NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

4 medium tomatillos

1 whole jalapeño

0.25 cup white onion

2 cloves garlic

0.25 cup fresh cilantro

1 tbsp lime juice

0.5 tsp ground cumin

0.25 tsp sea salt

1 medium corn tortillas

0.25 cup black beans

0.25 cup cooked brown rice

0.13 whole avocado

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and place the chicken breast in a pot of simmering water for 12-15 minutes until cooked through, then shred with two forks.

• 2

  Place the husked tomatillos, jalapeño, onion, and garlic on a baking sheet and broil for 5-7 minutes until charred and softened.

• 3

  Transfer the charred vegetables to a blender with cilantro, half the lime juice, cumin, and half the sea salt; pulse until you have a smooth green sauce.

• 4

  In a small oven-safe dish, spread a thin layer of the green sauce on the bottom, followed by one corn tortilla.

• 5

  Top the tortilla with half of the shredded chicken and half of the black beans, then add another layer of sauce.

• 6

  Place the second tortilla on top, followed by the remaining chicken and beans, and pour the rest of the sauce over the top.

• 7

  Bake the enchilada stack for 15 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.

• 8

  While the enchiladas bake, mash the avocado with the remaining lime juice, sea salt, and black pepper to create a fresh guacamole.

• 9

  Serve the hot enchilada bake alongside the warmed brown rice and top with the fresh guacamole.