Lunch: Green Enchiladas with Chicken

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Green Enchiladas with Chicken

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

Two 6-ounce boneless, skinless chicken breasts, trimmed
1/2 cup kosher salt
1 bay leaf

Instructions

For the poached chicken: Add 8 cups water, the chicken, salt and bay leaf to a large saucepan and bring to a boil. Reduce the heat to low, cover and cook for 10 to 12 minutes. Remove the chicken from the water and let sit until cool enough to handle. Shred or slice the chicken thinly and set aside.
For the green sauce: Preheat the oven to 450 degrees F.
Place the tomatillos, cilantro sprigs, jalapenos, garlic, lime and white onions on a baking sheet and roast until the tomatillos pierce easily with a fork, 15 to 20 minutes. Transfer the roasted ingredients, except for the lime, to a blender. Squeeze the juice from the roasted lime into the blender and discard the rinds. Add the coriander, cumin, salt and sugar and blend until the sauce is smooth. If the sauce is too thick, add 1/2 cup of water at a time until the desired consistency is reached. Set aside.
Reduce the oven temperature to 375 degrees F.
For the enchiladas: To assemble, pour 1 cup of the green sauce on the bottom of a 9-by-13-inch baking dish.
On a work surface, fill a tortilla with some of the poached chicken and about 2 tablespoons total of the Cheddar and Monterey Jack. Roll the tortilla like a cigar and lay in the baking dish seam-side down on top of the sauce. Continue filling and rolling the tortillas until the dish is full. Pour the remaining sauce on top of the rolled tortillas. Cover with the remaining shredded Cheddar and Monterey Jack and the queso fresco.
Bake until the cheese is bubbling and melted, 15 to 20 minutes. Garnish with scallions and radishes.

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