4-6 boneless, skinless chicken breasts
3 cups chicken broth
1 can of tomatoes (any kind, doesn’t matter)
1 tablespoon cumin
1 tablespoon pepper
2 teaspoons of salt
1 whole bunch of cilantro
1 jalapeno (cut in half, leave the whole thing in tact, seeds in all)
1 lime (cut in half, squeeze the juices in the pan and throw the whole lime in there)
Directions for braising:
Toss all the ingredients in a dutch oven, crock pot, or just a large pan. Mix it around a little and simmer (SIMMER, not BOIL) for 1-2 hours. Your house will smell amazing. Promise. Once you can pull the tender chicken apart with a fork, it is done. When you get to this point, shred the chicken into a bowl and add a little bit of the liquid from the pan. Toss the rest. Sad, I know, but it’s just there for flavor sake.
8 whole wheat tortillas (they have lots of low carb ones out there, look around)
2 cups of reduced fat, mexican shredded cheese
1 cup of salsa (Good salsa, don’t use the cheap stuff)
Your shredded chicken, obviously
Directions for baking:
Preheat oven to 400 degrees.
Mix the cup of salsa with the shredded chicken.
Take a tortilla, place a decent amount of chicken mixture down the middle of the tortilla. Add a sprinkling of cheese. Roll it up and place it in a pan. Don’t try to make it into a burrito, it’s not, do it enchilada style. Repeat for all eight tortillas. Keep them directly next to one another in the pan. Sprinkle the remaining cheese amongst the eight little rolls. Bake until the tortillas start turning golden and the cheese is melted.
Serve with a little smidge of reduced fat sour cream with a good-sized serving of salsa.