Ingredients
- 1 lb boneless skinless chicken breasts
- 2 16 oz jars of salsa verde
- 8 coconut flour tortillas
- 1/2 red onion diced
- 1 jalapeno sliced
- 1 avocado sliced
- fresh cilantro
Instructions
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Add the chicken breasts and one jar of salsa verde to a large pot, cover and simmer over low heat for about 30 minutes.
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Transfer the chicken breasts to a cutting board and shred with two forks. Return to the pot and mix with the salsa.
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Preheat the oven 350 degrees. Pour a small amount of salsa into the bottom of a 9x13 inch dish.
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Add a scoop of shredded chicken to each tortilla, roll them up and place them open side down in the baking dish.
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Pour the remaining salsa on top and bake for 10 minutes.
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Top with red onion, jalapeno, avocado and cilantro and serve.
