Enchiladas pollo de verde

Created by our Chef Sara Fawcett, this traditional Mexican dish will have your mouth watering before it even comes out of the oven!

Tortillas

• 2 eggs
• 1 Tbsp. melted ghee
• 1/8 Tsp. baking soda
• 1/4 Cup arrowroot powder
• 1 Tsp. coconut flour
• Pinch of salt

1. Crack the eggs into a medium-sized bowl and whisk in the melted ghee.
2. Add the dry ingredients and beat well to combine.
3. In a small (8′) skillet over medium heat, pour in about 1/4 of the batter and immediately roll it around to evenly coat the bottom. The tortilla should start to pull away from the edges as it cooks.
4. Cook for 1 minute on each side.

Paleo Sour Cream

• 1/2 cup paleo mayonnaise

• 1/2 cup full-fat coconut milk
• 1/2 tsp apple cider vinegar
• 2 garlic cloves, finely minced

1. Combine all ingredients in a medium bowl and whisk to thoroughly combine.
2. Refrigerate for 30 minutes or longer to thicken.

Green Enchilada Sauce

• 1 pound tomatillos, papery husks removed
• 1 jalapeño, seeded
• 1 cup fresh cilantro
• 1 tablespoon fresh lime juice

1. In a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped.
2. Pour over enchiladas and bake at 350 for 10mins.
3. Cook chicken any way you like. Roasted chicken was used here.