Oven method — keeps the tortillas soft while melting the cheese perfectly and reawakening the sauce’s flavor.
Shredded Chicken Enchiladas
Meal credits 1
Vegetarian Option Available
Slow-cooked shredded chicken wrapped in soft tortillas and baked with enchilada sauce and cheese — a hearty, flavorful island twist on a Mexican classic that hits all the right notes.
Ingredients
Chicken, Onions, Garlic Minced, Corn, Spinach, Black Beans, Taco Seasoning, Ghee Butter, Tomato Paste, Garlic Powder, Onion Powder, Tapioca Flour, Cumin, Salt, Pepper, Vegan Cheese, Corn Tortillas, Olive Oil, Cilantro & Green Bell Peppers.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 560 | 386 (Tofu) |
| Fat | Grams | 25 | 17 (Tofu) |
| Carb | Grams | 38 | 37 (Tofu) |
| Protein | Grams | 43 | 14 (Tofu) |
Heating Instructions
Top with sour cream, avocado, or fresh cilantro. Add a squeeze of lime or sprinkle of queso fresco for an extra layer of freshness.
Heat 2½–3½ minutes on medium-high, covered or vented. Let rest 30 seconds before serving.
Preheat to 370°F. Heat enchiladas 5–6 minutes until hot and slightly crisp on the edges.
Preheat to 375°F. Place enchiladas in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes to melt cheese and brown the top.
Heat 1 tsp oil in a pan on medium-low. Add enchiladas, cover, and heat 3–4 minutes until hot throughout.