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Frontera Shredded Chicken Enchiladas for Two
These simple grain-free enchiladas are so easy to make and come together in minutes using Siete Green Enchilada Sauce! These chicken enchiladas are also a perfect, delicious way to use up left-over rotisserie chicken!
Gluten Free, Paleo
Serves 2
Ingredients
½ cup Siete Green Enchilada Sauce
1¼ cups Cooked shredded chicken
½ cup Corn kernels
¼ cup Shredded Monterey Jack cheese, plus more for topping
4 Almond Flour Siete Tortillas
1 medium Ripe tomato, diced
Fresh chopped cilantro, for serving
Frontera Guacamole, for serving (see Notes)
Instructions
1. Preheat the oven to 400℉. Lightly grease a small baking dish with olive oil or avocado oil.
2. In a bowl, Combine ¼ cup of the enchilada sauce, cooked shredded chicken, corn, cheese, and cilantro. Mix well. Wrap the Siete tortillas in a damp paper towel and microwave for 15-20 seconds, until pliable and warm.
3. Spoon approximately ¼ of the chicken mixture into the centres of each tortilla. Roll up the tortilla around the filling and place into the baking dish seam side down. Evenly pour the rest of the enchilada sauce over the rolled up tortillas, and sprinkle with more cheese.
4. Bake for 8-10 minutes until warmed through and cheese is bubbling. If necessary, broil on high for 3-4 minutes to brown the top. Serve hot with a sprinkle of fresh cilantro, chopped tomatoes, and guacamole.
Note: For the Frontera Guacamole, mash 2 large (or 3-4 small) avocados in a bowl. Add 1 package Fontera Guacamole mix, and stir to combine. Serve with enchiladas.
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