Spicy Chicken Enchiladas
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Spicy Chicken Enchiladas

Submitted by: Tammy Smith

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Servings: 4

If you are looking for an easy meal with lots of flavor, try these... my family loves them!

Ingredients

  • 1 lbs. chicken breast, skin-on, organic, free-range
  • 2 tbs. chili powder, organic
  • 1/2 tsp. garlic powder, organic
  • 1/2 tsp. onion powder, organic
  • 1/2 tsp. cumin powder, organic
  • 4 tortilla, sprouted whole grain, organic
  • 8 oz. tomato sauce, organic
  • 2 tbs. chili powder, organic
  • 1/2 tsp. cumin powder, organic
  • 1/2 tsp. garlic powder, organic
  • 8 oz. cheddar cheese, mild, raw, organic
  • 2 tbs. coconut oil, raw, extra-virgin, organic

Directions

Cook the chicken breast in water for about 20-25 minutes, until tender; set aside to cool.

Meanwhile, pour tomato sauce in a small sauce pan. Stir in 2 tablespoons chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon garlic powder. Cook over medium heat, stirring until bubbly and thick. Set aside.

Grease a 9x9 inch square pan with about 1 tablespoon coconut oil, and place 2 tablespoons of sauce in the bottom of the pan; set aside.

De-bone and remove skin from chicken breast, and shred with hands. Combine 1/2 teaspoon garlic powder, 2 tablespoons chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon onion powder in a bowl and toss with the chicken.

Heat remaining coconut oil in a small skillet over medium heat. Put chicken with spices into pan and cook until heated through, about 10 minutes. Lay the 4 sprouted grain tortillas on a flat surface and divide chicken mixture evenly over the center of each tortilla. Roll up and place seam side down into square baking pan. Cover with rest of the sauce and evenly sprinkle cheese over the top. Bake in 375ºF oven for 15-20 minutes, until bubbly. Serve with shredded lettuce.