Are you looking for the perfect meal to spice up your weekly meal prep? Try out this chicken enchilada bake that is sure to have everyone asking you for the recipe.
INGREDIENTS:
2 chicken breasts
1 can of cherry tomatoes
1 heaped tbsp bone broth watered down in 2 cups of boiling water
1 shredded carrot
1 shredded cucumber
½ diced leek
Cayenne pepper
Paprika
Smoked paprika
Oregano
Celery seed
Cumin
Ground coriander
Shredded light cheddar cheese
Low carb, high protein wraps
Jalapenos (to garnish the bake)
METHOD:
1. In your slow cooker or pressure cooker, add the chicken, spices, leeks, carrot, zucchini, bone broth and canned tomatoes. Mix so it is all combined.
2. In your pressure cooker, cook for 15 minutes, following the instructions of your cooker. If you don’t have a pressure cooker, you can cook in a slow cooker or crock pot for around 45 mins-1 hours.
3. Once the chicken is cooked, removed from the sauce and shred using two forks.
4.While the chicken is being shredded, reduce the sauce remaining until it is around 1/3 – ½ less.
5. Using and emersion blender, blend the sauce so it becomes a thick and even consistency.
6. Add the shredded chicken to the sauce and combine so all the chicken is covered. It is best to leave the chicken in the sauce for at least 15-20 minutes, but you can also use it straight away.
7. Preheat your oven to 180 degrees Celsius.
8. Grease the bottom of a casserole dish and place your first wrap down. It works best if you cut the wrap in half and place the square edge to the edge of the dish.
9. Then layer on your meat. Add another layer of wrap with a sprinkling of your cheese. Top with another layer of meat.
10. Repeat until all meat is gone. The final layer is a wrap with cheese and jalapenos.
11. Cover with foil and put in the oven for 30 minutes.
12. Take the foil off after 30 minutes and cook for a further 10-15 minutes or until the top is golden brown.
13. Remove from the oven and cut into 6 equal serves. Enjoy!
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