Rest Day Recipe
GLUTEN FREE GREEN CHILE CHICKEN ENCHILADAS
Recipe courtesy of Black Iron Nutrition
12 ounces Rotisserie chicken (combination of light and dark meat)
1/2 yellow onion
8 ounces, chopped green chiles
Half of a 15 ounce can of great northern beans, drained
15 ounce can of Green Chile Enchilada Sauce
1/2 Tbsp Avocado oil
2/3 cup light sour cream
1 cup low fat shredded cheddar cheese
4 ounces Greek yogurt cream cheese
10 Gluten free tortillas
1/4 tsp garlic powder
salt to taste
Preheat oven to 350 degrees.
Heat avocado oil in a large pan on medium-high heat and sauté onion until translucent.
While onion is cooking place cream cheese, green chiles, and beans in a stand mixer with paddle attachment. Beat until smooth and beans are smashed.
Add 2/3 of the onion to the mixture along with the pulled chicken.
Mix until chicken and onions are combined with the cream cheese mixture.
Place the saucepan with remaining onion back on the stove under medium heat.
Add enchilada sauce, garlic powder, sour cream and salt and bring to a boil. Stir until smooth. Remove from heat.
Pour 1/3 of the enchilada sauce into a 9X13 baking dish.
Weigh out the chicken mixture and divide evenly between the 10 tortillas.
Roll up the tortillas with chicken mixture and place side by side.
Top with remaining enchilada sauce and cheese. Spread evenly.
Bake for 35 minutes, or until cheese is melted.
Macros per enchilada:
This week's focus/quote:
“I know for sure that what we dwell on is who we become.”