CHICKEN MEDLIE-LADAS + AVOCADO CREMA

CHICKEN MEDLIE-LADAS + AVOCADO CREMA

Serves: 4

Recipe by: Whole30 Coach, Lauren Paige, @lpfedme on Instagram

 

We're loving this delicious #MedlieMix on a classic tortilla dish, straight from one of our favorite #MedlieMates, @lpfedme!

These Chicken Enchiladas are the ultimate trifecta of taste — combining the zesty Tomatillo Kale Jalapeño Veggie Drink with salsa verde and Siete’s grain-free tortillas to create savory and spicy enchiladas that are seriously next level.  Plus, if you need some relief from the heat, top them off with some cooling avocado cucumber crema. Now kick back and get your enchilada and chill on!



 

INGREDIENTS FOR ENCHILADAS:

  • 1 bottle Medlie Tomatillo Kale Jalapeño Veggie Drink
  • 8 Siete Foods grain-free tortillas
  • 1 lbs boneless, skinless chicken breasts
  • 3 cups salsa verde, jarred or homemade
  • 1 onion, halved + divided (dice ¼ of the onion for toppings)
  • ½ cup chile habanero sauce
  • 1 bunch of fresh cilantro, diced
  • ½ cup fresh lime juice
  • 1 tsp cumin
  • 2 cloves fresh garlic
  • Avocado oil (as needed)
  • Salt and pepper to taste

 


INGREDIENTS FOR AVOCADO CUCUMBER CREMA:

  • 2 medium avocados
  • 1/2 cup Medlie Cucumber Avocado Veggie Drink
  • 2 tbsp lime juice, freshly squeezed
  • 1/2 cup fresh cilantro
  • 1 small jalapeño
  • 4 cloves of garlic
  • Salt and pepper to taste


 

INSTRUCTIONS FOR ENCHILADAS:

  • Preheat oven to 350 degrees.
  • Place the chicken, onions, garlic, cilantro in a foil lined baking pan. Season with salt, pepper and cumin.
  • Coat the chicken mixture with freshly squeezed lime juice and chile habanero sauce. Cover with foil and bake for 1 hour.
  • Once cool, shred the chicken directly in the pan (allowing the chicken to soak up the juices) and then set aside.
  • In a large saucepan, combine Medlie Tomatillo Kale Jalapeno with salsa verde.... Hello Medlie-verde! Bring this mixture to a boil and simmer on low for 10 minutes.
  • Transfer this mixture to a bowl and let cool.
  • Once cool, toss together the chicken and ½ cup of the Medlie-verde sauce.
  • Next, lay tortillas in oiled dish. Place about 1/3 cup of the chicken mixture down in the middle of each tortilla and roll into a cylinder. Lay the enchilada seam side down tightly in the dish.
  • Spread a layer of Medlie-verde sauce over the tortillas and bake for about 25 minutes
  • Sprinkle with cilantro, diced onions, and top with avocado cucumber crema.


 

INSTRUCTIONS FOR CREMA:

  • Blend together all ingredients in food processor (or blender) until smooth
  • Transfer into a small bowl and season with salt and pepper to taste
  • Chill in fridge until enchiladas are ready!
  • Enjoy!