Chicken enchiladas

Ingredients:

Filling

1 lb shredded chicken

1 tbsp avocado oil

1 14.5 oz can crushed tomatoes

1 onion, diced

1 orange bell pepper, diced

1 tsp cumin, ground

1 tsp oregano dried, or more fresh 

Salt and pepper to taste

1/4 tsp ground chillies

Sauce

1 jar or can enchilada sauce of choice

Tortillas

8 tortillas of choice

Sides suggestions:

Black beans

Shredded cabbage

Limes

Avocado

Salsa

Fresh tomatoes

Roasted zucchini and yellow squash

Directions:

If starting with raw chicken, boil chicken until it reaches an internal temperature of 165°F (or cooked through). Shred by hand with forks, or in a stand mixer (add chicken breasts to bowl with flat mixing attachment and mix on lowest setting until shredded). Set aside. Can be prepared ahead of time, or can use any other pre-prepared chicken.

Pre-heat oven to 350°F. In your skillet, cook onions avocado oil until translucent. Next, add bell peppers and cook until soft. Add spices and cook until fragrant. Add can of tomatoes and cook for a few minutes. Add shredded chicken and heat until warm.

Pour sauce into square baking pan to coat the bottom. Fill tortillas with chicken filling, roll, and line up in pan. Pour sauce over to coat. 

Bake at 350°F for ~30 min until sauce bubbles and tortillas start to look crispy on edges.