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Day 217- Recipe: Chicken Enchiladas
Ingredients:
- 3-4 large Chicken breast
- 1 Onion, diced
- 1 small Yellow Zucchini, diced
- 3 cloves of Garlic
- 2 small cans of diced Green Chilies
- 2 small cans of Tomato Paste
- 1 can of Tomato Sauce
- 1/2 Red Bell Pepper
- 1 container of Creme Fraiche
- 1 cup grated raw Monterey Jack Cheese
- 2 cups organic Chicken Stock
- 1 tablespoon Red Wine Vinegar
- 1/4 cup Olive Oil
- 1 tablespoon Oregano
- 2 teaspoons Cayenne Pepper
- 1 teaspoon fresh Ground Pepper
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Red Chili Pepper
- Coconut Oil
- Corn Tortillas
Directions:
- Preheat oven to 325 degrees
- Cut chicken in small pieces and place in frying pan with coconut oil.
- Add onion, bell pepper, and zucchini
- Cook chicken until almost through
- In separate pan add chicken stock, red wine vinegar, garlic, olive oil, and tomato paste and sauce
- Cook sauce until slightly bubbling
- Add Cayenne pepper, pepper, salt, and oregano to sauce
- Add chilies to chicken mixture
- Spoon chicken mixture into the tortillas and place in large baking dish
- Pour tomato sauce on top of tortillas
- Spread the creme fraiche on top of tortillas
- Sprinkle the top with monterey jack cheese
- Cook in oven for about 20 minutes or until cheese is melted
Pura Vida!
Alica Ryan, NTP
Day 217- Recipe: Chicken Enchiladas
Ingredients:
- 3-4 large Chicken breast
- 1 Onion, diced
- 1 small Yellow Zucchini, diced
- 3 cloves of Garlic
- 2 small cans of diced Green Chilies
- 2 small cans of Tomato Paste
- 1 can of Tomato Sauce
- 1/2 Red Bell Pepper
- 1 container of Creme Fraiche
- 1 cup grated raw Monterey Jack Cheese
- 2 cups organic Chicken Stock
- 1 tablespoon Red Wine Vinegar
- 1/4 cup Olive Oil
- 1 tablespoon Oregano
- 2 teaspoons Cayenne Pepper
- 1 teaspoon fresh Ground Pepper
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Red Chili Pepper
- Coconut Oil
- Corn Tortillas
Directions:
- Preheat oven to 325 degrees
- Cut chicken in small pieces and place in frying pan with coconut oil.
- Add onion, bell pepper, and zucchini
- Cook chicken until almost through
- In separate pan add chicken stock, red wine vinegar, garlic, olive oil, and tomato paste and sauce
- Cook sauce until slightly bubbling
- Add Cayenne pepper, pepper, salt, and oregano to sauce
- Add chilies to chicken mixture
- Spoon chicken mixture into the tortillas and place in large baking dish
- Pour tomato sauce on top of tortillas
- Spread the creme fraiche on top of tortillas
- Sprinkle the top with monterey jack cheese
- Cook in oven for about 20 minutes or until cheese is melted
Pura Vida!
Alica Ryan, NTP
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