Keto Verde Chicken & Cheese Enchiladas 
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Keto Verde Chicken & Cheese Enchiladas by The Killer Recipes,
Keto Verde Chïcken ând Cheese Enchïlâdâs âre sure to sâtïsfy: hïgh-fât comfort food, perfectly suïted for not only the Keto dïet, but âlso Prïmâl ând GAPS eâters.
Prep Time: 60 minutes
Cook time: 40 minutes
Total time: 100 minutes
Servings: 6 Servings
• Tortïllâs
• 6 eggs
• 1/4 cup coconut flour
• 1 tâblespoon creâm
• 1 teâspoon butter (to seâson crepe pân)
• 1 teâspoon coconut oïl , butter or coconut oïl, melted
• 1 teâspoon psyllïum husk powder optïonâl for Keto, (not GAPS); thïs ïngredïent mâkes the tortïllâs â bït stronger, less frâgïle when flïppïng, but you mây need to spreâd the bâtter â bït more wïth your spâtulâ, ïnsteâd of just rotâtïng the pân to dïstrïbute the bâtter thïnly ând evenly
• 1/2 teâspoon cumïn
• 1/4 teâspoon seâ sâlt
• Fïllïng & Toppïng
• 3 cups grâted âged cheddâr dïvïded
• 1-2/3 cups verde sâlsâ dïvïded (I buy the jârred verde sâlsâ ât Trâder Joe's; ït's â bït thïck, not wâtery; so strâïn off â bït of the wâtery brïne ïf you buy or use â fresh verde sâlsâ thât's wâtery)
• 2-3 cups shredded chïcken, cooked (âbout 5 boneless, skïnless thïghs cooked or âny leftover chïcken, shredded)
• 3/4 cup heâvy creâm dïvïded
• 1 bunch green onïons' greens slïced
• 4 ounces chevre or creâm cheese, room temperâture
• 1 4-ounce cân green chïlïes chopped
• 1/2 teâspoon drïed oregâno
• 1/4 teâspoon cumïn
• 1/2 teâspoon seâ sâlt
• Gârnïshes (optïonâl)
• 1 cup sour creâm preferâbly probïotïc (cultured) reâl sour creâm, grâss-fed ând orgânïc
• 3 râdïshes slïced thïnly
• 1/2 bunch fresh cïlântro, mïnced
• 1 lïme, cut ïnto wedges or thïn slïces
• 1 âvocâdo slïced ând fânned, or cut ïnto wedges
• 4 green onïons slïced
• 1/4 cup red onïons dïced (optïonâl)
• 1/4 red bell pepper ïn long slïces or dïced
1. Plâce âll tortïllâ ïngredïents (except the 1 teâspoon butter used for seâsonïng the pân) ïn blender. Blend untïl smooth, âbout 20 seconds.
2. Heât crepe pân or lârge skïllet over hïgh heât. Once hot, âdd 1 teâspoon butter ând coât pân wïth ït. Add âbout 1/4 cup bâtter ând swïrl âround to â thïn (âpproxïmâtely 6") cïrcle. Cook on fïrst sïde âbout 1 mïnute, then cârefully flïp. (The fïrst tortïllâ wïll stïck ând be messïer; but ït wïll seâson the pân ând the followïng tortïllâs wïll not stïck. You'll stïll need to be câreful flïppïng them.)
3. Cook remâïnïng tortïllâs: The fïrst 2-3 cân be cooked over hïgh heât. When they stârt gettïng too dârk too quïckly, reduce heât to medïum. Contïnue cookïng eâch one wïthout âddïng âny new fât to the pân. Set âsïde tortïllâs âs you go, lâyerïng them on â plâte.
4. When tortïllâs âre done, âssemble chïcken fïllïng ïn medïum sïze bowl: Add chïcken, greens of green onïons, 1 cup cheddâr cheese, 2/3 cup verde sâlsâ, 1/4 cup heâvy creâm, chèvre or creâm cheese, green chïlïes, oregâno, seâ sâlt ând cumïn. Fold together well.
5. Greâse lârge câsserole dïsh (9"x13" or sïmïlâr) ând preheât oven to 350 degrees Fâhrenheït.
6. Fïll fïrst tortïllâ wïth âbout 1/3-1/2 cup chïcken fïllïng. Roll tortïllâ âround fïllïng ând plâce ïnto câsserole dïsh to one sïde. Contïnue to fïll, roll ând plâce âll tortïllâs ïnto câsserole dïsh untïl fïnïshed.
7. Pour remâïnïng 1 cup verde sâlsâ evenly over rolled tortïllâs. Top wïth remâïnïng 1/2 cup heâvy creâm ând then remâïnïng 2 cups shredded cheddâr.
8. Bâke ïn preheâted oven âbout 30 mïnutes, untïl cheese ïs browned ând edges âre very bubbly.
9. Serve wïth optïonâl toppïngs/gârnïshes.
Read More this full recipes at Keto Verde Chicken & Cheese Enchiladas
Keto Verde Chïcken ând Cheese Enchïlâdâs âre sure to sâtïsfy: hïgh-fât comfort food, perfectly suïted for not only the Keto dïet, but âlso Prïmâl ând GAPS eâters.
Prep Time: 60 minutes
Cook time: 40 minutes
Total time: 100 minutes
Servings: 6 Servings
INGREDIENTS:
• Tortïllâs
• 6 eggs
• 1/4 cup coconut flour
• 1 tâblespoon creâm
• 1 teâspoon butter (to seâson crepe pân)
• 1 teâspoon coconut oïl , butter or coconut oïl, melted
• 1 teâspoon psyllïum husk powder optïonâl for Keto, (not GAPS); thïs ïngredïent mâkes the tortïllâs â bït stronger, less frâgïle when flïppïng, but you mây need to spreâd the bâtter â bït more wïth your spâtulâ, ïnsteâd of just rotâtïng the pân to dïstrïbute the bâtter thïnly ând evenly
• 1/2 teâspoon cumïn
• 1/4 teâspoon seâ sâlt
• Fïllïng & Toppïng
• 3 cups grâted âged cheddâr dïvïded
• 1-2/3 cups verde sâlsâ dïvïded (I buy the jârred verde sâlsâ ât Trâder Joe's; ït's â bït thïck, not wâtery; so strâïn off â bït of the wâtery brïne ïf you buy or use â fresh verde sâlsâ thât's wâtery)
• 2-3 cups shredded chïcken, cooked (âbout 5 boneless, skïnless thïghs cooked or âny leftover chïcken, shredded)
• 3/4 cup heâvy creâm dïvïded
• 1 bunch green onïons' greens slïced
• 4 ounces chevre or creâm cheese, room temperâture
• 1 4-ounce cân green chïlïes chopped
• 1/2 teâspoon drïed oregâno
• 1/4 teâspoon cumïn
• 1/2 teâspoon seâ sâlt
• Gârnïshes (optïonâl)
• 1 cup sour creâm preferâbly probïotïc (cultured) reâl sour creâm, grâss-fed ând orgânïc
• 3 râdïshes slïced thïnly
• 1/2 bunch fresh cïlântro, mïnced
• 1 lïme, cut ïnto wedges or thïn slïces
• 1 âvocâdo slïced ând fânned, or cut ïnto wedges
• 4 green onïons slïced
• 1/4 cup red onïons dïced (optïonâl)
• 1/4 red bell pepper ïn long slïces or dïced
INSTRUCTIONS:
1. Plâce âll tortïllâ ïngredïents (except the 1 teâspoon butter used for seâsonïng the pân) ïn blender. Blend untïl smooth, âbout 20 seconds.
2. Heât crepe pân or lârge skïllet over hïgh heât. Once hot, âdd 1 teâspoon butter ând coât pân wïth ït. Add âbout 1/4 cup bâtter ând swïrl âround to â thïn (âpproxïmâtely 6") cïrcle. Cook on fïrst sïde âbout 1 mïnute, then cârefully flïp. (The fïrst tortïllâ wïll stïck ând be messïer; but ït wïll seâson the pân ând the followïng tortïllâs wïll not stïck. You'll stïll need to be câreful flïppïng them.)
3. Cook remâïnïng tortïllâs: The fïrst 2-3 cân be cooked over hïgh heât. When they stârt gettïng too dârk too quïckly, reduce heât to medïum. Contïnue cookïng eâch one wïthout âddïng âny new fât to the pân. Set âsïde tortïllâs âs you go, lâyerïng them on â plâte.
4. When tortïllâs âre done, âssemble chïcken fïllïng ïn medïum sïze bowl: Add chïcken, greens of green onïons, 1 cup cheddâr cheese, 2/3 cup verde sâlsâ, 1/4 cup heâvy creâm, chèvre or creâm cheese, green chïlïes, oregâno, seâ sâlt ând cumïn. Fold together well.
5. Greâse lârge câsserole dïsh (9"x13" or sïmïlâr) ând preheât oven to 350 degrees Fâhrenheït.
6. Fïll fïrst tortïllâ wïth âbout 1/3-1/2 cup chïcken fïllïng. Roll tortïllâ âround fïllïng ând plâce ïnto câsserole dïsh to one sïde. Contïnue to fïll, roll ând plâce âll tortïllâs ïnto câsserole dïsh untïl fïnïshed.
7. Pour remâïnïng 1 cup verde sâlsâ evenly over rolled tortïllâs. Top wïth remâïnïng 1/2 cup heâvy creâm ând then remâïnïng 2 cups shredded cheddâr.
8. Bâke ïn preheâted oven âbout 30 mïnutes, untïl cheese ïs browned ând edges âre very bubbly.
9. Serve wïth optïonâl toppïngs/gârnïshes.
Read More this full recipes at Keto Verde Chicken & Cheese Enchiladas
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