Archive for the ‘Chicken’ Category

I like to have the ingredients for this simple recipe on hand for days that I don’t really feel like cooking.  Since all the ingredients can be kept in the freezer or pantry, it’s also good for extending time between grocery trips.  It can be prepared in a matter of minutes, it’s a real kid pleaser, and gets five stars for compliance to all the Nourishing Traditions principles.

4 cups shredded, roasted chicken

6 tablespoons coconut oil or butter, divided

1 medium onion, diced

1  7 oz. can chopped green chiles or 1 tablespoon chopped fresh green chiles

1 tablespoon chili powder

1 tablespoon cumin

1/4 teaspoon cayenne

1/2 cup chicken stock

4 cups grated Monterrey Jack cheese

12 sprouted wheat tortillas (burrito size) – such as Alvarado Street Bakery

Heat 2 tablespoons of coconut oil or butter in a large skillet over medium heat.  Add the diced onion and cook for about 5 minutes, or until soft.  Add the chicken, green chilies, chili powder, cumin, cayenne, and chicken stock.   Cover and simmer on low for about 10 minutes.  Uncover and continue to simmer until most of the liquid has evaporated.

In another large skillet, melt about 1/2 tablespoon butter or coconut oil over medium heat, and distribute it evenly throughout the pan. Place 1 tortilla in the pan,  spread a scant half cup of cheese over half the tortilla and a scant half cup of the chicken mixture over the cheese.  Cook until the cheese is melted, 1 – 2 minutes.  Fold the tortilla in half over the filling, remove it from the pan, and cut into wedges.  Repeat with each tortilla.

Serve with guacamole, sour cream and salsa.

Serves about 6 people.


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