Description
This easy chicken enchilada recipe doesn’t take a lot of time, but is loaded with nutrition and flavor. Get excited for this healthy twist on a Mexican classic.
Ingredients
Scale
- 1 pound chicken tenders, cooked and chopped
- 1 red onion, chopped
- ½ teaspoon cayenne pepper
- ½ teaspoon sea salt
- 2 teaspoons avocado oil
- 8 Paleo coconut wraps OR grain-free tortillas
- 2 yellow squash, chopped
- one 4-ounce package of soft goat cheese
- 1½ cups salsa verde
- ½ cup shredded hard goat or sheep cheese
- ½ cup chopped cilantro
- ½ cup chopped green onions
Instructions
- Preheat oven to 350 F.
- Chop up the chicken tenders and red onion.
- In a large frying pan, grease with avocado oil and then sauté the chicken tenders and red onion until mostly cooked.
- Dice the yellow squash.
- On each tortilla, add chicken and onion and goat cheese and roll into an enchilada.
- Add each roll to a 8 x 10 baking dish.
- Once filled, top with salsa verde and cheese.
- Bake for 20 minutes.
- Serve topped with cilantro and green onions.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main dishes
- Method: Stovetop and oven
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas (560 g)
- Calories: 520
- Sugar: 8.3 g
- Sodium: 450 mg (40% DV)
- Fat: 21.5 g
- Saturated Fat: 12.1 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 39.9 g
- Fiber: 8 g
- Protein: 42.7 g
- Cholesterol: 117 mg