Dinner: Mexican Green Enchiladas

A very delicious way to start or finish the day.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Mexican Green Enchiladas

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

2 green chilies
1 cup Mexican blend cheese, shredded
1/2 cup vegetable oil
10 medium corn tortillas
2 cups cooked, diced chicken breast
1 1/2 cups green tomatoes
1 cup sour cream
1 tbsp salt
1/4 cup fresh cilantro, chopped
1 clove garlic
1/3 cup chopped onion
1/3 cup chopped onion

Instructions

1. To make the sauce; boil green tomatoes, when ready put it on the blender with salt, onion, a little garlic clove, half of the cilantro and the 2 green chilies (only 1 if you don't want it hot), blend for a few seconds.

2. In other pan add the remaining oil and heat it on high, paying attention not to burn it.

3. Next put the corn tortillas in one by one until they inflate, then add to the green sauce pan and cover up.

4. Place it on a plate and fill it with the chicken, closing it to make a taco. Make up another enchilada and add it to the plate.

5. Cover with 2 or 3 tablespoons of the green sauce, 2 tablespoons of sour cream, cheese, chopped onion and cilantro.

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