Paleo Chicken Chilaquiles

I apologize in advance if you're one of those people that really likes recipe blog posts with a picture of every step in the meal making process, cause I don't do that. It would take me forever to make dinner for my family if that were the case!

Anyway, John and I sure love Mexican inspired food. This dish is an adaptation of traditional Chilaquiles, just without any grains, corn, or dairy. That means no tortillas, cheese, or sour cream. But I promise if you just try it with an open mind, you won't miss these typical Mexican food "staples". Mexican food can still taste just as good, if not better, and give that same taste you're looking for without causing that nasty insulin spike.




Ingredients:

Zesty Slow Cooker Mexican Chicken:
Two chicken breasts
Salt & pepper
1/4 cup Salsa
1/4 cup water
2 chicken bouillon cubes

Chilaquile/enchilada sauce:
28 ounce can whole peeled tomatoes, drained
2 garlic cloves
1 shallot
1 jalapeño
1 tbsp butter
1 15 ounce can drained black beans (optional)

Toppings:
Eggs
Cilantro
Avocado

Directions:
Salt and pepper the chicken breasts and sear both sides over a medium high heat in a skillet. Transfer to a slow cooker. Add the salsa, water, and bouillon cubes. Cover and cook on high for four hours or on lie for eight hours.

In a blender combine the drained tomatoes, garlic, shallot, and jalapeño. Blend until smooth. Melt butter in a sauce pan over medium high heat. Add the tomato mixture and beans. Once sauce starts to bubble, turn down heat and keep at a low simmer for about 10 minutes.

Remove chicken from slow cooker and shred with two forks. Make a bed of shredded chicken on a plate, top with about 1 cup of sauce, 1-2 eggs anyway you like them (sunny side up is best), sliced or cubes avocado, and chopped cilantro.

Enjoy!

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