Harlan Kilstein's Completely Keto Enchiladas VerdesPrint
- 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
Add the chicken breasts and one jar of salsa verde to a large pot, cover and simmer over low heat for about 30 minutes.
Transfer the chicken breasts to a cutting board and shred with two forks. Return to the pot and mix with the salsa.
Preheat the oven 350 degrees. Pour a small amount of salsa into the bottom of a 9x13 inch dish.
Add a scoop of shredded chicken to each tortilla, roll them up and place them open side down in the baking dish.
Pour the remaining salsa on top and bake for 10 minutes.
Top with red onion, jalapeno, avocado and cilantro and serve.