Ingredients
Scale
- 1 pound boneless (skinless chicken breasts, cooked and shredded)
- 4 ounce can green chiles
- 3 tablespoons lime juice
- 2 teaspoons cumin
- salt and pepper (to taste)
For Enchilada Sauce:
- 14.5 ounce can fire-roasted tomatoes
- 14.5 ounce can sugar free enchilada sauce or canned tomato sauce
- 1 tablespoon olive oil
- 1/2 cup onion (chopped)
- 4 garlic cloves minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- 10 Food for Life sprouted grain tortillas
Instructions
- Preheat oven to 350 degrees.
- In a large pan, heat olive oil over medium heat. Add garlic, onion and spices and sauté for 5 minutes.
- Add tomatoes and cilantro. Reduce heat and simmer for 20 minutes.
- In a mixing bowl mix together shredded chicken, lime juice, green chills, cumin, salt, and pepper.
- Spray 9×9 baking dish with non-stick spray.
- Spread 1/3 of enchilada sauce on the bottom of the dish.
- Spoon chicken mixture into tortillas, roll each one, and place in dish seam-side down.
- Pour remaining sauce over the top of rolled tortillas and bake for 20 minutes.
- Category: Main
- Cuisine: Mexican