High Protein CHICKEN Enchilada Recipe
Last week I posted a video of me making these enchiladas for dinner and sooooo many of you asked me to share the recipe! It is actually my sister-in-laws recipe that she shared with me a while back, but I finally took some time to write it all out and am excited to share it with you all now! It’s such an easy high protein meal, and it makes quite a few servings so you can have it for leftovers throughout the week. Seriously I could eat these everyday lol.
I did my best to include all the necessary details, so hopefully you are able to replicate it!
Ingredients:
4 chicken breasts
1 cup bone broth (or water)
2 cans Hatch Green Enchilada Sauce
2 - 4oz cans Hatch Diced Green Chilis
Pack of flour tortillas
8oz Mexican cheese
1 bunch of green onion
Cilantro
1 can black beans
You’re going to start off by assembling the mixture that will go inside your enchiladas….
Preheat the oven to 350 degrees F
Add 4 chicken breasts to your Instant Pot with 1 cup of water or bone broth
3. Put the lid on and pressure cook for 8 minutes (If you don’t have an Instant Pot you can also just bake your chicken breast).
4. While you wait for the chicken to cook, chop up a bunch of cilantro and a full bunch of green onion.
5. Heat a large pan over medium heat and add a bit of olive oil (about half a tablespoon).
6. Sauté the green onion and cilantro for a couple of minutes, then add two 4oz cans of diced hatch green chilis to the pan and continue sautéing.
7. Once the chicken is done cooking add all 4 chicken breasts to a mixing bowl and use a Kitchenaid or handheld mixer with whisk attachments to shred the chicken. Be sure not to over mix it or your chicken will get mushy. If you don’t have a mixer you can shred the chicken with forks.
8. Once the chicken is all shredded, add it to the pan with the green onion, cilantro and green chilis.
9. Add one can of drained black beans to the sauté mixture.
Now onto the assembly portion….
10. Get out a 9x13 cooking dish and spray it with olive oil.
11. Get out a large mixing bowl and add two cans of Hatch green enchilada sauce to it.
12. Grab a tortilla and dunk it in the mixing bowl, smothering the entire surface (front and back) with the enchilada sauce.
13. Then place the tortilla in the pan and add some of the chicken mixture inside.
14. Top that with Mexican cheese and roll up the tortilla and place it in the pan, seam down so it stays closed.
15. Repeat steps 12-14 with the remaining tortillas until your dish is full (about 8 tortillas total).
16. Once all your enchiladas are in the dish, pour the remaining sauce on top of them and top with the remaining Mexican cheese.
17. Put it in the oven, uncovered, for 20 minutes.
18. Serve with sour cream and salsa (and any other toppings you like)!
Easy as that! Hope you all love this recipe as much as we do! Happy Cooking!!!
