Enchiladas with easy Shredded Chicken




This enchilada meal incorporates an easy shredded chicken, my grain-free wraps and my decadent homemade enchilada sauce. This is such a fun weekend meal to make with your kids, or even with your significant other. The next best thing would be an icy cool margarita and a good movie, or el fresco watching the sun set. The flavours in this meal are a harmony of Mexican infusion, and you finish feeling light and satisfied.

We like to incorporate black beans and raw cheese to this meal, but if you are paleo, feel free to omit the beans and raw cheese and add substitutions like avocado, cashew cream or fresh greens like cilantro and green onion.






Serves 4
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  1. 2 chicken breasts in the slow cooker
  2. 1 avocado
  3. 1 cup organic black beans
  4. 1/4 cup chopped cilantro, coriander or parsley
  5. 1/2 cup raw shredded cheddar cheese
  6. 3 cups of my enchilada sauce
  7. 4 of my grain-free enchilada wraps
  8. 2 cups organic fire roasted, stewed chopped tomatoes
  9. 1 lime cut into slices to use juice over finished enchiladas
  10. plain organic yogurt for taste/garnish (optional)
  11. chopped green onion for garnish
  1. Turn your slow cooker on in the morning for 6hrs and place two chicken breasts fresh or frozen and let them cook.
  2. Take out the fall apart chicken breasts and shred with two forks, add to a sauce pan with 2 cups of my enchilada sauce and beans. Stir to combine and warm through.
  3. Set oven to 350 degrees F
  4. Place chicken mixture into a bowl and add chopped cilantro or parsley and combine.
  5. Line up grain-free wraps and take out a baking dish for the oven.
  6. Place 2 heaping tbsp. of chicken mixture onto each wrap and gently fold ends over to form an enchilada, tucking sides in if need be, (this can be tricky with grain-free wraps, so do your best to make them rounded and tight in a baking dish) repeat.
  7. **You can use remaining chicken mixture for the tops of the enchiladas if you wish or save to make more.
  8. Pour remaining enchilada sauce into a bowl and mix with 2 cups chopped tomatoes. Pour mixture over the enchiladas, add cheese and place into the oven till cheese has melted and enchiladas are warmed (6 minutes)
  9. Take out and serve with slices of avocado, optional green onion and yogurt and juiced lime.
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