2 chicken breasts (cooked) 6 tortilla shells (spelt, ezekiel, or Siete brand almond, cassava, cashew, etc) 1 can organic pinto beans (can also add black beans if you wish) 1 bag shredded organic fiesta or jack cheese 1 red enchilada sauce (watch ingredients for no sugar) 1 verde or green chile enchilada sauce (watch ingredients for no sugar) Pasilla peppers (optional) Sour cream Cilantro
In a bowl, combine chicken breasts, beans, ‰ bag shredded cheese, half of one enchilada sauce (peppers if desired). In a baking dish, pour half of one enchilada sauces on bottom. Put two tortilla shells down. Put a layer of the chicken mix on top, layer tortilla shell, and put the rest of the chicken mix on top. Top with one more tortilla shell on top of each stack. Top with the rest of the cheese. On each stack, split half red and half green enchilada sauce on each stack (divided down the middle). Bake at 350 degrees F for 20-30 minutes or until warm and cheese melted. Top with sour cream and cilantro before serving.
