Enchiladas 4 slices (1 pack) Joseph's Lavash Bread 16 oz (2-3 breast) Cooked Boneless Skinless Chicken Breast 5.3 oz Non-Fat Plain Greek Yogurt 8 oz Shredded Pepper Jack Cheese 4 (34 g) Green Onions 1/2 tsp Garlic Powder 1/4 tsp Cayenne Pepper 1/2 tsp Ground Cumin 1/2 tsp Salt Sauce 2 4 oz cans Green Chiles (1 Medium, 1 Hot) 2 tbs Extra Virgin Olive Oil 2 tbs All-Purpose Flour 1 tsp Ground Cumin 1/2 tsp Garlic Powder 1/4 tsp Onion Powder 1 cup Water 1/2 tsp Salt
Total Time - 45 minutes
Prep Time: 25 min Cook Time: 20 min
Number of Servings
4 or 8
Nutrition Info (approx.)
Per Serving Calories - 657 or 328 Carbs (g) - 31.4 or 15.7 Fat (g) - 30.7 or 15.4 Protein (g) - 66.6 or 33.3
1). If you didn't purchase pre-cooked chicken breast, or have not already cooked it, do so. I recommend cooking it in the Instant Pot on High Pressure for 10-minutes with 1/2 cup water on the bottom of the pot. Quick release pressure when done cooking, remove, and shred. 2). Cut the Lavash Bread in half. 3). Heat a large skillet over medium-high. Once hot, toast the Lavash Bread for 30-60 seconds on each side, or until browned (no oil needed). Stack the toasted bread on a plate, cover with foil, and set aside. 4). Purée green chiles. 5). In a small sauce pan, add the cooking oil, flour, cumin, garlic powder, and onion powder and stir over medium heat until the mixture comes to a bubble . Once bubbling, continue to cook and stir for 1-minute. 6). Carefully add in water and puréed green chiles to the sauce pot and whisk to combine. Allow the sauce to come back up to a simmer, stirring often. Once simmering, turn off the heat, stir in 1/2 tsp salt, and set aside. 7). Preheat oven to 350°F. 8). Finely dice the green onions. 9). Add the Greek yogurt, half of the shredded pepper jack cheese, sliced green onions, garlic powder, cumin, cayenne, and salt into a large bowl and stir until everything is well combined. 10). Add the shredded chicken to the creamy mixture and stir until evenly combined. 11). Spray the bottom of a large glass baking dish with cooking spray. 12). Begin assembling the enchiladas by adding about 1/8 of the creamy chicken mixture (95 g) to the center of each Lavash Bread and then roll it closed and place the filled Lavash Bread in the baking dish, seam side down. Repeat 7 more times. 13). Pour the prepared green chile enchilada sauce over the enchiladas, then top with the remaining shredded pepper jack cheese. 14). Bake in the oven for 20-minutes. 15). Let cool for 5-minutes. 16). Serve up 1 enchilada with your favorite Mexican side dishes, or enjoy 2 enchiladas for a well-rounded and filling meal. 17). Enjoy slowly and mindfully until 80% full.