Two chicken enchiladas topped with pico de gallo. The homemade red sauce gives these enchiladas an authentic, robust flavor.
PREP TIME: 20 Minutes
COOK TIME: 4 Hours (3.5 Hours Inactive)
SERVINGS – Makes 5
587 Calories, 65g Protein, 30g Carbs, 23g Fat
For the Enchiladas
• 2 1⁄2 lbs chicken breast
• 2 – 14.5oz cans of fire roasted tomatoes
• 1 Tbsp + 1 tsp white vinegar
• 1⁄4 cup diced red onion
• 2 Tbsp minced garlic
• 1 Tbsp + 1 tsp 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
For the Chicken
•Add the chicken and 1 cup of water to a crock pot and cook on high for 3 hours or until cooked.
•After the chicken has completed cooking, shred it using two forks or a hand mixer.
For the Enchiladas
•Dice a red onion until you have 1⁄4 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 en- sure the garlic doesn’t burn.
•Add the onion, garlic, 2 cans of tomatoes, 1 Tbsp + 1 tsp vinegar, 2 tsp sugar, 1 Tbsp + 1 tsp chili powder, 1 tsp oregano, and 1 tsp salt to a blender. Blend until smooth.
•Pour half of the mixture into the skillet over medium low heat and cook for 10-12 minutes.
•Once all the chicken is shredded, add it to the pan with 1⁄2 the sauce and mix to incorporate.
•Divide the meat mixture into ten equal parts and put one portion into each tortilla along with a sprinkling of shredded Mexican cheese.
•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.
•Bake the enchiladas for 10 minutes at 350°F.
For the Pico de Gallo
•Cut the tomatoes in half the long way and scoop out the seeds. Dice the tomatoes so they are about 1⁄4 inch cubes and place in a large bowl.
•Dice 1⁄2 of a red onion and add to the the tomatoes.
•Cut the stem off of the jalapeño pepper. Cut the pepper into small pieces and add to the mixture.
•NOTE: If you aren’t a fan of heat, then take out the seeds before chopping up the peppers.
•Cut the stems off of a small bunch of cilantro and finely chop the leaves until you have 1⁄4 cup, add to the bowl.
•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.
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.
*Recipe taken from the Meal Prep Manual