Enchiladas de Pollo + Elote

Time: 35 MINS

Serves: 2

INGREDIENTS

Enchiladas

• 2, 4 oz boneless, skinless chicken breasts

• 1/2 jar Siete Red Enchilada Sauce

• 1/4 tsp salt & 1/4 tsp pepper

• 1 tsp onion powder

• 1 tsp chili powder

• 1/2 c goat cheese

• 4 mini flour tortillas

• 1 tbsp pickled jalapeños

• 1 tsp cilantro, chopped

• 4 lime wedges

Elote

• 1 c Trader Joe's Fire Roasted Corn

Elote Sauce

• 1 tsp Primal Kitchens Avocado Mayo

• 1 tsp chipotles in adobo

• 1 tsp chili powder

• 1 tsp red pepper flakes

• 1 tsp cumin

PREPARATION

1. Preheat oven to 375 F.

2. Add chicken, 1/4 of sauce, and seasonings to Instant Pot and cook on meat/stew setting for 25 minutes.

3. Once chicken has cooked, take out and shred.

4. Warm tortillas in microwave for 15 seconds.

5. Add chicken and goat cheese evenly among tortillas.

6. Roll each tortilla into enchiladas, pour remaining sauce on top and place in oven safe dish.

7. Place corn on a sheet pan and place in oven.

8. Bake both for 15 minutes.

9. Mix elote sauce together in a bowl and once corn is cooked, add to bowl and stir.

10. Divide enchiladas and elote evenly among two meal prep containers.

11. Top with cilantro, extra goat cheese, and jalapeños. Add lime wedges.