LUCY’S ENCHILADA CHICKEN

Ingredients:

3 lbs Chicken Breast

1 Small Onion

3 Garlic Cloves chopped  

2 Tbsp Oregano

Enchilada Sauce Ingredients:

2oz Guajillo Chili Pods

2 Cups Chicken Broth

1 Tbsp Cumin

2 Garlic Cloves Chopped

1 Tbsp Chipotle Chili Powder

Dash of Salt and pepper

Chicken Instructions:

1. Place chicken breasts, onion garlic and oregano into a large saucepan and pour in enough water to cover chicken breasts. 

2. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 15 to 20  minutes.

3. Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.

Enchilada Sauce Instructions:

1. In a blender or food processor combine guajillo chili pods, chicken Broth, garlic, and spices until blended together.

2. Combine chicken breast and enchilada sauce in large saucepan and let it simmer on low for 20 minutes.

Pairs well with white rice or sweet potatoes and any veggie of our choice! Top with avocado

Template Breakdown:

Weigh the chicken cooked according to your serving sizes. If you have a meal with 4 protein servings, you will weigh out 4 ounces.