Cheesy Shredded Chicken Enchiladas with Homemade Sauce

Ingredients

• ▢ 2 tbsp avocado oil
• ▢ 1 red onion
• ▢ 1 tbsp minced garlic
• ▢ 2 organic chicken breasts
• ▢ 1 jar salsa verde
• ▢ Tortillas (any kind; cassava or corn work well)
• ▢ 1 jar of enchilada sauce
• ▢ Cheese (use your preferred type; goat cheese is a good lactose-friendly option)

Toppings

• ▢ Fresh cilantro
• ▢ Limes
• ▢ Red chili flakes
• ▢ Dairy-free sour cream (optional)

• Preheat the oven to 350°F (175°C).
• In a large pot over medium heat, warm the avocado oil and sauté the chopped red onion for about 5 minutes, until softened.
• Trim and slice the chicken breasts in half lengthwise so they are thinner. Add them to the pot with the minced garlic and sear each side for 3–4 minutes until lightly browned.
• Pour in the salsa verde, cover the pot, lower the heat to medium-low, and simmer for about 10 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks or a mixer, then return the shredded chicken to the pot and stir to combine with the sauce.
• Warm the tortillas in a skillet until they are pliable and slightly golden.
• Lightly oil or spray a baking dish. Fill each tortilla with a portion of the shredded chicken, a spoonful of enchilada sauce, and some shredded cheese. Roll the tortillas with the seam tucked underneath and arrange them seam-side down in the dish.
• Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with more cheese. Bake for about 30 minutes until heated through and the cheese is melted and bubbly. Finish with fresh cilantro, a squeeze of lime, and a pinch of red chili flakes. Serve with dairy-free sour cream if desired.