Mitch and I are currently spending a few days in Louisiana visiting my parents. It’s nice to be home again and simply relax without having to worry about house chores, laundry, grocery shopping, or even checking my work email. Did I mention that I recently left my 3.5 year position at Crave Catering?
Yes, I am moving upwards & onwards with my career goals. I had the best time at Crave and learned so much on a professional and personal level. It wasn’t an easy decision to leave my Wedding Sales Manager position but I knew in my heart that it was time for a change. I didn’t want to make any drastic moves so I wasn’t actively looking until something very attention-seeking caught my eye- an open position at The LINE Hotel in Austin.
I always thought that if I would leave Crave, it would be for a similar position at a hotel rather than another catering company. My personality desires more structure. I live and work by routine and enjoy operating on a No BS system. Luckily, The LINE Hotel selected me for their Social Catering Manager position. This is my week off to relax, re-set and re-focus before my new job begins.
Even though I’m home at my parent’s house and my mom is waiting on us hand and foot (she’s a saint) Mitch and I still wanted to treat them to a homemade dinner, prepared by us! Thank goodness we love to cook.
For this recipe you will need:
3 organic chicken breasts
2 Tbsp cajun seasoning
1 lime, cut into quarters
2 Tbsp avocado oil
1/2 yellow onion, small dice
1 small yellow bell pepper, small dice
1 small can diced green chili peppers
1 8oz can green enchilada sauce
2 Tbsp cumin powder
1 Tbsp chili powder
1 tsp garlic flakes
Salt & Pepper to taste
1 cup cheese: cheddar, colby jack or pepper jack
8-10 almond flour tortillas
Cilantro Lime Crema:
1 Tbsp Cilantro
2 limes, juiced
8oz sour cream
- Begin by poaching the chicken. Place the chicken in a large pot and cover with cold water. Sprinkle 2 Tbsp cajun seasoning into the poaching water and add 1 lime cut into quarters. Poach the chicken until it is cooked through, about 25-30 minutes.
Remove the chicken from the poaching liquid and allow to cool before shredding with 2 forks. Set aside.
- Next, heat a large saute pan over medium heat with 2 Tbsp avocado oil. Add the onion and bell pepper and cook until tender, about 10 minutes.
- Add the green chilis & enchilada sauce. Simmer over medium low heat.
- Season the sauce with the cumin, chili powder, garlic flakes and salt & pepper to taste.
- Add the shredded chicken to the enchilada sauce. Season with salt & pepper to taste.
- Preheat the oven to 350 degrees F.
- On a clean work surface, add 1-2 Tbsp of the chicken mixture onto the almond flour tortilla. Roll the tortilla and place in an oven-proof baking dish.
- Repeat the process until all tortillas are filled and placed into the dish.
- Sprinkle a generous amount of cheese over the top of the tortillas.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and broil the enchiladas until the cheese is bubbly and golden brown, about 5 minutes.
Garnish the enchiladas with tomatoes, avocado, cilantro lime crema and lime wedges. YUM!!!