Gluten-Free, Dairy-Free, Leftover Chicken Enchiladas

Usually we end up making some chicken enchiladas after we have had steak tacos. I slow cook my chicken so I can easily pull it apart and mix in all the left over salsa, greek yogurt, cucumbers, etc. It has quickly become one of Jay's favorite dishes. Now fair warning this might irritate some because there is no exact recipe since it utilizes our leftovers but you can still use the base and modify it as needed!

Enchilada

• Two chicken breasts

• Tortillas (We enjoy using Siete's Almond Flour Tortillas)

• 3 packets of Enchilada Sauce

• 2 packets of Mexican Cheese

  1. Slow Cook your Chicken Breast with 1 cup water in a small cooker, until it easily shreds.

  2. Preheat oven to 350ºF.

  3. In a large baking pan pour 1 packet of enchilada sauce on the bottom.

  4. In a large bowl, combine cooked shredded chicken with left over Greek Yogurt, salsa, cucumber, rice, about 1/2 - 1 cup Mexican cheese, and around 1/2 packet of enchilada sauce. Season with salt and pepper to taste.

1. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture. Roll them tightly to close and place in a large baking dish seam side down.

1. Pour the remaining enchilada sauce over the tortillas and then top them with the remaining cheese.

2. Bake for 20 minutes, until cheese is melted and bubbly. Serve.