Chicken Salsa Enchiladas

These need to go on your menu ASAP! The whole family loved these and wanted more. In the Faster Way, dairy free is recommended for the first 6 weeks, but then you can add it back to see how you feel. I love some grass fed or goat cheese! Will you give these a try?

Ingredients:

Chicken Salsa Enchiladas

  • 2 lbs chicken tenderloins

  • 8 soft tortillas (Siete almond flour are my fav)

  • 8 oz salsa (I used Trader Joe’s green)

  • 1 cup cooked rice

  • 1 cup black beans (optional)

  • 4 oz shredded cheese

  • Cilantro, sour cream, & avocado toppings

Directions:

Place chicken in instant pot with 1 cup salsa and cook on high pressure for 20 min. Manually release. Pre heat oven to 375. Line 9x13 baking dish with parchment. Pour in 1/4 cup salsa. Fill each tortilla with chicken, rice, beans. Roll and place in baking dish. Top with remaining salsa and shredded cheese. Bake for 20 minutes. Serve with toppings. Enjoy!

RecipesSara PrestonFamily Meals