Lunch: Green Enchiladas with Chicken

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Green Enchiladas with Chicken

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

Two 6-ounce boneless, skinless chicken breasts, trimmed
1/2 cup kosher salt
1 bay leaf

Instructions

For the poached chicken: Add 8 cups water, the chicken, salt and bay leaf to a large saucepan and bring to a boil. Reduce the heat to low, cover and cook for 10 to 12 minutes. Remove the chicken from the water and let sit until cool enough to handle. Shred or slice the chicken thinly and set aside.
For the green sauce: Preheat the oven to 450 degrees F.
Place the tomatillos, cilantro sprigs, jalapenos, garlic, lime and white onions on a baking sheet and roast until the tomatillos pierce easily with a fork, 15 to 20 minutes. Transfer the roasted ingredients, except for the lime, to a blender. Squeeze the juice from the roasted lime into the blender and discard the rinds. Add the coriander, cumin, salt and sugar and blend until the sauce is smooth. If the sauce is too thick, add 1/2 cup of water at a time until the desired consistency is reached. Set aside.
Reduce the oven temperature to 375 degrees F.
For the enchiladas: To assemble, pour 1 cup of the green sauce on the bottom of a 9-by-13-inch baking dish.
On a work surface, fill a tortilla with some of the poached chicken and about 2 tablespoons total of the Cheddar and Monterey Jack. Roll the tortilla like a cigar and lay in the baking dish seam-side down on top of the sauce. Continue filling and rolling the tortillas until the dish is full. Pour the remaining sauce on top of the rolled tortillas. Cover with the remaining shredded Cheddar and Monterey Jack and the queso fresco.
Bake until the cheese is bubbling and melted, 15 to 20 minutes. Garnish with scallions and radishes.

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