Serves: 4

Ingredients:

• 4-6 Chicken Breast Tenders
• 1 can diced tomatoes
• 1 packet taco seasoning
• 2 Tbsp coconut oil
• 1 sweet potato, diced
• 1 clove garlic, minced
• 1 can black beans
• 3 stems kale
• 2 Tbsp taco seasoning
• 1 can enchilada sauce
• 1 cup shredded pepper jack cheese
• 1/4 cup cilantro
• 4 whole wheat tortillas

Directions:

Chicken: I made the chicken in the crock-pot ahead of time. Toss the can of tomato, taco seasoning, and chicken in the crock-pot on low for 6 hours. Take out the chicken and shred it.

Preheat oven: 400 degrees, grease a square Pyrex pan and coat with a layer of enchilada sauce.

For the Filling: In a medium cast iron pan in coconut oil saute the diced sweet potato and minced garlic for 10 minutes covered until soft. Add the drained and rinsed black beans, the chopped kale and shredded chicken and mix.

Place the filling in the whole wheat tortillas and place in the pan and twist to fully wrap. Once all are in the pan top with enchilada sauce and and shredded cheese. Bake in oven for 25 minutes.

Top with cilantro.