High Protein Chicken Enchiladas

I love finding ways to amp up sauces and dishes with extra protein. What is normally a super high fat dish, is packed with protein & collagen, and even some good fiber!

Ingredients for 4:

1 cup + 1/4 cup chicken bone broth, I love bonafide provisions

1/4 cup grass fed non fat Greek yogurt

1 can diced green chilis

1/2 avocado

2 cloves garlic, minced

1 tsp olive oil

1/4 red onion, diced

16-24 oz pre shredded rotisserie chicken (saves time!)

Handful of cilantro, chopped

1/2 tsp each salt, pepper, garlic & onion powder

1 tbsp hot sauce or salsa

1 package corn tortillas, I like Ezekiel sprouted because it’s easier on digestion!

1/2 cup Monterey Jack shredded cheese or raw cheese is great too!

Directions:

1. Preheat oven to 400.

2. In small sauce pan, add drizzle of olive oil, garlic & onion over medium heat. Sauté 2-3 mins until soft. Add chicken, salsa & 1/4 cup bone broth. Season lightly with a sprinkle of salt, pepper, garlic & onion powder.

3. In small blender, add remaining bone broth, greek yogurt, avocado, green chilis and remaining seasoning. Blend well.

4. In 9×13 baking dish, add a small ladle of sauce just to lightly coat the bottom of the pan. About 1/4-1/3 cup. Spread around evenly.

5. Lightly warm tortillas in microwave inside a paper towel for about 30 seconds so they’re malleable.

6. Add chicken to each tortilla, roll up tightly and lay seam side down in baking dish. This made about 10 enchiladas.

7. Top with remaining sauce making sure everything is covered. Sprinkle with cheese. Bake about 15 mins until cheese is melted and slightly browned.

Optional: top with cilantro and enjoy! Check out my blood orange margarita recipe on my page @kee_to_wellness, it is the perfect pairing!