Healthy Chicken Enchiladas (High Protein & Gluten-Free)
These Gluten-Free Shredded Chicken Enchiladas are a quick and delicious meal, perfect for high-protein family dinner nights. Shredded chicken is mixed with sautéed bell peppers, onions, green chiles, and taco seasoning, then rolled in cassava tortillas with a layer of refried beans. Topped with enchilada sauce and Mexican cheese, they're baked to perfection in just 25-30 minutes.
Equipment
- 1 Electric Mixer or use a fork to shred chicken
Ingredients
- 1.5 Lbs Organic Chicken Breast
- 1 Tbsp Extra Virgin Olive Oil
- 1 Medium Red Bell Pepper
- 1 Medium Green Bell Pepper
- 1/2 Medium Yellow Onion
- 8 Oz Diced Green Chilis 2 small cans
- 1 Tbsp Taco Seasoning or more
- 1/4 Tsp Sea Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Garlic Powder
- 8 Oz Refined Beans
- 1.5 Cups Shredded Mexican Cheese
- 6 Large Cassava Tortillas or any tortillas
Instructions
- Boil the chicken breasts in a pot of water until fully cooked (about 20-25 minutes).Once the chicken is cooked, shred it using an electric mixer with the paddle attachment on low speed for about 60 seconds to quickly shred the chicken.
- In a large skillet, heat 1 tbsp olive oil over medium heat.Add the diced red bell pepper, green bell pepper, and yellow onion, and sauté until the vegetables are softened and lightly browned (about 5-7 minutes).
- Add the shredded chicken to the skillet with the sautéed vegetables. Stir in the 1 tbsp taco seasoning, ¼ tsp sea salt, ¼ tsp black pepper, and ¼ tsp garlic powder.Pour in the 2 cans diced green chiles and ¼ cup of enchilada sauce.Mix everything together and cook on low heat for about 1 minute to combine and warm through. Taste the filling and adjust the seasonings as needed.
- Preheat the oven to 350°F. Grease the bottom of a baking dish with a little olive oil.
- Spread a thin layer of refried beans on a cassava tortilla.Add about 1 cup of the chicken filling on top of the beans. Roll up the tortilla and place it seam-side down in the prepared baking dish. Repeat until the baking dish is full (you should have enough filling for about 6-8 tortillas).
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle Mexican cheese generously on top.Add a final layer of enchilada sauce over the cheese for extra flavor.
- Bake the enchiladas in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.Let the enchiladas cool for a few minutes before serving.
Nutrition
Serving: 1EnchiladaCalories: 410kcalCarbohydrates: 23gProtein: 35gFat: 18gFiber: 6gSugar: 3g
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