Chicken Enchiladas

Health Crusader is on a mission to save dinner! With just seven good4u ingredients, she’ll show you how to make the tastiest Free-Range Chicken Enchiladas to ever come out of her healthy bag of tricks. It won’t bust your budget, and will send your what-to-make-for-dinner blues packing.

6
1 pound Mary’s Free Range boneless, skinless chicken breasts
1 (16-ounce) jar 505 Red Chile Enchilada Sauce, (or the Hatch’s Red Enchilada Sauce)
6 Rudi’s Spelt or Gluten-Free Tortillas
1⁄2 cup chopped organic cilantro leaves
1⁄2 cup diced organic white onion
4 organic garlic cloves, minced
  Natural Grocers Brand Mexican Blend Cheese Shreds, optional
  1. Preheat the oven to 350° F.
  2. Add the chicken breasts to a large saucepan and cover with water (about 2-inches above the chicken) and bring to a boil. Boil the chicken until it is fork tender (~35 to 40 minutes).
  3. Once the chicken is cooked, transfer it to a large plate or bowl and shred it using two forks.
  4. On a large plate, pour a quarter of the jar of enchilada sauce to use for basting the tortillas.
  5. In a 10.5 x 14.75-inch baking dish, pour and spread another quarter cup of sauce to ensure that your enchiladas will not stick to the pan.
  6. Lay a tortilla in the sauce, flip and repeat to lightly cover the tortilla in the enchilada sauce. Once both sides of the tortilla are covered in sauce, place two heaps of the shredded chicken (use 1/6th of the chicken) lengthwise onto the tortilla, sprinkle with cilantro, garlic and diced onion, roll the tortilla to enclose the filling, and set into the baking dish. Repeat the process for the remaining five tortillas.
  7. Top the enchiladas with the remaining sauce and optional cheese.
  8. Bake the enchiladas for 10 to 15 minutes.