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Salsa Verde Chicken Enchiladas

Author: Kelsey Romano
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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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