Prep Time5 mins Cook Time25 mins Total Time30 mins Calories:386kcal

Ingredients

• olive oil
• 6 medium tortillas
• 4 chicken breasts cooked and shredded
• 1 teaspoon Stone House Seasoning (1/2 teaspoon Kosher salt

1/4 teaspoon black pepper 1/4 teaspoon granulated garlic)

• 2 cups enchilada sauce
• 1 cup sour cream
• 1 cup grated cheddar cheese
• 1 cup grated Monterrey Jack cheese
• fresh cilantro for garnish (optional)

Instructions

• Preheat oven to 350º F.
• Drizzle olive oil into bottom of 12-inch skillet over medium heat. Once warm, add a tortilla, one at a time, to the skillet. Cook until crisp on each side and place onto a baking sheet lined with paper towels. Set aside.
• Mix together the shredded chicken and the Stone House Seasoning. Set aside.
• Spread about 1/2 cup of enchilada sauce into the bottom of a 9×13 casserole dish. Place 3 tortillas on top of the enchilada sauce, overlapping them slightly at the edges to make all 3 tortillas fit lengthwise. Ladle on additional enchilada sauce, about 1/2 cup. Layer on chicken mixture, making sure to spread mixture evenly over tortillas and enchilada sauce. Top with large dollops of sour cream. Sprinkle on a little of both cheeses.
• Repeat layering with more tortillas, enchilada sauce, chicken, sour cream, and end with cheeses. Bake in oven until cheeses have melted, about 20 minutes. Topped with chopped cilantro (optional) and serve.

Prep 10 mins Cook 1 hr 30 mins Total 1 hr 40 mins Servings: 6 Servings CAL: 309

Ingredients

Chicken

• 3 to 4 pound whole chicken
• 3 tablespoons olive oil
• 1/4 cup lime juice (about 2 limes)
• 4 cloves garlic minced
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 2 teaspoons sugar
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons butter optional

Peruvian Green Dipping Sauce

• 1 cup fresh cilantro loosely packed
• 1 to 2 jalapenos
• 1 tablespoons aji Amarillo paste*
• 2 tablespoons grated cotija cheese**
• 1 clove minced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon white vinegar
• 1/2 cup mayonnaise

Instructions

For the Chicken

• Preheat oven to 475 degrees. Place the chicken on a roasting pan rack.
• In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Brush the outside of the chicken with some of the mixture as well. Optional, use kitchen string to tie the drumsticks together.
• Roast in the 475 degree preheated oven for 20 minutes.
• After 20 minutes, reduce temperature to 350 degrees. Continue roasting until chicken reaches an internal temperature of 165 degrees, about 1 hour, 15 minutes. Baste the chicken periodically for maximum moisture.
• Let chicken rest for 10 to 15 minutes before cutting and serving. Serve hot with Peruvian Dipping Sauce.

Peruvian Green Dipping Sauce

• Combine all ingredients in a food processor or blender. Puree. Store in refrigerator until ready to serve.

NOTE: LOVED DIPPING SAUCE!!!

Notes

*If you don’t have aji Amarillo paste, you can substitute 1 whole pepperoncini instead or 1 habanero which have similar flavor profiles. 

**For the cotija cheese, grated parmesan cheese is also an acceptable substitute. 

Ingredients

• 1 ripe mango, peeled and diced
• 1 fresh jalapeño, minced (seeded if desired)
• ½ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• 2 tablespoons red-wine vinegar
• 1 tablespoon light brown sugar
• 1 ¼ teaspoons kosher salt, divided
• 1 spaghetti squash (about 3 pounds), halved lengthwise and seeded
• 2 8-ounce boneless skinless chicken breasts, trimmed and halved
• 2 tablespoons coconut oil or canola oil, divided
• ¼ cup sliced almonds, toasted

Directions

• Step 1 Mix mango, jalapeno, onion, cilantro, vinegar, brown sugar and 3/4 teaspoon salt in a small bowl. Set aside.
• Step 2 Place squash cut-side down in a microwave-safe dish. Add 2 tablespoons water. Microwave, uncovered, on High, until the squash is tender, 10 to 14 minutes.
• Step 3 Pound chicken with the smooth side of a meat mallet until about 1/2 inch thick. Sprinkle with 1/4 teaspoon salt.
• Step 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the chicken until an instant-read thermometer registers 165 degrees F when inserted into the thickest part, 3 to 5 minutes per side.
• Step 5 When the squash is done, use a fork to scrape it from the shell into a medium bowl. Toss with the remaining 1 tablespoon oil and 1/4 teaspoon salt. Serve the squash with the chicken, topped with almonds and the mango salsa.

Nutrition Facts

Serving Size: 3 Oz. Chicken, 1 Cup Squash & 1/2 Cup Salsa

Per Serving:

366 calories;