiladas

About This Recipe

Two chicken enchiladas topped with pico de gallo..  The homemade red sauce gives these enchiladas an authentic, robust flavor.

Ingredients

• 2 ½ lbs boneless skinless chicken breast
• 28 oz can fire roasted tomatoes
• 1.33 tbsp white vinegar
• ¼ cup red onion (diced)
• 2 Tbsp garlic (minced)
• 1.33 Tbsp ancho chili powder
• 2 tsp sugar
• 1 tsp oregano
• 1 tsp salt
• 2 tsp olive oil
• 10 low carb tortillas
• 5 Tbsp queso fresco
• 1 cup Mexican shredded cheese
• 5 Roma tomatoes
• ½ medium red onion
• ¼ cup cilantro (chopped)
• 1 Tbsp lime juice
• 1 jalapeño pepper
• Salt and pepper to taste

Instructions

1. Add the chicken and 1 cup of water to a crock pot and cook on high for 3 hours or until cooked.
2. After the chicken has completed cooking, shred it using two forks or a hand mixer.
3. Dice a red onion until you have ¼ of a cup. Heat 2 tsp of olive oil in a skillet over medium high heat and cook the onion and 2 Tbsp minced garlic until the onion is soft. Be sure to stir frequently to ensure the garlic doesn’t burn.
4. Add the onion, garlic, 2 cans of tomatoes, 1 ⅓ Tbsp vinegar, 2 tsp sugar, 1 ⅓ Tbsp chili powder, 1 tsp oregano, and 1 tsp salt to a blender. Blend until smooth.
5. Pour half of the mixture into the skillet over medium low heat and cook for 10-12 minutes.
6. Once all the chicken is shredded, add it to the pan with ½ the sauce and mix to incorporate.
7. Divide the meat mixture into 10 equal parts and put one portion into each tortilla along with a sprinkling of shredded Mexican cheese.
8. Roll the tortilla up and place it seam side down in a 13”x9” pan. Sprinkle the remaining cheese over the top of the enchiladas as well as the last half of the red sauce.
9. Bake the enchiladas for 10 minutes at 350°F.
10. Cut the tomatoes in half the long way and scoop out the seeds. Dice the tomatoes and place in a large bowl.
11. Dice ½ of a red onion and add to the the tomatoes.
12. Cut the stem off of the jalapeño pepper. Cut the pepper into small pieces and add to the mixture.
13. NOTE: If you aren’t a fan of heat, then take out the ribs before chopping up the peppers.
14. Cut the stems off of a small bunch of cilantro and finely chop the leaves until you have ¼ cup, add to the bowl.
15. Cut a lime in half and squeeze its juice into the mixing bowl. Stir all of the ingredients together and add salt and pepper to taste.
16. This recipe makes 5 servings. To each of your containers add 2 enchiladas and divide the Pico de Gallo evenly 5 ways. You may want to store this in a smaller separate container so you don’t have to reheat it in the microwave.