Appetizer: Green Chicken Enchilada Chalupas

Individual chicken enchiladas in a corn tortilla bowl.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Green Chicken Enchilada Chalupas

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

12 yellow corn tortillas
3/4 cup green chile enchilada sauce
1 cup shredded monterey jack cheese
2 1/2 cups cooked chicken breast, diced

Instructions

1. Preheat oven to 375 °F (190 °C). Lightly coat a twelve 2 1/2" muffin tin with Pam.

2. Microwave the tortillas a few at a time for about 30 seconds until warm and pliable, then press carefully into prepared muffin tin.

3. Lightly coat the inside of the tortillas with Pam and bake about 10 minutes until crisp. Cool.

4. Meanwhile, in a medium bowl combine the chicken and the enchilada sauce. Divide the chicken mixture among the crisp tortilla cups. Sprinkle with cheese.

5. Bake 15-18 minutes or until the filling is hot and bubbly.

6. Cool in muffin tin on a wire rack for 5 minutes. Remove chalupas from muffin tin. Top with pico de gallo and sour cream if desired. Serve.

Share Green Chicken Enchilada Chalupas