Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas
Ingredients
- 2 tbsp avocado oil
- 1 red onion, chopped
- 1 tbsp minced garlic
- 1-1.5 lb chicken breasts, shredded
- 1 jar salsa verde
- 1 pack Tortillas , I used Siete almond flour tortillas
- 1 jar green enchilada sauce, I use Siete brand
- cheese, I used organic grass-fed cheddar
- ½ avocado, diced
- fresh cilantro, to top
- 1 tbsp red chili flakes
- dairy free sour cream
- tomatoes, diced
Instructions
- Preheat oven to 350. In a large pot, heat oil on medium and add onions. Saute for 5 minutes.
- Add shredded chicken to pot along with garlic. Pour in salsa verde, cover with a lid, reduce heat to medium low and let cook for 5 minutes.
- Heat tortillas in skillet until slightly golden.
- Spray baking dish was oil, then fill tortilla with chicken mixture, a few spoonfuls enchilada sauce, and some shredded cheese. Tuck seam underneath and repeat until all chicken is gone.
- Pour remaining enchilada sauce over the top, then add shredded cheese. Bake for 30 min, then top with fresh cilantro, red chili flakes, avocado, and diced tomatoes.
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