Enchilada Chicken Egg Wraps

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  • Duration
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  • 4Servings

Ingredients

  • 10 oz Paleo-friendly enchilada sauce, divided

  • 1 ½ c salsa

  • 1 lb chicken breasts or boneless, skinless thighs

  • 1 can (4 oz) chopped green chiles

  • 8 eggs

  • Water

  • Salt and pepper, to taste

Preparation

  1. Preheat oven to 350. In a large baking dish, toss chicken with salsa, half of enchilada sauce, green chiles, and salt and pepper (to taste).
  2. Bake for 25-30 minutes, or until internal temperature reaches 165.
  3. While chicken is baking, begin preparing egg wraps: Heat 2 Tbsp olive oil in a 10-inch skillet. Whisk two eggs in a small bowl with 2 Tbsp water, salt and pepper.
  4. Pour eggs into skillet, tilting it to make sure it covers the bottom. Let cook for 2-3 minutes, then flip carefully and cook one more minute.
  5. Remove from pan and repeat with remaining eggs (or as many servings as you wish to prepare).
  6. Shred cooked chicken with two forks.
  7. To assemble the enchiladas, roll chicken in egg wraps and top with remaining enchilada sauce.