Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons avocado oil (Click here for my favorite brand on Amazon)
  • 4 low carb fajita tortillas cut into 1.5 inch strips
  • 3 Cups cooked and shredded chicken (white and dark meat)
  • 1 15 oz jar red enchilada sauce
  • 2 Cups shredded Mexican cheese, such as Monterey Jack and cheddar blend

Instruction

  • In a large skillet on medium-high heat, add the avocado oil and heat until shimmering.  Add the tortilla strips and sauté until browned and crisp, about 5 minutes.  Remove from the pan onto a plate and set aside.
  • Add the already cooked chicken to the skillet and the enchilada sauce.  Let heat through, about 5 minutes.  Stir in the cheese and cover with a lid for 5 minutes to let the cheese melt.  Add the crispy tortilla strips and gently stir to combine.
  • Serve with cilantro, avocado, or sour cream.