I love the flavors in Mexican dishes! Don’t you? Classic Mexican night dinners taste amazing, but are usually loaded with grains, gluten, dairy and fried items which leave us overly full, bloated and subject to major weight gain (been there, done that, bleh).
But don’t give up on your favorite Mexican flavors – that would be all too sad!
2 boneless, skinless chicken breasts
dash of sea salt and black pepper
dash of fajita seasoning
2 cups chicken broth
1 tablespoon olive oil
1 onion, chopped
3 bell peppers (any color), thinly sliced
2 cloves Garlic, minced
1 teaspoon ground cumin
1 (16 oz) jar enchilada sauce
¼ cup fresh cilantro, chopped
1 head romaine lettuce
¼ cup chunky salsa
¼ cup guacamole
Rinse the chicken breasts and pat dry. Season with salt, pepper and fajita seasoning. Place in the slow cooker and add the chicken broth. Cook on low for 6 hours. Once cooled, shred the chicken breasts with a fork and set aside. *If you don’t want to use a slow cooker then brown the chicken in a skillet over medium
Place a large skillet over medium high heat. Add the olive oil, onion, bell peppers, and garlic. Sauté until tender. Add the chiles, cumin and fajita seasoning and chicken. Mix in enchilada sauce to taste. After a minute, remove from heat.
Serve over large lettuce leaves and garnish with your favorite salsa and guacamole. Enjoy!