Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas
- 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
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.
