• 1 c. Thrive Seasoned Chicken Slices
• 1 c. Thrive Zucchini
• 1 c. Thrive Sweet Corn
• 1/2 c. Thrive Red Bell Peppers
• 1/2 c. Thrive Onion Slices (you can also use Thrive Chopped Onions)
• 2 c. Water 
• 1 lime (juiced)
• Enchilada Sauce (see recipe below) 
• 2 c. Thrive Shredded Cheddar Cheese (refreshed) 
• 2-3 10" Flour Tortillas 

Directions:

1. Add seasoned chicken slices, zucchini, peppers, onions, lime juice, water and enchilada sauce. Stir, cover and bring to a simmer for 5 minutes.

2. During this time, take 2-3 10" flour tortillas and cut or tear into strips. I kept mine about 1 inch wide by 2-3 inches long. I ended up tearing my strips and this doesn't need to be perfect since you won't see the definition when the meal is served. 

3. Add in half the cheese and all the tortilla strips, stir and make sure tortilla strips are covered with sauce. Cover and simmer for 10-15 minutes and stir occasionally. If the water/sauce level is too low, add a little water as you don't want the bottom to burn.

4. Check to make sure the seasoned chicken slices are fully reheated and turn heat off, top with remaining cheese, cover and let sit 5-10 minutes.

5. Top with sour cream, avocado, lime and Thrive cilantro, if desired.

NOTE: If you decide to not refresh your cheese prior to making this, we suggest adding all of your cheese in during the first step. This will give it ample time to melt. Also, if you prefer to add in all your cheese during the second step where you add the tortilla strips in, you can do that too. This cuts down on the waiting time after everything is ready.

Ingredients for Enchilada Sauce

• 2 1/2 c. water
• 1 lime, juiced
• 2 tablespoons tomato powder (you can also use Thrive tomato sauce)
• 3 tablespoons Thrive green chili peppers
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 3/8 c. Thrive Veloute
• 1/4 c. sour cream
• 1/2 c. Thrive shredded cheddar cheese (refreshed)

Directions for Enchilada Sauce

1. Add all ingredients in saucepan except sour cream and cheese. On medium heat simmer for about 5 minutes, stirring occasionally.

2. Remove from heat and add to blend until smooth.

3. Return to sauce pan and bring to a simmer, shut heat off and add sour cream and cheese. Stir until melted and then add to Enchilada skillet above. 

NOTE: If you are not using refreshed cheese and use freeze dried cheese straight from the can, you will want to add this during step 1. It will take a little longer to melt and might be harder to blend. We refreshed our cheese prior to this step.

​Why use Thrive Life Freeze Dried Foods?

Thrive freeze dried foods are different than any other kind you’ll find on the market.

• These foods won’t spoil in a few days…or even a few weeks. They’re good.
• You won’t be thawing, degreasing, or cutting raw meat.
• You won’t be chopping veggies or washing and peeling fruit.
• There’s an extra burst of flavor you won’t find anywhere else! Just take a bite!
• Just toss in any meal or refresh (rehydrate) in warm water.
• Free of GMOs, preservatives, artificial nonsense and chemical junk
• The Nutrilock Promise! It's our little secret that makes our food higher in nutrients and freeze-dried fresh all year long. It's a rigorous 41 step process that one Thrive Life owns, and it takes that wild, naturally ripened food and gently locks in the nutrients and flavor without the use of preservatives. Can the grocery store do that?