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STEPS
INGREDIENTS
Boil chicken, strain & shred, save the chicken broth for later

Boil chicken, strain & shred, save the chicken broth for later

Dice vegies

Dice vegies

Sprinkle generously with cumin & set aside

Sprinkle generously with cumin & set aside

Heat stainless Steele pan

Heat stainless Steele pan

Saut\u00e9 onions in olive oil until translucent

Sauté onions in olive oil until translucent

Drain & rinse black beans

Drain & rinse black beans

Add the rest of the vegies & stir

Add the rest of the vegies & stir

Add the shredde chicken to vegies with some of the chicken broth

Add the shredde chicken to vegies with some of the chicken broth

More cumin

More cumin

Add the beans and a little sea salt

Add the beans and a little sea salt

Add a couple scoops of sour cream, stir and let simmer

Add a couple scoops of sour cream, stir and let simmer

Slightly brown flour tortilla shells and set aside

Slightly brown flour tortilla shells and set aside

Should look like this

Should look like this

Cover with remaining sauce, sprinkle with cheese, fresh cilantro & black olives (I was out) and bake at 375 degrees in oven for 35 minutes.  Shells will get slightly brown. Set aside for 15 minutes

Cover with remaining sauce, sprinkle with cheese, fresh cilantro & black olives (I was out) and bake at 375 degrees in oven for 35 minutes. Shells will get slightly brown. Set aside for 15 minutes

Garnish & EAT!

Garnish & EAT!

Yum!

Enjoy...

Enjoy...

  • 2 large organic chicken breasts
  • Diced sweet onion
  • Diced red bell pepper
  • Rinsed organic black beans
  • Fresh cilantro
  • Scoop of light organic sour cream
  • Serrano pepper diced
  • Dash of chipotle seasoning
  • Greatest Tillamook Mexican cheese
  • Corn tortilla shells
  • Green enchilada sauce 2 cans
  • Black Olives, avocado slices & tomatos for garnish