Enchiladas Verdes

ENCHILADAS VERDES 😍🙌🏼🥑 A mouthwatering, classic Hispanic dish that’s crunchy on the outside with a delicious, flavorful filling packed with lots of veggies, chicken, and queso fresco 🧀 ✨ You can meal-prep ahead of time and enjoy on busy weeknights or work/school lunch. I’m so excited to have partnered with Real California Milk to bring you guys this delicious dish filled and topped with Real California Milk Queso Fresco to celebrate Hispanic Heritage Month! 💃🏻Hope you all love it! Make sure to look for the seal when buying dairy products so you know it’s made with RealCaliforniaMilk

Ingredients:

½ onion, chopped

1/2 red bell pepper, chopped

1 can organic navy beans

1 zucchini, chopped

1-2 jalapeños (optional)

2 tablespoon chopped cilantro

Handful spinach

2-3 organic chicken breasts

1 cup bone broth or water

One 24 oz jar salsa verde

1 tablespoon cumin

½ teaspoon paprika

1 teaspoon garlic

1 tablespoon chili powder

Salt and pepper to taste

Real California Milk Queso Fresco

6 tortillas (I used grainless, almond flour ones)

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Directions:

1. Add all ingredients except tortillas, cheese and half of the salsa to a crock pot or pot. Cook on chili/bean setting for 30 minutes. Allow pressure release. ** if using a regular pot make sure the chicken is thoroughly cooked.

2. Remove the chicken and shred using two forks on a separate bowl.

3. Mash some of the filling together and set aside.

4. Cover the bottom of a baking dish with salsa.

5. Fill each tortilla with filling, shredded chicken and queso fresco. Roll up then place on baking dish, seam side down.

7. Top with salsa verde and more queso fresco! Bake at 400 for 10-15 minutes or until crispy.

8. Enjoy with avocados, guacamole and cilantro. Enjoy❤️

Xo,

Adriana