Dinner: Creamy Green Chicken Enchiladas

Another family favorite that only gets made for a special occasion.

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Creamy Green Chicken 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

1 lb skinless chicken breast, shredded
19 oz green chile enchilada sauce
10 1/2 oz cream of chicken soup
2 cups part-skim shredded mozzarella cheese
18 white corn tortillas

Instructions

1. Preheat the oven to 350 °F (175 °C).

2. In a small bowl combine the enchilada sauce and the cream of chicken soup. In a large saucepan, over medium-low heat warm up the enchilada sauce mixture. In a 9"x13" baking pan pour a little bit of the enchilada sauce, just enough to coat the bottom.

3. Layer 6 tortillas on the bottom of the baking pan, in a single layer. Add 1/2 of the cooked shredded chicken and sprinkle with 1/3 of the cheese. Pour 1/3 of the enchilada sauce over the top.

4. For the second layer: layer 6 more tortillas in a single layer. Sprinkle the remaining chicken and then sprinkle on a 1/3 of the cheese. Pour 1/3 of the enchilada sauce on top.

5. Layer the last 6 tortillas on the top, pour remaining enchilada sauce on top and then top with remaining cheese.

6. Cover with foil and bake for 20 minutes. Then uncover and bake for 5 minutes or until cheese is melted.

Share Creamy Green Chicken Enchiladas