Chicken Enchiladas

These are so yummy! However, they are a little time consuming since you have to make the “tortillas” first. But in my opinion well worth it! This recipes makes enough to fill a 9×13 inch baking dish, so there are always lots of leftovers for us!


You will need:

6 eggs

2/3 cups heavy cream

coconut oil

In a bowl add all your eggs and whisk. Then add your heavy cream and whisk it into the eggs until well combined. In a non-stick skillet heat 1-2 tbsps. of coconut oil over medium-high heat. Slowly pour in some of the egg mixture until it covers the surface. Let cook until the surface is just set. Flip the tortilla carefully they will be thin. Cook for another 30-60 seconds. Remove from heat and set aside.

*This recipe for the “tortilla” is thanks to the TNT Diet book.

Now for the chicken.

You will need:

2 lbs. chicken breasts

1 large onion

1 4oz. can diced green chilies

3 tbsps. minced garlic (I buy already minced garlic at the store)

1 1/2 tbsps. chili powder

1 tsp. cumin

salt and pepper to taste

1 oz package cream cheese

2 cups shredded cheddar cheese

1 cup chicken broth

2 tbsps. arrowroot powder

Preheat oven to 350. Boil chicken breasts for about 20 minutes on medium-high heat until cooked through. Once finished dice up and set aside. In a saute pan, saute onion until soft about 7 minutes. Add garlic and green chilies continue cooking for about 3 minutes. Next add chili powder, cumin, salt and pepper mix well. Then add cream cheese cook until melted. Now add 1 cup of the shredded cheese cook until melted. Next were going to add the chicken broth and arrowroot. Cook until well combined. Then remove from heat. In a large bowl combine chicken and 1 1/2 -2 cups of the sauce. Grease a 9×13 inch baking dish. Fill the “tortillas” with the chicken mixture roll closed and place in baking dish. Spoon the leftover sauce over the top of all the enchiladas and finish with the remaining cheese. Cover dish with foil and bake for 15-20 minutes until cheese is melted.

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