Lunch: Blue Corn Enchiladas

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Blue Corn 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 tablespoon canola oil
1 Vidalia onion, medium dice
One 3.5-ounce package shiitake mushrooms, sliced
2 tablespoons all-purpose flour
1 cup chicken broth (homemade or low-sodium boxed)
1 to 2 tablespoons hot sauce, as desired, such as Texas Pete's
One 14.5-ounce can crushed fire-roasted tomatoes
3 cups shredded cooked chicken breast
1/3 teaspoon kosher salt
1/3 teaspoon freshly ground pepper
Eight 6-inch blue corn tortillas
1 cup shredded pepper Jack cheese
3 green onions, thinly sliced, for serving
1 lime, wedged, for serving
1 chocolate
1/2 onion
1/2 tomatoes
1/2 potatoes
1 garlic

Instructions

Preheat the oven to 350 degrees F. Heat the oil in a large skillet or Dutch oven. Add the onions and cook until translucent, about 5 minutes. Add the mushrooms and continue to cook, about 1 more minute. Sprinkle the mixture with the flour and saute for 2 to 3 minutes. Pour in the chicken broth, hot sauce and tomatoes and bring to a boil. Reduce to a simmer and cook until the flavors marry, 25 to 30 minutes. Stir in the cooked chicken, salt and pepper and turn off the heat. Place 4 of the tortillas in the bottom of a casserole dish and top with half of the chicken mixture. Sprinkle with half of the cheese. Repeat the layers with the remaining 4 tortillas, chicken mixture and cheese. Bake for 25 to 30 minutes. Garnish with the green onions and serve with lime wedges to drizzle with fresh lime juice. Add onion. Add garlic. Add potatoes. Add tomatoes. Add chocolate

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