Baller Chicken Enchiladas

Baller Shredded Chicken Enchiladas 

INGREDIENTS:

SAUCE INGREDIENTS

• 1 Cup Low Sodium Chicken Broth
• 1 (15 oz can) Tomato Paste
• 2 Tbsp Gluten Free Flour
• 1 Tbsp Coconut Oil 
• 3 Tbsp Chili Powder
• 1 Tbsp Cumin Powder
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder 
• Real Salt
• Fresh Black Pepper

FILLING INGREDIENTS

• 1 Large Organic Chicken Breast
• 1 (15 oz can) Organic Pinto Beans (drained and rinsed)
• 1/3 Cup Cilantro, Chopped
• 2 Tsp Cumin Powder
• 4 Medium Organic Corn Tortillas 

INSTRUCTIONS:

1. Pre-heat oven to 350 degrees F.
2. In a medium saucepan over medium-high heat pre-heat the oil for the enchilada sauce. Stir in tomato paste, flour and chicken broth. Add onion, garlic, cumin, chili powder and salt. Bring the mixture to a simmer. Keep heat at a simmer and cook for 10 minutes, whisking occasionally. 
3. Remove the sauce from the heat. 
4. Place chicken in a pot of boiling water, cook thoroughly. Drain and shred. 
5. In a large bowl combine beans, chicken, cumin & cilantro. 
6. Lightly coat a 9x13 inch baking dish with coconut oil.
7. Layer two tortillas side by side slightly overlapping (corn tortillas don't roll well, stacking works best). Add bean and chicken mixture + a layer of sauce. Place two more tortillas on top with remaining sauce. 
8. Bake at 350 degrees F for 20-25 minutes. Cool. Garnish with cilantro. 

ENJOY THIS EPIC RECIPE!

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