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:

1. Preheat oven to 325 degrees
2. Cut chicken in small pieces and place in frying pan with coconut oil.
3. Add onion, bell pepper, and zucchini
4. Cook chicken until almost through
5. In separate pan add chicken stock, red wine vinegar, garlic, olive oil, and tomato paste and sauce
6. Cook sauce until slightly bubbling
7. Add Cayenne pepper, pepper, salt, and oregano to sauce
8. Add chilies to chicken mixture
9. Spoon chicken mixture into the tortillas and place in large baking dish
10. Pour tomato sauce on top of tortillas
11. Spread the creme fraiche on top of tortillas
12. Sprinkle the top with monterey jack cheese
13. Cook in oven for about 20 minutes or until cheese is melted

Pura Vida!

Alica Ryan, NTP