1mediumChicken Breastalternately, you could opt for store bough rotisserie chicken
2cChicken Broth
1tspMrs. Dash Original Seasoning Blend
1/4tspSalt
1/8tspPepper
FOR THE ENCHILADAS:
1cMozzarella or Monterey Jack Cheesegrated
1 1/2cGreen Chile Enchilada Sauce
4Low Carb Tortillasor any tortilla, if you are not doing low carb
FOR SERVING:
4tbspSour Cream
1tbspParsleychopped
Instructions
TO POACH THE CHICKEN BREAST:
In a sauce pan over medium high heat, bring 2 cups of chicken broth to a boil. Add the chicken breast and seasonings. Reduce the heat and simmer, turning every so often until the internal temperature reads 165 degrees on a thermometer. Set aside to cool slightly.
Place the warm chicken in the bowl of an electric mixer or, using a hand mixer on low speed, process until the chicken is shredded to the desired consistency.
Preheat oven to 350 degrees.
Add 1/2 cup of the green enchilada sauce to the bottom of a 8" glass pan.
Place a few tablespoons of the chicken in the top third of the tortilla and top with about 1 tbsp of the cheese. Roll tightly and place onto the sauce.
Top the four enchiladas with more sauce and cheese. Bake for about 20 minutes or until golden and bubbling. You can always put it on the top shelf in your oven for 5-10 minutes of the cooking time for a bit more golden color. Just keep an eye on it so it doesn't burn.
Allow to cool for a couple of minutes and then place onto serving dish. Top with a bit more of the sauce, a dollop of sour cream and parsley to garnish. Enjoy!