Lunch: Chicken Enchiladas Recipe | MyRecipes

Make the enchilada sauce up to three days ahead; the flavors will meld and only get better.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Chicken Enchiladas Recipe | MyRecipes

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

Sauce
4 Anaheim chiles or 3 large jalapeño peppers
3 poblano peppers
6 plum tomatoes, halved
1 onion, cut into wedges
7 garlic cloves, unpeeled
1 (28-oz.) can tomato sauce
2 cups chicken broth
1 tablespoon ground chipotle chile pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt, divided
Enchiladas
1 (8-oz.) block Monterey Jack cheese
12 (6-inch) corn tortillas
4 cups shredded deli-roasted chicken
1/2 (8-oz.) block sharp Cheddar cheese, shredded
2 avocados, chopped
1/2 cup torn cilantro leaves
2 tablespoons fresh lime juice

Instructions

Prepare Sauce: Preheat broiler with oven rack 5 inches from heat. Broil first 5 ingredients on a foil-lined baking sheet, 6 minutes or until peppers blister and char. Remove from oven; let stand 10 minutes or until cool enough to handle. Peel and seed peppers; peel garlic. Reduce oven temperature to 375 °.
Bring tomato sauce, next 5 ingredients, broiled vegetables, and 1 tsp. salt to a boil in a large saucepan over high heat, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, 35 minutes. Remove from heat; cool 10 minutes. Process with a handheld blender or in batches in a food processor or blender until smooth.
Prepare Enchiladas: Shred 2 oz. Monterey Jack cheese to yield 1/2 cup. Cut remaining Monterey Jack cheese into 12 (4- x 1/2-inch) sticks.
Spread 1 cup enchilada sauce in a 13- x 9-inch baking dish coated lightly with cooking spray. Spread a thin layer of sauce on 1 tortilla. Place 1/3 cup chicken and 1 Monterey Jack cheese stick on edge of tortilla, and roll tortilla. Place in baking dish, seam side down. Repeat with remaining tortillas, chicken, and cheese sticks. Pour 2 1/2 cups sauce over tortillas. Chill remaining sauce for another use. Bake enchiladas at 375 ° for 30 minutes.
Top enchiladas with shredded Cheddar and shredded Monterey Jack cheese; bake 5 more minutes or until cheese is melted. Remove from oven; let stand 10 minutes.
Meanwhile, combine avocado, next 2 ingredients, and remaining 1/2 tsp. salt; serve with enchiladas.

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