Ingredients
Creamy Avocado Sauce:
- 1 ½ cups chicken broth
- ¾ cup sour cream
- 2 avocados, peeled & seeded
- 4 oz can diced green chilies
- 2 tbsp sriracha
- 2 tbsp lime juice
- 1 tsp ground cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- ¼ cup fresh cilantro
- 1 tbsp 2 Sisters’ Verde Salsa
Mix all ingredients in a food processor.
Chicken Enchiladas:
- 3 cups chicken, cooked & shredded
- 2 cups pepper jack cheese, shredded
- 8 keto tortillas
- jalapenos
Keto Tortillas:
- 1 ½ cups almond meal
- 2 tbsp coconut flour
- 1 ½ tsp xanthan gum
- 1 tsp salt
- 3 tbsp water
- 1 large egg
- 1 tbsp apple cider vinegar
Put all the tortilla ingredients in a food processor and mix until it starts to ball up.
Instructions
- Flatten out and cut into eight equal pieces.
- Place in a hot cast iron skillet for a couple of seconds on each side.
- Place some of the avocado sauce in the bottom of a baking dish. Roll up the tortillas with the chicken and some of the sauce. Add the remaining sauce on top along with the pepper jack cheese and jalapenos.
- Bake for 20 minutes.
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