healthy chicken enchiladas by kalejunkie



2-3 organic chicken breasts (1.5 - 2 lbs)
2 jars salsa verde (I buy mine from Trader Joe’s)
1/2 onion, diced
3 garlic cloves, mashed
1 tb ghee or avocado oil or olive oil
one package organic corn tortillas
FOR THE TOPPINGS: diced tomatoes, jalapeños, avocado, Mexican cheese (optional!), sea salt and pepper to taste

I can’t tell you the last time I made them, but I’ve been in a major dinner rut lately, so it was time to make something other than one pot pasta. You can make them completely dairy free if you leave the cheese off the top (I just sprinkled a little on top for the kiddos!). If you have an instant pot, use it to make the chicken; but you definitely don’t need one!



If using instant pot, place fresh chicken breasts in the instant pot and pour one jar of salsa on top.
Set at ‘poultry’ for 10 minutes and let pressure release on its own.
Remove cover and shred chicken with two forks.

If not using instant pot, add chicken to a pot with one jar of salsa and 1/4 cup water.
Once boiling, turn the heat to low, cover and simmer for 20 minutes.
Shred chicken using same method.
Next, sauté diced onion in a large pan.
After a few minutes, add the mashed garlic, a pinch of s&p, and remove from heat after 3-4 minutes.
Add chicken to the pan with the onions and mix everything together well. next, assemble the enchiladas.
Lay out tortillas on the counter and spray both sides with oil. That step is optional, but it’s a great way for the tortillas to get crispy—I’d do it if I was you.
Pour some salsa into the bottom of an 8x8 baking dish (about 1/4 jar).
Next, fill each tortilla with some chicken mixture and roll them up tightly.
Place folds side down into an 8x8 baking dish.
Repeat until tortillas are gone. pour remaining salsa on top.
Sprinkle on some Mexican cheese, if using.
Bake for 20 minutes at 350 degrees. you can turn on the broiler for a minute or two at the end to brown the cheese.
Remove from oven and garnish with cilantro, tomatoes, and avocado.